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-- She Oshawa Times OSHAWA, ONTARIO, FRIDAY, JULY 12, 1963 ots With This 1963 Araverat Edition. ope. COOK BOOK ee Pattern for a pleasant sum- mer: take to the out-of-doors. for relaxing meals on the patio, screened porch, back yard, or a picnic at a nearby park or wooded area. Flavorful food is part of the pattern -- food cooked on the charcoal grill or planned ahead so that mealtime is leisuretime for the homemaker too. The pattern could include a mixed charcoal. grill presided over by the man of the house-- its contents 'succulent chicken and juicy meat balls in a sauce that captures added flavor from the catsup bottle. Its accom- paniment might be a_ Siesta Salad prepared in the cool of the morning Whatever the menu, keep it simple, as do these newly de- veloped reeipes that combine good food with a dash of imag- ination and the good, old-fash- ioned flavor of catsup. MEAT BALLS AND CHICKEN, PATIO STYLE pound ground beef 2 cup rolled oats, quick or regular cups "catsup cup finely chopped onion egg teaspoons salt 4 teaspoon pepper tablespoon parsley flakes g teaspoon basil teaspoon oregano teaspoon Worcestershire sauce cup cooking oil or shortening 2% to 3-pound fryinz chicken, cut into pieces cup water cup sliced green onions 4 teaspoon liquid smoke, optional Combine beef, oats, % cup catsup, chopped onion, egg, 1% teaspoons salt, pepper, parsley flakes, basil, oregano and Wor- eestershire sauce; mix well. serving SUCCESSFUL BARBECUES, don't just happen. They are usually the result of careful planning and the time spent on making these plans always pays off. So in order to as- sure a thoroughly enjoyable (Shape into 18 balls. Brown in | 2 tablespoons hot oil or shorten- jing, turning as needed to brown ;evenly on all sides. | Place chicken pieces on rack |of charcoal grill over glowing coals or on broiler rack, 4 to 5 inches from source of heat. Brush with remaining 2 table- spoons oil or shortening. Turn once to brown both sides, allow- ing about 7 to 8 minutes per side. Sprinkle with remaining 1 teaspoon salt. Place in fry pan with meat balls. Combine remaining 1 cup catsup, water, sliced onion, and liquid smoke, if desired. Pour over chicken and . meat. balls; cover and cook until chicken is tender, about 30 =minutes. Yield: 6 to 8 servings. SWEET-SOUR BURGERS One tablespoon butter or mar- garine, one pound (two cups), ground beef, one-quarter pound }(one-half cup) ground. pork, one-third cup chopped onion, one-half teaspoon minced gar- lic (optional), 1% teaspoons |salt, one-quarter cup chopped parsley, one teaspoon mar- jjoram, one-half cup crushed pineapple, drained, one cup j;dairy sour cream, six ham- burger buns. | Melt butter in a heavy skillet. Add ground meats, onion, gar- /lic and salt. Brown for 10 min- | utes, stirring occasionally. Add parsley, marjoram and pine- lapple, mixing thoroughly to blend all ingredients. Cover and simmer for 30 minutes, stirring occasionally. If mixture is to be held for several hours be- fore serving, cool and refriger- ate. Just before serving, heat buns, and slowly heat the meat mixture again. Add sour cream and heat, uncovered, for about five minutes more. Serve im- mediately, by spooning about one-third cup sweet-sour mix- ture into each warm bun. party for your friends and your- self, take a half hour's time, paper and pencil and do a little list making. If your barbecue is to be away from home, plan to keep perishable foods to a minimum. You will-need to pack meats and other perishable foods in small portable ice boxes espe- cially on hot days or whenever the time between packing and barbecuing is more than an hour or two. 5 Keep the menu simple. Serve foods which are easy to handle. Make a list of everything you will need: food, beverages, paper plates, cups and napkins, silver and charcoal briquets, relishes, sauces and aluminum foil. j Everyone eats more out of doors, so have plenty of all the foods you plan to serve. Allow two servings of meat for each guest, plus one generous serv- ing of all other foods. Put the emphasis on the barbecued foods, but n't plan to cook more than,gour equipment will accomm . When selecting meats for barbecuing choose those which are high in quality and consider the time required to barbecue them. Cuts which require little time are best for picnics away from home. Potatoes, carrots, corn and squash all barbecue to perfec- tion and a tossed salad with hot salad bread or rolls combine ia a meal for a gourmet. Top this with a fruit platter and mugs of coffee and listen to the gurgles of satisfaction from the*crowd. YOU'LL FIND BARBECUING POINTERS AND RECIPES IN- SIDE.