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Hot -SUmmer da ys are complete with greatrecipes Summer davs r fn-~11 ,J.. ed with the aroma of freshly eut grass and the sun's warmth on your skin. Outdoor Meals shared with family and friends make the perfect encing to a day of sunshineand warm temperatures. Using spices to your advantage means that outdoor mealscan be special and simple.'The iuuuwig recipes are inexpensive and good tasting to give your meals the "Taste of Sumùmer"t TOMATO-CHEESE 1BURGERS 3 tbsp. Club Hlouse chopped onlon ¼cups oy sauce 1 tsP. Club flouse Barbecue Spice 2 Ibs. (1kg), ground beef 1 large tomato, eut into 8 slices Thoroughly combine first 4 ingredients; shape into 16 patties. On each- of the 8 patties, place a slice of tomato. Top with remaining pat.. tdes, pinch edges to- gether to seal. Cook on gril 4 inches from c6dils, approximately 3 min- utes on each side, or to desired' doneness. Top burgers wth cheese. Makes 8 burgers. EASY BARBECUED CHICKEN 3 tbsp. Club House Chopped Onlon ¼tsp. Club flouse Seasoned Meat Tenderizer I tsp. Club House Season-AiI 1 tsp. Club flouse Black Pepper 1 cup tomato juice 2 chickens, 3-4 Ibs. each. (1.3to 1.8 kg.), cut up Combine seasonings and tomnato juice. Set aside. Place chieken pieces on grill over low fire. Turn chieken fre- quently and brush with sauce. Cook chieken about 45 minutes. Makes 8. servings, .2 pieces of chicken each, MARINATED CUCUMBERS 2 tbsp. Club flouse Cbopped Onlon 1i tsp. Club flouse Season-AiI 'Y4 tsp. Club flouse Black Pepper 34tsp. white vinegar 1 tbsp. 011 i tsp. sugar 4. cups peeled and cubed cucumbers Tea-rr4fic Su»mer Coolers! :l 1 Match upfresh local fruit with melt-în-your-mouth Duncan Hines cakes for a summ er exctravaganza of desserts. Summer £xtravaganza ofFfresh- From-The-Oven-Cakes> The Warm summ e r weather brings with it many activities to enjoy, but in the rush to get out of the kitchen, home baking and dessert making are often put aside. With the convenience of many of, today's prepared mixes and products, there's. no need te forego the great taste of fresh-from-the-oven cakes. 1I'n fact, wise cooks will take advantage of the abun- dance of fresh local bernies and fruits te produce a "sumn- mer extravaganza" -of dessert treats. The home economists at the Duncan Hines Test Kitchens have developed two quick and easy recipes for great summer eating. Both the Fruit Topped Summer Flan and the Chocolate Cream Cheese Torte com- bine the melt-in-your-mouth taste of new Duncan Hines De Luxe cake mixes and fresh strawberries. Once the strawberry season is over, you'll want to make these cakes using other fresh fruits such as cherries, blueberries and peaches. The new Duncan Hines line of layer cakes can be made twoipways. For'the moistest cake, follow package directions and add three eggs, ou and water. It's as moist as a pudding-type cake, but lighter in. texture. For a more economical version, add two eggs and water only. AIl flavors of the new Duncan Hines 'De Luxe cake mixes allow for"ýbaker errer", such as inexact oven temperatures or slightly mnac- curate measuring, so you'Il be assured your cakes will turn out every time. Fruit Topped Suinmer Flan 1 package Duncan Hines De Luxe Banana Cake Mix 1/2 cup (125 mL) ail- purpose flour 1 1/4 cups (300 mL) water 3 eggs 1/3 cup (75 mL) Crisco Ou 1 can (14-oz/398 mL) peach slices in juice orange juice 2 teaspoons (10 mL) cornstarch 1 pint container fresh straw- bernîes, washed and sliced 2 medium bananas, peeled and sliced Preheat oven to 350TF (180*C). Grease and flour 14-inch (35.5 cm) round deep-dish pizza pan. Combine dry cake mix' and fMur in large -mixer bowl. Add water, eggs and oui;'blend 'then beat for 2 minutes at medium speed. Turn batter into pan and spread evenly. Bake at, 30F(1 800C) for 25 to 30 minutes. Cake is dune if toothpickinserted in center cornes out dlean. Cool in pan on rack. For glaze, drain peach slices, reserving juice in one-cup (250 mL) measure. Add orange juice to fuI to 1 cup (250 mL) line. Mix liquid and cornstarch in saucepan. Cook and stir over medium-high heat until mixture bouls. Boil and stir for 1 minute. Cool. Arrange slices of strawbe- rries, peaches and bananas over cooled cake. Spoon glaze over ail. Serve with whipped cream or topping if desired. Makes: 12 'to 16 servings. NB. This cake can be made in a regular round or nec- tangular cake pan. Follow package directions for baking times.- .For many people, cooking over the coals is as inevitable as, the arrivai, of summer itself. The *perfect drink. foi BBQ's and hot summer days is Iced Tea. Because it is non-carbo-' nated and flot sticky-sweet, it is, next to water, the'best of thirst-quenchers. It is also Iow'in calories and easy and inexpensive to prépare. To take care 0fsummer-, time thirsts, here are. some suggestions and tips for mak- i.ng lced Tea, plus a recipe for refreshing Orange lced Tea,' terrific for your next cookout. Super Iced Tea The traditional methodf of making iced tea begins with double strength hot tea. Use t wice the amounit of- tea (either bags or loose tea) 1< you would, for hot tea. Be sure to use fresh cold water brought to a full boil. Cover and 'brew for five minutes. Pour over ice lin taîl1 glasses. The Saucepan Method This is an easy way- to make a large amount. 'Bri ng 1 quart of fresh cold water. to a full boil in a saucepan. Remove- from heat and immediately, add 1/3 cup- loose tea or 15 tea bags. Cover and let stand 5 minutes. Stir and strain into a pitcher. Add another quart, of cold water. Keep at room temperature until ready to serve, then pour into ice filled glasses. Thie tea may be cooled before pouring over ice or stored in refrigerator after brewing, with the tea bags removed. Cooling tea to room temperature prevents cloudiness, If tea does become cloudy when refrigerated, clear by addîng a-little boilingwater. The Overnight Way This'is a simple method of making iced tea-no need to boil water. You can easily make up a pitcherful in the morning for after-work sip- ping. Fui a pitcher with 4 cups cold water and add 8 to 10 tea bags. Cover and refrigerate at least 6 hours or overnight. Remove tea bags, squeezing against the. side of container, then pour' Tea Tips - to avoid breaking the glass hot tea' should be pourec onto ice cubes or a, loni spoon, neyer directly on the glass- - try frosting the 'rim of a glass by 'dipping it first in fruit juice, then in granu- lated sugar - sugar syrup is the best way to sweeten cool drinks. It is quick to make and keeps indefînitely in a covered jar in the fridge. Combine 1 cuip sugar and 1 cup water in a sa ucepan. Bring to' a boil, reduce heat and simmer 5 minutes. Let cool. - pour any leftover tea into, ice cu be trays. Freeze, then pop into a' freezer bag. Use these to chili iced tea drinks .without diluting the flavor. ice cubes made with a fresh strawberry or cherry are an interesting addition to iced tea skewer mnaraschino cher- ries, melon bals and pineap- pie chunks on a plastic straw, for an exotic touch -a dozen fre'sh mint leaves, twisted- ora nge s lces, 1 or 2- whole cloves or a tablespoon, of anise seeds may be added to hot tea while steeping. Remove before serving. - add any leftover fruit to a pitcher of iced tea for a delicious and refreshing change. >Orange Iced Tea 3 cups strong hot tea 1/2 cup sugar 1- 1/2 cups orange juice 1/4 cup lemon juice 1 /4 cup orange liqueur (optional) orange slices Combine hot tea and sugar. Stir until sugar is dis- solved; cool. In a pitcher combine tea, orange and lemon juices, orange liqueur and orange slices. Ch ili until servîng. To se rve, pour over ice in a taîl glass. Garnish with orange slices. Makes 5 cups. Combine first 6 ingre- clients. 'Pour -over cucumbers. Stir gently but well. Cover and chill for at least 1 hour. Stir several times whlle chilling. Makes.8-34 eup servings. SPINACH MIMOSA i io. pkg. fresh- spinach 2 eups fresh bean sprouts 1 cup sliced fresh niushroomis Wash spinach well drain- and tear into pieces, discarding stems. 'Placeé-in 'salad bowl with. washed and drained bean, sprouts and mushrooms. Chili. DRESSING 1 1 tsp. each Club Bouse Paprika, Lemon & Pepper Seasoning, soy sauce and sugar 3/ tsp. each Club Blouse Dr Mus-, tard and Celery Sait. In a jar combine al ingredients. Shake well and let stand 1 hour. Shake again before using. DRESSING 2 1 pkg>. Club flouse dSalade 'n !DIpe ' 9 mix,,Toasted Onion 2 tbsp. Club flouse Bacon Bits or' Chips 2 hard cooked eggs, chopped Make dressing'.mix according to, package directions. Pour, either- dressing over salad and- toss lightly. Sprinkleý with Bacon Bits and chopped eggs. Makes 6-8 serv-" ings.> 1 A thirst' quenching beverage is a must for that .special .barbecue. The folioWing spiced syrup recipe, can be made, ahead and' kept in the. refrigerator .to be'a base for speciail coolers. SPICED SYRUP .2 Club flouse 1Cinnamon Sticks 12 Club flouse Wmêle Cloves 6 'Club flouse Whole Auispice > tUp. Clublouse' Grouud Ginger 2- cups water 1 ýcup sugar Combine al ingre- dients in a saucepan and bring to a boll, stirring until sugar'is dissolved. Bel i minute. Let spices cool in syrup. Drain and discard spices. Use in the foilowing recipes. SPICE LEMONADE Juice of 4 lemons -3/4eup spiced syrup Combine lemon juice and spiced- syrup.- Add enough cold water to make i quart. .,Serve chilled.' SUMMER COOLER/ 1 cup spiced syrup 1 40-oz. (1.14 L) Jar cranberry juice cocktail 1 48-oz. (1.36 L) eau unsweetened grapefruit juice 1/4 cup lemon juice 1 750 mL bottle -ginger aie Combine ail mngre- dients, mixing well. Serve over zoe. WJIITBY FRÈE PRESS, WEDNESDAYAUGUST 10, 1983, PAGE Il e m IL