Crocker - Betty Crocker Outdoor Eats

Outdoor Eats Copyright 2012 by General Mills, Minneapolis, Minnesota. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons and/or its affiliates. All other trademarks referred to herein are trademarks of General Mills.

John Wiley & Sons, Inc., is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com. ISBN: 978-1-118-24347-3 (ebk); ISBN: 978-1-118-24344-2 (ebk) Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 General Mills Editorial Director: Jeff Nowak Manager, Cookbooks: Lois Tlusty Food Editor: Andi Bidwell Recipe Development and Testing: Betty Crocker Kitchens Photography and Food Styling: General Mills Photography Studios and Image Library John Wiley & Sons, Inc.

Publisher: Natalie Chapman Associate Publisher: Jessica Goodman Executive Editor: Anne Ficklen Editor: Meaghan McDonnell Production Manager: Michael Olivo Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Layout: Indianapolis Composition Services Manufacturing Manager: Kevin Watt Cover photo: Dear Friends, Eating outside is one of the greatest joys of summerwho can resist? Theres no better way to enjoy the beautiful weather than grilling at a barbecue, picnicking at a park or hosting a party on your deck. So relish the seasonuse the recipes in this book and treat yourself to the best outdoor eats. With no-fuss recipes like to enliven any meal. Theres always an occasion to fire up the grill, even if just to spice up weeknight meals with great dishes like . After feasting on these outdoor eats, you will wish for an endless summer! Warmly, Four Steps to Safer Food As the outdoor cooking season heats up, so does the risk for food poisoning. 1 WASH HANDS OFTEN Nearly half of all cases of food poisoning could be eliminated if people washed their hands more frequently when preparing and handling food.

• Wash hands before preparing and eating food.
  • Wash hands before preparing and eating food.

    Dont forget to wash between cooking steps and after interruptions, too.

  • Wash the right way. Its all about temperature, tempo and time. That means warm water, soap, friction (rubbing soap in) and washing for 20 seconds.
  • Bring hand-washing materials to your outing. Try a spray bottle of soap and water or an alcohol-containing hand sanitizer.
  2 SEPARATE FOODS You have to keep bacteria on one food from passing to another.
  • Wash (with water) the outside surfaces of fruits and vegetables before slicing or eating them.
  • Use separate utensils (cutting boards, knives, plates, etc.) for raw and cooked meats. Always wash utensils before using them with other foods.
  • Sanitize preparation and cooking surfaces.

    Mix one tablespoon of liquid bleach into one gallon of water for an effective cleaning solution.

  • Cover foods until serving time to keep out flies and other insects and the germs that they can carry.
  3 COOK MEATS CAREFULLY Poultry, red meat and other animal products are prime sources of bacteria. In fact, about 60 percent of raw poultry sold in grocery stores is believed to have some disease-causing bacteria on it. But, by cooking foods properlylong enough and at a high enough temperatureyou can destroy the bacteria. 4 KEEP THINGS COOL Cold foods must stay cold until they are ready to be cooked or eaten. Pack them in ice-filled coolers.
  • Keep a thermometer in the cooler.

    Aim for 40F to 45F inside.

  • Store beverages in a separate cooler. The cooler will be opened frequently, which makes it difficult to keep perishables cold.
  • Stash the cooler in the shade. Take foods out just before you plan to eat. Keep them as chilled as possible while they sit out.
  • Put foods back in the cooler as soon as youre done eatingwithin 2 hours, tops, or 1 hour if its a hot day (over 85F).
  Summertime Produce Treat yourself to the seasons best. Summer time is the perfect time to eat plenty of fruits and vegetables. 4 Ways to Fit In These All-Stars As a topper: Sliced and diced fruits make terrific toppings for yogurt, cereal, frozen yogurt, angel food cake and pancakes. 4 Ways to Fit In These All-Stars As a topper: Sliced and diced fruits make terrific toppings for yogurt, cereal, frozen yogurt, angel food cake and pancakes.

  Roasted or steamed vegetables spruce up baked potatoes, pasta and rice. Top burgers and sandwiches with lettuce and sliced tomatoes or bell peppers. As a mixer: Toss a handful (or two) of lightly cooked chopped vegetables into soups, scrambled eggs, pasta and rice dishes. Add fruit pieces to salads and smoothies. As a side dish: Forget the chips. Brighten your plate with bite-size berries, sliced cantaloupe or mango, or bright green broccoli.