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August 2001


Beer-Barbequed Chicken
Serves 4

TIP: BBQ chicken is often difficult to cook properly. If you prebake the chicken and then finish grilling it on the BBQ, the results will be tender, juicy, and evenly cooked chicken pieces.

1 frying chicken - about 3 lbs, cut-up
1/2 cup butter or margarine
1-1/2 cups prepared BBQ sauce
1 cup beer
Dash of HOT pepper sauce

1. Place chicken into 13X9in baking dish. Melt butter and brush chicken evenly with about half of it. Mix remaining butter with BBQ sauce, beer, and HOT pepper sauce.
2. Bake chicken uncovered at 350F for 30 min.
3. Meanwhile, get coals evenly HOT on the BBQ
4. Dip partially cooked chicken in BBQ sauce mixture. Place on grill over medium HOT coals.
5. Cook, turning twice, and basting with the sauce until chicken tests done. When pierced with a fork in the thigh, juices should run clear.
6. Dip again in BBQ sauce. Serve HOT or cooled. Remaining sauce may be heated and served at the table as a dip.

Stir-fry Vegetable-Sausage Medley
Serves 4

TIP: As fresh vegetables become available throughout the summer, you can add them to this dish: yellow or green summer squash, or edible pea pods are also an excellent addition.

1/2 lb salami, summer sausage, or thuringer in chunk form
2 Tbsp olive oil or salad oil
2 small cloves garlic, minced
3 medium onions, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large dill pickle, cut julienne
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dill weed
2 Tbsp fresh lemon juice
3 Tbsp chopped fresh parsley

1. Cut sausage into 1/4-inch julienne strips.
2. Heat oil in wide frying pan, add garlic and onion. Saute for 2 minutes or until onion is soft but not browned.
3. Add sausage; saute for another minute, then add the red & green peppers. Stir-fry over medium heat for 1 minute longer.
4. Add the pickle, salt & pepper, and dill. Turn heat to low, cover. Allow to steam for 10 minutes.
5. Add the lemon juice and top with parsley. Serve immediately, or allow to cool to room temperature, or chill before serving.