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Crunchy Olive Appetizer
12
slices of bacon, halved
24 large green olives, pitted
1. Precook the bacon until almost done but not crisp.
2. Wrap each olive with a piece of bacon. Hold the
bacon in place with a toothpick. (Soak the
toothpicks in water so they don’t burn on the grill).
3. Preheat grill at Hi.
4. Add olives and cook at Hi for about 5 minutes or
until the bacon is crisp, turning as needed.
Makes 24 appetizers
Mushroom Burgers
1
lb. ground beef
118 teaspoon pepper
B
large fresh mushrooms, coarsely chopped
1
tablespoon finely chopped onion
1. Lightly mix all ingredients and shape into 4 patties,
l/2” to 518” thick.
2. Preheat grill at Hi.
3. Cook at 6-7, for 4 to 6 minutes per side for medium
rare.
Makes 4 burgers.
Crabmeat Stuffed Chicken
1
can (7 oz.) crabmeat, drained and flaked
1
egg, slightly beaten
2
teaspoons lemon juice
Salt
2
whole chicken breasts, boned and split
l/4 cup butter or margarine, melted
i
tablespoons soy sauce
tablespoons Parmesan cheese
114 teaspoon Worcestershire sauce
1. Combine crabmeat, egg, and lemon juice.
2. Lift chicken skin from flesh, being careful to leave it
attached to the longest edge. Salt lightly.
3. Place one fourth of the crabmeat mixture under the
skin of each chicken piece. Secure with toothpicks
which have been soaked in water.
4. Preheat grill at Hi.
5. Lightly grease grill grids.
6. Combine butter, soy sauce, cheese, and
Worcestershire sauce. Baste both sides of chicken
with soy mixture.
7. Place chicken on grill skin side up.
8. Cook at 6-7 about 40 minutes turning and basting
occasionally.
Makes 4 servings
16
Hawaiian Kebobs
2
Ibs. ready-to-eat boneless ham
1
cup currant jelly
l/2 cup honey
2
tablespoons orange juice
1
teaspoon cinnamon
Pineapple chunks
Spiced apples
Bananas, sliced 1 inch thick
1. Cut ham into 1 inch cubes.
2. Mix together jelly, honey and orange juice. Heat un-
til jelly melts.
3. Alternately place ham cubes, pineapple chunks, ap-
ples and banana slices on skewers. Brush with
cooled sauce.
4. Preheat grill at Hi.
5. Cook kebobs at Hi for 6 to 8 minutes or until heated
through. Turn and brush kebobs with sauce occa-
sionally.
Makes 6 to 8 servings
Herb Rye Loaf
l/2 cup butter or margarine
3 tablespoons minced parsley
1
clove garlic, minced
l/2 teaspoon salt
l/4 teaspoon dry mustard
l/4 teaspoon pepper
114 teaspoon rosemary
l/4 teaspoon sage
1 I4 teaspoon tarragon
114 teaspoon thyme
114 loaf dark rye bread
1.
2.
3.
4.
4
2
1.
2.
3.
4.
5.
Cream butter, add remaining ingredients except
bread and mix well.
Spread mixture generously on every other slice of
bread. This lets you choose bread slices in pairs for
sandwiches.
Reassemble loaf and wrap in heavy duty foil.
Cook at 6 for 20 minutes turning occasionally.
Apricot Pork Chops with Apple Rings
pork chops, cut 1” thick
large apples, unpeeled and cut horizontally into
1” thick slices
Apricot Baste (see page 11)
Trim fat from pork chops and slash remaining fat to
prevent curling.
Preheat grill at Hi.
Lightly grease grill grids.
Cook chops and apple rings at 6-7 for 35 to 40
minutes turning frequently and basting with
Apricot Baste.
Serve with heated Apricot Baste