Recipe: Cook Out Recipes (6)

Chuckwagon Kabobs
Recipe By : Southernliving-Summertime-99
Serving Size : 8

1 (16oz) pkg hot dogs -- cut in thirds
1 (16oz) pkg smoked franks -- cut in thirds
1 (30oz) pkg frozen steak fries

Thread all ingred. alternately on skewers; wrap loosely in heavy-duty foil, if desired. Grill, without grill lid, over med-high heat (350-400 degrees) 3-4 min. on each side.

Grilled Pound Cake S'Mores
Recipe By : Southern Living-7/98
Serving Size : 6

1 (10.75 oz) frozen pound cake -- thawed
1 cup marshmallow cream
1 cup (6oz) semisweet chocolate morsels
Vanilla ice cream, softened -- optional

Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty foil; spread with 1/2 cup marshmallow cream, ans sprinkle with 1/2 the morsels. Repeat procedure, ending with third cake layer. Fold edges of foil to seal securely. Grill, without grill lid, over low heat (under 300 degrees) 7-20 min or until warm. Slice and serve immediately with ice cream, if desired.

Honey-Mustard Chicken Sandwiches
Serving Size : 4

1/3 cup honey
1 tablespoon sliced green onions
1/2 teaspoon dried tarragon
3 tablespoons Dijon mustard
4 boned and skinned chicken breast halves
4 lettuce leaves
4 slices tomato
1 avocado, pitted, cut into slices
4 kaiser rolls, split

1. Heat grill. In small saucepan, combine honey, onion, tarragon and mustard; blend well. Bring to a boil. Reduce heat to low; simmer about 5 min. or until slightly thickened.

2. When ready to grill. place chicken on gas grill over med heat or on charcoal grill 4-6" from med. coals. Cook 15-18 min. or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with mustard mixture.

3. Layer lettuce, chicken, tomatoe and avocado slices in each roll.

We like this with a slice of Swiss or Monterey Jack cheese.

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NOTES : To broil, place food on broiler pan and broil 4-6" from heat using times as above as a guide.

Marinated Grilled Veggies
Recipe By : posted by Bingham

COMBINE THE FOLLOWING AND SET ASIDE:

cup balsamic vinegar
1/4 cup extra virgin olive oil
1 TBSP. Finely chopped shallot
2 TBSP. Dry whit wine
TBSP. Minced garlic
TBSP. Freshly ground black pepper
1 tsp. Kosher salt

4 new potatoes, unpeeled
4 Roma tomatoes, cut in half lengthwise
3 small zucchini, cut lengthwise
2 ears yellow corn. Cut into 3-inch pieces
2 purple onions, cut into 3/4 inch slices
2 porta bello mushrooms, quartered
1 lb. Fresh asparagus, trimmed and cut diagonally
1 small egg plant, cut into 1 inch slices
1 sweet red and yellow pepper, cut into strips

Cook potatoes in boiling water for 5 minutes and drain. Cut in half

Add potato, tomato, and the next 8 ingredients to vinegar mixture,
toss and marinade for at least 1 hour (I usually throw everything in
a ziplock bag and turn it over several times)

Remove vegs from marinade, reserving liquid.

Cook Veggies on grill over med. Heat for 12 -14 minutes. (We use the
large pizza pan with the tiny holes that way the Veggies stay on the platter) Remove from grill and
drizzle the remaining marinade over top.

Add the following FRESH herbs:
1 TBSP of each: rosemary, chives and parsley. Summer Vegetable Kabobs
Recipe By : Southern Living-Summertime-99
Serving Size : 6

3 red, yellow or green bell peppers
2 ears fresh corn
2 yellow squash
2 zucchini
1 large eggplant -- (about 1 lb)
1 tablespoon salt
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dried Italian seasoning
1 teaspoon pepper
1 (8oz) pkg fresh mushrooms

Cut bell peppers and corn into 2" pieces; cut yellow squash and zucchini into 1" slices. Set cut veggies aside.
Peel eggplant, and cut into 1" cubes. Sprinkle with 1 tbl. salt; let stand 10 min. Rinse with cold water and drain.
Combine vinegar and next 5 ingred. in a large heavy-duty zip-top plastic bag; add cut veggies and mushrooms. Seal and let stand at room temp 4 hours, turning occasionally.
Remove veggies from marinade, reserving marinade. Thread alternately onto skewers, leaving a 1/2" space between each piece.
Grill, covered with grill lid, over med-high coals (350-400 degrees) 5-6 min. on each side or until veggies are tender, basting often with reserved marinade.

Swingin' Spring Spuds
Recipe By : Better Homes and Gardens-4/99
Serving Size : 6

1 1/2 pounds tiny new potatoes,( halved or quartered if
large)
16 pearl onions
1 cup fresh morel mushroom and/or button
mushrooms
2 tablespoons olive oil
1 teaspoon finely shredded orange peel
1/4 to 1/2 tsp salt

Cook potatoes, covered, in a small amount of boiling salted water for 7 min. Add onions. Cook, covered, for 3 more min. Drain well. Remove potatoes and onions from pan.
Fold a 36x18" piece of heavy-duty foil in half to make a double thickness of foil that measures 18x18" Cut any large mushrooms in half lengthwise. Place the potatoes, onions, and mushrooms in the center of the foil. Drizzle with oil. Sprinkle with orange peel and salt.
Bring up 2 opposite edges of foil and seal with a double fold. Then fold remaining ends up to completely enclose the veggies, leaving space for steam to build.
In a grill with cover, arange preheated coals around drip pan. Test for med. heat where the veggies will cook. Place packet on grill rack over drip pan. (If serving with Sassy Mojo Pork, place packet on the grill next to the roasting pan during the last 20 min of grilling time.) Cover and grill about 20 min or until potatoes are tender.

161 cal, 5g fat, 0mg chol, 98mg sod, 28g carb, 3g pro.

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We have had some of these, but not all are tried and true