I found this at about.com. I thought I would share it.

Add a little sugar if you like a sweet & sour flavor.
Ingredients:

* 4 cups sliced potatoes
* 2 cups fresh trimmed green beans, cut in 1/2-inch lengths
* 4 to 6 slices bacon
* 1/2 cup minced red onion
* 1/4 tsp. black pepper
* 1/4 cup vinegar (wine vinegar or balsamic vinegar are good)
* 1/4 cup extra virgin olive oil
* 1 teaspoon salt
* dash garlic powder

Preparation:
Peel potatoes, halve then slice in 1/4-inch thickness. Place potatoes in a large saucepan; cover with water. Bring to a boil; cover and boil for 5 minutes; add green beans and more water to cover, if necessary. Boil for about 10 more minutes.

Fry bacon and drain; set aside. Reserve 1 tablespoon of drippings. In a small bowl, whisk olive oil and bacon drippings slowly into the vinegar; add salt, pepper, and garlic powder. Pour over vegetables. Crumble bacon over and toss gently. Taste and adjust seasonings. Serve warm or room temperature.
Serves 4 to 6.

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I found this at cooks.com. I thought I would share it.

1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn

Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.

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I found this at anniesrecipes.com. I thought I would share it.

1 lb. carrots
3 tbsp. butter
1/4 c. honey
1/4 c. orange juice
1/2 tsp. grated orange rind
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. black pepper
3 tbsp. chopped sweet pickle
Instructions
Peel carrots and slice; melt butter in skillet. Add all ingredients except sweet pickles. Cover and cook about 20 minutes, stirring occasionally. Uncover, raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.

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I found this version of stuffed peppers at cooks.com. I thought I would share it.

4 red peppers
1 1/2 lbs. ground beef or turkey
1/2 c. cooked rice
1 egg
1 medium onion, diced
salt and pepper, to taste
Worcestershire sauce to taste (1 tbls)
marinara sauce 1 jar 20 oz

Cut top from peppers and remove seeds, saving the tops. Mix meat, egg, rice, onion and Worcestershire sauce; stuff peppers with mixture. Put in 3 quart pan. Pour sauce over peppers and bring to slight boil. Cover, reduce heat to a medium simmer for 45 minute.

Red peppers are sweet and kids who don’t like green peppers will usually eat these.

Submitted by: pat

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I found this one at cooks.com. I thought I would share it.

12-14 peppers, split and take out seeds
1 box Stove Top stuffing
2 1/2 lbs. ground beef
1 med. onion, chopped
1 egg
Salt and pepper
Tomato sauce (lg. can)
Garlic (optional)

Mix ground beef, Stove Top dressing, onion, egg, salt, and pepper to your own liking. If needed, a little tomato sauce. After mixing, put mixture into peppers and put in pan and cover with tomato sauce. Bake 1 hour in a 350 degree oven until meat mixture is done. Cover with foil until the last 10 or 15 minutes.

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I found this one at cookthink.com. I thought I would share it.

4 medium zucchini, cut into 1/4-inch-thick planks
2 clove garlic, minced
1/4 cup olive oil
salt and pepper
timer

prep: 15 minutes
total: 25 minutes
tools

grill (gas or charcoal)
grill brush
tongs
small bowl
large bowl

Instructions

1. If using a gas grill, preheat it to high. If using a charcoal grill, pile the coals together to create a hot zone for direct grilling. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.

2. Rinse and dry the zucchini. Cut off the ends and discard them. Cut the zucchini lengthwise into 1/4-inch-thick planks. Put the zucchini planks in a large bowl and toss with the garlic and olive oil, and sprinkle with salt and pepper. Grill the zucchini over direct heat until they’re well browned, 4-6 minutes per side.

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I found this at recipetips.com. I thought I would share it.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Ears of corn with husks on
6 tablespoons butter - softened
1 clove garlic - minced
2 tablespoons minced parsley

Directions

* Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.
* Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.
* Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.
* Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.
* Serve with tied husks, using them as a handle to hold on to while eating.

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I was looking for something new to do with potatoes. I found this at cooks.com. I thought I would share it.

GRILLED POTATO - ONION BAKE

2 tbsp. butter, softened
4 lg. baking potatoes, peeled
2 med. onions
1/4 c. grated Parmesan cheese
Salt & pepper to taste
2 tbsp. butter

Spread 2 tablespoons softened butter on a 24 x 16 inch sheet of heavy duty foil. Slice potatoes and onions and place on foil. Sprinkle with cheese, salt and pepper. Dot with 2 tablespoons butter and seal foil with a double fold. Place on an outdoor grill over low coals (or bake at 350 degrees) for 50 minutes.

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Here’s a recipe I found in the Summer 2008 edition of Out Here magazine. I thought I would share it.

1 lb. green beans
1 red pepper, cut into thin strips
1 large onion cut into thin strips
1 yellow pepper cut into thin strips
1/2 cup balsamic vinaigrette dressing
1/2 cup shredded low-moisture part-skim mozzarella cheese

Preheat oven to 400 degrees.
Toss vegetables with dressing in a large roasting pan.
Bake 15 minutes, stir, then bake an additional 15 minutes or until vegetables are tender.
Sprinkle with cheese. Bake an additional 2-3 minutes until the cheese is melted.

Serves 6.

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Here’s a recipe I found in the Summer 2008 Out Here Magazine. I thought I would share it.

4 boneless, skinless chicken breasts
2 dozen mushrooms
3 red or green bell peppers
2 onions
2 dozen cherry tomatoes
Pineapple to taste
Smoked sausage (optional)

Marinade:
2 cups olive oil
2 cups lemon juice
4 or 5 Tbsp. fresh oregano
1 tsp. pepper

Combine marinade ingredients.

Cut each chicken breast into five chunks.

Marinate chicken overnight.

Two or three hours before cooking, put chicken on skewers, alternating with mushrooms, red or green peppers, onions, cherry tomatoes and pineapple.

Marinate an additional two to three hours, then grill.

Serves 4-8, depending on how much you put on each skewer.

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