| Grilled French Onion Burgers |
Ingredients
2 pounds ground beef
1 envelope (about 1 1/2 ounces) onion soup mix
8 ounces French onion dip (1 cup)
1/2 cup plain bread crumbs
1/8 teaspoon pepper
Lettuce leaves
8 slices tomato
8 kaiser rolls, split and toasted
Ketchup, if desired
Pickles, if desired |
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Directions
Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs
and pepper. Shape mixture into 8 patties about 3/4 inch thick. 2. Grill patties
uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat
thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato
slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining
roll halves.
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| Grilled Summer Vegetables |
Ingredients
4 tomatoes, cut into quarters
1 large onion, sliced
2 small zucchini, sliced
1/2 green bell pepper julienned
1 1/4 Cups broccoli florets
1 1/4 Cups cauliflower florets
1 tsp brown sugar
2 tsp fresh basil or 2 teaspoons dried basil
1 Tbsp instant beef bouillon granules
2 tsp butter
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Directions
Preheat grill. Combine tomatoes, onion, zucchini, green pepper, red pepper, broccoli
and cauliflower in a large bowl; mix gently. Sprinkle vegetables with brown sugar, basil and
bouillon granules; toss gently to mix.
Spread vegetables on a large sheet of heavy-duty foil. Dot with butter. Fold up foil to enclose
vegetables, sealing edges. Place on a grill rack. Grill over medium coals until vegetables are
tender, about 15 to 20 minutes. Remove foil and place in a serving bowl.
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| Grilled Spud Sticks |
Ingredients
6 medium russet potatoes
1/4 Cups vegetable oil
1 Tbsp seasoned salt
1 Cup buttermilk ranch dressing
1 Cup ketchup |
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Directions
Preheat grill to medium. Oil grill rack. Cut potatoes lengthwise into 1/2-inch-thick wedges.
Place potatoes in a microwave-safe dish. Cover with plastic wrap; pierce to vent. Microwave
on HIGH until tender, about 5 minutes.
Arrange potatoes on grill. Brush with some oil and some seasoned salt. Grill potatoes, turning
and brushing with remaining oil and salt, until potatoes are browned, about 30 minutes.
Meanwhile, for dipping sauces, pour ranch dressing and ketchup into two separate bowls.
Place potatoes on a serving platter with sauces.
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| Warm Toasted Marshmallow S'more Bars |
Ingredients
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
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Directions
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs.
Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust.
Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly
over crust. Set oven control to broil. Sprinkle marshmallows over melted chocolate.
Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted.
(Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows
by 4 rows. Serve warm. Store any remaining bars tightly covered
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| Honey Limeade |
Ingredients
1 cup lime juice
5 cups water
2/3 cup white sugar
2 tablespoons honey |
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Directions
In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved.
Chill in refrigerator
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