Although the weather here in Georgia has been a little less than desirable, it is barbecue time and one way or another Georgians will find a way to have a good barbecue. This week I am sharing with you barbecue and picnic recipes which you may enjoy at your barbecue site or you may choose inside for weather or other reasons. I hope you enjoy them.

ORANGE-BARBECUE GRILLED CHICKEN

2 teaspoons oil
1/4 cup finely chopped onion
1 cup barbecue sauce
1 cup orange marmalade

3 pkg. (3 to 3 1/2 pounds each) cut-up frying chicken


Heat grill. Heat oil in small saucepan over medium heat until hot. Add onion' cook about 4 minutes or until tender, stirring frequently. Remove from heat. Stir in barbecue sauce and orange marmalade.

When ready to grill, place chicken, skin side down, on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently and brushing with sauce during last 10 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.

12 servings

 

BACON WRAPPED SHRIMP AND SCALLOP KABOBS
2 Tablespoons lemon juice
1/2 teaspoon ground red pepper (optional)
1/8 teaspoon garlic powder
12 fresh uncooked jumbo shrimp (1/2 lb.)
shelled, tails left on, deveined
6 fresh uncooked large sea scallops, halved
12 slices bacon, halved
1 large lemon, cut into 12 wedges

Heat grill. In medium bowl or large resealing food storage plastic bag, combine lemon juice, ground red pepper and garlic powder. Add shrimp and scallops; turn to coat all sides. Let stand at room temperature to marinate while cooking bacon.

Meanwhile, in large skillet, cook bacon over medium heat for 4 to 5 minutes or until lightly browned but not crisp, turning once. (Bacon needs to be pliable to wrap around seafood.) Drain on paper towels.

Drain shrimp and scallops; discard marinade. Wrap 1 piece of bacon around each shrimp and each scallop half. Alternately loosely thread shrimp, scallops and lemon wedges onto six 12 to 14 inch metal skewers.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 7 minutes or until shrimp turn pink, scallops turn opaque and bacon is browned and crisp, turning once.

6 kabobs: 3 servings (The ingredients to this recipe can easily be adjusted for larger or small number of servings.)

 

TEX-MEX BURGERS
1 1/2 LB ground beef
1 4 oz can chopped green chilies (drained)
3 oz. Monterey jack cheese, cut into 1/4 inch cubes
6 sandwich buns
6 tablespoons dairy sour cream
6 tablespoons salsa
6 lettuce leaves, if desired

Heat Grill. Shape ground beef into twelve 3 1/2 inch patties. Place 6 patties on waxed paper. Top each with 1/6 of the chilies and 1/6 of the cheese. Place remaining patties over stuffing; press edges to seal.

When ready to barbecue, place prepared patties on gas grill over medium-high coals. Cook 10 to 15 minutes until meat is no longer pink, turning once. Serve on buns with sour cream, salsa and lettuce.

6 servings

BROILER DIRECTIONS: Prepare recipe as directed. Place patties on broiler pan; broil 4 to 6 inches from heat for 10 to 15 minutes until meat is no longer pink, turning once. Serve on buns with sour cream, salsa, and lettuce.

  

 

MARINATED BEAN AND VEGETABLE SALAD
2 cups Green Giant Select frozen broccoli, carrots and cauliflower
1 (15oz) can Green Giant Three Bean Salad, undrained
1 (4.5 oz) can Green Giant Whole Mushrooms, drained
1/2 teaspoon celery seed

Cook vegetables as directed on package for 6 minutes or until crisp-tender. Drain; rinse with cold water to cool.

In medium bowl, combine cooked vegetables and all remaining ingredients; mix well. Cover; and refrigerate at least 2 hours to blend flavors.

6 (1/2 cup) servings

  

And what prize winning cookout would be complete without a scrumptious dessert?

CARAMELICIOUS BROWNIES
1 package Pillsbury Rich and Moist
Fudge Brownie Mix
1/4 cup water
1/2 cup oil
2 eggs

Topping

20 vanilla caramels, unwrapped
3 tablespoons milk
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Heat oven to 350 degrees. Grease the bottom of 13x9 inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Do not under mix. Spread in greased pan. Bake at 350 degrees for 31 to 33 minutes.

Meanwhile, in small saucepan over medium-low heat, melt caramels with milk, stirring occasionally until smooth. Keep Warm.

Immediately after removing brownies from oven, sprinkle with chocolate chips and pecans. Drizzle with hot caramel mixture. Cool one hour or until completely cooled. Cut into bars.

   

Should you have barbecue or picnic recipes that you and you family especially enjoy, please send them to me and I would love to share them with other readers in other parts of the USA and the world who subsecribe to Keep Smiling. It is always fun and a great change of pace to try recipes from other regions or countries.


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