SHISH KEBABS

From Bev Watlington of Chatham

INGREDIENTS:

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:

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:

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:

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:

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:

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:

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.