HMMM AAAHH. It smells like the weekend. Those grilled pineapple burgers will be lip-smacking, mouthwatering, and juicy down to the last bite. However, what lies on the grill is much more than your family’s next meal. The instant you start up the grill, and that sweet nostalgic smell begins to drift through the air, you start doing much more than simple food preparation. When that grill cranked on, you, my friend, switched into the entertainment and hospitality industry as you just began serving up some of the sweetest memories. So, grillmasters, as you take position over your grills this summer, take a moment to look up above the smoke and steam. Take it all in because this is the good stuff. Ah, and the food shouldn’t be too shabby either! Just follow the recipes.
Grilled Pineapple Burgers: Submitted by Pam Adcock
2 lbs. lean ground beef
1 can (15 ¼ oz.) sliced pineapple, drained
1/4 c. packed brown sugar
3 T. Zesty Italian salad dressing
1/8 t. pepper
8 slices bacon
3/4 c. barbecue sauce
1/4 c. honey
1 T. lemon juice
1 T. salt
In a large bowl, mix ground beef, salad dressing, and salt and pepper.
Shape into 8 patties, 3 inches in diameter. Press a pineapple slice into each patty. Wrap each patty with bacon, using a wooden pick. In a small bowl, mix barbecue sauce, brown sugar, honey, and lemon juice. Place patties in a glass or plastic 13x9x2 dish. Pour barbecue mixture on patties. Cover and refrigerate for at least 2 hours. Grill patties, pineapple sides down, 4 inches from hot coals, for 12-15 minutes. Turn; brush with barbecue mixture. Grill for 10-15 minutes. Heat remaining barbecue mixture; serve with patties.
Yield: 8 servings.
Beans and Wieners Waikiki: Submitted by Debbie Dunn
1 can pineapple rings (20 oz.),
drain and reserve juice
1/3 c. green pepper, coarsely chopped
1/4 c. onion, chopped
1 pkg. wieners, cut into chunks
2 T. margarine
2 T. vinegar
1 T. soy sauce
1/3 c. ketchup
1/3 c. brown sugar, finely packed
1 can pork & beans (31 oz.)
1 can Chow Mein® noodles
Cut pineapple into chunks, reserving a few rings for garnish. In a large skillet, sauté the green pepper, onion, pineapple, and wieners with margarine. Simmer for 5 minutes. Add reserved pineapple juice, vinegar, soy sauce, ketchup and brown sugar, heating until bubbly. Pour pork and beans into a baking dish; add pineapple mixture. Stir gently to blend. Place reserved pineapple rings on top to garnish. Bake at 350˚ for 30 minutes. Serve with Chow Mein® noodles.
Yield: 6 servings.
Homemade Vanilla Ice Cream: Submitted by Emma Hardin
3 T. flour
2 1/5 c. sugar
3/4 t. salt
6 c. milk
6 egg yolks
6 t. vanilla
6 c. cream
Mix flour, sugar and salt in a bowl. Stir mixture into milk in a saucepan, and cook over boiling water until slightly thickened. Cover and cook for 10 minutes more. Stir a little hot milk into eggs and then into milk. Cook 5 minutes more, until mixture coats the spoon. Chill. Add vanilla and cream. Freeze in ice cream freezer.
Yield: 1 gallon. GN