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Grilled Smoky Cheddar Potatoes Packs

4 medium potatoes, cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons bacon flavored chips
2 medium green onions, sliced (2 tablespoons)


1. Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
2. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes
or until potatoes are tender. Sprinkle with onions.

Grilled Spring Vegetables

Herb Butter
1/4 cup butter or margarine, melted
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1 tablespoon chopped fresh chives

1 pound asparagus
1 pound green beans
1/2 pound mushrooms, cut in half
1/4 cup chopped walnuts


1. Heat coals or gas grill for direct heat.
2. In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.
3. Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.

If you don’t have a grill basket, use a sheet of heavy-duty foil and poke a few holes in the foil with a fork.
When grilling a variety of vegetables at once, be prepared to take each off the grill at a different time. For maximum flavor, season the vegetables with salt and pepper both before and after grilling.

Tomato and Mozzarella Salad

1/4 cup chopped fresh basil
1/4 cup olive oil
1 tablespoon balsamic or red-wine vinegar
1 garlic clove, smashed
1/2 teaspoon salt
1/2 teaspoon black pepper

5 medium tomatoes
8 ounces fresh mozzarella cheese
10 fresh basil leaves
2 tablespoons capers


1. For the dressing, in a food processor or blender, process the basil, oil, vinegar, garlic, salt and pepper until smooth; set aside.
2. Slice the tomatoes and mozzarella into 1/4-inch-thick slices. On a serving plate, alternate the tomato and mozzarella slices and basil leaves. Sprinkle the capers on top.
3. Drizzle some of the dressing over the salad, serving any extra dressing on the side

Beer Battered Veggies

2 C. all-purpose flour
1-1/2 C. beer
2 eggs
1 C. milk
Salt and pepper to taste
2 C. vegetable oil for frying
Any veggies you like cut in bite sizes:
- Broccoli or Cauliflower floret
- Carrot, cut into thick strips
- Onion, sliced into rings
- Fresh mushrooms, stems removed
- Green bell pepper, sliced in rings


In a medium bowl , mix together 1-1/2 C. flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature. Mix eggs and milk in a small bowl. In a separate bowl, mix together 1/2 C. flour and salt and pepper. Heat oil to 375 degrees F (190 degrees C).
Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture.
Place the vegetables into the oil and fry until golden brown.

Tex Mex Turkey Salad

1/2 cup peach preserves
3 Tbsp. lemon juice
3 Tbsp. oil
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cumin
dash white pepper
2 cups cooked cubed turkey
2 cups torn lettuce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped parsley
1 tomato, chopped
1 mango, peeled and chopped
2 peaches, peeled and chopped
2 (15 oz.) cans black beans, rinsed and drained
1 jalapeno chili, minced, if desired


For dressing, in small bowl, combine preserves, lemon juice, oil, salt, ginger, cumin, and white pepper and mix well. Set aside.
In large bowl combine remaining ingredients and toss to mix. Add salad dressing and toss again. Serve immediately. 4 servings.

Easy Grilled Baked Potatoes

Cheesy Butter
1/4 cup butter, softened
1/2 cup shredded Cheddar-American cheese blend (2 oz)
2 tablespoons chopped fresh parsley

4 medium baking or russet potatoes
1 tablespoon butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend


Heat gas or charcoal grill. In small bowl, mix cheesy butter ingredients until blended.
Refrigerate until serving time. Pierce potatoes to allow steam to escape. Brush outside of potatoes with melted butter; sprinkle with seasoned salt. Place potatoes on microwavable plate or in shallow microwavable dish. Microwave on High 6 to 8 minutes, turning once, until fork-tender. Place potatoes on grill over medium heat. Cover grill; cook 8 to 12 minutes,
turning occasionally, until crisp and browned. Cut large X in top of each baked potato; press sides slightly to fluff. Top each with cheesy butter; sprinkle with garlic-pepper blend.

Use any cheese that you like to make these easy potatoes. Why not try Cheddar, Colby, Swiss or a combination of mozzarella and Parmesan cheeses?

Sweet Potatoes and Corn

1 1/2 pounds sweet potatoes, peeled and cubed
4 ears corn, kernels cut from the cob
1/4 cup vegetable oil
2 1/2 tablespoons fresh lime juice
2 teaspoons finely chopped shallot
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh basil


In a pot of boiling, salted water, cook the sweet potatoes until tender, 5 minutes.
Add the corn and cook for 1 minute; drain.
In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper.
Add the sweet potato, corn and basil; toss to coat.

Thanksgiving Green Beans

1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon dry mustard
Couple dashes hot sauce, such as Tabasco
1½ pounds green beans, trimmed and rinsed
1/3 cup jarred roasted red peppers, coarsely chopped


In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon.

Broccoli-Potato Puree

1 pound broccoli, trimmed and coarsely chopped
1/2 pound russet potatoes, peeled and diced
4 scallions, thinly sliced
1/2 quart water
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1/4 cup fresh-squeezed lemon juice


In a large pot, cook broccoli, potatoes, and scallions in 11/2 quarts of simmering water until vegetables are very tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid. Combine vegetables with reserved cooking liquid in food processor. Pulse until mixture is almost smooth. Whirl in salt, pepper, butter, and lemon juice. Serve at once.

Lemony Green Beans

1-1/2 lb. green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
3 Tbsp. extra-virgin olive oil
3 large shallots, cut into thin wedges
6 cloves garlic, thinly sliced
1 Tbsp. finely shredded lemon peel
1/2 tsp. salt
1/8 tsp. ground black pepper
Lemon wedges


In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender.
Drain; rinse beans with cold water. Cover and chill up to 4 hours.
In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, tirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges.

To serve right away: Chilling step may be omitted .

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