This is the time of year when we all migrate outdoors. The weather is beautiful and family functions start again. The grill is at the center of most of these events, and if you try these recipes at your next family event you will be the talk of the barbecue.
Italian Potatoes
1 large sheet aluminum foil
6 large potatoes chopped ( do not peel)
1/2 cup Italian dressing
1 small onion chopped
1 small bell pepper chopped
Spread out the aluminum foil on a table or hard surface. Take potatoes and pile then in the center of the foil, then add the onion and bell pepper. Sprinkle the chopped veggies on the top of the potatoes. Then drizzle the dressing over the potato and veggie mixture. Then taking the sides of the foil bring upward and when all sides meet twist the foil together making sure there are no open ends. Poke small slits in the top of the foil, do not poke on the bottom or the oil will leak out.
Cook over medium high heat for 20-25 minutes then open and enjoy.
Burgers with a twist
1 pound hamburger
3 or 4 medium sized mushrooms
1 pack Lipton onion soup mix
1/4 cup A1 steak sauce
Take hamburger and mix with Lipton soup mix. After well mixed add the A1 steak sauce and blend. Take hamburger and divide into eight equal parts. Take one part and form into a ball then flatten onto plate creating a medium thin burger follow these instructions for all eight hamburger parts. Then take your mushrooms and slick thinly, place sliced mushrooms on the top of 4 of the hamburger patties add as many as you like, I personally load mine up. Then take a hamburger with out mushrooms on it and place it on top of a burger with the mushrooms. Smash downward to seal the burger. Follow instructions with the other burgers as well. Place on grill over medium heat and cook flipping only once after 5 minutes. After cooking an additional 7 minutes burger should be done. This is a special treat the mushrooms cooked inside of the burger are a special surprise for any barbecue.
Orange and Vinegar marinade
This marinade has been a hit at many parties and is excellent on chicken and fish, but can be used on pork and steak as well.
1/2 cup white vinegar
1/2 cup olive oil
1/4 cup orange juice
3 tbsp sugar
3 tbsp basil
3 tbsp oregano
Add all ingredients to a pan and heat over medium heat until boiling. Remove from heat and let cool. I make a bunch and freeze this, and you can also refrigerate, but I throw out after a week. This is a very interesting marinade and I think you will find it a nice refreshing change for your meat. Throw this over some cold pasta and toss for a pasta salad you will never forget.
