TURKEY DRESSING
(For 10-lb. Bird)

3 cups bread crumbs
14 teaspoon salt
lg teaspoon pepper
14 teaspoon thyme or poultry dressing
14 onion, chopped
4 cup melted butter
1 cup chestnuts
Ib. sausage meat
—Doris ‘T RITES

—

BARBECUED STEAK SAUCE

Steak should be 1'% inches thick. Swab
with the following sauce and baste ac-
cording to inspiration:
1 cup salad oil
1 cup wine or wine vinegar
2 good sized onions, grated or minced
fine
Garlic slices to suit the taste
1 tablespoon salt
1 tablespoon black pepper (freshly
ground if possible)
Mix the oil and vinegar, then add the
onion, garlic, salt and pepper. Grind the
latter fresh from a pepper mill if you
have one, or crush whole pepper. Pour
into a pint fruit jar and stir until salt
is dissolved. Let the mixture stand over-
night, then stir well just before using.

—PEARL LONG

COMPLIMENTS
OF

Art Hingley

( 30 )

SAUCE FOR BAKED HAM

I glass crabapple jelly

1 teaspoon dry mustard
14 teaspoon cloves

2 tablespoons vinegar
14 teaspoon cinnamon

Mix the mustard, cloves and cinnamon
with the vinegar and jelly in a small
saucepan. Heat slowly until jelly is
melted, stirring constantly.

—MyYRTLE PLANT

BARBECUED CHICKEN SAUCE

Broil halves of chicken on the grill over
a bed of coals, cooking inside first, skin
side last. Or cook whole chicken on a
spit, turning and basting frequently with
this sauce:

% cup butter

% Cup water

2 teaspoons Worcestershire sauce
114 tablespoons lemon sauce

14 teaspoon Tabasco sauce

2 teaspoons sugar

1 teaspoon salt

2 teaspoons flour

A few grains cayenne

Melt the butter and add the water and
other liquids. Blend dry ingredients and
stir into the liquid, stirring well. Cook
for 2 or 3 minutes or until mixture has
thickened slightly.

Note: Some cooks prefer to soak chickens
in olive oil, with a liberal seasoning of
coarsely ground black pepper for 4 or 5
hours before barbecuing in this way.
When one is not doing outdoor cooking
this recipe may be used in your oven

grill. —PEARL LONG

BARBECUE SAUCE

clove garlic, minced
small onion, minced
34, teaspoon prepared mustard
tablespoon grated horseradish
tablespoon mixed minced herbs
(thyme, marjoram, parsley)
2 tablespoons vinegar
3 cups water
1 tablespoon Al or Worcestershire
sauce
% cup butter
14 cup ketchup
14 teaspoon juice from bottle Tabas-
co peppers
2 teaspoons sugar
34 teaspoon chilli powder
4 teaspoon black pepper
¥Y4 teaspoon salt
Combine all ingredients and cook slowly
for 45 minutes. Use to baste meat and
fish while cooking, or dip slices or chunks
of hot cooked meat into the heated sauce
for serving. —PEARL LONG

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