OCI OCIE26BQ Use And Care Manual page 28

1 1 /2 Cups shredded cheddar cheese
1 /3 Cup milk
1 /4
Tsp. oregano
1 /8
Tsp. pepper
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 buttered 1 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.
1 /2 Lb. boneless sirloin or beef cut into 1" cubes
2 /3 C. water, divided
2 Tbs. soy sauce
1 Tbs. dark brown sugar
2 cloves garlic, minced
1 /4 Tsp. ground coriander
1 /8 Tsp. ground red pepper
1 Red pepper cut into chunks
8 Small mushrooms
In blender, process 1 /3 C. water, onion, soy sauce, 2 Tbsp. 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" skew-
ers alternately thread meat, pepper, banana and mushrooms. Preheat grill. Brush the kabobs with oil. Grill 7-8 min-
utes 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.
1 Lb. large shrimp, shelled & deveined
3 /4
Lbs. sea scallops
1 / C. cider vinegar
4
1 Tbs. vegetable oil
1 /2
Tsp. prepared horseradish
1 20 Oz. can pineapple chunks in juice, drained
In medium bowl, combine shrimp and scallops. In small bowl combine chili sauce and next six ingredients.
Pour over seafood. Toss to coat. Cover, refrigerate 2 hours. Half hour before cooking, turn the burner to the grill
on full. Drain seafood reserving marinade. On each of twelve 10" skewers, thread 2 shrimps and 2 scallops, alter-
nating with pineapple chunks. Place skewers on grill. Cook 7-10 minutes, often basting and turning.
GRILL RECIPE SUGGESTIONS
BARBECUED POTATOES & CHEESE
BEEF AND LAMB KABOBS
TANGY SEAFOOD KABOBS
1 Can (10 3 /4 oz.) condensed cream of mushroom soup
2 Tbs. barbecue sauce
1 /4
Tsp. salt
4 Cups thinly sliced potatoes (4 medium-sized potatoes)
1 /2 Lb. boneless loin of lamb cut into1" cubes
1 /4 C. chopped onion
1 /4 C. vegetable oil, divided
1 Tbs. fresh lemon juice
1 /4 Tsp. ground cumin
1 /4 Tsp. ground turmeric
1 /8 Tsp. ground ginger
1 Large banana, cut into chunks
1 /3 C. smooth peanut butter
2 /3
C. chili sauce
3 Tbs. chopped parsley
1 Tbs. Worcestershire sauce
1 Clove garlic, minced
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