Foiled Herbed Vegetables

Ingredients:

2 foot strip heavy-duty aluminum foil

1 small onion, sliced thinly

3 C. broccoli florets or entire head

2 medium carrots, sliced thinly

2 medium zucchini and/or yellow summer squash

1 t. dried basil

1 teaspoon garlic salt

2 ice cubes

2 T. butter

1 T. olive oil

Directions: Center vegetables on foil. Sprinkle with seasonings. Top with ice cubes, margarine and olive oil. Bring up foil sides. Double-fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside. Grill over medium-high coals 15-20 minutes in covered grill.

Makes 4-6 servings.

Spicy Potato Wedges

Ingredients:
4 tbsp Olive oil
4 tsp Chili powder
1 1/2 tsp Cumin; ground
2 tsp Paprika
1 tsp Salt
Black pepper to taste; -freshly ground
4 Large baking potatoes; -scrubbed and dried
Fresh parsley; chopped

Directions: Place oven rack in the lower third of oven; preheat to 400 degrees.

In a medium bowl mix oil, chili powder, cumin, paprika, salt, and pepper.

Cut potatoes in half lengthwise. Cut each half into lengthwise quarters. Toss with oil mixture and place potatoes in a single layer on a jelly roll pan. Drizzle with remaining oil mixture.

Bake in preheated oven for 10 minutes. Loosen potatoes with a spatula and turn. Bake about 20 more minutes or until potatoes are fork tender and outside is brown and crispy. Garnish with chopped parsley. Serve.

Onion and Parmesan Tomatoes

A great accompaniment to grilled steak or chicken.

Ingredients:
3 large tomatoes
1 tablespoon olive oil
Salt
Pepper
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
2 teaspoons fresh thyme leaves
3 tablespoons freshly grated Parmesan cheese

Directions: Preheat broiler. Cut tomatoes in half crosswise. Place in an 8 x 10 glass baking dish. Brush tops with olive oil and sprinkle with salt and pepper. Broil about 8 inches from heat for 3 to 4 minutes until warmed through.

Meanwhile, saute onion and garlic in butter until tender but not brown. Place one sixth of onion mixture on each tomato half, sprinkle with thyme leaves and top with Parmesan cheese. Return to broiler until cheese is melted and beginning to brown. Serves 6

Twice-Baked Potatoes

Margie, I believe these are your specialty, right?

Ingredients:

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt

1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions: Preheat oven to 350 degrees F. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes

Fried Summer Squash

 

 

 

 

 

 

 

 

 

Ingredients: 

2 or 3 sm. summer squash, sliced about 1/4 inch thick 

2 eggs, slightly beaten 

1 c. milk 1/2 c. flour 

1 tsp. salt 

Oil for frying  

Directions: Combine eggs, milk, flour and salt in a small bowl, beating well. Dip each slice of squash in batter and fry in frying pan until brown turning and brown both sides. Serve hot.