Fresh Vegetable Stir-Fry; Grilled Potato Skins; Onion Blossoms - Barbeques Galore Y0662LP Owner's Manual

FRESH VEGETABLE STIR-FRY

Take a trip to the Orient with this easy, and healthy veg-
etable recipe. Makes 4 - 6 servings.
Ingredients
2 tablespoons oil
1 onion, cut into wedges
1 carrot, thinly sliced
2 cups broccoli, cut into small flowerets
1 red pepper, sliced
2 sticks celery, thinly sliced
1 cup snow peas
1/2 cup chicken broth
Preparation
Heat oil in a wok or saute pan, directly over a high heat.
Add onion and cook 1 minute. Add carrot and broccoli and
stir-fry 2 minutes, then add red pepper, celery and snow
peas and continue cooking 1 minute more. Add chicken
broth and toss veg- etables until cooked to desired done-
ness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued meats,
poultry or fish. Makes 4 servings.
Ingredients
4 medium sweet onions (4-5 ounces each)
1 tablespoons margarine or butter, melted
1 teaspoon Dijon-style mustard
1/8 teaspoon hot pepper sauce
1 tablespoon brown sugar
1 pepper (optional)
Preparation
Peel onions, then cut almost completely through each
onion, forming 8 wedges. Onion will be loose, but still be
intact. Prepare four 12-inch squares of aluminum foil. Place
one onion in the center of each foil square.
Stir margarine (or butter) with hot pepper sauce and drizzle
over onions. Sprinkle with brown sugar. Then bring up two
sides of foil square and double fold. Bring remaining corners
up and completely enclose – leaving enough space for
steam to build.
Place wrapped onion blossoms on grill, directly over medi-
um heat. Close lid and cook 15 to 25 minutes or until onions
are nearly tender. Make a 2-inch opening at the top of each
onion wrapping, then close lid and cook 5 to 10 minutes
more, or until onions are lightly browned. Sprinkle with pep-
per if desired and serve warm.
Barbeques Galore (949) 597-2400 10 Orchard Road, Suite 200

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish. We've
included microwave instructions for a timesav- ing short cut.
Makes 12 servings.
Ingredients
6 baking potatoes (about 8 ounces each)
3 tablespoons margarine or butter, melted
1/2 cup picante sauce
1 cup shredded cheddar cheese (4 ounces)
3 slices bacon, crisp-cooked and crumbled or use
prepackaged bacon bits
1 chopped tomato (optional)
1 diced green onion (optional)
1/2 cup sour cream (optional)
Preparation
Puncture clean potatoes with a fork, wrap in aluminum foil
and place directly over low to medium heat. Close lid and
cook directly for 1 hour or until center is tender. OR -
Microwave clean, punctured potatoes on high for 15 to 20
minutes, or until center tender. Allow cooked potatoes to
cool then unwrap and discard foil.
Cut potatoes in half - lengthwise. Scoop out potato pulp
(serve separately or discard.) Be sure to leave 1/4-inch thick
potato shell remaining. Brush the inside of each potato shell
with melted margarine. Spoon 2 teaspoons picante sauce
into each potato shell, sprinkle with cheese and top with
bacon.
Place prepared potato skins on grill, directly over medium
heat. Close lid and cook for 8 to 10 minutes or until potato
skins are crisp. Sprinkle each potato skin with tomato and
green onion and then top with sour cream, if desired.
Lake Forest, CA. 92630