VEGETABLES
ONION BLOOM
1 Bermuda onion
1 tablespoon butter
2 teaspoons honey
1/2 teaspoon Worcestershire sauce
Peel onion; cut 1/2 -inch slice from top of onion and
leave root end. Cut onion from top into 8 wedges to
within 1/2-inch of root end. Gently pull wedges
apart. Brush 12-inch square of heavy -duty alu-
minum foil with vegetable oil. Place onion on
square; loosely shape foil around onion. Sprinkle
onion with butter, honey and Worcestershire sauce.
Wrap foil securely around onion. Cover and grill
onion at medium heat 50 - 60 minutes or until very
tender.
Yields:
1 serving
VEGETABLES ON A STICK
2 medium zucchini, cut into 1-inch slices
2 medium yellow summer squash,
cut into 1-inch slices
1/2 pound whole fresh mushrooms
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
On skewers, alternately thread zucchini, yellow
squash and mushrooms. In a bowl, combine the
remaining ingredients. Brush some of the mixture
over vegetables. Grill, uncovered, over medium heat
for 10-15 minutes or until vegetables are tender, turn-
ing and basting occasionally with herb mixture.
Yield:
4 servings.
HOW TO GRILL FROZEN VEGETABLES
Tear off a 36x18-inch piece of heavyduty foil. Fold
in half to make an 18-inch square. Fold up sides,
using your fist to form a pouch. Place one 10-ounce
package frozen vegetables in center of pouch.
Season with salt and pepper; top with a pat of butter
or margarine. Fold edges of foil to sea] pouch
securely, leaving space for expansion of steam. Grill
over medium-hot until vegetables are cooked. Allow
about 20 minutes for peas and other small vegeta-
bles; allow more time for larger vegetables. Turn the
package of vegetables frequently.
39
DESSERTS
CINNAMON APPLES
4 medium tart apples, cored
4 teaspoons brown sugar
1/4 cup red-hot candies
Vanilla ice cream, optional
Place each apple in the center of a piece of
heavy-duty foil (12 in. square). Spoon I teaspoon
sugar and I tablespoon red hots into the center of
each apple. Fold foil around apple and seal tightly.
Grill, covered, over medium-hot heat for 30 minutes
or until apples are tender. Carefully transfer apples
and syrup to bowls. Serve warm with ice cream it
desired.
Yield:
4 servings.
SUMMER MEDLEY
3 medium ripe peaches, halved and pitted
1 cup fresh blueberries
2 tablespoons brown sugar
2 tablespoons butter or margarine
1 tablespoon lemon juice
Place each peach half, cut side up, on a double
thickness of heavy-duty foil (12 in. square).
Sprinkle each with about 2 tablespoons blueberries,
1 teaspoon of brown sugar, 1 teaspoon butter and
1/2 teaspoon lemon juice. Fold foil around the
peaches and seal tightly. Grill, covered, over
medium-low heat for 18-20 minutes or until the
peaches are tender.
Yield:
3 servings.
MEXICAN SMORES
1/2 cup creamy peanut butter
4 flour tortillas (8 inches)
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Vanilla ice cream
Spread 2 tablespoons of peanut butter on each tor-
tilla. Sprinkle 1/4 cup marshmallows and 2 table-
spoons chocolate chips on half of each tortilla. Roll
up, beginning with the topping side. Wrap each tor-
tilla in heavy-duty foil; seal tightly. Grill, covered,
over low heat for 5-10 minutes or until heated
through. Unwrap tortillas and place on dessert
plates. Serve with ice cream.
Yield:
4 servings.
.
