Memorial Day Kicks Off Outdoor Grilling Season

As Labor Day usually signals the end of cookouts and picnics, Memorial Day kicks off each new out-door eating season in a big way, and none too early for those of us who love the smell of the charcoal wafting through the air and the undeniable taste of those juicy burgers,steaks and hotdogs cooked over an open flame.

As you gather with family and friends this weekend, enjoy the day, but don’t forget what it’s all about – the supreme sacrifice that thousands of American soldiers gave for our freedom.

Old West Beans and Burgers
1 lb. ground beef
¼ cup dry bread crumbs
¼ cup barbecue sauce
1/8 teaspoon pepper
1 large can (16 oz.) baked beans
1 medium onion, sliced and separated into rings

Heat grill. In medium bowl, combine ground beef, bread crumbs, barbecue sauce and pepper; mix well. Shape mixture into four 3-inch patties, and place each on a large piece of heavy-duty aluminum foil. Top each with ¼ of the beans and onion rings. Wrap each into a packet and fold securely. Place on medium-heat grill, seam side up, and cook 20-30 minutes, or until meat is longer pink in center.

Recipe may be doubled as needed.

 

Honey Dijon Chicken Breasts
4 boneless chicken breast halves
½ cup purchased honey Dijon salad dressing
1 tbs. chopped parsley

Heat grill. Brush chicken with salad dressing. Place on grill over medium heat and cook 15-20 minutes or until chicken is fork-tender and juices run clear. Turn once and brush frequently with dressing. Sprinkle with parsley.

 

Mixed Vegetable Grill
3 medium red or green bell peppers, halved
Jumbo mushrooms
6 squash (any kind), sliced
1 large onion, chunked
1 8-oz. bottle Italian salad dressing

Place vegetables and dressing in large resealable plastic bag., turning to coat all sides. Marinate at least one hour, turning frequently. Heat grill. Drain vegetables, reserving marinade. Place vegetables on grill over medium heat and cook for 10-15 minutes, or until crisp tender, turning occasionally and brushing frequently with marinade.

Grilled Potatoes and Onions
8 potatoes, quartered and sliced ¼ inch thick
2 onions, sliced
1 ½ teaspoon salt
1 tsp. pepper
¼ cup butter

Preheat grill; cut 2 or 3 sheets of aluminum foil large enough to easily wrap vegetables in, Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine. Wrap into a flattened square, and seal the edges. Place over medium heat, and cover. Cook for approximately 30 minutes, turning once.

 

To obtain your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” visit one of the stores in the Boone Drug chain, Black Bear Books, Trailway Laundry, The Offices of High Country Media (Boone and Banner Elk) and The Avery Journal in Newland. See or call Gail Polson in Crossnore at (828) 733-0373; or call Sherrie at (828) 264-6761. For mail orders, send check or money order for $15 per book, plus $3 for S/H, to The Norris Co., PO Box 3285, Boone NC 28607.