The Coral Gables Times

Eating OUTDOORS

GRILLED SHRIMP IN A BASKET TO PREPARE: 30 MIN. TO GRILL: 5-6 MIN. (allow time for marinating) 2 lbs. (about 24) jumbo-sized shrimp or prawns, fresh or thawed frozen 1 cup olive oil 1⁄2 cup lemon juice 1⁄4 cup soy sauce 1⁄2 teaspoon salt 1 tablespoon chopped onion 2 tablespoons chopped parsley 4 teaspoons crushed tarragon 1⁄2 teaspoon chervil 1⁄4 teaspoon basil 1. Using scissors, cut through shell at the back of each raw shrimp; remove the black vein. Rinse shrimp with shells thoroughly; drain on absorbent paper. Put the shrimp into a large bowl. 2. Blend remaining ingredients together and pour over shrimp. Cover and refrigerate at least 2 hrs., tossing shrimp often to coat. 3. Arrange shrimp in a basket broiler. Grill about 3 in. from coals until shells are slightly charred. Turn broiler and grill shrimp several minutes longer. Serve immediately. About 6 servings Note: If serving shrimp as an entree instead of as an appetizer, increase number of shrimp per serving. DOUBLE-TREAT FRANK-BURGERS TO PREPARE: 10 MIN. TO GRILL: 10-15 MIN. 2 lbs. ground beef 2 teaspoons salt Black pepper 2 tablespoons catsup 6 frankfurters, cut in halves lengthwise 6 1⁄2-in. strips Cheddar cheese 3 dill pickles, cut in quarters lengthwise French dressing 1. Combine first four ingredients; mix lightly. Form into twelve flat patties of equal size. 2. Place two frankfurter halves, cut sides down, on each of six patties; place a strip of cheese and two pickle strips between the frankfurter halves. (See photo.) Top with remaining patties. 3. Place frank-burgers in a basket broiler. Grill about 3 in. from coals 10 to 15 min., frequently turning and brushing with French dressing. 6 servings SWISS CHEESE FONDUE Traditionally a Swiss after-skiing supper dish, cheese fondue, eaten bubbly hot from the grill or hibachi, can be a fun kind of appetizer with the convivial spirit of outdoor eating. Each guest spears on his fork a bite-sized piece of bread (through the soft side and securely into the crust), dips it into the fondue, stirs around the pot once or twice, lifts it out with a twirling motion . . . and eats! To keep the fondue at proper consistency, someone should be stirring at all times and scraping the bottom with the crust of his bread. According to Swiss tradition, a lady who loses her bread in the fondue forfeits a kiss; a gentleman who loses his piece buys a bottle of wine. TO PREPARE: 10 MIN. TO COOK: 15-20 MIN. 1 1-lb. loaf French bread 1 tablespoon cornstarch 2 tablespoons kirsch 1 clove garlic, cut in half 2 cups dry white wine 1 lb. natural Swiss cheese, shredded (4 cups) 1⁄4 teaspoon salt 1⁄4 teaspoon monosodium glutamate 1⁄8 teaspoon black pepper 1. Cut bread into bite-sized pieces having at least one crusty side; set aside. 2. Mix cornstarch and kirsch together in a small bowl and set aside. 3. Rub inside of a 2-qt. flame-resistant casserole or porcelain-finish saucepan with cut surface of garlic. Pour in the wine and heat on a hibachi or grill, about 2 to 3 in. from coals, until wine is about to simmer. (Do not boil.) 4. Combine the shredded cheese and a mixture of the next three ingredients; add in small amounts to the hot wine, stirring constantly until cheese is melted after each addition. 5. Blend in the cornstarch mixture and continue stirring while cooking 5 min. longer, or until fondue begins to bubble. 6. Spear bread on forks to use for dipping. Keep the fondue gently bubbling throughout serving time. About 10 servings Continued on page 24

atoes in Foil will satisfy hearty outdoor appetites.

TOMATOES IN FOIL

TO PREPARE: 15 MIN. TO GRILL: ABOUT 10 MIN. 4 large tomatoes Salt Freshly ground black pepper 8 teaspoons butter or margarine 1⁄4 cup chopped parsley 1⁄3 cup chopped green onion including tops 1 teaspoon basil, crushed 1 teaspoon tarragon, crushed 1 clove garlic, crushed in a garlic press 1. Cut tomatoes crosswise into halves. Sprinkle cut surface of each tomato half generously with salt and pepper; top each with 1 teaspoon butter. 2. Mix remaining ingredients and mound equally on each tomato half. Set four tomatoes on each of two large pieces of heavy-duty aluminum foil; wrap and seal tightly. Grill 3 in. from coals about 10 min., or until just tender. 8 servings Note: To seal packets tightly, bring lengthwise sides of foil together above mixture; turn edges under in 1-in. folds. Seal ends with a double fold.

A Big, Colorful Book of Recipes— Food to Cook and Enjoy Outdoors YOURS FOR ONLY $2 POSTPAID

Large 8 x 103⁄4-inch size. Dozens of illustrations; many in full color. Dependable, helpful hints with every chapter. STEAKS • POULTRY • FISH BURGERS • ROASTS FRANKS • KABOBS VEGETABLES • SPECIALTIES A Big, Colorful Book of Recipes— Food to Cook and Enjoy Outdoors YOURS FOR ONLY $2 POSTPAID TO: SUBURBIA TODAY BOOKS, 153 N. Michigan Ave., Chicago 1, III. Enclosed find $ | for which please send me postpaid | copies of "The Master Chef's OUTDOOR GRILL Cookbook" @ $2 each. (No stamps or C.O.D. orders, please; satisfaction guaranteed or money refunded.) Name | Address | City | Zone | State Please Print or Write Legibly