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DESSERTS
CINNAMON APPLES
SUMMER MEDLEY
MEXICAN SMORES
4 medium tart apples, cored
4 teaspoons brown sugar
1/4 cup red-hot candies
Vanilla ice cream, optional
3 medium ripe peaches, halved and pitted
1 cup fresh blueberries
2 tablespoons brown sugar
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 cup creamy peanut butter
4 flour tortillas (8 inches)
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Vanilla ice cream
Place each apple in the center of a piece of heavy
duty foil (12 in. square). Spoon I teaspoon sugar and
I tablespoon red-hots into the center of each apple.
Fold foil around apple and seal tightly. Grill, covered,
over medium-hot heat for 30 minutes or until apples
are tender. Carefully transfer apples and syrup to
bowls. Serve warm with ice cream it desired.
4 servings.
Place each peach half, cut side up, on a double
thickness of heavy duty foil (12 in. square).
Sprinkle each with about 2 tablespoons blueberries,
1 teaspoon of brown sugar, 1 teaspoon butter and
1/2 teaspoon lemon juice. Fold foil around the
peaches and seal tightly. Grill, covered, over
medium-low heat for 18-20 minutes or until the
peaches are tender.
3 servings.
Spread 2 tablespoons of peanut butter on each
tortilla. Sprinkle 1/4 cup marshmallows and 2
tablespoons chocolate chips on half of each tortilla.
Roll up, beginning with the topping side. Wrap each
tortilla in heavy-duty foil; seal tightly. Grill, covered,
over low heat for 5-10 minutes or until heated
through. Unwrap tortillas and place on dessert
plates. Serve with ice cream.
4 servings.
Yield:
Yield:
Yield:
38
VEGETABLES
ONION BLOOM
VEGETABLES ON A STICK
HOW TO GRILL FROZEN VEGETABLES
1 Bermuda onion
1 tablespoon butter
2 teaspoons honey
1/2 teaspoon Worcestershire sauce
2 medium zucchini, cut into 1-inch slices
2 medium yellow summer squash,
cut into 1-inch slices
1/2 pound whole fresh mushrooms
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Peel onion; cut 1/2 -inch slice from top of onion and
leave root end. Cut onion from top into 8 wedges to
within 1/2-inch of root end. Gently pull wedges apart.
Brush 12-inch square of heavy-duty aluminum foil
with vegetable oil. Place onion on square; loosely
shape foil around onion. Sprinkle onion with butter,
honey and Worcestershire sauce. Wrap foil securely
around onion. Cover and grill onion at medium heat
50 - 60 minutes or until very tender.
1 serving.
On skewers, alternately thread zucchini, yellow
squash and mushrooms. In a bowl, combine the
remaining ingredients. Brush some of the mixture
over vegetables. Grill, uncovered, over medium heat
for 10-15 minutes or until vegetables are tender,
turning and basting occasionally with herb mixture.
4 servings.
Tear off a 36x18-inch piece of heavy duty foil. Fold in
half to make an 18-inch square. Fold up sides, using
your fist to form a pouch. Place one 10-ounce
package frozen vegetables in center of pouch.
Season with salt and pepper; top with a pat of butter
or margarine. Fold edges of foil to sea] pouch
securely, leaving space for expansion of steam. Grill
over medium-hot until vegetables are cooked. Allow
about 20 minutes for peas and other small
vegetables; allow more time for larger vegetables.
Turn the package of vegetables frequently.
Yield:
Yield: