This is the time of year when we all move abroad. The weather is beautiful and the family presents again. The grill is at the center of all these events, and if you have this recipe at your next family event, the barbecue will be the talk of the town.
Italian Potatoes
1 large sheet of aluminum foil
6 large potatoes chopped (do not peel)
1/2 cup Italian dressing
1 chopped small onion
1 small bell pepper chopped
Spread aluminum foil over a table or hard surface. Take the potatoes and pile them in the middle of the foil, add the onions and bell peppers. Sprinkle the chopped veggies on top of the potatoes. Then drizzle the dressing over the potato and veggie mixture. Then pull the sides of the nail up and when they come together on each side, they twist the plate together, until the certain ends are not open. Poke small skewers into the top of the foil, so you don’t dig them or the oil will leak out.
Cook on medium high heat for 20-25 minutes then open and enjoy.
Burgesses when they twist
1 pound of roasted fruit
3 or 4 medium sized mushrooms
1 Pack Lipton onion soup mix
1/4 cup A1 steak sauce
Take the roast and mix it with Lipton’s soup mix. After mixing well, add the sauce and A1 steak mixture. Take the roast and divide it into eight equal parts. Take one piece and shape it into a ball then onto a flat plate making a medium thin burger, follow these instructions to bake all eight pieces. Next, take your mushrooms and thinly slice the mushrooms on top of 4 pieces grilled patties and add as many as you like, I’ll load mine. Then take the roast with extra mushrooms and put the burgundy with the mushrooms on top of it. Break down the burger to seal it. Follow instructions with other citizens as well. Place on a grill over medium heat and cook, flipping only once after 5 minutes. After an additional 7 minutes of cooking, the burger should be done. This special treat of mushrooms cooked inside a burger is amazing at any barbecue.
Orange and vinegar marinade
This marinade is a hit on many sides and is best on chicken and fish, but can also be used on pork and steak.
1/2 cup white vinegar
1/2 cup olive oil
1/4 cup orange juice
3 tbsp sugar
3 tbsp basil
3 tbsp oregano
Place all the ingredients in a pan and heat over medium heat until it boils. heating and cooling off. I make a batch of this and freeze it, and you can also refrigerate it, but I throw it out after a week. This is a very interesting marinade and I think you will find it a nice refreshing change for your food. Toss this over cold pasta and toss in a pasta salad you’ll never forget.
