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Cooking Corner By: Bernice Volkens-COOLING ORANGE JULIUS

September 13, 2013
Northern-Sun Print
Hasn’t this heat been something these last couple of weeks. When we have a heat wave like that, I do just what I do in the sub-zero temperatures of winter - stay inside! I find these good days to clean drawers, clip coupons and organize recipes. Hot temperatures usually don’t last too long that I get “Cabin Fever” like I can in the winter. However, I do know it really makes me appreciate a beautiful late summer day. One of these days it’ll be great to turn off the A.C., open the windows and appreciate the cooler and less humid air. It has to be tough to play a football game in this heat, but then it is the same for both teams. I spent many days through the years sitting on hot bleachers, but how nice it is now to sit in my easy chair. It was almost too hot to do one of my favorite things to do in the summer and that is to cook outside. Barbecuing in the great, wonderful outdoors is the part of summer I greatly enjoy. Hamburgers and hot dogs never taste so good as steaming hot off the grill. Charcoal grilled steaks can’t be beat and I don’t forget the marshmallows for when the ash covered coals are at their best. However the grill does not make a summertime meal. Salads are natural companions to charcoal cooked foods. Fresh, cool and versatile, they help make and barbeque meal a success. Salads can be as simple as lettuce from your garden with plain oil and vinegar dressing or you can make a salad as elaborate and elegant as you would like to tackle. All this goes for any accompaniment you’d like to cook along with the meat on the grill. Practically all vegetables can be prepared for cooking as usual. Prepare them ahead and there’s no last minute work before putting them on the fire - all vegetables should be sealed in foil packages. I make them like envelopes, but leave room so I can shake them around. I like to do new potatoes and I just cut them up and make a seasoning by mixing together, melted butter, salt, pepper flour and any spices or cheese you like. Cooking in packets make a tidy grill and adds a lot of flavor. Grilled Potatoes and Onions 4 potatoes, sliced 1 red onion, sliced 1 teaspoon salt 1 teaspoon pepper 4 Tablespoons butter Make a packet of double wrapped foil, big enough to easily wrap vegetables. You can make 4 smaller packages or 1 large packet. Place packets over indirect heat and place cover down. Cook for approximately 30 minutes, turning once. Serve hot off the grill. “Stay Cool”
 
 

 

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