Crunchy Olive Appetizer

12slices of bacon, halved

24large green olives, pitted

1.Precook the bacon until almost done but not crisp.

2.Wrap each olive with a piece of bacon. Hold the

bacon in place with a toothpick. (Soak the toothpicks in water so they don’t burn on the grill).

3.Preheat grill at Hi.

4.Add olives and cook at Hi for about 5 minutes or until the bacon is crisp, turning as needed.

Makes 24 appetizers

Mushroom Burgers

1lb. ground beef

118teaspoon pepper

B large fresh mushrooms, coarsely chopped

1tablespoon finely chopped onion

1.Lightly mix all ingredients and shape into 4 patties, l/2” to 518” thick.

2.Preheat grill at Hi.

3.Cook at 6-7, for 4 to 6 minutes per side for medium rare.

Makes 4 burgers.

Crabmeat Stuffed Chicken

1can (7 oz.) crabmeat, drained and flaked

1egg, slightly beaten

2 teaspoons lemon juice Salt

2 whole chicken breasts, boned and split

l/4 cup butter or margarine, melted

tablespoons soy sauce

itablespoons Parmesan cheese

114teaspoon Worcestershire sauce

1.Combine crabmeat, egg, and lemon juice.

2.Lift chicken skin from flesh, being careful to leave it attached to the longest edge. Salt lightly.

3.Place one fourth of the crabmeat mixture under the skin of each chicken piece. Secure with toothpicks which have been soaked in water.

4.Preheat grill at Hi.

5.Lightly grease grill grids.

6.Combine butter, soy sauce, cheese, and

Worcestershire sauce. Baste both sides of chicken with soy mixture.

7.Place chicken on grill skin side up.

8.Cook at 6-7 about 40 minutes turning and basting occasionally.

Makes 4 servings

Hawaiian Kebobs

2Ibs. ready-to-eat boneless ham

1cup currant jelly

l/2 cup honey

2tablespoons orange juice

1teaspoon cinnamon Pineapple chunks Spiced apples

Bananas, sliced 1 inch thick

1.Cut ham into 1 inch cubes.

2.Mix together jelly, honey and orange juice. Heat un- til jelly melts.

3.Alternately place ham cubes, pineapple chunks, ap- ples and banana slices on skewers. Brush with cooled sauce.

4.Preheat grill at Hi.

5.Cook kebobs at Hi for 6 to 8 minutes or until heated through. Turn and brush kebobs with sauce occa- sionally.

Makes 6 to 8 servings

Herb Rye Loaf

l/2 cup butter or margarine

3 tablespoons minced parsley

1clove garlic, minced

l/2 teaspoon salt

l/4 teaspoon dry mustard

l/4 teaspoon pepper

114teaspoon rosemary

l/4 teaspoon sage

1I4 teaspoon tarragon

114teaspoon thyme

114loaf dark rye bread

1. Cream butter, add remaining ingredients except bread and mix well.

2.Spread mixture generously on every other slice of bread. This lets you choose bread slices in pairs for sandwiches.

3.Reassemble loaf and wrap in heavy duty foil.

4.Cook at 6 for 20 minutes turning occasionally.

Apricot Pork Chops with Apple Rings

4 pork chops, cut 1” thick

2large apples, unpeeled and cut horizontally into 1” thick slices

Apricot Baste (see page 11)

1.Trim fat from pork chops and slash remaining fat to prevent curling.

2.Preheat grill at Hi.

3.Lightly grease grill grids.

4.Cook chops and apple rings at 6-7 for 35 to 40

minutes turning frequently and basting with Apricot Baste.

5.Serve with heated Apricot Baste

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Roper 4347928 (333240-1) manual
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4347928 (333240-1) specifications

The Roper 4347928 (333240-1) is an advanced mechanical component designed for various industrial applications, showcasing a blend of robust materials, precise engineering, and cutting-edge technology. This product is recognized for its reliability and efficiency, making it a preferred choice among professionals in multiple fields.

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In conclusion, the Roper 4347928 (333240-1) represents a well-engineered solution characterized by its durability, compact design, advanced technology, ease of maintenance, and adherence to quality standards. Whether used in manufacturing, automotive, or various other sectors, this component delivers exceptional performance and reliability, making it a valuable asset in any industrial setting.
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