Crunchy Olive Appetizer
12slices of bacon, halved
24large green olives, pitted
1.Precook the bacon until almost done but not crisp.
2.Wrap each olive with a piece of bacon. Hold the
bacon in place with a toothpick. (Soak the toothpicks in water so they don’t burn on the grill).
3.Preheat grill at Hi.
4.Add olives and cook at Hi for about 5 minutes or until the bacon is crisp, turning as needed.
Makes 24 appetizers
Mushroom Burgers
1lb. ground beef
118teaspoon pepper
B large fresh mushrooms, coarsely chopped
1tablespoon finely chopped onion
1.Lightly mix all ingredients and shape into 4 patties, l/2” to 518” thick.
2.Preheat grill at Hi.
3.Cook at
Makes 4 burgers.
Crabmeat Stuffed Chicken
1can (7 oz.) crabmeat, drained and flaked
1egg, slightly beaten
2 teaspoons lemon juice Salt
2 whole chicken breasts, boned and split
l/4 cup butter or margarine, melted
tablespoons soy sauce
itablespoons Parmesan cheese
114teaspoon Worcestershire sauce
1.Combine crabmeat, egg, and lemon juice.
2.Lift chicken skin from flesh, being careful to leave it attached to the longest edge. Salt lightly.
3.Place one fourth of the crabmeat mixture under the skin of each chicken piece. Secure with toothpicks which have been soaked in water.
4.Preheat grill at Hi.
5.Lightly grease grill grids.
6.Combine butter, soy sauce, cheese, and
Worcestershire sauce. Baste both sides of chicken with soy mixture.
7.Place chicken on grill skin side up.
8.Cook at
Makes 4 servings
Hawaiian Kebobs
2Ibs.
1cup currant jelly
l/2 cup honey
2tablespoons orange juice
1teaspoon cinnamon Pineapple chunks Spiced apples
Bananas, sliced 1 inch thick
1.Cut ham into 1 inch cubes.
2.Mix together jelly, honey and orange juice. Heat un- til jelly melts.
3.Alternately place ham cubes, pineapple chunks, ap- ples and banana slices on skewers. Brush with cooled sauce.
4.Preheat grill at Hi.
5.Cook kebobs at Hi for 6 to 8 minutes or until heated through. Turn and brush kebobs with sauce occa- sionally.
Makes 6 to 8 servings
Herb Rye Loaf
l/2 cup butter or margarine
3 tablespoons minced parsley
1clove garlic, minced
l/2 teaspoon salt
l/4 teaspoon dry mustard
l/4 teaspoon pepper
114teaspoon rosemary
l/4 teaspoon sage
1I4 teaspoon tarragon
114teaspoon thyme
114loaf dark rye bread
1. Cream butter, add remaining ingredients except bread and mix well.
2.Spread mixture generously on every other slice of bread. This lets you choose bread slices in pairs for sandwiches.
3.Reassemble loaf and wrap in heavy duty foil.
4.Cook at 6 for 20 minutes turning occasionally.
Apricot Pork Chops with Apple Rings
4 pork chops, cut 1” thick
2large apples, unpeeled and cut horizontally into 1” thick slices
Apricot Baste (see page 11)
1.Trim fat from pork chops and slash remaining fat to prevent curling.
2.Preheat grill at Hi.
3.Lightly grease grill grids.
4.Cook chops and apple rings at 6-7 for 35 to 40
minutes turning frequently and basting with Apricot Baste.
5.Serve with heated Apricot Baste
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