salt & pepper2 c (8 oz) cubed sharp

4 or 5 slices bacon, crisp cooked   processed American cheese

   drained & crumbled½ c margarine

Slice potatoes onto large sheet of heavy foil; sprinkle with salt, pepper, and bacon.  Add onion, cheese cubes, and sliced margarine.  Mix on foil; bring edges of foil up, leaving space for expansion of steam.  Seal well with double fold.  Cook on gas grill over low flame 1 hour or until done, turning several times.  Makes 4 to 6 servings.

GRILLED POTATO PACKETS

1 pkg (14 oz) frozen crinkle cut potato rounds½ c thinly sliced onion

¼ c grated Parmesan cheese2 tbsp margarine

½ tsp salt1/8 tsp pepper

Cut four 9 in squares from heavy-duty aluminum foil.  Divide potato rounds on the four squares.  Place 2 tbsp sliced onion on each square.  Sprinkle each with 1 tbsp of the cheese.  Dot equally with margarine.  Season with salt and pepper.  Wrap foil securely.  Cook foil packets on gas grill set at medium, turning once, until potato rounds are tender, about 25 minutes.  Makes 6 servings.

GRILLED POTATO BAKE

8 medium baking potatoes (about 6 oz ea)non-stick vegetable cooking spray

1 clove garlic, minced½ lb mushrooms, sliced

½ c finely chopped green onions½ tsp salt

½ tsp Worcestershire

Scrub potatoes and pat dry with paper towels.  Pierce skin of each in several places with a fork.  Place potatoes on cooking grid along edge of grill over medium heat.  Cook potatoes until they can easily be pierced with a ford, about 45 minutes, turning occasionally.  Spray a saucepan with non-stick vegetable cooking spray.  Heat on grill.  Add garlic and cook a few seconds.  Stir in remaining ingredients.  Cook until mushrooms are tender, stirring often.  Just before serving, slit potatoes open and top with mushroom mixture.  Makes 8 servings.

GRILL-BAKED POTATOES AND SKINS

1 potato per servingbutter

saltpepper

peanut, sesame seed or safflower oil as needed

Wash the potatoes, using a soft brush to get all grit out of the eyes.  Rub them well with cooking oil.  Place potatoes along the edges of the grill while using the center area to prepare the main course.  Turn them occasionally.  Allow 30 to 45 minutes cooking time, depending on their size.

To serve, slash one side open, squeeze gently, and slather the interior with butter, sprinkle on salt and pepper.

Suggestion:  leave a thin layer of white pulp on the skins when eating the potato.  Cut the skins into strips, sprinkle the pulp sides with grated or shredded cheese, dust with paprika, and put skin-side down on the grill until the cheese melts.  Eat out of hand as an after-dinner treat.

Cook on grill.  Select medium sized baking potatoes, scrub well and pat dry with paper towels.  Punch with fork.  Rub the skins with butter or margarine.  Wrap each potato tightly in heavy-duty foil, shiny side inward.  Place potatoes on grill over high heat.  Barbecue medium sized potatoes 40 minutes.  Turn several times during the cooking.  Potatoes are done if they feel soft when gently pressed with a glove protected thumb.  When soft, slit the potato with a fork and season to taste.

SAVOURY VEGETABLE BOATS

4 zucchini, each about 7 in long½ c chopped celery

½ c chopped green pepper¼ c finely chopped onion

½ c packaged seasoned bread crumbs1 tsp salt

½ tsp dried basil1/8 tsp pepper

1 medium tomato, peeled, cored, halved, seeded & diced

Trim ends of zucchini.  Cut each zucchini lengthwise in half.  With a melon ball cutter or grapefruit knife, carefully hollow out zucchini, leaving a ¼ in thick shell.  Coarsely chop pieces of zucchini.  In a bowl, combine chopped zucchini, tomato, celery, green pepper, bread crumbs, onion, salt, basil and pepper.  Tear four 12 in pieces of heavy-duty foil; cut each piece in half crosswise.  Place a zucchini shell on each piece of foil; fill with vegetable mixture.  Seal and cook on grill over medium heat for 20 minutes or until zucchini boats are tender.  Makes 8 servings.

VEGETABLE KABOBS WITH YOGURT GINGER SAUCE

8 oz yogurt1 tsp fresh ginger, finely minced

1 small clove garlic, finely minced2 scallions, finely minced

1 tsp honey½ tsp honey

½ tsp dry mustard¼ salt

1 medium eggplant1 large zucchini

2 lg red peppers, stem and seeds removedvegetable oil

1 lg green pepper, stem and seeds removed

To prepare sauce:  blend yogurt, ginger, garlic, scallions, honey, dry mustard and salt.  Chill.

Cut eggplant into quarters lengthwise; then cut each quarter into quarts.  Cut the zucchini into 8 rounds.  Cut the peppers in 8 chunks each.  Bring a large pot of salted water to a rapid boil.  Blanch the vegetables for 2 minutes and drain.  Thread the vegetable pieces onto long, wooden-handled skewers using 2 pieces of eggplant, 1 piece of zucchini, 2 pieces of red pepper and 1 piece of green pepper on each.  Lightly brush vegetables with vegetable oil and place them on the cooking grid over medium heat.  Cover; grill, turning often, for 5 to 10 minutes or until evenly browned.  Serve immediately with yogurt-ginger dipping sauce.  Makes 8 servings.

VEGETABLE KABOBS

12 small new potatoes, cooked & peeled12 mushrooms caps

6 pieces slender zucchini (3 in)Italian dressing to cover

few drops liquid red pepperdash garlic salt

6 pieces young corn on the cob (2 in)24 pieces canned pimento, drained

Place potatoes, mushrooms and zucchini in mixing bowl.  Combine dressing, liquid red pepper and garlic salt.  Pour over vegetables, and let stand in refrigerator for several hours.  Spread corn with margarine and sprinkle with seasoned salt; wrap in foil.  Remove vegetables from marinade.  Thread marinated vegetables and corn on 6 metal skewers.  Grill on gas grill set at medium 15 to 20 minutes, brushing with marinade and turning occasionally.  Remove foil from corn before serving.  Makes 6 servings.

ZUCCHINI CREOLE

8 medium zucchini squash, cut into ½ in pieces1 lg onion, sliced

1 lg green pepper, sliced½ lb fresh mushrooms, sliced

1 clove garlic, crushed4 tsp margarine

1 can (16 oz) tomatoes, drained½ tsp sugar

1 tsp salt¼ tsp pepper

½ tsp Worcestershirepinch sweet basil

Combine all ingredients in a 12 in rectangle of heavy duty foil.  Close foil and place over low flame of gas grill.  Cook about 30 minutes.  Serve hot from foil container.

ITALIAN VEGETABLES

3 medium zucchini squashpepper

1 medium onionsweet basil leaves

2 medium tomatoes

4 tsp margarine

salt

Wash and scrub zucchini and slice into ¼ inch slices.  Peel and thinly slice onion.  Core and quarter tomatoes.  Grease bottom of 12 in square of heavy foil.  Place squash in center of foil, top with onion slices and surround with tomatoes.  Sprinkle with salt, pepper and basil leaves; dot with margarine.  Close foil.  Grill on gas grill over low flame 30-35 minutes.  Makes 4 servings.

STEAMED PEAS & PEARL ONIONS

1 pkg (10 oz) frozen peas1 ½ c frozen pearl onions

½ tsp thyme1 tbsp butter, cut into pieces

1 tbsp water

Place frozen peas and onions in center of large piece of heavy-duty foil.  Sprinkle with thyme.  Dot with butter and sprinkle with water.  Wrap packet securely, making sure to leave space at top of packet for steam.  Place on cooking grid over medium heat.  Close hood and cook 10 to 12 minutes turning once.  Open packet and drain.  Serve with additional butter, as desired.  Makes 4 to 6 servings.

STUFFED GREEN PEPPER BOATS

3 lg green peppers, cut in half lengthwise¾ tsp leaf oregano

1 ½ c unseasoned crumbs¾ c grated mozzarella cheese

¾ chopped tomato1/3 c water

2 tbsp chopped black olives2 tbsp chopped onion

2 tbsp melted butter or margarine

Combine all ingredients except green peppers.  Stuff each green pepper half with mixture; place in center of 9 in square of foil.  Mold and shape foil to fit contours of each green pepper, leaving tops uncovered.  Grill over medium heat about 25 to 30 minutes, or until peppers are tender.  Place single large sheet of foil over tops of peppers during last 10 minutes to thoroughly cook top edges.  Makes 6 servings.

FRENCH STYLE GREEN BEANS

1 pkg frozen French style green beans½ tsp salt

1 tsp minced onion OR ½ tsp inst. minced onion1 tbsp margarine

2 tbsp slivered almonds1 can (4 oz) mushroom stems

   & pieces, drained (optional)

Place frozen beans on square of heavy foil.  Add remaining ingredients.  Close foil and seal.  Heat on gas grill over a low to medium flame about 20 minutes.  Makes 3 to 4 servings.

CORN-ON-THE COB WITH BUTTER

6 ears corn, husked & desilkedSeasoned butter:

6 tsp margarine½ c margarine

salt & pepper½ tsp ground basil leaves

seasoning salt1-1/6 tsp garlic powder

6 foil squares (8 in)

Brush ears of corn with margarine and sprinkle liberally with seasoning salt, salt and pepper.  Center each piece on foil and seal securely.  Cook on gas grill over medium flame about 30 minutes; turning 3 or 4 times during cooking.  To make seasoned butter: melt margarine and add basil leaves and garlic powder; serve with corn.

CORN IN THE SHUCK

1 medium-sized or large earbutter

    or 2 small ears per servingsalt

Remove and discard the dry outer husks of fresh ears of corn, trim excess stalks.  Carefully separate and pull down the soft pliant inner husks and remove and discard all the silk.

Rub the kernels generously with butter and salt lightly.  Pull the husks back, smoothing them in place, and secure the tips with a twist of wire.

Place the ears on the edges of the grill while using the center area to prepare the main course.  Turn the ears occasionally, and allow about 20 to 25 minutes cooking time.  Clip the ties away and serve in the shuck.

CORN-ON-THE-COB WITH TABASCO BUTTER

1 stick butter, softened2 tsp tabasco sauce

1/8 tsp salt½ tsp lemon juice

8 ears of fresh or frozen corn

To prepare the tabasco butter:  blend softened butter, tabasco sauce, salt and lemon juice.  Chill.

Using Fresh Corn:

Carefully pull back the corn husks, but don't remove them.  Remove and discard the silk; return each husk to its original position and close with wire tie.  Soak corn in cold water for about 15 minutes.  Place corn on cooking grid over medium heat; close hood.  Turn corn often and grill until browned and tender, about 35 to 40 minutes.  Once cooked, pull husks back and spread each ear with about 1 tbsp of tabasco butter.  Reclose husks and let corn rest for 5 minutes before serving.

Using Frozen Corn:

Place each ear of corn in the center of a piece of heavy-duty foil.  Spread each ear with 1 tbsp of tabasco butter; seal foil packet.  Place corn on cooking grid over medium heat.  Close hood.  Grill for 30 minutes.  Makes 8 servings.

BARBECUED CORN

Select ears of corn in the husk.  Place grill on high using the preheating instructions.  Place ears of corn onto the cooking surface, as many as can comfortably fit on the entire cooking grid.  Place an appropriate sized towel, well dampened, over the corn.  Close the cover and let steam for about 10 minutes.  Turn the corn and repeat the process for the next 10 minutes.  Remove the corn from the grill and from the husks.  Butter, salt and pepper to taste.

CREAMY KERNEL CORN

1 can (1 lb) whole kernel corn, drained½ tsp onion salt

1 pkg. (3 oz) creamed cheese, cubed½ tsp lemon-pepper seasoning

1 jar (2 oz) diced pimento, drained

Place corn on an 18 x 14 in piece of heavy-duty foil.  Scatter cream cheese over corn; add pimento and seasonings.  Fold into a tight package; cook on preheated gas grill set on low 15 to 20 minutes.  Stir to blend cream cheese with corn before serving.  Makes 4 servings.

HERBED CARROTS

Wash and scrub carrots.  Cut in ¼ in long angle slices.  Divide butter into 4 or 5 double thicknesses of foil, then put a portion of the carrots on each.  Sprinkle each with thyme and salt.  Fold foil over vegetables, seal, cook on gas grill set on medium 15 to 20 minutes.  Makes 4 to 5 servings.

ROAST ACORN SQUASH

3 medium acorn squashmargarine

brown sugarcinnamon

nutmeg

Place whole acorn squash on preheated gas grill.  Cook on low to medium setting 1 hour or until soft, turning occasionally.  Cut squash in half and remove seeds.  Dot each half with margarine; sprinkle with brown sugar, cinnamon and nutmeg.  Makes 6 servings.

MUSHROOM RICE COMBO

1 c quick cooking rice1 c water

1 jar (2 ½ oz) sliced mushrooms2 tbsp dehydrated onion soup mix

1 can Cream of Mushroom soup (undiluted)¾ c grated cheddar cheese

Combine all ingredients and mix well; place on 14 to 18 in piece of heavy-duty foil.  Fold into a tight package and cook on a preheated gas grill at low setting for 30 minutes.  Makes 4 servings.

RICE MUSHROOM BARBECUE

1-1/3 c packaged precooked rice1 c (3 oz) sliced mushrooms

1 c cold water¼ c finely chopped onion

1 tsp Worcestershire½ tsp salt

3 tbsp margarine, divided

Make a large square of wide heavy foil.  Form into a pouch.  Add rice, undrained mushrooms, water, onion, Worcestershire, and salt.  Stir carefully to mix.  Dot with 2 tbsp margarine.  Fold edges of foil to seal pouch tightly.  Cook over medium high flame of gas grill 15 to 18 minutes.  Open foil and add remaining margarine before stirring; fluff rice with a fork.  Makes 4 servings.

GRILLED MUSHROOMS IN FOIL

For each serving, place medium-sized mushrooms in double heavy-duty foil.  Add about 1 ½ tbsp butter or margarine, salt, coarse freshly ground black pepper.  Wrap foil around mushrooms.  Barbecue on high setting for about 5 minutes, leaving air space at the top.  Shake and cook 5 minutes longer, 8 to 10 minutes total cooking time.

GRILLED MUSHROOMS

½ to ¾ lb fresh mushroomsbutter

freshly ground black peppersalt

Remove the stems from the mushrooms, wash well, drain well, and dry with a cloth.  Rub surface of the mushrooms lightly with butter and place them gill-side up along the edges of the grill.  Put small dollop of butter and a light dusting of salt and pepper in the gills.  Cook 10 to 12 minutes, depending on size.  Just before serving, turn cap-side up and brush with a bit of butter.

GRILLED STUFFED MUSHROOMS

24 medium mushrooms¼ c chopped green onion

3 tbsp margarine, divided2 tsp flour

½ tsp dried marjoram, crusheddash pepper

¼ c dry white wine½ c finely chopped cooked ham

1 tbsp snipped parsley

Remove stems from mushrooms; reserve caps.  Chop stems.  Cook the chopped stems and onion in 1 tbsp margarine just till tender.  Blend in flour, marjoram, and pepper; add wine.  Cook and stir till thickened and bubbly.  Stir in ham and parsley.  Stuff mushroom caps with mixture.  Place mushrooms on a 20 x 12 in piece of foil; dot with remaining margarine.  Fold foil to seal edges; grill on gas grill set a medium 15 to 20 minutes.

STUFFED ONIONS

1 extra large onion per serving1 c finely chopped ham

   (rest of quantities are for 4)2 hardcooked eggs, chopped fine

1 tsp mild mustard (for bland flavor, use Grey1 to 2 tsp butter

    Poupon, but if you want to be adventurous, use2 tsp minced parsley

    the grainy Moutarde de Meaux made by Pommery)

Remove the outer skins of the onions and cut the stems off flush.  Steam in a tightly closed saucepan with ½ c water over very low heat for 15 minutes, allow to cool.

Cut a thin slice from the top of each onion and carefully remove the core layers until a shell of 4 to 5 layers remains.  Do not remove the root stem.

Combine ham, eggs, parsley and mustard.  Fill the shells with this mixture.  Place the stuffed onions at the edge of the grill to stay warm and marry the stuffing flavors while preparing the main course.  Be careful to rotate them often and do not overcook, or they will fall apart.  The flesh of the onion should be firm enough to hold its shape when served.  NOTE:  You can use the inner core pieces to season a salad or mince them and blend the bits with the yolks of stuffed eggs.

1 loaf Vienna or French bread½ c margarine, softened

¼ tsp salt¼ tsp paprika

½ tsp celery seeddash cayenne pepper

Slice bread at ¾ in intervals diagonally through bottom crust.  Blend margarine with remaining ingredients.  Spread mixture on one side of each slice of bread.  Wrap in heavy duty foil.  Place on a preheated gas grill using a medium setting and heat thoroughly, turning several times.  Makes 1 loaf.

RUSSIAN RYE BREAD

1 loaf (1 lb) unsliced rye bread1 tbsp mustard

½ c margarine, softened1 tbsp prepared horseradish,

1 clove garlic, pressed    drained

dash salt

Cut bread into ½ in slices, almost through to bottom crust.  Spread combined remaining ingredients between slices.  Wrap bread in foil. Heat on gas grill over medium flame 20 minutes, turning occasionally.  Makes 8 servings.

6 lg red apples12 pineapple chunks

6 tbsp brown sugarwhipped cream, sweetened

4 tbsp red cinnamon candiescinnamon, optional

2 tbsp lemon juice

Wash and core apples, leaving ½ in at bottom intact.  Cut top edge of peel to make a scalloped design.  Fill cavities with blended brown sugar, cinnamon candies, lemon juice and pineapple chunks.  Wrap apples individually in double thickness of heavy foil.  Grill on gas grill over a low flame 30 to 40 minutes.  Serve hot with whipped cream and a sprinkling of cinnamon.

CURRIED FRUIT

1 can (29 oz) peach halves1 can (29 oz) pear halves

1 can (20 oz) pineapple chunks5 maraschino cherries, sliced

1/3 c margarine¾ c brown sugar

2 to 4 tsp curry powder

Drain fruit and place in flameproof casserole or skillet.  Melt margarine, add brown sugar and curry powder.  Spread mixture on top of fruit.  Heat on gas grill over low flame 20 to 25 minutes, or until bubbly.  Makes 6 to 8 servings.

PINEAPPLE BANANAS A LA FOSTER

3 firm bananas½ c margarine melted

½ c brown sugardash cinnamon

6 thin slices pineapple, fresh or canned6 lg scoops vanilla ice cream

½ to 1 tsp rum extract OR 2 tbsp dark rum

Cook bananas in peeling on gas grill over medium-high flame 5 to 7 minutes per side (until peeling is a dark brown).  Combine margarine, brown sugar, pineapple and cinnamon; stir until syrupy.  Add peeled, cooked bananas cut into fourths, and pineapple slices.  Baste in syrup, turning until fruit is glazed.  Add rum extract or rum.  Place a pineapple slice in each bowl; top with scoop of ice cream and banana sauce.  Makes 6 servings.

COCONUT SNOWBALLS WITH SOUTH SEA SAUCE

1 pt vanilla ice cream1 can (4 oz) flaked coconut

1/3 c each pineapple and apricot preserves¼ c light rum

2 bananas, thinly sliced

With round ice cream scoop shape ice cream into 6 balls.  Roll in coconut, put on waxed paper and put back in freezer until ready to serve.  Mix preserves together in saucepan.  Add rum; place on grill over medium flame; heat, stirring until mixture begins to boil.  Remove from grill and stir in bananas.  Serve warm over ice cream balls.  Makes 6 servings.

EASY FRUIT COBBLER

¼ c margarine½ c milk

½ c sifted self-rising flour1 c sugar, divided

1 c canned sliced peaches, drained1 c blueberries, drained

1 tsp cinnamon

Melt margarine in an 8 x 8 x 2 in baking pan.  Combine milk, flour and ½ c sugar in bowl; mix thoroughly.  Pour into pan over melted margarine.  Do not stir.  Combine remaining ingredients; pour into middle of pan over batter.  Do not stir.  Preheat has grill.  Cook with cover down, on medium setting 35 minutes or until done.  Makes 4 servings.  NOTE:  Other fruit may be substituted.