This is a most difficult time to write a column.
It is May. It is sunny with warm breezes lifting curtains at all the open windows. Bird song not only fills the air outside, but oozes into the house, soaking rooms like spring rains on parched ground.
That alone makes it difficult to concentrate. Besides this general idyllic atmosphere, there are sounds of children, lawn mowers, doors opening and closing. It is this last that finally breaks me, drawing me outdoors. Who wants to think of work, words or cooking when life is alive and going strong just a hundred feet or so from office machinery?
Therefore I leave you to your own May happiness and a few good recipes from Farm Journal’s Picnic and Barbecue Cookbook. Who else would know better of easy, good food in the out-of-doors!

Fresh Fruit Slush
4 large oranges
2 cups sliced fresh strawberries
1 cup seedless green grapes
3 medium bananas, sliced
6 ounce can frozen lemonade
concentrate, slightly thawed

In advance of serving, peel oranges,
removing all white part. Cut sections
away from membranes. Place in bowl.
Squeeze membrane and peel-put juice over
fruit.
Add rest of fruit and lemonade concentrate.
Mix and spoon into large Dixie or plastic
drinking cups. Cover with foil and chill.
About 1 hour before serving place cups in
freezer. Freeze until slightly icy. Makes 12 servings.


Pizza Burgers

2 pounds ground chuck
½ teaspoon dried oregano leaves
Dash of salt & pepper
¼ cup tomato or pizza sauce
2 ounces sliced pepperoni
6 green pepper rings, optional
3 slices mozzarella cheese
6 hamburger buns

Combine beef, oregano, salt, pepper and
Mix well. Divide into 12 portions.
Shape each into thin patty. Spoon sauce
equally over 6 patties. Cover sauce with
pepperoni.
Place remaining patties on top. Press edges
to seal well. Cover and refrigerate till ready to cook.
Grilling: Cook patties 4 inches from medium
heat or coals 4 to 5 minutes. Turn carefully, top with
green peppers if desired. (Any hot or mild
peppers, seeded and sliced may used).
Place one half cheese slice on each patty.
Cook 4 to 5 minutes longer. Serve on buns.
This recipe leaves room for personal preferences-
Cheese, sauce, spices, peppers may all be changed.


Herbed Corn on the Grill

½ cup butter or margarine
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
¼ teaspoon garlic salt
Pepper
8 ears fresh corn, husked

Combine butter, herbs, salt and
pepper to taste. Mix well. Cover and
Chill until ready to use.
Spread each ear with butter mix.
Place each on a 12 inch square of heavy
duty foil. Securely wrap each into packet.
Grilling: Cook corn 4 inches from gray coals
or medium heat. Turn often to prevent burning.
Cook 20-30 minutes or until corn is tender.
Makes 8 servings.


Carrot Relish

2 cups sugar
1 cup cider vinegar
2 teaspoons salt
1 teaspoon celery seed
7 cups shredded carrots
1 cup chopped onion

Combine sugar, vinegar,salt, celery seeds in large bowl.
Add carrots and onion. Toss well.
Cover and refrigerate overnight orplace in freezer container, freezing until needed. (Thaw at room temperature
For about 3 hours.)
Makes 6 cups. This is a tasty, colorfulalternative to green pepper hot dog relish.

All Recipes source: Farm Journal’s Picnic & Barbecue Cookbook,
Food Editors, Farm Journal, 1982
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