Last Sunday was a perfect March day -- bright sky, warm sunshine and the gentle breezes beckoned us outdoors to clean up the vehicles and fire up the barbecue grill.
We made steaks, salad, garlic toast and a recipe I recently got from Joan Oscarson for Potato Pockets.
What an awesome meal to kick off the grilling season.
Serving size: 4
4 medium potatoes, julienned
3 carrots, julienned
1/3 cup red onion, chopped
2 tablespoons butter or margarine
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/2 cup Parmesan cheese or cheddar cheese, shredded
Divide the potatoes, carrots and onions equally between four pieces of heavy-duty aluminum foil (about 18- by 12-inch). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. Grill, covered, over medium coals for 20-30 minutes or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal for 5 minutes or until cheese is melted.
Serving size: 6
3 cups frozen shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup fully cooked ham, diced
1/4 cup green onion, chopped
12 ounces evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.
Oven Fried Fish
1/4 cup butter, melted
1 tablespoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon basil
1/8 teaspoon garlic powder
1 pound fish fillet
1/4 cup dry bread crumbs
2 tablespoons oil
Combine margarine, lemon juice, pepper, paprika, basil and garlic. Dredge fish in margarine-herb mixture and roll in bread crumbs. Spread oil in shallow baking dish and arrange fish in one layer. Spoon remaining mixture over fish. Bake uncovered in 475-degree oven for 15 minutes or until fish flakes easily with a fork.
FOOD FOR THOUGHT: You can't be brave if you've only had wonderful things happen to you. -- Mary Tyler Moore
GARY'S TIP: Leftover French toast freezes well. Reheat in oven, microwave or toaster oven.
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