June menus: a chili dog picnic, three-flavor chicken wing barbecue, school's-out pizza party.
Instead of plates, spoon this mild beef-and-frankfurter chili into toasted rolls and vegetable cups to hold and eat. Cookies with white chocolate chips are a winning variation on the old favorite. Peas in Pods No-Plate Chili and Dogs White Chocolate Chip Cookes Assorted Beverages
You can make the chili and the cookies several days ahead. A day before or early the day of the picnic, prepare everything else but the toast boats; these are best made just before you leave--perhaps as you reheat the chili and pack. Allow at least a half-dozen peas for each person.
Use one insulated container for hot chili, a second one for cold foods. No-plate Chili and Dogs
1 pound ground lean beef
1 large onion, chopped
1/4 cup chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1/2 teaspoon crushed dried hot red chilies
1 large can (1 lb. 13 oz.) tomato puree
1 cup water
Beans (directions follow)
7 or 8 frankfurters
Toast boats (recipe follows)
3 small green or red bell peppers, cored, seeded, and cut in half lengthwise
About 12 romaine lettuce leaves, washed and crisped
2 cups shredded Cheddar cheese
1 cup chopped onion
Crumble beef into a 5- to 6-quart pan. Add onion and cook, stirring, over medium-high heat until onion is limp, about 15 minutes. Stir in chili powder, sugar, cumin, crushed chilies, tomato puree, water, and beans. Cover and simmer, stirring occasionaly, until beans are very tender to bite, about 1 hour. Salt to taste. (At this point, you can let chili cool, then cover and chill up to 2 days; reheat, covered, stiring occasionaly.)
Cut frankfurters diagonally into 1/2-inch-thick slices. Stir into chili. Heat, covered, about 5 minutes. Wrap pan in 25 to 30 sheets of newspaper; put in an insulated chest and fill any space with crumple newspaper to keep chili hot up to 2 hours.
To eat, spoon some chili into a toast boat, a pepper half, or lettuce leaf; top with cheese and onion. Serves 5 or 6.
Beans. Sort 1/2 pound (1-1/4 cups) pinto beans to remove debris. Rinse beans and put in a 5- to 6-quart pan; add 2-1/2 quarts water. Cover and bring to a boil on high heat; reduce heat and simmer 1-1/2 hours. Drain beans. Use, or let cool, cover, and chill up to 2 days.
Toast boats. Cut 5 or 6 sandwich (4 to 5 in. long) in half lengthwise. Pull out interioir of rolls to make shells that are about 1/4 inch thick (save insides and make bread crumbs). Set shells, hollow sides up, on a 10- by 15-inch ungreased baking sheet. Brush insides of shells evenly with 1/2 cup (1/4 lb.) melted butter or margarine. Bake in a 350[deg.] oven until rolls are dry, about 10 minutes. Serve warm or let cool to room temperature (about 10 minutes) so boats will stay crisp when packed. White Chocolate Chip Cookies
With an electric mixer, beat together 1 cup (1/2 lb.) butter or margarine, 1-1/2 cups sugar, 2 teaspoons baking soda, and 1 egg. Blend in 1 cup all-purpose flour, 2 cups quick-cooking rolled oats, and 6 ounces coarsely chopped (1-1/4 cups) white chocolate (also called white candy coating .
Shape dough into 3/4-inch balls and set 2 inches apart on ungreased baking sheets. Bake in a 350[deg.] oven until light golden, 10 ro 12 minutes. Cool on pan until firm; with a wide spatula, transfer to racks to cool completely. Serve, or wrap airtight and let stand as long as overnight; freeze to store longer. Makes about 5 dozen.--Angela Di vecchio, San Franciso.
Chicken wing barbecue
Since wings are small, everyone will want at least one seasoned by each marinade. Three-flavor Chicken Wings Corn on the Cob Lime Wedges Butter Mixed Green Salad Boysenberries and Melon Dry White Jug Wine Bottled Water
There are three steps for the chicken wings; first they marinate, then bake, and finally brown on the grill. You can marinate them as much as 2 days ahead and do the baking step the day before. If you want to do all preparation in one day, allow 5 hours for the whole process.
Once underway, the meal goes fast. Wash and crisp the salad greens first. As the wings barbecue, cook the corn and dress the salad. Spoon boysenberries onto wedges of Crenshaw melon or cantaloupe. Three-flavor Chicken Wings
6 pounds chicken wings
Teriyaki and Dijon marinades (recipes follow)
1 cup (8-oz. bottle) hickory-flavored barbecue sauce
Rinse wings and pat dry. Divide into three portions and put each in a heavy plastic bag. Add teriyaki mixture to one, Dijon to the second, barbecue sauce to the third; mix chicken to coat with the marinade and twist each bag shut. Chill 4 hours or as long as overnigth.
Lift out wings and arrange each batch in a 9- or 10-inch ungreased pie pan. Bake, uncovered, in a 425[deg.] oven for 30 minutes. (At this point, you can let wings stand up to 2 hours; or cover and refrigerate as long as overnigth.)
Stretch wings out and lay them on a grill about 6 inches above a solid bed of hot coals; keep flavors separate. Cook wings until well browned, turning as needed, 15 to 20 minutes. Serve with appropriate marinades to spoon onto the wings. Makes 6 servings.
Teriyaki marinade. Combine 1/2 cup salad oil; 1/4 cup each soy sauce, vinegar, and dry sherry (optional); 1 tablespoon each minced fresh ginger and sugar; and 2 cloves garlic, minced or pressed.
Dijon marinade. Combine 1/2 cup salad oil; 1/2 cup each white wine vinegar, finely chopped shallots, and Dijon mustard; and 2 cloves garlic, minced or pressed.
School's-out pizza party
To stave off hunger while the pizzas bake, serve freshly popped, buttered corn seasoned with grated Parmesan cheese or chili0flavored salt (or other seasoned salt or pepper mix). seasoned Popcorn Pizza Salad Basket Bing Cherries Soft Drinks
You can make the sauce, cook the meat, grate cheese, and prepare and partially bake pizza crusts a day or two before.
For the salad basket, allow about 1 cup of vegetables for each serving. Consider a combination of peeled slender carrots, raw green beans, radishes, sugar snap peas, and mild pickled peppers. sausage and Mushroom Pizza Tomato sauce (recipe follows) Baked pizza crusts (recipe follows) Spicy sausage (recipe follows)
1 small green bell pepper, seeded and chopped 1/4 pound rinsed mushrooms, sliced
1/2 pound (2 cups) each shredded mozzarella and jack cheese
To assemble pizzas, spread half the sauce over each crust (still in pan) to within 1/2 inch of edge. Top each evenly with cooked sausage, green pepper, and mushrooms. Scatter cheese equally on pizzas.
Bake pizzas in upper and lower thirds of a 400[deg.] oven until topping is hot and bubbly, about 30 minutes. Switch pan positions after about 12 minutes. Makes 2 large pizzas, enough for 8 servings--Karin Guros, Seattle.
Tomato sauce. In a 2- to 3-quart pan on medium-high heat, cook 1 large onion (chopped), 3 cloves garlic (minced or pressed), 2 teaspoons dry oregano leaves, 1 whole bay leaf, and 1/2 teaspoon sugar in 2 tablespoons salad oil until onion is limp, about 5 minutes; stir often. Add 1 large can (1 lb. 12 oz.) tomatoes and their liquid, and 1 can (6 oz.) tomato paste; break up tomatoes with a spoon. Simmer uncovered, stirring often, until sauce is as thick as tomato paste, about 1 hour. Discard bay leaf. Use, or let cool, cover, and chill for 2 days.
Baked pizza crusts. In a mixer bowl, combine 1 package active dry yeast, 1 cup warm water (110[deg.]), 1 tablespoon each sugar and salad oil, and 1/8 teaspoon salt (if desired). Let stand 5 minutes to soften yeast. Add 2-3/4 cups all-purpose flour and stir until dough is evenly moistened. Scrape dough onto a floured board and knead until smooth, about 10 minutes; add flour as required to prevent sticking. Turn the dough over in a greased bowl; cover with plastic wrap and let rise for 20 minutes.
Divide dough in half; pat each portion out in an even layer to fill an ungreased 12- to 14-inch pizza pan or a 9- by 13-inch pan. bake on upper and lower thirds of a 400[deg.] oven until very light golden, about 15 minutes; switch pan positions after 8 minutes. Use hot, or let cool, cover, and store at room temperature as long as overnight.
Spicy sausage. In a 10- to 12-inch frying pan, combine 1 pound bulk pork sausage, 2 cloves garlic (minced or pressed), 1-1/2 teaspoons fennel seed, 1 teaspoon dry thyme leaves, and 1/2 teaspoon crushed dried hot red chilies. Cook on medium-high heat, stirring, until meat is ligthly browned, about 10 minutes. Skim off fat and discard. Use hot or cool; or cover and chill up to 2 days.
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|Date:||Jun 1, 1984|
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