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Preheat grill. Combine cheese,
condensed soup, milk, BBQ
sauce,
oregano,
pepper in a large mixing bowl.
Stir
in
potatoes
coated.
Turn
into
buttered1-1/2 quart rectangular
baking dish. Cover dish with
aluminum foil. Bake covered 25
minutes on medium with the lid
of
your
BBQ
grill
Remove
foil
and
baking 15 minutes longer or
until potatoes are tender. Let
stand 5 minutes before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil
whole
zucchini
minutes on your side burner or
until just tender. Drain and cut
into ½ inch slices. Thread
zucchini,
tomatoes
mushrooms alternately on each
of six skewers. Brush with
marinade
made
dressing,
Worcestershire
sauce, mustard and thyme. Grill
5 to 7 minutes turning and
basting occasionally. Sprinkle
liberally with Parmesan cheese.
FAJITAS
1-1/2 lb. flank steak or boned
chicken breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon
Pound flank steak to ¼ inch
thickness or flatten chicken
salt
and
breasts. Mix oil, lime juice and
seasonings in a zip lock bag.
until
well
Add meat and shake bag to
well
coat
overnight or at least 6 to 8
hours. Wrap tortillas in foil.
Remove meat from marinade.
Cook on a pre-heated gas grill
closed.
for 5 to 8 minutes on each side.
continue
While meat is cooking, heat
tortillas on grill. Slice meat
across grain in thin slices.
Place on hot platter. Squeeze
lemon juice over. Wrap meat
and
toppings in tortillas: chopped
tomatoes,
cream, taco sauce.
5
BEEF AND LAMB KABOBS
Serve 4
½ lb. boneless sirloin or beef
cut into 1" cubes
and
½ lb. boneless loin of lamb cut
into 1" cubes
2/3 c. water, divided
of
Italian
¼ c. chopped onion
2 tbs. soy sauce
¼ c. vegetable oil, divided
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground turmeric
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
1 red pepper cut into chunks
1 large banana, cut into chunks
8 small mushrooms
1/3 c. smooth peanut butter
the
meat.
Refrigerate
any
of
the
following
guacamole,
28
In blender, process 1/3 c. water,
onion, soy sauce, 2 tsp. oil and
the next 8 ingredients until
smooth. Pour over meat cubes
and marinate about 4 hours,
turning occasionally. Drain and
reserve marinade. Onto to four
12" skewers alternately thread
meat,
pepper,
mushrooms.
Brush the kabobs with oil. Grill
7-8 minutes each side.
Bring marinade to boil on the
side burner in a saucepan. Add
remaining 1/3 c. water and
peanut butter. Stir to blend.
Heat through. If sauce gets too
thick, add 1 tbs. water. Serve
sauce with kabobs.
sour
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped salt
and pepper
Roast eggplant on gas grill over
medium
occasionally until
cooked. This may take 30
minutes. Remove from grill and
cool for handling. Strip off the
skin and chop eggplant finely.
Add all the seasonings. Chill
thoroughly and serve on toast.
banana and
Preheat
grill.
flame,
turning
thoroughly
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