The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Barbecuing is one of America's most popular outdoor activities... and while the backyard version still rates number one in the hearts of many cookout chefs, portable picnic barbecues are gaining fast! From campgrounds to beaches, backpacking to fishing, it's hard to resist the fascination of foods sizzling over hot coals. The new variety of portable grills lets you barbecue almost anything a bigger backyard grill could. Choose fmm smaller versions of the kettle cooker, covered rectangular cookers and small open braziers, in either charcoal or gas models. Many portable grills, for durability and easy cleaning, have the same heavy-duty porcelain finish as the bigger grills. Stainless steel cooking grids are height- adjustable. There are vents for better temperature control than is possible with hibachis, and cooking areas are also larger. Portables with lids help control flare-ups, keep smoke to a minimum, protect food from the elements and reduce the need for turning foods. Sturdy legs, windshields and lock-tops for easy carrying are other important features for more expert grilling away from home. Since there's a great variety of foods that can be barbecued to perfection on a portable grill, it makes sense to indulge in the wonderful flavor of foods cooked over charcoal, not only at home but away as well. Tender marinated London broil, apricot-orange barbecued chicken and spicy barbecued ribs are only a few of the recipes developed in the Karo corn syrup test kitchens especially for barbecuing on a portable grill. To add flavor to poultry and to improve less tender cuts of meat, the recipes call for marinating several hours or overnight. Marinades, which contain oil, herbs and spices, vinegar or lemon juice and corn syrup, penetrate meat fibers to help tenderize. In some cases the marinade is used as a basting sauce. The corn syrup ip the sauce or marinade, balances and blends the flavors and helps the sauce cling to foods, locking in important juices. It also provides the right consistency for barbecue sauces --not too thick or thin. To prevent burning, wait until the last 15 minutes of cooking to baste with the sauce. « v t To ensure successful outdoor feasts every time, the Barbecue Industry Association also recommends: setting up the grill on a flat surface, away 'rom trees, dry leaves or brush. lining the bottom of the grill with foil so ashes can be wrapped in neat packages and disposed of when cool. using a good charcoal starter when cooking on a charcoal grill--the new chimney charcoal starters are quick and reliable and, likethegrills, are light and portable. Or, tote small bags of the convenient instant light­ ing briquets. using long wooden-handled utensils designed for the grill. Gloves and mitt ^ome in handy, too. Marinated London Broil 1/2 cup light or dark corn syrup 1 1/3 cup lemon juice 1/3 cup $oy sauce 1/4 cup corn oil 2 tablespoons prepared spicy mustard 1/2 teaspoon ground ginger 1/4 teaspoon pepper 2 cloves garlic, minced or pressed 2 pounds beef top round for London Broil •' In shallow baking dish stir together corn syrup, lemon juice, soy sauce, corn on, mustard, ginger, pepper and garlic. Add beef; turn to coat well. Cover; refrigerate several hours or overnight. Remove from marinade. Grill 6 inches from souice of heat, turning and bast­ ing frequently with marinade, 20 to 30 minutes or until cooked to desired doneness. Makes 6 to 8 servings. Apricot-Orange Barbecued Chicken 1 can (5 1/2 oz) apricot nectar (about 2/3 cup) 1/3 cup light or dark com syrup 1 teaspoon grated orange rind 1/4 teaspoon salt 2 teaspoons corn starch 2 tablespoons orange juice 1 broiler-fryer chicken, cut in parts In 1-quart saucepan stir together apricot nectar, corn syrup, orange rind and salt. Stirring frequently, bring to boil over medium heat and boil 5 minutes. In small bowl stir together corn starch and orange juice until smooth. Stir into saucepan. Stirring con­ stantly, bring to boil over medium heat and boil 1 minute. Grill chicken 6 inches from source of heat, turning frequently, 30 min­ utes. Brush with sauce. Grill, brushing with sauce and turning fiequently, about 15 min­ utes longer or until fork-tender. Makes 4 servings. Spicy Barbecued Ribs 2 sides (4 lb) spareribs Water 1/3 cup light or dark corn syrup « 1/3 cup prepared mustard 3 tablespoons vinegar 3 tablespoons Woicestershire sauce 1/2 to 1 teaspoon hot pepper sauce Place spareribs in large saucepot; add water to cover Bring to boil over high heat. Reduce heat; cover and simrper 45 minutes or until tender. In small bowl stir together corn syrup, mustard, vinegar, Worcestershire sauce and hot pepper sauce until well blended. Drain ribs well. Brush with sauce. Grill ribs € inches from source of heat, brushing with sauce and turning frequently, 15 to 20 minutes or until browned. Cut into serving-size pieces. Makes 4 to 6 servings Sweet and Sour Pork Chops 1 tablespoon corn starch 1/2 cup light or dark corn syrup 1/3 cup red wine vinegar 1/4 cup catsup 3 tablespoons soy sauce 4 center-cut pork chops (about 1-inch thick) v . " ' ' C . . > • * y ' In 1-quart saucepan stir together corn starch, corn syrup, vinegar, catsup and soy sauce until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Grill pork chops 6 inches from.source of heat, turn­ ing frequently, 30 minutes. Brush with sauce. Grill, brushing with sauce and turning fre­ quently, 15 to 30 minutes longer or until pork is tender. Reheat remaining sauce and serve with pork chops. Makes 4 servings. Inside-Out Cheeseburgers 1 can (8 oz) tomato sauce 1/2 cup chopped onion 1/4 cup light or dark corn syrup 1/4 cup red wine vinegar 1 clove garlic, minced or pressed 1 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/8 teaspoon crushed dried red pepper 1 pound ground beef 8 thin slices mozzarella cheese 4 tomato slices In 1-quart saucepan stir together tomato sauce, onion, corn syrup, vinegar, garlic, basil, oregano, salt and crushed dried red pepper. Stirring frequently, bring to boil over medium heat and boil 15 minutes. On waxed paper form ground beef into 8 patties about 1/4-inch thick. Leaving 1-inch edge, place on each of the 4 patties 1 slice cheese, 1 slice tomato, 1 slice cheese. Top with remaining patties. Press edges together. Reshape by pushing edges toward center. Grill, brushing with sauce occasionally and turning once, 8 to 10 minutes or until cooked to desired doneness. Reheat remaining sauce and serve with burgers. Makes 4. Pork and Beans 1 pound dried navy (pea) (Mans 2 quarts water, divided 1/2 pound salt pork 1 green pepper, coarsely chopped (about 1 cup) . 1/2 cup chopped onion : 1/2 cup dark corn syrup 1/2 cup chili sauce 1 teaspoon dry mustar 1/2 teaspoon pepper Rinse beans. In 4-quart saucepan place rinsed beans and 1 quart of the water. Bring to boil. Cover and boii 2 minutes. Remove from heat let stand 1 hour. Drain. In 4-quart saucepan place begns, remain­ ing 1 quart water and salt pork Cover; boil V 30 minutes. Drain. Return beans and salt pork to saucepan. Stir in I cup water, green pepper, onion, corn syrup, ch sauce, mustard and pepper. Cover;' to boil, reduce heat and cook minutes, stirring occasionally. „ and continue cooking 30 minutes , beans are tender. Makes 8 (3/< servings. Calico Salad X K » 1/2 cup white wine vinegar 1/4 cup corn oil 1/4 cup light corn syrup 1/2 teaspoon celery seed 1/4 teaspoon salt 1 pound green beans, cut in 1-inch pieces, cooked, drained 1 can (8 oz) whole kernel corn, drained . 1 can (8 oz) red kidney beans, rinsed, drained 1 cup diced green and/or sweet red pepper 1 small onion, thinly sliced - - In medium bowl stir together vinegar* 6pm' oil, corn syrup, celery seed and salt Add green beans, corn, kidney beans, pepper and onion; toss to coat well. Cover; refrig­ erate several hours or overnight. If desired, drain before serving. Makes about 4 cups. Barbecue Means Portable Picnic i That's Far From Ordinary PAGE 14 - PLAINDEALER - WEDNESDAY, JULY M. I«e3