Get
Fired
Up With Some
Grill
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SHISH
KEBABS
From
Bev Watlington of Chatham
INGREDIENTS:
|
2
chicken breasts (cut into bite-size pieces) |
|
1
steak (cut into bite-size pieces) |
|
�
lb. peeled, uncooked shrimp |
|
1
can whole new potatoes |
|
�
lb. fresh squash (sliced into �-inch pieces) |
|
1
onion (cut into chunks) |
|
8
tomatoes (cherry or grape) |
|
1
small bottle Italian dressing (I use Wishbone) |
|
Salt
and pepper |
DIRECTIONS:
Place in separate zip-lock bags: chicken, shrimp and steak, veggies. Pour
equal amounts of dressing into all three bags and marinate overnight.
After marinating, remove ingredients and thread onto presoaked wooden or
metal skewers. Discard chicken, steak and shrimp dressing; reserve veggie
dressing to baste shish kebabs. Preheat grill and cook until chicken is no
longer pink, turning and basting frequently.
HAMBURGER
MEAL
From
Davie Walters of Petersburg
INGREDIENTS:
|
2
lbs. hamburger meat |
|
1
pkg. dry Hidden Valley ranch dressing mix |
|
2
T Worcestershire sauce |
|
1
large onion |
|
5
medium-size potatoes |
|
1
can sliced mushrooms |
|
Aluminum
foil |
|
Salt
and pepper to taste |
DIRECTIONS:
Mix hamburger, ranch dressing mix, Wor�cestershire
sauce, salt and pepper together; make patties and set aside. Slice onion
and potatoes, leaving skins on potatoes. Place hamburger patties in
aluminum foil; cover with potatoes, onions and mushrooms. Wrap foil
tightly at top. Place on grill over low heat and let cook for about 1 hour
to 1 hour and 15 minutes. (Makes a complete meal in one cooking.)
GRILLED
STEAK
From
Larry Siu of Silver Spring, Md.
INGREDIENTS:
|
2
parts ground coriander |
|
1
part black pepper |
|
1
part white pepper |
|
1
part whole cumin seeds |
|
1
part kosher salt |
|
�
part brown sugar |
|
Red
pepper flakes to taste |
|
Favorite
cut of steak |
DIRECTIONS:
Score both sides of steak. Mix all ingredients together, then vigorously
rub into the steak on both sides. Sear the outside of the steak on high
heat; turn the heat down and cook to desired doneness.
GRILLED
PORK
From
Allen Easterly of Stafford
INGREDIENTS:
|
1
cup oily Italian dressing |
|
1
T Worcestershire sauce |
|
1
t liquid smoke |
|
Pork
chops or pork loin steaks |
DIRECTIONS:
Mix liquid ingredients in quart-size zip-lock bag; shake to mix. Add pork
chops or loin steaks and shake to cover with liquid. Squeeze air from bag
as it is sealed. Let marinate un-refrigerated for 30 minutes. Grill over
medium coals until done, turning once.
PORK
TENDERLOIN and BROCCOLI
From
O.B. Newcomb of South Hill
INGREDIENTS:
|
3
lbs. boneless pork loin |
|
1
onion (chopped) |
|
�
stick margarine |
|
Heavy-duty
aluminum foil |
|
1
pkg. frozen broccoli |
|
1
container of bacon bits |
|
1
pkg. Velveeta cheese |
DIRECTIONS:
Place pork loin, onions and margarine in aluminum foil. Wrap tightly and
place on grill on medium heat. Cook for 2 hours. Open package, check for
doneness. Add frozen broccoli and bacon bits; cut up cheese and place on
top of pork loin. Close foil and cook for another 30 minutes.
GRILLED
TUNA
From
Allen Easterly of Stafford
INGREDIENTS:
|
1
cup oily Italian dressing |
|
1
T soy sauce |
|
1
T Worcestershire sauce |
|
1
t McCormick�s or Old Bay seafood seasoning (optional) |
|
2
fresh tuna steaks cut 1-inch thick |
DIRECTIONS:
Place all ingredients except tuna into a quart-size zip-lock bag and shake
to mix thoroughly. Add tuna steaks and shake again to cover steaks on all
sides. Squeeze air from bag as you seal it. Let steaks marinate for 30
minutes unrefrigerated. Remove steaks and place on hot grill. After 4
minutes, turn steaks and cook up to another 4 minutes. Remove steaks when
the middle is still light pink. The fish contains enough heat now to
finish cooking on the plate and the pinkness will be gone before you eat.
If you overcook the fish, it will be dry.
GRILLED
SHRIMP
From
Kathy Herbert of Warsaw
INGREDIENTS:
|
2
sticks of butter or margarine |
|
2
cups of water |
|
1
cup of sugar |
|
1
t salt |
|
2
T minced garlic |
|
1
lb. large peeled raw shrimp with tails on |
DIRECTIONS:
In a medium sauce�pan,
melt down margarine in water. Add sugar, salt and garlic. Simmer for about
10 minutes after the sugar dissolves. Remove the mixture from heat and
cool for 5 minutes. Add shrimp and stir, coating them thoroughly with the
mixture. Place pan in the
refrigerator, allowing the margarine to harden again. Skewer the shrimp
and grill. Do not overcook, as they will toughen. As you are grilling,
brush the excess cooked mixture on the shrimp to add additional flavor.
(Serve as an appetizer or add seasoned rice and a salad for a meal.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides.Send to: Reader Recipes, c/o
Cooperative Living, P.O. Box
2340, Glen Allen, VA 23058-2340 or e-mail to [email protected] |