The Coral Gables Times

Thursday, May 4, 1961, page 41 (of 56)

← Earlier issue Later issue → Download this page

The page

You can also pinch or scroll to zoom, and drag to move around.

The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.

alizing flavor and aroma MELANIE De PROFT, Food Editor It Out-of-doors

GRILLED SHRIMP APPETIZERS Shell fresh shrimp, leaving tails; devein and rinse under running cold water; put into a large bowl. Partially cover with Italian salad dressing; cover bowl and refrigerate at least 2 hrs., turning shrimp several times. Drain shrimp, reserving marinade. Allow guests to thread onto metal or bamboo skewers (soak bamboo skewers in water before using): shrimp, cherry tomatoes, green pepper squares, nd avocado pieces. (See photo.) Grill 3 in. from coals about 3 min., or until shrimp are done, turning and brushing with marinade. ROAST CORN Loosen husks only enough to remove silks and blemishes from ears of corn. Dip ears in pail of water. Shake well. Rewrap husks around corn. Plunge into water again and let stand until husks are soaked, about 1 hr. Place ears on grill over coals and roast, turning frequently, until tender, about 15 min. Husk and brush generously with Perky Butter Sauce. PERKY BUTTER SAUCE Heat together 1/2 cup butter, 1/2 teaspoon Italian salad dressing mix, 1/2 teaspoon paprika, and 1/4 teaspoon chili powder. Serve hot. DILLED POTATOES IN PACKETS TO PREPARE: 15 MIN. TO GRILL: ABOUT 35 MIN. 6 medium-sized potatoes, pared Salt 1/2 cup butter or margarine, softened 2 tablespoons snipped parsley 1 tablespoon dill weed 1. Cut each potato crosswise into 1-in. slices and place on an individual square of heavy-duty aluminum foil. Sprinkle slices generously with salt and spread with butter. Sprinkle evenly with snipped parsley and dill weed. 2. Put slices together to reassemble each potato; wrap in foil, sealing tightly. 3. Place on grill 3 in. from coals and cook about 35 min., or until potatoes are tender. Turn packets occasionally to cook evenly. 6 servings MINTED BROILED LAMB CHOPS TO PREPARE: 10 MIN. TO GRILL: 16-20 MIN. 8 loin or rib lamb chops, cut 1 1/2 to 2 in. thick 1/4 cup finely chopped mushrooms, lightly browned in butter 2 tablespoons crushed fresh mint leaves or 1 tablespoon dry mint leaves 1/4 cup firmly packed brown sugar 1 teaspoon dry mustard 1/2 teaspoon salt 2 tablespoons wine vinegar 1. Combine mushrooms, mint, sugar, mustard, salt, and vinegar; toss gently to mix. 2. Grill chops about 4 in. from coals 8 to 10 min. on one side. Turn chops and spoon mushroom mixture over surface of each; grill second side 8 to 10 min., or until done. To test doneness, slit meat near bone and note color of meat. 8 servings CHEF'S CHOICE LAMB CHOPS Grill chops as directed above, omitting topping. Sauce with melted butter thoroughly blended and heated with an exotic commercial steak sauce. Continued on page 21

Just look at all those luscious chunks in NEW KRAFT BLUE CHEESE DRESSING!

*So much blue cheese... such big beautiful chunks... you'll find this dressing in the dairy case! There are more blue cheese chunks than you'll ever be able to count in this luscious new dressing. They crumble on your tongue. They melt in your mouth. These chunks come from hand-picked blue cheeses with flavor unafraid to be great. The dressing is creamy smooth and rich—so thick you may want to thin it with milk or Kraft Italian Dressing. You try a little—then you want more. Nobody but a cheese maker could have made it this good! You haven't lived till you've tried it on salads and sandwiches!