- Legal Notices
- Subscription Rates
- Photo Gallery
- Hall of Fame
- Mushroom Festival
It’s always nice to prepare dinner on the grill, so you don’t have to heat up the kitchen. And when you do supper packets the clean up is already done for you. – Pat
Taco burger and potato packets
1 pound lean (at least 80 percent) ground beef
½ cup Progresso plain breadcrumbs
2 tablespoons taco seasoning mix (from a 1.25 oz package)
¼ cup milk
3 cups frozen southern-style diced hash brown potatoes
1 cup Old Paso cheese ‘n salsa dip
Heat gas or charcoal grill. In medium bowl, mix ground beef, breadcrumbs, taco seasoning mix and milk until well blended. Shape mixture into 4 (4-in) patties. In another medium bowl, mix frozen potatoes and dip. Cut 4 (18 x 12-in) sheets of heavy-duty foil. Place 1 patty on each; top with ¼ of potato mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion. When grill is heated, place packets, seam side up, on grill over medium heat; cover grill. Cook 15 to 25 minutes, rearranging packets several times, until patties are thoroughly cooked.
Cheesy ham supper packets
1 slice cooked ham, ½ inch thick (about 1 lb.) cut into 4 equal pieces
2 cups refrigerated new potato wedges
2 boxes (10 oz each) green giant frozen broccoli, cauliflower, carrots & cheese flavored sauce, thawed
1 cup shredded cheddar cheese (4 oz)
Heat gas or charcoal grill. Cut 4 (18 x 12-in) sheets of heavy-duty foil. Place ham piece in center of each. Top each evenly with potatoes and vegetable mixture. Bring up foil sides so edges meet. Seal edges, making tight ½-in fold; fold again, allowing space on sides for heat circulation and expansion. Place packets, seam side up , on grill. Cover grill; cook over medium heat 18 to 23 minutes, rearranging packets several times during cooking, until potatoes and vegetables are tender. To serve, carefully open packets to allow steam to escape. Sprinkle each with cheese; close packets and let stand until cheese is melted, 1 to 2 minutes.
Seasoned grilled new potatoes
2 lb. new red potatoes
¼ cup butter or margarine, melted
2 garlic cloves, minced
1 teaspoon seasoned salt
Heat gas or charcoal grill, if potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-in square disposable foil pan or in center of large sheet of heavy-duty foil. In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion. When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals, cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packets several times during cooking.
Hoagie sandwiches on the grill
8 soft hoagie buns (6 to 7 in.) split
¾ cup creamy Dijon mustard-mayonnaise spread
8 slices provolone or mozzarella cheese, each cut into 4 pieces.
½ lb. thinly sliced salami or summer sausage
1 lb. thinly sliced cooked turkey or chicken
1 medium green bell pepper, cut into thin bite-size strips
Heat gas or charcoal grill. Cut 8 (12 x 12-in) sheets of heavy-duty foil. Spread cut sides of buns with mustard-mayonnaise spread. On bottom halves of buns, layer cheese, salami, turkey and bell pepper. Cover with top halves of buns. Place sandwiches on foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion. Place packets on grill. Cover grill; cook over medium heat 8 to 10 minutes or until thoroughly heated. Carefully open packets to allow steam to escape.
• To remove a ham rind easily, slit the rind lengthwise before it is placed in the pan. As it bakes, the rind will pull away and can be removed.
• When brown rice is cooked it looks similar to white rice but retains a higher amount of nutrients.
I’ll see you next week in the kitchen. E-mail Pat at email@example.com.