Grill Recipe Suggestions

BBQ SALMON

2 large salmon steaks

2 tbs. Oil Salt & pepper

2 oz. thin bacon slices

2 tbs. Butter

1 tbs. Lemon juice Spring of parsley Lemon wedges

Preheat the BBQ.

Brush the steaks with oil and season with salt and pepper. Place on BBQ grill and cook for 10 minutes, turning steaks over halfway cooking time.

Meanwhile fry the bacon in a pan on the side burner. Drain on paper towels. Meld the butter in a small saucepan taking care not to discolor it. Arrange the fish and bacon on serving plates. Pour the butter over and sprinkle with lemon juice. Garnish with parsley springs and lemon wedges. Serve with boiled potatoes tossed in

BAKED CHILI CORN

6 medium ears corn, husked

3 tbs. Butter or margarine, melted Dash ground cumin

Dash ground coriander

About ½ hour before cooking, turn the butter on for grill. Place each corn on a heavy-duty foil. In a bowl, combine remaining ingredients. Mix well. Brush 1-1/2 tsp. Butter mixture over each ear. Close foil and fold up ends to seal. Place on grill. Cook, turning packets occasionally 10 to 12 minutes or until cooked through.

TANGY SEAFOOD KABOBS

1 lb. Large shrimp, shelled & deveined

¾lbs. sea scallops 2/3 c. chili sauce ¼ c. cider vinegar

butter and sprinkled with chopped parsley and a crisp lettuce salad.

Note: Substitute catfish, halibut or cod for salmon.

PORK CHOPS

4 Pork chops Marinade

1 large onion

2 tbs. lemon juice or vinegar

2 tbs. oil

½tsp. powdered mustard

2 tsp. Worcestershire sauce

½tsp. freshly ground black pepper

1 tsp. sugar

½tsp. paprika

1 clove garlic

Peel, grate onion, add rest of the ingredients except the pork chops. Mix well. Pour over chops and marinate one hour in a cool place. Turn the BBQ grill on full. Heat 10 minutes. BBQ the chops brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with fresh dill.

3 tbs. chopped parsley

1 tbs. vegetable oil

1 tbs. Worcestershire sauce

½tsp. prepared horseradish

1 cove garlic, minced

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, alternating with pineapple chunks. Place skewers on grill. Cook 7-10 minutes, often basting and turning.

BARBECUED LONDON BROIL

4 to 6 servings

¾ c. Italian dressing

1 tsp. Worcestershire sauce

1 tsp. dry mustard

¼tsp. thyme, crushed

1 medium onion, sliced

1 pound flank steak, scored

2 tbs. butter, melted

Combine first 4 ingredients, add onion and marinade flank steak with it. Refrigerate at least 4 hours or overnight. Remove steak and grill on your preheated BBQ grill. Grill 5 to 7 minutes on each side basting frequently with the marinade. In the meantime sauté onions from the marinade in butter in a skillet on your side burner for 3 minutes. To serve, slice steak diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.

BARBECUED POTATOES and

CHEESE

1-1/2 cups shredded cheddar cheese

1can (10-3/4 oz.) condensed cream of mushroom soup 1/3 cup milk

2tbs. barbecue sauce

¼tsp. oregano

¼tsp. salt

1/8 tsp. pepper

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