FRIENDS 16
ASIAN ORANGE BEEF
12 oz. can ginger ale
6 oz. can frozen orange juice concentrate, thawed
1 flank steak (about 1 1/2 lb
5 oz. can chow mein noodles
1/4 cup light teriyaki sauce
2 tsp. sesame oil
3 minced garlic cloves
1/2 tsp. red-pepper flakes
2 bell peppers (1 red and 1 green
Dump 1/2 of the soda into a big ziplock bag. Pour the rest over ice for your girl. Mix in the OJ, teriyaki sauce, sesame oil, garlic, and red-pepper flakes. Drop in the steak, seal the bag, and refrigerate for 1 hour or overnight. Fire up your grill to medium. Cut the peppers in quarters lengthwise and remove the seeds and cores. Debag the steak, slap it on the grill, and close the lid (with the vents partly open). Grill, turning once and basting with marinade a few times, until it's done the way you like: 5 to 7 minutes per side for medium-rare (145°F on an instant-read thermometer) or 8 to 10 minutes per side for medium (160°F). Grill the peppers, turning and basting with marinade, for about 5 minutes, until tender but still a little crunchy. Rest the steak on a cutting board for 10 minutes so the juices seep back in. Then cut against the grain into short slices no more than 1/4" thick. Slice the peppers into strips. In a wok or deep skillet, boil the remaining marinade over high heat on the stove (or on the burner attached to your grill, if you're lucky enough to have one) for 5 minutes. Reduce the heat to medium-low and stir in the steak and peppers. Cook for 2 minutes. Serve with the chow mein noodles. Makes 6 Servings
BEER-CAN CHICKEN
3 T salt free chicken grilling blend (Mrs. Dash
about 4 lbs chicken, whole
12 oz. can beer
1 T brown sugar
1 1/2 tsp. saltBR>
Set your grill for medium indirect grilling. In a small bow, mix grilling blend, brown sugar, and salt. Remove giblets and fat from inside the chicken. Rinse chicken inside and out, and pat it dry with paper towels. Rub 1 tsp. of the salty-sugar grilling blend inside. Coat the outside with cooking spray, then rub the remaining blend over the outside. Drin 1/2 of the beer. If you have an old-fashioned pointy manual can opener, pop a few extra holes in the top of the can. Hold the chicken upright with its butt facing down and slide it over the beer can. Tuck its wings behind its back. Put it on the grill, over indirect heat. Pull the legs forward to make a tripod. Close the lid (with the vents partly open). The chicken will be done 1 1/4 to 1 1/2 hours later. (If you're using a charcoal grill, you'll have to add more coals after about 45 minutes, when the old ones burn out.) It's done when an instant-read thermometer shows about 180°, the skin is brown and crisp, and the juices run clear in the thickest part of a thigh. Rest on a platter for 5 minutes. Lift the bird off the can and onto a cutting board. Carve and serve. Makes 6 Servings
PINA COLADA PORK
20 oz. can sliced pineapple in juice
12 oz. can pina colada mix
Juice and zest of 1/2 lime
1 boneless sirloin pork roast (about 2 lb
1/2 red bell pepper, chopped
2 T dark rum
1 T chopped fresh ginger
1 T chopped fresh garlic
1/2 tsp. salt
1 tsp. cornstarch
1 T water
Drain the juice from the pineapple into a big ziplock bag. Set aside the fruit. Mix in everything else except the pork, cornstarch, and water. Drop in the pork (leave on any strings), seal the bag, and refrigerate for a few hours or overnight. Set your grill for medium indirect grilling. Once the fire is ready, debag the pork, put it over indirect heat, and close the lid (with the vents partly open). Grill, turning and brushing with marinade a few times, for about 1 1/2 hours. Grill the reserved pineapple over direct heat for 5 to 7 minutes per side, until brown. The roast is done when the juices run clear in the middle (about 155° on an instant-read thermometer). Rest on a cutting board for 10 minutes so the juices seep back in. Cut into 1/2"-thick diagonal slices. In a pot, boil the remaining marinade over high heat on the stove (or on the burner attached to your grill). In a cup, dissolve the cornstarch in the water. Stir into the sauce. Cook for 2 minutes, until slightly thickened. Dribble over the pork and pineapple. Makes 8 Servings
FISH AND CHIPS
12 oz. can evaporated milk
1 1/2 lb catfish fillets
5 oz. can reduced-fat sour cream and onion Pringles
2 tsp. lemon-pepper seasoning
1 tsp. paprika
1/2 tsp. cayenne pepper
Dump the milk and fish into a big ziplock bag and let it sit for 30 minutes or so. Set your grill to medium. Dump the other ingredients into another big bag. Seal the bag. Call your girl over and play touch football with the bag until the Pringles are crushed. Tackle your girl and do a little "excessive celebration." Okay, back to cooking. First, for the love of God, wash your hands. Then, dump the crushed Pringles into a wide, shallow bowl. Press the fish fillets into the Pringles until they're coated. Coat a grill basket with cooking spray. Lay the fish in the basket and set it on the grill. Close the grill lid and the top vents. Grill for about 5 minutes on each side, or until the crust is crispy brown and the fish is just a little filmy and moist throughout.
Makes 4 Servings
BIG BIRD WITH BOURBON SAUCE
6 oz. can frozen orange juice concentrate, thawed
1/4 cup bourbon
1 turkey London broil (about 2 lb
1/2 16 oz. can whole-berry cranberry sauce
1/2 cup water
1/4 cup virgin olive oil
1/4 cup fresh rosemary
3 garlic cloves
1/2 tsp. salt
1/2 tsp. black pepper
Whiz everything but the turkey and cranberries in a food processor until the rosemary and garlic are chopped. Pour into a big ziplock bag, and add the turkey. Seal the bag and refrigerate for a few hours or overnight. Fire up your grill to medium. Once the fire is ready, debag the turkey, slap it on the grill, and close the lid (with the vents open). Grill, turning and basting with marinade a few times, for 30 to 40 minutes, or until the meat is just slightly pink in the center and the juices run clear (about 160° on an instant-read thermometer). Rest on a cutting board for 10 minutes so the juices seep back in. Slice thinly, on the diagonal. In a pot, cook the cranberries and remaining marinade over medium heat for about 10 minutes, or until hot and thick. Serve with the turkey. Makes 8 Servings
RED-HOT RIBS
1/2 12-oz. can beer
4 oz. can sliced or chopped jalapenos, drained
2 T hot-pepper sauce (Tabasco
2 1/2 lb boneless country-style pork ribs
15 oz. can original Sloppy Joe sauce
2 tsp. Worcestershire sauce
Dump everything into a big ziplock bag, ribs last. Seal the bag and squish around to mix. Refrigerate for a few hours or overnight. Set your grill to medium. Once the fire is ready, debag the ribs and grill' em, turning and basting with marinade a few times, for 15 to 20 minutes, or until they're cooked through (about 155° on an instant-read thermometer). Makes 8 Servings
BISCUIT MIX
(makes 6 biscuits)
This mix can be used for biscuits and with slight variations—for pancakes, add more water), pie dough, more shortening), coffee cake, add cinnamon, sugar, and raisins), and dumplings, spoon into a pot of boiling stew). For cheese biscuits, add 1/3 cup grated cheddar cheese when you add the water.
combine:
1 cup flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1/3 cup instant powdered milk
Cut shortening into the dry ingredients and put mix into a plastic bag. When ready to use add: 1/3 cup water (or slightly more) per 1 cup Biscuit Mix. Bake at 450º for 10 minutes or until done.
EASY CHEESY BUNS
Garlic or jalapeno Cheez Whiz would be interesting variations
1 package yeast
1/2 Cup warm water
2/3 Cup Cheez Whiz
2 T sugar
1 Teaspoon salt
1 Egg
2 T melted butter
2-1/2 Cups flour, divided
Soften yeast in warm water and let stand for 5 min. Add cheese, sugar, salt, egg, butter and 1 cup of the flour. Beat 2 minutes with electric beater on low speed, until cheese is well blended. Add gradually 1-1/4 to 1-1/2 cups additional flour, to form a soft dough, mixing well after each addition. Fill well-greased muffin tins about half full of dough. Cover and let rise in a warm place 1 to 1-1/2 hours, or until doubled in size. Bake at 375º for 12-15 minutes or until golden brown. Makes 12 buns. Note: Let the dough rise in a microwave. Bring 1-1/2 cups of water to a boil in the microwave. Leave the hot water in the micro, along with the dough. The warmth from the steam will reduce the rising time by about half
CHEESE BUBBLE LOAF
A pull-apart bread
1 (1 lb.) loaf frozen white bread dough, thawed
4 oz. cheddar cheese, cut into thirty-two 1/2 inch cubes
2 T. butter or margarine, melted
Cover dough; let rise in warm , draft free place until doubled. Divide into 32 equal pieces. Shape each into a ball around a cube of cheese; pinch to seal. Dip balls in butter. Layer, seam side down, in a greased 8x4" loaf pan. Cover; let rise till doubled. Bake in a preheated 375° oven for 30 to 35 minutes, until top is firm & golden brown. Remove from pan; serve warm. Makes 8 servings
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