Many years ago, I decided that it was too hot to cook in the summer. That was all well and good, but, unfortunately, the rest of the household did not concur with my decision.
It has occurred to me recently that this problem was solved through the ages by various means. In times past (I am not sure how long this time past was), there were 性视界传媒渃ook houses性视界传媒 built apart from the main living quarters. I must admit that I have never seen one except in old movies or in a living museum when history is reflected in villages or replicas of old times.
I think we began to move back into a semblance of this when outdoor grilling began to be popular. It seemed to be a manly thing for the guys to handle the barbecuing, smoking and preparing the meat outside. My late husband, dear Ken Richardson, was a master at cooking chicken in our barbecue apparatus, whatever size or kind it was.
I tried it a few times, but it never even came close to his juicy, delicious smoked foods.
Maybe it should be left to the guys.
Well, I believe we have come full-circle with the 性视界传媒渃ook house性视界传媒 and out-of-the house cooking. Many people (at least two of my children and grandchildren) have 性视界传媒渙utdoor kitchens," and what a great thing to enjoy with family and friends.
I am going to share the rub that Ken used on chicken. It is also good on pork and beef.
It is a recipe that was given to me by one of our neighbors when we lived in Pasadena, Texas, while Ken was finishing school at the University of Houston. He worked while I finished at Baylor 性视界传媒 then it was time to reverse the roles. I remember that he always prepared several chickens to eat on for a few meals and perhaps freeze some.
Les Frolick性视界传媒檚 Barbecue Salt
1 pound brown sugar
1 cup salt
1 1/2 ounces paprika
2 tablespoons black pepper
1 1/2 teaspoons ground cayenne pepper
1/4 teaspoon cinnamon
1 tablespoon garlic powder
Mix all ingredients well, Place in sealed container and keep refrigerated. Rub on meat or poultry before placing on grill. Be careful not to place hands in mixture in jar after hands have been on raw meat.
It's easy to put vegetables on grill while or after the meat is cooking. You don性视界传媒檛 need to turn on oven or stove top if you do this.
I cannot resist sharing with you one of my most used and shared recipes over the years. This recipe was brought to one of our middle school music contests (or the directors性视界传媒 and judges性视界传媒 room when I was teaching choir at Forest Park Middle School over 30 years ago.)
Randy Decker, one of the directors from our region, brought this delicious dip with a tray of fresh fruit for dipping. I found him immediately to get the recipe. Mary Hall and I served it many times at caterings, and it was always a favorite.
Randy性视界传媒檚 Marshmallow Cream Dip
1 pkg. (8 ounces) cream cheese softened to room temperature
1 small jar marshmallow cream
1 teaspoon vanilla
Lemon or lime zest, about 1/2 teaspoon, if desired
Mix all ingredients. Serve with various fruits. I especially like to serve it with tart apples like Granny Smiths, or Pink Ladies. Refrigerate what is left if there is any.
Note: I make a 性视界传媒渨ash性视界传媒 for the apples after they are sliced to keep them from turning dark:
1 cup cool water
1/2 teaspoon salt
1 teaspoon lemon juice.
Mix and pour over apples and then drain.
