1. Firecracker Grilled Corn on the Cob
2. Squash Casserole
3. Grilled Pizza Rice
4. Skewered Marinated Vegetables
5. Cheese Potatoes in Foil
6. Barbequed Squash
7. Zucchini Casserole
8. Baked Apples
9. Banana Boats
10. Orange Boats
11. Grilled Peaches with Raspberry Puree
12. Dessert Apples in Foil
13. Spoonbread on the Grill
14. Cookout Bread
15. Gilroy Garlic Bread
16. Blue Cheese Grilled Bread
17. Greek Bread
18. Herbed Dijon Grilled Bread
1 c. (2 sticks) unsalted butter or margarine,
2 tsp. red pepper sauce
8 ears corn-on-the-cob
Serves 8. In a small bowl,
combine butter and red pepper sauce. Mix well. Melt, if desired.
Peel one side of corn husk away from cob without removing completely and
loosen remaining husk. Do not remove silk. Brush butter mixture
over kernels and smooth back husk to original shape. Twist open end
to close. Prepare grill. Place corn directly onto coals.
Cover grill with lid or foil tent. Cook two to three minutes.
Test. If not done, turn and roast another two minutes. The
outside husk will be charred. To serve, strip off husks and silk.
3 or 4 sm. yellow squash
3 or 4 cucumbers
2 or 3 ripe tomatoes
3 or 4 sm. zucchini
1 onion (yellow, white or purple)
1 stick oleo or butter
1 can whole kernel corn (optional)
Salt and pepper to taste
Seasonings, whatever you prefer*
*I use Creole seasonings, or Morton Season All, or celery seed, or whatever. In a large bowl that you can bake in the oven, cut up squash, cucumbers and zucchini, slices or quarters, or halves. Chop up tomatoes bite size. Cut up onion in bite size. Add seasonings. Mix these together well. Cut butter and oleo up on top. Can cook 3 different ways: 1. Cook until vegetables are soft at 350 degrees. 2. Cook until vegetables are done but crispy at 350 degrees. 3. Can cook on grill outside when cooking steak or chicken or whatever. In foil put whatever you consider an ample serving. Add butter or oleo to top. Wrap up well to cook and put on the grill. One thing about this recipe, you can add any kind of vegetables you like to it.
1 piece of heavy duty foil, 36"x18"
2 tbsp. cooking oil
1 1/2 c. Minute Rice, uncooked
1/2 jar pizza sauce
4 oz. shredded Mozzarella cheese
8-10 slices pepperoni
Let mom or dad start a fire on the grill outside. While they do that you put all the ingredients in the foil. First fold the sides of the foil up a little, then pour in the oil and let it spread around a little. Then pour the rice in and spread it out some. Put the sauce on top of the rice and sprinkle on the cheese. Next, lay the pepperoni on top of everything. Then ask an adult to fold up the foil into a pouch, so that it is tightly closed. Place this on the grill (medium heat), for 20 to 30 minutes. Makes 3 nice servings.
3/4 c. vegetable oil
1 tsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1 tsp. dried leaf oregano
1 tsp. dried basil leaves
1 tsp. dried rosemary
Combine all ingredients in a bowl. Add vegetables such as zucchini, eggplant, green pepper, mushrooms, tomatoes and onion. Marinate for at least 30 minutes before grilling. Put vegetables on skewers and cook along the outside edges of the grill. For best results, combine vegetables on skewers based on their length of cooking time. Thread long cooking vegetables together on skewers and start grilling them first. When they are partly cooked, add the skewers with the shorter cooking vegetables, such as mushrooms and tomatoes.
POTATOES IN FOIL
3 lg. baking potatoes, pared
Salt & pepper
4-5 slices bacon, crisp cooked
1 lg. onion, sliced
8 oz. sharp process American cheese,
cubed (2 c.)
1/2 c. butter or margarine
Slice potatoes onto a big heavy aluminum foil and sprinkle with salt and pepper. Crumble bacon over. Add onion and the cheese. Slice butter over all. Mix on the foil; bring edges of foil up leaving space for expansion of steam, and seal well with double fold. Place package on grill and cook over coals about 1 hour or until done. Turn several times (or cook on grill with barbeque hood down, about 45 minutes). 4 to 6 servings.
2 lg. yellow squash
2 med. onions, chopped
1/2 green pepper, chopped
1 1/2 tbsp. minced fresh dill or 1
tbsp. dill weed
1/3 c. oil
1 tsp. salt
Cut a large piece of heavy-duty aluminum foil. Place all ingredients in the center of the foil. Fold up and seal the foil. Place package on a barbeque grill, and bake 1/2 to 1 hour. This may be done in the oven. Line a casserole dish with aluminum foil. Place vegetables and all other ingredients on top of the foil. Fold foil to seal. Bake at 350 degrees for 1 hour.
Slice thin 2 medium potatoes,
1 medium carrot, 1 medium onion, 1 medium zucchini and 1 small green bell
pepper. Layer in a 2 quart casserole. Add salt and pepper to
taste. Dot with margarine or butter. Cook for 40 minutes.
Check for tenderness. Can wrap this in foil and put on the grill.
Core apples. Fill centers
with a small amount of butter, sugar and cinnamon. Wrap in foil.
Put in coals or on grill for about 15 to 20 minutes.
Take 1 banana and remove 1 section
of the skin and fold back. Do Not remove all the way and discard.
Take a Knife and cut a small section of the banana out, like a V across
the length. Place 6 to 10 small marshmallows on top of the banana.
Top this with about 8 chocolate chips. Place the banana peel back
over lightly. Wrap in foil and place on an opened fire for about
6 to 10 minutes. Remove and eat with a spoon out of the peel.
Fun to make when camping or at home on you grill.
1 Jiffy white cake mix
Cut the oranges in half, remove
the pulp from the oranges leaving the skins clean. Fill 2/3 full
with prepared cake mix according to driections. Wrap a piece of foil
around orange set on a grill or open fire for about 10 minutes. Take
off and eat cake out of the orange peel. Fun to do when camping or
at home on your grill.
PEACHES WITH RASPBERRY PUREE
1 (10 oz.) pkg. frozen raspberries,
3 tsp. lemon juice
4 med. peaches, peeled, halved and
3 tbsp. brown sugar
1/2 tsp. ground cinnamon
3 tsp. rum
3 tsp. margarine
Blend raspberries and lemon juice; process until smooth. Strain puree; discard seeds. Cover and chill. Place peach halves, cut side up, on a piece of heavy aluminum foil. Combine brown sugar and cinnamon; spoon evenly into center of each peach half. Sprinkle peach halves with rum and dot with margarine. Fold foil over peaches and seal loosely. Place peach bundle on grill rack over medium coals. Cook 15 minutes or until peaches are thoroughly heated. (Alternative: Place peaches in a microwave-safe dish and heat, covered, at medium setting for 1 minute or until heated.) To serve, spoon 2 tablespoons raspberry puree over each peach half. Serves 8.
APPLES IN FOIL
1/3 c. raisins
1/3 c. chopped nuts
3 tbsp. firmly packed brown sugar
2 tbsp. margarine or butter
BEFORE GRILLING: Wash and core apples; remove 1 inch of peel around top. In small bowl, combine remaining ingredients. Stuff center of each apple with 2 tablespoons of mixture. Wrap each apple in heavy duty foil. ON THE GRILL: Place apple packets on grill 4 to 6 inches from hot coals and cook about 10 minutes or until tender. Makes 6 servings. 206 calories per serving.
SPOONBREAD ON THE GRILL
1 (15 oz.) pkg. corn muffin mix
1/2 c. chopped green onion
1 1/2 tsp. chili powder
1 c. milk
2 tbsp. butter or margarine
1 c. shredded Cheddar cheese
Combine corn muffin mix, onion
and chili powder. Beat egg and milk together; add to dry ingredients,
mixing well. Preheat gas grill on medium setting 10 minutes.
Place 10-inch heavy aluminum skillet on grill; add butter. With control
on medium setting, melt butter. Turn control to low; turn corn muffin
mixture into skillet. Cook 15 minutes with cover open; sprinkle cheese
over top and close cover. Cook 15 minutes longer, or until center
is done. Serve directly from pan with a spoon. Makes 6 servings.
1 stick butter
1/2 c. chopped chives
1/2 c. grated Parmesan cheese
Loaf French or Italian bread, cut
Great "Gotta Bring Something" bread, make ahead and heat up before meal. Melt butter, mix in chives, spread on bread, sprinkle on cheese. Wrap tightly in foil, freeze until hour before use, take out and heat up in oven/grill.
GILROY GARLIC BREAD
1 (1 lb.) French bread loaf
1/2 c. Miracle Whip Salad Dressing
1/2 c. (2 oz.) Kraft 100% Grated Parmesan Cheese
1/2 tsp. garlic powder
Prep 10 Min./Grill 10 Min.
Cut bread into 1 1/2 inch slices to within 1/4 inch of bottom crust.
Mix together salad dressing, cheese and garlic powder until well blended;
spread on both sides of inside bread slices. Wrap loaf in foil.
Place loaf on grill over medium-hot coals (coals will have slight glow).
Grill, covered, 8 to 10 minutes or until crisp, turning loaf over after
5 minutes. 1 loaf. Only 240 calories per 1/9 loaf.
CHEESE GRILLED BREAD
1/4 c. butter, softened
1/4 c. crumbled blue cheese
1 green onion, finely chopped
1/4 tsp. garlic powder
Twelve 3/4 inch thick slices French
In a small bowl combine butter, blue cheese, green onion and garlic powder. Spread on one slice of each slice of bread. Toast slices on grill over hot coals 3 to 4 minutes until golden brown, turning over after 2 minutes. Makes 4 to 6 servings.
1/2 c. butter or margarine, softened
2 tbsp. mayonnaise
2 oz. jar mushrooms, drained
2 tbsp. chopped green onion
1 loaf French bread
4 oz. Mozzarella cheese, shredded
Combine butter, mayonnaise, mushrooms
and green onion. Slice bread in half lengthwise and spread mixture
on bottom half of bread. Sprinkle with cheese. Top with the
other half of bread and wrap loaf well with heavy duty foil. Grill
over medium coals for 20 minutes, turning occasionally.
HERBED DIJON GRILLED BREAD
12 inch long Italian bread
2 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. oregano
1/2 tsp. garlic powder
1 c. shredded Mozzarella cheese
Slice Italian bread lengthwise. In a small bowl, combine mustard and olive oil, oregano, and garlic powder. Stir until well mixed. Spread on bread halves. Sprinkle with shredded Mozzarella cheese. Place halves together; wrap in foil. Place on grill or in 450 degree oven for 15 minutes or until cheese melts. Slice and serve warm. Makes about 6 servings.