Murphyburgers- not a good idea

My family had our Labor Day barbecue yesterday because I am working today. We had delicious steaks. Yum I am always ready for a good barbecue meal. But not all barbecues are created equal. On my vacation I found a 1955 barbecue magazine. It had this silly recipe in it. Murphyburgers: "Keep some canned corned beef hash on your emergency shelf and you can always serve unexpected guests. Just wrap man-sized slices of corned beef hash with bacon and cook them until crisp and brown . Better use a pan or griddle of some kind for Murphyburgers crumble too easily to put them right on grill. Serve them with barbecue sauce, chili sauce or tartar sauce. Tartar sauce! What were they thinking. The caption on the photo is: "Murphyburgers sizzling away-corn-on-the-cob almost done-plenty of cold Coke-that's what's good about summer time!" Sorry I think it would be a better idea to take unexpected guests out to eat.

Outdoor Eating: Wine 'N' Honey Ribs

For many years beginning in 1957 Woman's Day Magazine had a little monthly recipe insert titled The Collector's Cook Book. Each month was devoted to a different food item, method of cooking etc. They often had whimsical illustrations. The edges were perforated for easy removal and had hole punch markings.

Several times these were compiled and released as cookbooks. I have a paperback edition and a deluxe ring binder, slip case version from 1970.

I've saved a large number of the magazine editions. This one is from July 1972. The topic was outdoor eating and contains this different take on barbecued ribs:

Wine 'N' Honey Ribs

1 can (8 ounces) tomato sauce

1/2 cup red wine

1/4 cup honey

1/2 cup red-wine vinegar

1 teaspoon onion salt

1 teaspoon garlic salt

1/8 teaspoon ground cloves

4 pounds beef short ribs

Combine all ingredients, except ribs, and mix well. Lay ribs in shallow glass dish and pour sauce over top. Refrigerate overnight. Remove from refrigerator and cook on grill, brushing frequently with sauce. 1-1/2 to 2 hours, or until very tender. Makes 4 to 6 servings.