Barbecue Marinades

Orange marinade for pork
6 oz. can frozen orange juice, thawed
3/4 c water
1/3 c brown sugar
1/2 c wine vinegar
1/4 c honey
1 Tbsp soy sauce
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper

Use a boned, rolled pork leg, thick ham slices or pork chops. Combine ingredients and marinade meat several hours. Baste only within the last 15 minutes of cooking.

Comments: It doesn’t say to use orange juice concentrate, but I assume that’s what is meant.

Mint marinade for lamb
1 c cooking oil
1/2 c wine vinegar
1/4 c Worcestershire sauce
1 Tbsp finely chopped fresh mint leaves
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper.

Marinate lamb chops several hours. Brush often with the marinade while grilling over coals.

Comments: You can try this one if you like, but I won’t be anywhere nearby as I abhor lamb and don’t like mint. It leaves more for you!

Pork rib baster
1/2 c molasses
1/2 c prepared mustard
7 1/2 oz. can tomato sauce
1/4 c lemon juice
1/4 c Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt

Combine in a saucepan and simmer 3 minutes. Brush onto ribs during the last 15 minutes of browning on the barbecue.

Herb-wine marinade for chicken
1 c dry white wine
1/4 c lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf rosemary
1/4 tsp dried leaf savory
2 Tbsp cooking oil.

Combine in a saucepan and heat to simmering. Remove from heat, cover, let stand 1 hour.Marinate chicken halves or quarters at least 2 hours, then brush on marinade often while barbecueing.

Lemon marinade for lamb
1/3 c lemon juice
1/3 c cooking oil
1 Tbsp Worcestershire sauce
1 tsp. grated lemon rind
1 clove garlic, crushed
1/2 tsp dried leaf rosemary, crushed
1 tsp salt
1/4 tsp black pepper

Marinate lamb several hours, brush  on marinade often while cooking meat over coals.

Horseradish baster for beef or pork
2/3 c ketchup
1/4 c white vinegar
2 Tbsp prepared horseradish
2 Tbsp orange juice
1 clove garlic, crushed
1/2 tsp sugar
1/4 tsp salt

Combine and let stand at least 1 hour. Brush onto chops, ribs, burgers or steak while cooking.

Tantalizing marinade and sauce for chicken
1/4 c cooking oil
1/4 c white vinegar
1/4 c Worcestershire sauce
1 tsp celery sauce
1/2 tsp onion salt
1/4 tsp black pepper
1/4 tsp dried leaf basil
1/4 tsp dried leaf marjoram
5 1/2 oz can tomato paste
2 Tbsp brown sugar
1/4 c water

Combine oil, vinegar and seasonings. Marinate chicken pieces at least 1 hour. Remove chicken and cook over coals. Measure out and reserve 1/2 cup of marinade; use the remainder for brushing over chicken while cooking.
Combine the 1/2 cup reserved marinade with the tomato paste, brown sugar and water in a small saucepan. Simmer 10 minutes, stirring often, and adding more water if needed. Serve with chicken as a sauce.

Comments: I have no idea what celery sauce is. Never heard of it. Presumably it adds a celery flavour to the marinade. Finely chopped celery or celery leaves, or crushed dried celery leaves should be a good substitute.

Lemon-butter baster for fish
1/2 c butter, melted
1/4 c lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried leaf thyme
small pinch tarragon

Combine all ingredients and brush onto fish while cooking over coals.

Hot marinade for beef
1/2 c olive oil
1/4 c cider vinegar
1 tsp salt
6 dashes Tabasco sauce
1 Tbsp chili powder
2 cloves garlic, crushed
1/2 tsp dried leaf oragano

Combine all ingredients and marinate steak several hours. Baste with marinade while cooking. Good for all steaks, particularly recommended for flank steak.

Tomato-soy baster for beef
7 1/2 oz can tomato sauce
1/2 c dry red wine
1/4 c soy sauce
2 Tbsp cooking oil
1 bay leaf, crumbled

Combine ingredients. Use to baste burgers, steaks or kabobs.

Comments: Leaving the bay leaf whole would reduce the flavour, but crumbling it might leave sharp bits of bay leaf on the meat.

Lime-honey baster for chicken
2 c cooking oil
1/2 c lime juice
1 tsp salt
1/4 c liquid honey

Makes enough for about 8 half-chickens. You may want to halve the recipe for smaller amounts. Combine oil, lime juice and salt, and brush some over chicken pieces as they cook on the coals. When nearly done, add honey to remaining mixture. Continue basting and cooking, turning often until chicken is golden. Be careful after adding honey; the chicken may [the edge of my clipping is torn away here, but I assume it says the chicken may burn easily].

Source
A (rather tattered now) page I saved from Today Magazine, a Canadian weekend newspaper supplement in the early 1980’s. This feature was by Margo Oliver, a prolific and respected Canadian cooking writer who
passed away only a few months ago as I write this post.

Lunch Box Ideas

Peanut butter date spread
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind

Mix all together until smooth.


Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes

Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.

Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.

Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled

If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).

Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…

Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained

Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.

Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.

Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese

Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.

Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!

Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates

Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.

Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.

Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)

The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.

Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.

Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste

Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.

Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)

Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.

Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...

Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)

Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.

Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.

Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.

Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.

Caraway Rye Bread

Ingredients
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour

Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.

Source
Clipped from newspaper sometime in the 1980s.

Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.

Wheat Germ–Yogurt Bread

Ingredients
3 1/2 c whole wheat flour
3/4 c nonfat dry milk
5 tsp salt
2 pkgs dry yeast
2 3/4 c water
1 c yogurt
1/4 c honey
1/4 c molasses
2 Tsbp oil
3 1/2–4 c bread flour
1 c + 2 Tbsp wheat germ
1 c bran
1 egg, beaten

Method
Combine whole wheat flour, milk powder, salt and yeast. Combine water, yogurt, honey and molasses and heat to 115–120°F (46–49°C). Add to dry mixture and beat vigorously. Add oil and 2 cups bread flour. Beat until smooth. Stir in 1 cup wheat germ and bran. Add additional flour to make soft dough. Knead until smooth. Shape into ball and place in greased bowl, turning to grease dough. Cover and let rise until double. Punch down.
Divide into 4 equal pieces. Divide each into thirds, shaping each portion into a 12-inch (30-cm) long rope. Braid each set of 3 ropes, forming 4 oval loaves. Place on greased baking sheats or into 9×5-inch loaf pans. Cover and let rise until doubled. Brush with beaten egg and sprinkle with remaining 2 Tbsp wheat germ. Bake at 350°F (175°C) 25 to 35 minutes.

Source
Clipped from newspaper sometime in the 1980s.

Comments
Looks okay. This recipe doesn’t hold any particular appeal to me. I wonder if the yogurt makes any difference to the bread or if it would taste the same if you used milk. As for the powdered milk plus water, it seems like an unnecessary complication. You could just as well use milk (but you’d have to scald the wet mixture and let it cool unless using UHT milk). You could just as well make plain loaves instead of braided ones (but they wouldn’t be as pretty.)
When a bread contains bran, you need to knead it less than if it were white bread. If you overknead it, the pieces of bran tend to cut the gluten strands and reduce their formation.

Black Bread

Ingredients
3 c flour
2 pkgs dry yeast
1 1/4 c cocoa
1 Tbsp caraway seeds
1 1/3 c molasses
2 Tbsp butter
1 Tbsp sugar
1 Tbsp salt
2 1/2–3 c rye flour
2–3 Tbsp chopped toasted almonds (optional)
oil

Method
Combine flour, yeast, cocoa and caraway seeds. Combine molasses, warm water, butter, sugar and salt in saucepan. Heat, stirring to 110–115°F (43–46°C). Add to flour mixture. Beat 30 seconds on low speed with electric mixer, then 3 minutes at high speed.
Combine 1 c rye flour with almonds and add to dough. Add more rye flour to make soft dough. Turn out onto floured surface and knead until smooth. Form ball, place in oiled bowl, turn to coat the dough with oil, and let rise, covered, until double. Punch down and shape into one large round or two loaves, and set on greased baking sheet or into two greased 9×5-inch loaf pans respectively. Brush with oil and slash tops with a sharp knife. Cover and let rise until doubled. Brush tops with milk. Bake at 400°F (205°C) 25 to 30 min. Cool, then brush tops lightly with oil.

Source
Clipped from newspaper probably sometime in the 1980s.

Comments
The high cocoa content is intriguing. I wonder if the bread tastes of chocolate, or if the cocoa only adds to the overall blackness of the bread. Sadly I will not have the chance to find out unless I find a place to buy rye flour in Mexico City.

Onion-Cheese Bread

Ingredients
3 cups chopped onions
Butter: 3 Tbsp + 1/4 c
2 pkgs dry yeast
3 1/4 c warm water
2 c milk
3 Tbsp sugar
1 Tbsp salt
7–8 c flour
3 c shredded cheddar cheese
1 (4-oz) can jalapeño chiles, drained, chopped

Method
Sauté onions in 3 Tbsp butter until tender-crisp. Cover, set aside to cool. Dissolve yeast in warm water. Scald milk with sugar, 1/4 cup butter and salt, let cool to warm. Add to yeast mixture. Mix in 2 c flour and onions. Mix in enough of the remaining flour to make dough gather into a ball. Turn out onto floured surface and knead until smooth and elastic. Shape into ball, grease, and let rise, covered in a greased bowl until double. Punch down.
Divide in half. Press each half into a 23×13 inch (58×33 cm) rectangle. Scatter half of cheese and half of chiles over each, leaving 1 inch (2 cm) bare around the edges. Roll up tightly the short way (to make two 13-inch long rolls), seal seam, and place each seam side down on a greased baking sheet. Cover and let rise until doubled (1 to 1 1/2 hours). Bake at 400°F (205°C) 40 to 50 minutes until done. Remove to a rack to cool.

Source
Clipped from newspaper probably sometime in the 1980s.

Comments
Yum! The chiles could be omitted if you want.
You could substitute oil for the butter.
I wouldn’t dissolve the yeast until the scalded milk mixture is well on its way to being cooled enough, otherwise the yeast will have to wait too long. It should be in the warm water about 10 minutes.
Here’s a time-saving tip: If you use UHT milk (the kind that comes in cartons that you don’t have to refrigerate until they’re open), then you don’t need to scald the milk, just heat it to the right temperature.
Since I like whole wheat bread better than white, I might also substitute about 2–3 cups of flour for whole wheat flour.
Quite specific on the dimensions of the rectangle, aren’t they! I wouldn’t be too picky about it; it’s hard to be precise with bread dough anyway, as the elasticity keeps making it shrink as you try to spread it out. I would take those dimensions as a general guideline.
The original recipe says to place the rolls of dough on greased baking sheets “in spiral or coil shape.” Frankly, I have no idea what they mean by that. I can think of shaping the rolls either straight or bent into a U shape, but I don’t know if either of those is what’s meant.

Mexican Lima Chiles

Ingredients
1 lb dry large lima beans
3 c water
1 Tbsp butter
1 small onion, sliced
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, smashed
3 chicken bouillon cubes
1/4 tsp basil
1/4 tsp oregano
2 (4-oz) cans whole mild green chiles
2 c grated cheddar cheese
3/4 c sour cream

Method
Rinse lima beans, soak overnight, drain. Cook with the butter, onion, salt, pepper, garlic and bouillon cubes until tender, about 45 minutes. Drain, reserving 3/4 cup liquid.
Spread one third of the beans in a shallow casserole. Sprinkle with half the basil and oregano. Cut chiles lengthwise, then crosswise. Arrange over the beans, and spread one third of the cheese over top. Repeat layers, ending with the beans and the last portion of the cheese.
Mix bean liquid and sour cream until smooth. Pour evenly over top. Bake uncovered at 325 °F (160–165 °C) for 30 to 40 minutes or until beans are tender. Makes 8 servings.

Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.

Comments
Not Mexican at all in spite of the name, but looks tasty anyway. I can see why I clipped this so many years ago. Still intend to try it.
Why this dish is clearly not Mexican:

• lima beans (do they even exist in Mexico? Not as far as I know.)
• beans cooked with butter (not done)
• basil and oregano (never used in dishes of this type)
• cheddar cheese (not used in Mexico, is an exotic import)

When I make it, I will have to use fava beans  (habas) or alubias; these are the closest thing we have to lima beans. For the chiles, I’ll buy poblano chiles in the market, and toast, sweat and peel them.

UPDATE: I made this recipe (sort of) and it was very good. See this post.