This is a clipping from a magazine. It’s missing the first part of the recipe section (states it is continued from page 154). No date, but back has part of an advertisement for Westinghouse refrigerator-freezer that could be 1950’s or 1960’s.

Old Magazine  Clipping Copy - Click to View Larger

Mock Filet of Beef
You can’t imagine how good this is! Very tender, juicy, still slightly pink–almost like tenderloin. And the sauce is delicious!–

1 2 1/2 to 3-inch eye-of-round steak, about 3 pounds
Nonseasoned meat tenderizer

1 cup catsup
1/3 cup Worcestershire sauce
1 cup water
1 teaspoon chili powder
1 teaspoon salt
1 clove garlic, minced

Sprinkle all sides of steak evenly with tenderizer, using 1/2 teaspoon per pound. Do not use additional salt. With long-tined fork, pierce all sides deeply at 1-inch intervals. Let stand at room temperature about 30 minutes. Meanwhile combine remaining ingredients for sauce and simmer slowly 30 minutes. Center steak on spit and tie securely with cord. Roast in electric barbecue rotisserie or slowly over charcoal on motorized spit about 1 1/2 hours or to desired doneness, basting frequently with the sauce. Meat thermometer will read 140° for rare, 160° for medium, or 170° for well done. To serve, slice steak on bias, across the grain; pass bowl of the sauce. Makes 8 servings.

Patio Broiled Chicken
Beautifully charcoal-browned and expertly seasoned with marinade–

1 cup salad oil
1/3 cup lemon juice, fresh, frozen, or canned
3 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon monosodium glutamate
1/2 teaspoon salt
1/4 teaspoon pepper

2 ready-to-cook young chickens (about 2 pounds each), split in half lengthwise

Combine all ingredients except the chicken. Break drumstick, hip, and wing joints so birds will stay flat during broiling. Let chicken refrigerate in sauce at least 4 or 5 hours, turning occasionally. Place on grill with bone side or inside nearest the hot coals. Broil slowly. When well browned, 20 to 30 minutes, turn and brown skin side, brushing occasionally with sauce. Cook about 30 minutes longer or till tender. Makes 4 servings.

Cowboy Potatoes

Scrub potatoes throoughly. Cook in jackets in heavily salted water (3 tablespoons salt to 1 quart water). Drain; peel and slice. Season with pepper. Brown well in hot bacon fat over medium heat. Keep turning potatoes carefully so they get crusty brown on all sides.

Wiener Totems

Favorite of all kids–and many adults! You can omit the sauce, but it makes wieners so good–

1/2 cup soy sauce
1/3 cup catsup
1/4 cup salad oil
1/4 cup vinegar
1 tablespoon prepared mustard
1 teaspoon thyme (optional)

12 slices bacon
6 frankfurters, cut in fourths
4 large dill pickles, cut in 1/2-inch chunks

Combine the first 6 ingredients for sauce. On each of 6 long skewers, you’ll have 2 slices bacon, 4 chunks frankfurter, 3 chunks pickle. Here’s how: Thread one end of bacon slice on skewer and weave loosely over and under pieces of frankfurter and pickles as you alternate them on the skewer. Grill over hot coals till bacon is crisp, 15 to 20 minutes, brushing frequently with the sauce, and turning the Totems. Makes 6 Totems (3 servings for out-of-doors appetites).

Outdoor Fish Bake
Fresh air plus the best-tasting, gently “lemoned” fish–

6 fish steaks or fillets, 3/4 to 1 inch thick
Salt and pepper
2 or 3 lemons, thinly sliced
1/2 cup melted butter or margarine
1 or 2 cloves garlic, minced

Sprinkle fish generously with salt and pepper. Arrange about half of lemon slices in bottom of shallow baking dish or foilware pan; add fish in single layer and place remaining lemon slices on top and around sides. Combine melted butter and garlic; pour over fish. Add hickory to slow coals. Place baking dish on one thickness heavy-duty foil (or 2 of household weight) atop grill. Close smoker hood and cook slowly, about 1 hour or till fish is done, turning once and basting frequently with butter mixture in pan. Serve with the cooked lemon slices and butter mixture. Makes 6 servings.

Cook outdoors–or fix in the kitchen and cart to yard–

1 pound ground beef
1 1/2 cups chopped onion
1 to 2 cups chopped celery

1 can condensed tomato soup
1/2 to 1 tablespoon bottled barbecue sauce
1 teaspoon salt
Dash liquid smoke

Brown meat in small amount hot fat. Add onion and celery; cook until tender but not brown. Add remaining ingredients. Cover. Simmer 30 minutes. Serve on toasted buns. Makes 6 to 8 servings.

The 2 Week Diet

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No Responses to Barbecues That Cost Less Than Steak – Old Clipping

Jaime de Rivero
Published 12 February, 2008 in 6:32 pm

I live in Peru an I´ve got those recipes, l suppose my father read the regarding magazine on the 50´s. I love wiener totems and never found it in any place, not even in internet.

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