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,000> WHMTY MRE PUBSS, S&m=«e, MAY 10, 1989, PAGE AS Sauces make Spring Lamb a barbecue treat As the warm weathcr sets in, there's nothing quite so welcome as the aroma of din- ner sizzling on the backyard barbecue. And nothing offers an casier, more dclicious change from standard grilcd burgers and steaks as mouth- waterin gNew Zcaland Spring La 1b cops and t asty dînner sausage. Sinpiy brush with oul and grill sausages 6 10 8 minutes over a medium-hot tire, turn- ing* 10 brown on ail sides; or barbecue loin chops for 4 10 5 minutes on each side. For a special treat, serve cither with Banana Chutney, Frcsh To- mato Salsa or delicious Lemon Mint Butter. Banana Chutney 1/4 cup 2 3 ibsp 2 ibsp 1 ibsp Pgnch peanuis firm bananas rice vinegar* coarsely chopped raisins grated Ire-sh ging- erroot Cayenne Fresh coriander or parsley Sprigs for garnish 50 ML 2 international food stores, or substitutc regular vinegar. In toaster oven or conven- tional ovcn aI 350 F (1 80'C), toast peanuts in smali b aking pan 5 to 10 minutes or until golden. Cool and coarscly chop. Mcanwhile, in medium bowl, mash bananas with fork and stir in vinegar, raisins, gingerroot, cayenne and pea- nuls. Let sit, covered, at'room temperature i hour. (The chutney should not be made a long lime ahead, but shouid have i hour 10, let tiavor dcv- elop). Garnish with sprig of coriander 10 serve. Fresh Tomato Salsa 4 smail tomatoca (or 12 cherry to- matocs) 1 jalapeno pepper, seededand minced 1/2 cup red onion, miinced 45 ml. 1 1/2 ibsp 30 mi. 1 tbsp 15 ml, Pinch Pinch *Available in Oriental or vinegar fresh ginger, minced granulaird stigar Sali and pepper 125 mi, 20> i 15 nil Pilicil Cut tornatoes in hait' cross- wise, gcntiy squeceze out mnost of the sec ds and dice. In me- diumi bowI, stir together toma- tocs, pepper, red onion, lime juice, ginger, sait and pepper 10, taste and sugar. Make at least 15 minutes ahead for tiavors to mingle. Any leftover salsa will keep covered, 2 or 3 days in the refrigerator. Makes about 1 1/2 cups (375 rnL). Lemon Mint Butter 1/2 cup 2 thsp 1is ai room tempera- ture fresh mini, l'nely chopped smail clove garlic, minced lemon juice Sait and pepper 125ml 30 ml. 5 MI. In siaili bowi, crcami butter; stir in mint, garlie, lemonjuice and sait and pepper t0 taste. With spatula, spread down a Mlarge pice of waxd paper ani iing paper as a guide. roll butter mixture mbin 11/2- inch (4 cmn) wide cylinder. Wrap with paper and rcfrig-' erate at least i hour or freeze 10 have on hand through the barbecue scason. Hot new ideas add zest to barbecuing It's summertime and every- one is doing il - cooking out- doors. Barbecuing bas become synonymous wiîh sunny after- noons in the backyard and bas quickly made ils way on 16 restaurant menus as a gourmet specialty. Thick hamburgers and mouth-wateriiig ribs, cooked over glowing coals, have ai. ways been popular fare on the barbecue, but vegetable ka- bobs of squash, zuechini, musbroomns and green peppers enhanced with delectabie bar- becue flavour are equally mouth-watering. Marinated in a zesty mixture laced with pi- quant Taba>co pepper sq~uce, barbecued vegetable kabobs are ideal for finicky caters who shy away from heaithy vegetables, or for parties and picnics. Barbecued Vegetable Kabobs 1/2 cup vinegar 125 mL 1/3 CUP vegetable oul 75 mi, 2Ztsp sai l0 ML ç M itsp sugar 1lisp drled let marjoram, crushed 1 isp TABASCO pepper L8lice 1 large yellew squash, unpeeled, cul in 1 -inch (2 1/2 cm) 1 large zucchini, unpeeled, cut in 1 -inch (2 1/2 cm) pices 112 lb mushrooms, whOle 1 large green pepper, cul ln 1 -inch (2 112cm) pieces 11hb sinallwhite oonsm, wbole 5 MI, 5 MI. 250 g 1 Sco g In large bowl, blend vine- gar, oil, sait, sugar, majoramn and Tabasco sauce. Add vege- tables; mix well. Refrigerate at least 4 hours or overnight. Thread vegetables on skew- ers; brusb with marinade. Cook over bot coals about 20 minutes, turninp, vegetables and brushing wlith marinade during cooin g. Srves 6 to 8 See nyu for your freezerne est in metcldct ndcess Try ou cdyt a SNCKSUSG $.9 00 CD J Nesoe Ros Be ontesptfrth 33 "AvasInsoeSpcas he ratyu ovdoe Qu4-aeOtLnco ohrsDy Kasr 5hli o ha, F rte ie ti e t mutr rnaynlseP rkS hiz 1 anO o rjie $4- '> ea (n ca rc o rmr. Bnls ws Steaks D u h God hes- Hafo hl hes nSoeDeil Tr- Ou ore Be o No- Wa e- i T s,.e ' 1 ni E ow4 orerD !ou,* **q N DO IT ALL WITH PROPANE 505 VICTORIA ST, E, WHIT.BY 668-3328 glPrioPAEOPEN: PROPANE MON. - FR1. 8-5 _____ REG. SAT. HOURS: MA 9A.M. - 1P.M See us uar your freezer needs! IV'