4? BARBEQUES

GARLIC BREAD

Partially slice French bread. Spread butter between slices and sprinkle
lightly between slices with garlic salt — or seasoned salt. Press slices
together. Wrap loaf in aluminum foil (airtight). Place on grill in warm
spot (not directly over coals). Turn several times. Keep wrapped until
serving time.

CORN ON COB

Butter, salt, and pepper corn. Seal individually in heavy aluminum foil.
Roast about 15 to 20 minutes over hot coals. Turn several times.

BAKING OR BARBEQUING FISH IN FOIL

Use a sauce of lemon juice, plenty of butter and chopped parsley.
Grease foil, place fish on foil, pour over sauce, seal foil with double
fold and bake.

Use imagination for additions to sauce, i.e., chopped onion, sliced
mushrooms, wine.

When using the barbeque do not cook the fish too fast as the inside will
not be done.

SUPER BURGERS

1 Ib. ground beef 4 slices cheese
Salt and pepper, season salt 1 tomato, sliced
1 onion, sliced Pickle relish

Make 8 thin patties of ground beef, salt and pepper to taste. Line up 4
meat patties and top each with one slice onion, one slice tomato, one
slice of cheese, and a dab of pickle relish. Cover with another patty and
firmly press edges of meat together. Sprinkle with season salt. Broil
about 5 minutes on each side. Serves 4.

CHICKEN LEG DELIGHT

9 (6 oz.) chicken legs 1 Ib. carrots
5 onions % cup oil

1 cup tomato ketchup Y Cup vinegar
5 potatoes

Take 9 squares of foil (approximately 18 inches) and oil slightly. Peel
and thinly slice potatoes. Spread equally on foil. Place 1 chicken leg on
each square and sprinkle with chopped onion and thinly sliced carrot.
Mix ketchup, oil and vinegar with a little salt and pepper. Pour over
chicken. Fold foil over to form a sealed envelope. Place on grill and
barbeque for 40 minutes, turning frequently. Serves 9.