2 pounds boneless, skinless chicken breasts
2 small red onions, peeled and cut into 1-inch-wide sections
2 bell peppers, cleaned and cut into 1-inch squares
1/4 cup olive oil
Salt and pepper
12 10-inch bamboo skewers, soaked in water for 30 minutes
Cut the meat into 1-1/2-inch cubes and place them in a gallon-size zip-lock bag with your favorite chicken seasoning. Seal the bag and shake it vigorously until all the chicken is thoroughly coated.
Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.
Assemble the kebabs by alternately skewering pieces of chicken, onions, and peppers.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.
Grill the kebabs, turning occasionally, until the chicken in done.
1 (6 oz.) can tuna, drained
1/2 c. Italian seasoned bread crumbs
1/3 c. minced onion
1/4 c. minced celery
1/4 c. minced red bell pepper
1/4 c. mayonnaise
2 tbsp. chili powder
1/4 tsp. salt
1/8 tsp. ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced
4 leaves of lettuce (optional)
Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, chili powder, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well. Shape into 4 patties (mixture will be very soft). Refrigerate for 30 minutes to make the patties easier to form, if desired.
Spray outdoor grill with nonstick spray. Grill tuna patties 3 to 4 minutes per side. Cook thoroughly. Serve on buns with lettuce and tomato.
1 lb. ground beef or turkey
4 tsp. prepared horseradish
3 tsp. Brown spicey mustard
1 tsp. paprika
1/4 tsp. pepper
1/8 tsp. salt (optional)
4 hamburger buns, split
In a bowl, combine the first six ingredients; mix well. Shape into four patties. Place on Grill and flip once, until done. Serve on buns.
1 med. to lg. onion per person
1 tbsp. butter per onion
Salt & pepper
Peel onion carve a hole into the onion with
out piercing the bottom. Place butter in hole
and salt & pepper. Wrap in foil and place
on grill. Cook until tender.
½ cup Miracle Whip salad dressing
2-3 garlic cloves, minced
½ teas. Paprika
Salt and pepper to taste
3 baking potatoes, cut into 1/4-inch slices
1 lg. onion, sliced
Well mix salad dressing and seasonings in
large bowl. Stir in potatoes and onions to
coat. Divide potato mixture evenly among
6 (12-inch) square pieces of heavy-duty foil.
Seal each to form packet. Place these foil
packets on grill over medium-hot coals. Grill,
covered for 25 to 30 minutes or until potatoes
are tender. Makes 6 servings.