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4 cups thinly sliced potatoes
(4 medium-sized potatoes)
Preheat grill. Combine
cheese, condensed soup,
milk, BBQ sauce, oregano,
salt and pepper in a large
mixing bowl. Stir in potatoes
until well coated. Turn into
well 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 closed.
Remove foil and continue
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 5
minutes on your side burner
or until just tender. Drain and
cut into ½ inch slices. Thread
zucchini, tomatoes and
mushrooms alternately on
each of six skewers. Brush
with marinade made of Italian
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
breasts. Mix oil, lime juice
and seasonings in a zip lock
bag. Add meat and shake
bag to coat the meat.
Refrigerate overnight or at
least 6 to 8 hours. Wrap
tortillas in foil. Remove meat
from marinade. Cook on a
pre-heated gas grill for 5 to 8
minutes on each side. 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
any of the following toppings
in tortillas: chopped
tomatoes, guacamole, sour
cream, taco sauce.
BEEF AND LAMB KABOBS
Serve 4
½ lb. boneless sirloin or beef
cut into 1" cubes
½ lb. boneless loin of lamb
cut into 1" cubes
2/3 c. water, divided
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
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
25
alternately thread meat,
pepper, banana and
mushrooms. Preheat grill.
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.
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 flame, turning
occasionally until thoroughly
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.
CHICKEN TANDOORI
STYLE
8 large chicken thighs or
drumsticks
1 c. plain nonfat yogurt
½ c. lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginger
1 tbs. corn oil
Combine all the ingredients in
a large mixing bowl and
marinate the chicken for 8
hours in the refrigerator.
Drain the chicken and spread
K15Y06N-1
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