Home » Food & Drink » Recipes 1880-1960 » LET'S GO OUTDOORS AND COOK!

LET'S GO OUTDOORS AND COOK!

© Vaudie E. Harrison

The weather's great this time of the year - at least most of the time. We won't count those springtime thunderstorms that sometimes come along. Here in Arizona, we usually don't have to worry about those things until the Monsoons come to visit and that normally doesn't happen until long about July or August.

So, let's all go outdoors, fire up the Bar-B-Q, cook a great meal and enjoy the weather.

This week, I'll give you a complete menu for a great backyard outing. We'll start with a different way to cook an old favorite - the hamburger - and continue with some tips on roasting corn-on-the-cob using the grill and include a salad suggestion or two.

Most everybody likes grilled hamburgers, even more people like cheeseburgers. For example, my son just flat won't eat a burger without cheese on it. The following recipe is not only different, but it tastes great.

GREEN-CHILE AND CHEESE HAMBURGERS

2 Pounds of Lean Ground Beef

1 or 2 Cans of Diced Green Chiles (Depending on your Taste)

½ Pound of Grated (or finely chopped) Cheddar Cheese

2 teaspoons of Salt (Less if desired)

Hamburger buns (as many as needed to feed everyone)

Mix all the ingredients together. Be sure to mix everything really well. Form into patties of desired thickness and grill on a HOT grill. Be sure to turn often to prevent burning. Remove from the grill and assemble your burger, using your favorite additions such as onions, lettuce, tomatoes, mustard, mayo, and perhaps ketchup. Eat and enjoy.

Many people have problems when they try to grill corn on the cob. It's very easy to burn corn when using the grill. However, there's an easy way to ensure perfect corn every time.

The first thing to be aware of when preparing corn on the cob is, simply put, the corn itself. The second that corn is picked, the sugar content of the kernel begins to turn to starch so the fresher, the better. If you have a farmer near your home with a roadside stand who sells fresh-picked corn, then by all means go there to get your corn. Many people make the mistake of looking for an ear of corn with big, bright yellow, kernels - that's wrong. If you'll find an ear of corn with slightly smaller kernels, you'll find that it will taste much sweeter.

Next in importance is the way the corn is grilled and I'll tell you below how to cook that perfect ear of corn.

The copyright of the article LET'S GO OUTDOORS AND COOK! in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish LET'S GO OUTDOORS AND COOK! in print or online must be granted by the author in writing.