Poultry Pork | Vermont Casting VC0680P, VC0680N instruction

POULTRY

PORK

GRILLED CHICKEN

1 broiler/fryer chicken

(3-1/2 to 4 pounds), quartered 1/4 cup vinegar

1/4 cup butter or margarine 1/4 cup water

1/4 teaspoon dried thyme 1/4 teaspoon oregano 1/4 teaspoon rosemary 1/4 teaspoon garlic powder 1/8 teaspoon salt

1/8 teaspoon pepper

Place chicken in a shallow glass dish. In a small saucepan, combine all remaining ingredients; bring to a gentle boil. Remove from the heat. Pour over chicken. Cover and refrigerate for 4 hours, turning once. Drain and discard marinade. Grill chicken, covered, over medium heat for 30-40 minutes or until juices run clear. Yield: 4 servings.

BEST PORK RIBS

3 pounds country-style pork ribs 1/2 teaspoon garlic salt

1/2 teaspoon pepper 1 cup ketchup

1/2 cup packed brown sugar 1/2 cup honey

1/4 cup spicy brown mustard

2 tablespoons Worcestershire sauce

1-1/2 teaspoons liquid smoke, optional

Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover. Cook on your kitchen stove and bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. Meanwhile, combine the remaining ingredients. Remove ribs from kettle to barbecue the ribs. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce and turning occasionally. Yield: 4 servings.

TASTY TURKEY

1/4 cup soy sauce 1/4 cup vegetable oil 1/4 cup apple juice

2 tablespoons lemon juice

2 tablespoons dried minced onion

1 teaspoon vanilla extract 1/4 teaspoon ground ginger Dash of garlic powder Dash of pepper

2 turkey breast tenderloins (about 1/2 pound each)

In a large resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, garlic powder and pepper. Add turkey; seal or cover and refrigerate for at least 2 hours. Discard marinade. Grill turkey, covered, over medium heat for 8-10 minutes per side or until juices run clear. Yield: 4 servings.

HMM - HMM HAM STEAK

1-pound ham steak, 1/2 inch thick

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon apricot preserves

Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.

Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through. Yield: 4 servings.

GRILLED HAM & SWISS SANDWICHES

1/4 cup butter, softened

2 tablespoons horseradish mustard

2 tablespoons chopped onion

2 tablespoons poppy seed

6 ounces thinly sliced ham

6 ounces sliced Swiss cheese

6 sandwich buns

Mix butter, mustard, onion and poppy seed. Spread mixture on both halves of each bun; layer a slice of Swiss cheese and several ham slices between halves. Wrap each sandwich in foil and grill for 20 minutes. Serve warm. Yield: 6 servings.