Recipe Card # 28

Since we have passed the First Day of Spring we can look at recipes for grilling out and hopefully we will have the typical weather we should this time of year. Here in Georgia it is still like winter so grilling out is only a dream right now. These recipes can also be prepared inside with the directions for doing so at the end of the recipe. I hope you will try them and enjoy them and savor their flavors.

SUPER PLATTER CHEESEBURGER

TOPPING:

2 oz. (1/2 cup) Cheddar cheese

1 Tablespoon chopped green onions

1 Tablespoon chopped red bell pepper

2 Tablespoons mayonnaise or salad dressing

1/2 Teaspoon Dijon Mustard

BURGER:

1 LB Ground Beef

1/2 Teaspoon salt

1/2 to 1 Teaspoon chili powder

1/4 Teaspoon Pepper

Heat grill**. In small bowl combine all topping ingredients; mix well. In medium bowl combine all burger ingredients; mix gently. On flat plate or cookie sheet, shape mixture into 7 inch circle.

When ready to barbecue, place burger on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 7 minutes. Using large spatula turn burger. Cook an additional 6 to 9 minutes until no longer pink. During last several minutes of cooking, spoon topping over burger to within 1 inch of edges. Continue cooking until cheese is melted. Remove to serving plate. Cut into 4 wedges. Serve on sandwich buns if desired. 4 servings.

**BROILER METHOD

Prepare recipe as directed above. Place burger on broiler pan, broil 4 to 6 inches from heat 13 to 15 minutes until no longer pink, turning once. During last several minutes of cooking, spoon topping over burger to within 1 inch of edges. Continue cooking until cheese is melted. Remove to serving plate. Cut into 4 wedges.

NOTE: Mixture can be shaped into 4 individual patties. Cook 10 to 15 minutes to desired doneness, turning once and topping as directed above.

Calories 330 per serving

Fat 36g

SPUD 'N ONION


4 Medium baking potatoes 1/4 cup margarine or butter (softened) 2 medium mild onions, sliced into 16 to 20 thin slices Salt Pepper, Paprika, if desired.	Heat grill. Peel potatoes, if desired. Cut each potato into 4 or 5 crosswise slices, cutting to but not through the bottom. Spread margarine between slices. Insert onion slice into each potato slice. Sprinkle with salt, pepper and paprika. Place each potato on 12 inch square of heavy-duty foil; on 12 inch square of heavy duty foil wrap securely using double fold seal. When ready to barbecue, place foil packets on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 40 to 50 minutes or until vegetables are tender, turning occasionally. Serve in foil. 4 servings OVEN METHOD: Heat oven to 400 degrees. Prepare recipe as directed above. Bake at 400 degrees for 45 to 50 minutes or until vegetables are tender. Serve in foil. DOUBLE FOLD SEAL Place food to be sealed in foil in the middle of a square of foil big enough to wrap around food and have about 8 inches remaining. Bring sides of foil straight up over the food and fold down creasing each fold. Fold the same on either end of foil creasing fold each time to prevent leakage.

BIG BEAN POT

3/4 LB bacon (12 slices) diced
3 medium onions, chopped
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1/4 cup ketchup
1 (15 1/2 oz) Light Red Kidney Beans
1 Can (15oz) Butter Beans (drained)
1 can (16oz) Baked Beans (your favorite brand)

Heat oven to 350 degrees. In Dutch oven, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain. Add remaining ingredients; mix well. Bake uncovered at 350 degrees for 60 to 70 minutes or until hot and bubbly.

SAWDUST PIE

7 egg whites
1 1/2 cups sugar
1 1/2 cups graham cracker crumbs (about 11 crackers), finely ground
1 1/2 cups finely chopped pecans
1 1/2 cups sweetened grated coconut, thawed
1 (9 inch) unbaked deep-dish pie shell

Preheat the oven to 325 degrees. Place the egg whites, sugar, cracker crumbs, pecans and coconut in a large bowl. Stir to combine. Pour the mixture into the unbaked pie shell and place in oven. Bake until glossy and set, 25 to 30 minutes. The pie will be firm around the edges but moist and chewy in the center. Let the pie cool, then slice and serve with fresh fruit and whipped cream.

I hope you will enjoy these recipes. As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.