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Pork Chops
4 pork chops
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1 large onion, peeled and grated
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2 tbsp. lemon juice or vinegar
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2 tbsp. oil
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½ tsp. powdered mustard
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Mix all the ingredients except the pork chops. Pour over chops and marinate for one hour in a cool place. Turn the grill on full
and heat for 10 minutes.
Grill the pork chops, brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with
fresh dill.
Barbecued London Broil
4 to 6 servings
1 lb. flank steak, scored
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¾ c. Italian dressing
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1 tsp. Worcestershire sauce
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1 tsp. dry mustard
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Combine the Italian dressing, Worcestershire sauce, dry mustard, and thyme. Add onion to the mixture and marinade the flank
steak with it. Refrigerate for at least 4 hours or overnight.
Remove the steak and grill on your preheated grill for 5 to 7 minutes on each side, basting frequently with the marinade. In
the meantime, sauté onions from the marinade in butter in a skillet on your side burner for 3 minutes. To serve, slice steak
diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.
Barbecued Potatoes and Cheese
1-½ cups shredded cheddar cheese
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1 can (10-3/4 oz.) condensed cream of mushroom soup
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1/3 cup milk
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2 tbsp. barbecue sauce
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Preheat the grill. Combine cheese, condensed soup, milk, BBQ sauce, oregano, salt, and pepper in a large mixing bowl. Stir in
potatoes until well coated. Turn into a well-buttered 1-1/2 quart rectangular baking dish. Cover the dish with aluminum foil.
Bake covered 25 minutes on medium with the lid of your grill closed. Remove foil and continue baking 15 minutes longer or
until potatoes are tender. Let stand for 5 minutes before serving.
Vegetable Kabobs
3 medium-sized zucchini
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12 cherry tomatoes
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Parboil whole zucchini for 5 minutes on your side burner or until just tender. Drain and cut into ½-inch slices.
Thread zucchini, tomatoes, and mushrooms alternately on each of six skewers. Brush with marinade made of Italian dressing,
Worcestershire sauce, mustard, and thyme. Grill for 5 to 7 minutes turning and basting occasionally. Sprinkle liberally with
Parmesan cheese.
Fajitas
1-½ lb. flank steak or boned chicken breasts
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2 tbsp. oil
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½ cup lime juice
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½ tsp. salt
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½ tsp. celery salt
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¼ tsp. garlic powder
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Pound the flank steak to ¼ inch thickness or flatten chicken breasts. Mix oil, lime juice, and seasonings in a plastic bag. Add
meat and shake bag to coat the meat. Refrigerate overnight or at least 6 to 8 hours.
Wrap tortillas in foil. Remove meat from the marinade. Cook on a preheated grill for 5 to 8 minutes on each side. While meat is
cooking, heat tortillas on grill. Slice meat across the grain in thin slices. Place on hot platter. Squeeze lemon juice over. Wrap the
meat and any of the following toppings in the tortillas: chopped tomatoes, guacamole, sour cream, or taco sauce.
2 tsp. Worcestershire sauce
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½ tsp. freshly ground black pepper
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1 tsp. sugar
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½ tsp. paprika
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1 clove garlic
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¼ tsp. thyme, crushed
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1 medium onion, sliced
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2 tbsp. butter, melted
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¼ tsp. oregano
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¼ tsp. salt
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1/8 tsp. pepper
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4 cups thinly sliced potatoes (4 medium-sized potatoes)
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12 fresh mushrooms
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Grated Parmesan cheese
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½ tsp. pepper
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¼ tsp. oregano
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¼ tsp. cumin
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Flour tortillas lemon
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Additional toppings (your choice)
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EN
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