Ingredients:

1 LB ground beef
3 tablespoons Dijon mustard
5 cloves garlic, finely chopped
4 hamburger buns
4 slices ( 1 oz. each) Monterey Jack cheese
Lettuce Leaves
1 jar ( 7 oz.) roasted bell peppers, drained

Heat coals or gas grill for direct heat. Mix beef, mustard and garlic. Shape into 4 patties, about 3/4 inches thick.

Cover and grill 4 to 5 inches from medium heat 13 to 15 minutes, turning once, until no longer pink in center and juice is clear. Add buns, cut sides down for the last 4 minutes of grilling or until toasted. Top burgers with cheese.

Serve burgers on buns with lettuce and bell pepper.

Ingredients:

4 boneless chicken breast halves
1 medium yellow bell pepper
cut into 4 wedges
4 roma tomatoes, cut in half
1 small red onion ( cut into 8 wedges)
1/2 cut Italian vinaigrette dressing

Directions:

Heat coals or gas grill for direct heeat. Place 1 chicken breast half, 1 bell pepper wedges, 2 tomato halves and 2 onion wedges on one side of four 18x12 inch sheets of heavy-duty aluminium foil. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.

2. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2 inch fold, fold again. Allow space on sides for circulation and expansion.

3. Grill packets 4 to 5 inches from medium heat 18 to 22 minutes util juice of chicken is no longer pink when centers are cut. Place packets on places. Cut large"X" accross tops of packets; fold back foil.

4 Servings

Ingredients:

2 large sweet potatoes or yams ( about 1/2 pounds)
3 tablespoons packed brown sugar
2 talespoons softened margarine, divided
1 teaspoon ground ginger
2 teaspoons dark rum
1 tablespoon chopped fresh cilantro

Pierce potatoes in several places with fork. Place on paper towel in microwave. Microwave at HIGH 5 to 6 minuts or until crisp-tender, rotating 1/4 turn halfway through cooking. Let stand 10 minutes. Continue cutting potatoes diagonally into 3/4 slices.

Cobine brown sugar, 1 tablespoon margarine and ginger in small bvowl; mix well. Stir in rum and cilantro; set aside.

Melt remaining 1 tablespoon margarine with half of melted margarine, lightly brush one side of each potato slice. Grill slices margarine-side down on covered grill over medium coals t4 to 6 minutes or until grill marked. To serve, spoon rum mixture equally over potato slices.

Makes 6 servings

Ingredients:

2 medium cucumbers, unpeeled (about 1 1/2 to 1 3/4 pounds)
2/3 cup seasoned rice vinegar
1/3 cup Wesson Cannola oil
1 1/2 tablespoons chopped fresh dill or
1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon sugar
Pinch pepper
1 1/2 cup red onion wedges (1/2 inches thick)

Slightly piercing cucumbers, rn fork tines down length of cucumbers on all sides; thinly slice. In medium bowl , combine vinegar, wesson oil, dill, salt, sugar and pepper; mix until sugar is dissolved. Toss cucumbers and onions; mix untill al are well coated with dressing. Refrigerate 15 mintes. Toss salad before serving. Serve with slotted spoon.

Makes 4 to 6 servings .