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SIDE DISHES
RICE ON THE SIDE
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
In a 9-in. round aluminum foil pie pan, combine the
first seven ingredients. Dot with butter. Cover with
heavy-duty foil; seal edges tightly. Grill, covered, for
14 to 15 minutes or until liquid is absorbed. Fluff
with a fork and serve immediately.
Yield:
6 servings
AU GRATIN POTATO POUCHES
4 cups frozen O’Brien potatoes (16 ounces)
I tablespoon vegetable oil
1/2 teaspoon seasoned salt
3/4 cup shredded Cheddar cheese ( 3 ounces)
Spray 18x13-inch foil with piece of heavy-duty alu-
minum foil with cooking spray. Place potatoes on
foil. Drizzle with oil; sprinkle with seasoned salt.
Wrap foil securely around potatoes.
Grill on medium heat 30 minutes, turning once.
Carefully open packet; sprinkle cheese over pota-
toes. Cover loosely and let stand for 4 to 5 minutes
or until cheese is melted.
Yield:
6 servings.
GRILLED BREADS
1
One pound loaf frozen bread dough,
white or honey wheat, thawed
2 tablespoons olive oil
Suggested Toppings for bread:
Sliced fresh tomatoes with basil and grated
Fontina cheese, OR Grilled onions, OR Fresh
herbs and garlic, OR Grated Parmesan
cheese and garlic, OR pizza sauce with grat-
ed mozzarella cheese and sliced olives, OR
feta cheese and black olives
Divide dough into 4 equal pieces. Flatten each into
a 6-inch round. Brush one side of each round with
oil. Place oiled-side down on an oiled grid at medi-
um heat. Cover and cook until browned and firm,
about 5 minutes. Brush tops with oil; turn breads
over. Top cooked side of bread with a suggested
topping.
Yields:
4 servings
.
FISH / SEAFOOD
SHIRMP COMBO PACKETS
4
cups peeled potatoes (about 1-1/4 lbs.),
sliced 1/8-inch thick
I
cup sliced leeks or mild onions
I
cup chopped plum tomatoes
20 jumbo shrimp (about 1 lb.)
peeled and deveined
4
Tablespoon butter
2
teaspoon dill weed, crushed
I
teaspoon garlic powder
I
teaspoon salt
1/2 teaspoon ground black pepper
On work surface, place 4 sheets of heavy-duty or
doubled aluminum foil each about 20 inches long. In
the center of each, arrange 1/2 cup potatoes, overlap-
ping slightly; top with 1/4 cup each leeks and toma-
toes and 5 shrimp.
Dot with 1 tablespoon butter; sprinkle with 1/2 tea-
spoon dill weed, 1/4 teaspoon garlic powder, 1/4 tea-
spoon salt and 1/8 teaspoon black pepper. Arrange
remaining potatoes over shrimp, overlapping slightly.
Bring long sides of foil together over mixture, allowing
space for heat circulation and expansion; fold down to
seal. Fold up short ends; crimp to seal. Place on grill.
Cook until potatoes are tender and shrimp are
cooked, approximately 20 minutes on the grill.
Carefully Iift pouch from grill and place in serving
dish. Open carefully, allowing steam to escape.
Yield:
4 servings
SUPER SALMON
1-1/2 cups packed brown sugar
6 tablespoons butter or margarine, melted
3 to 6 tablespoons lemon juice
2-1/4 teaspoons dill weed
3/4 teaspoon cayenne pepper
1 salmon fillet (about 2 pounds)
Lemon-pepper seasoning
In a small bowl, combine the first five ingredients; mix
well. Remove 1/2 cup to a saucepan; simmer until
heated through. Set aside remaining mixture for
basting. Sprinkle salmon with lemon-pepper. Place
on grill with skin side down. Grill, covered, over
medium heat for 5 minutes. Brush with the reserved
brown sugar mixture. Grill 10-15 minutes longer,
basting occasionally. Serve with the warmed sauce.
Yield:
6-8 servings.
