Wow! What a weekend. I hope this is a sign of things to come. With the weather becoming more and more summer-like, and after nearly 6 months of being nearly held captive indoors, most of us are trying to find any reason to spend as much time as possible outside. So grilling is becoming more and more the choice at meal-time. We all love the standards, the hotdogs and hamburgers, maybe you would like to try one or more of these just for a change. Have a great week and Happy Mother’s Day!
1 1/2 pounds boneless beef sirloin steak , cut into 1-1/2-inch pieces
2 cups Assorted cut-up fresh vegetables
(peppers, mushrooms, onions and zucchini)
1 (18 ounce) bottle Barbecue Sauce, any flavor
Directions: Arrange meat and vegetables alternately on skewers. Place kabobs on grill over medium-high coals. Grill 10 to 15 minutes or until cooked through, turning once and brushing frequently with barbecue sauce. Serve with additional barbecue sauce. This serves approximately four, so you may want to make extra, they are going to love it.
1 large sweet onion
1 1/2 tablespoons butter
garlic salt to taste
ground black pepper to taste
Directions: Preheat an outdoor grill for high heat. Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion.
Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.
2 1/2 pounds potatoes, peeled and sliced
3 onions, sliced
1 cup margarine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices American cheese
1 1/2 ounces imitation bacon bits
( prefer to use 3 Tbl cooked, crumbled bacon)
Directions: Preheat an outdoor grill for medium high heat and lightly oil grate. Use either a 9×13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
