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Frugal Outdoor Cooking

by Cyndi Roberts

Firing up the grill is a great way to cook in the summer! Here are a few grilling tips and a couple of recipes, too.

For great grilled burgers, form the patty gently. Smashing the meat forces out moisture.

Sear both sides of the burger on both sides, then move the burger and cook with indirect heat till done.

Use a meat thermometer to gauge when the meat is done. Ground beef should be cooked to an internal temperature of 160 degrees.

When grilling chicken, remember that dark meat needs longer on the grill than breast meat. Also, bone-in parts cook longer than boneless parts.

Place the pieces that need to cook the longest on the grill first, and then move them to a cooler area of the grill to finish cooking after they have browned.

Again, use a meat thermometer to tell when chicken is done. Bone-in parts should be cooked to an internal temperature of 170 degrees; boneless parts to about 160 degrees.

Tropical Glaze for Grilled Chicken

  • 1 small can crushed pineapple
  • 3/4 cup brown sugar, packed
  • 3 tablespoons lemon juice
  • 1 tablespoon mustard

Drain pineapple, reserving 2 tablespoons of juice. Mix pineapple, reserved juice, brown sugar, lemon juice and mustard.

Brush chicken parts with glaze often during last 10 minutes of grilling.

Barbecue Sauce

  • 1 cup ketchup
  • 1 cup water
  • 1/4 cup vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 2 or 3 dashes hot pepper sauce (optional)

Mix all ingredients in saucepan; bring mixture to boil over medium heat. Simmer, uncovered, for 30 minutes.

Use to baste burgers or pork chops during last 10-15 minutes of grilling.

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Always be sure to cook on a clean grill. If you have a gas grill, leave it on for a couple of minutes after you finish cooking, with the lid down. If you have a charcoal grill, just close the lid and let it burn out. Then you can scrub the grate with a wad of aluminum foil.

Don't cook at too high a temperature and don't lift the lid and peek too many times. You'll just be adding to the cooking time, because the temperature will be lowered.

For a great warm weather dessert, try this cool fruit combination.

  • 1 cup low-fat vanilla yogurt
  • 1 tablespoon honey
  • 1/8 teaspoon ground nutmeg

Stir together and spoon over sliced fresh bananas.

About The Author

Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".
editor@cynroberts.com




Best Recipes: Cranberry Salad Squares

by Donna Monday

Cranberries and cranberry sauce are a favorite fall and winter fruit. It’s tart and tangy flavor goes perfect with many holiday meals. Most people enjoy cranberry sauce at the dinner table and don’t realize that cranberries are great in salads and desserts.

If you’d like to try something different with cranberries this season, you can’t go wrong with this recipe for Cranberry Salad Squares. It’s deliciously creamy and brimming with cherries, pineapple and nuts.

What a sweet treat to serve at a noontime brunch or special dinner.

Cranberry Salad Squares 1 8 oz pkg cream cheese, softened – can substitute light cream cheese 1 14 oz can sweetened condensed milk (not evaporated) – can substitute low fat condensed milk Best Recipes: Cranberry Salad Squares Recipe

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Would You Like to Learn How to Bake Bread?

by Jan Kovarik

Even if you have never baked bread before, I can just about guarantee that your very first loaf out of the oven will be so mouth-watering that you’ll amaze yourself (not to mention family and friends)!

Up until 1990, I’d never made a single thing that called for yeast. In fact, if a recipe did include yeast, I avoided it LIKE THE PLAGUE! I’ve never been a “Donna Reed” homemaker and I’ve been told that I don’t “cook,” I merely “prepare” things to eat. So, when an unusual gift of a cup of Sourdough Starter came my way, I was at a total loss. However, the friend who shared the starter with me had a delightfully documented family history about the origins of the starter and how her family had “kept it alive” down through seven generations. Who was I Would You Like to Learn How to Bake Bread? Recipe

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How to Host Thanksgiving Dinner and Enjoy it Anyway

by Skip Lombardi

You've been nominated; or perhaps your family has issued a decree; or perhaps it's simply your turn. No matter what the reason, you're hosting Thanksgiving dinner this year. This need not be a burden. In fact is can be a pleasure, given the right planning and organization.

I've found that the key to an almost effortless-looking dinner is thinking backward. Start your Thanksgiving planning by visualizing yourself, surrounded by family and friends at the dinner table, then work backward to determine how you got there. Ask yourself which foods took the least amount of preparation, which took the most. Write these things down in a list.

Now refine the list--but only slightly. Which dishes can be prepared the day (or evening) before? Which dish How to Host Thanksgiving Dinner and Enjoy it Anyway Recipe

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