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Grilled Cabbage

1 head cabbage
4 teaspoons butter
4 slices bacon
Spice mix
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese


Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.

Cowboy Barbecue Baked Beans

2 Cans Green Beans (drained) can use frozen
1 Can Yellow (Wax) Beans (drained)
1 can Kidney beans (drained)
2 cans Baked beans (drained)
1 can Butter beans (drained)
1 can Mexican/Chili Beans -with liquid
1 pound Loose Pork Sausage (Mild) - made into small patties and browned- diameter of the kielbasa then cut pieces in 1/2
1 pound Bacon browned and cut up
1 pound Kielbasa- cut up and browned and then cut kielbasa pieces in 1/2
1/2 C. Molasses (optional)

Mix together:
1 can Tomato soup
1 6 oz. Tomato paste
1 C. Brown sugar
1-2 Medium onions -chopped
1 C. Barbecue Sauce

California Grilled Veggie Sandwich

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese


In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil.

Cinnamon Honey Wings

2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips

Mix all ingredients (except chips) in a plastic bag then knead occasionally or 2 hours.
Soak wood chips in water for 30 minutes. Prepare fire in grill.

Barbecued Orange Chicken

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth.

Grilled Key Lime Chicken

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight.

Grill over hot coals, turning once, until done.

Garnish with cilantro and lime slices.

Grilled Potatoes and Onion

4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Preheat a grill for indirect heat.

Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other.
Place potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges.

Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once.
Serve hot off the grill.

Makes 4 servings

Simple Cole Slaw

1/2 large head cabbage, shredded
2 carrots, shredded
1/2 white onion, grated
1 cup homemade Dijon mayonnaise (or 1 cup mayonnaise and 1/2 teaspoon ground dry mustard)
2 tablespoons sour cream
2 tablespoons sugar.. or Splenda
2 teaspoons celery seed
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons apple cider vinegar

In a large bowl combine cabbage, carrots and onion, set aside.

Whisk mayonnaise, sour cream, sugar, celery seed, salt, pepper and vinegar together until well combined.
Pour dressing over cabbage mixture.

Bull's Eye Barbecue Sauce

1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring occasionally.
Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle.

State Fair Lemonade

8 Lemons
1 C. Sugar
10 Ice cubes

Bring lemons to room temp. Roll; slice in half and squeeze into gallon container.
Toss lemon rinds into container.
Pour sugar over rinds. Let sit for one half hour.
Add ice cubes and enough water to fill container.

Stir and serve.

Each 12 oz serving has 91 calories and 0 grams fat.

Basic Ice Tea (Sun Method)

4 Tea bags
1 1/2 qt Cold water

In a two quart clear glass container, place tea bags. Add 1 1/2 quarts of cold water. Cover.
Let stand in full sun 2 to 3 hours or until desired strength. Remove tea bags, serve over ice.
Store this tea in refrigerator.

NOTE : You don't need the sun to brew Sun Tea.
Simply prepare as directed above, except let stand at room temperature several hours or until desired strength

Get Creative: add Lemon slices, orange slices , raspberry's ect. to get different flavors of sun tea

Corn on the Cob with Chili Butter

8 Ears corn
1 Stick butter, cut into bits
2 Scallions, chpd
1 cl Garlic, crushed .
1 1/2 T Chili powder
1 t Lemon juice

Prep: 10 mins Marinate: 10 mins Cool: 10-15 mins.

Prepare a medium fire.
Gently peel back cornhusks, leaving attached at base. Remove silk. In food processor, combine butter, scallions, garlic,
chili powder, and lemon juice.
Process until well blended.


1/2 C. Flour
1 tsp. Baking powder
1 tsp. Shortening
pinch Salt
1/4 C Water
1 Hot dog
You can also use 3/4 cup of biscuit mix.

Mix ingredients with shortening and then add water.
Put hot dog on green stick and wrap dough around it.
Cook holding 6 inches from coals so inside will cook and then brown nearer to the coals.

Ensure the dough is not too sticky.


Biscuit mix
Milk or water

Follow the direction on the biscuit box using a little less liquid than called for.
Twist the dough around the end of of a green stick. Hold rotating slowly over hot coals of fire until cooked.

Dip into honey and enjoy.
Can also use butter and jam.

Hot Dog Surprise

10 Hot dogs
American cheese sliced into hot dog-length fingers
10 slices Bacon

Cut a deep slit in each wiener, and stuff with cheese fingers.
Then wrap on the diagonal, like an old bias-ply tire, with the bacon. Seal individually in foil.

Cook about 45 minutes, or until cheese is melted and bacon is somewhat crisp.

Coffee Can Cookery

2 Strips bacon
1 Med. potato, sliced
1 Med. onion, sliced
1 Med. tomato, sliced
2 Stalks celery
1/3 lb Ground beef
1 Carrot
Salt and pepper to taste
Coffee can and lid

Cut carrot in half lengthwise. Cut celery and carrot into 2" lengths. Cut bacon in half. Mold 2 meat patties.
Place 2 pieces of bacon on bottom of can. Place layers of all ingredients. Repeat.

Place closed coffee can on top of glowing coals for 25 min.
Open lid and check after 10 minutes, if browning too rapidly, pour 2 Tblsp. of water in can.


1 C. Corn syrup or molasses or Honey
3/4 C Milk powder
1 C Oatmeal
1/2 C Peanut butter
1/2 C Chocolate chips
1/2 C Wheat Germ
1/2 C Crushed peanuts
1/2 C Raisins

Mix all the ingredient thoroughly. Roll into balls and each in a small piece of wax paper, twisting ends and chill.


Hershey bars
Graham crackers
Green sticks or coat hangers

Get prepared by getting 1 large graham cracker and breaking it in half. Cover 1/2 of the graham
cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until roasted.
Some people like them lightly golden, others like to catch them on fire and then blow the fire out.
If you do that, be careful. You have to put the fire out quickly or your marshmallow will fall on the ground.

Roasted Corn

2 Ears of corn
Salt and pepper

Peel ears leaving husks on at bottom and remove corn silk. Replace husks covering ears and tie around top.
Dip corn in salt water.

Place corn on screen over hot coals and turn often until all side are done.

When cooked remove husks and add salt and pepper and margarine.

Onion Swiss Steak

3 lb Round steak, 3/4" thick
1 1/2 tsp. Salt
1/4 tsp. Pepper
2 pk Onion soup mix
2 can (10 oz) tomatoes

Cut steak into serving pieces, season with salt and pepper and place into dutch oven.
Sprinkle onion soup mix over top and pour tomatoes over all.

Cover and cook over slow fire for 2 to 3 hours or until meet is done and tender.

Sticky Bones

1 C Vinegar
1/2 C Honey
2 Tblsp. Worcestershire sauce
1/2 C Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper,and garlic.
Cover, bring to boil, reduce heat and simmer 15 minutes.

In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade.

Or grill over medium coals, basting and turning often until browned, about 20 minutes.

Makes 4-5 servings.

Great Outdoor Potatoes

6 Potatoes
1/4 C. Olive oil
2 tsp. Lemon juice
1 tsp. Dijon mustard
1/2 tsp. Corriander
1/2 tsp. Fresh ground peppper
1 tsp. Minced onion
1 Pureed garlic clove .
1 tsp. Paprika

Scrub potatoes and cut into quarters, keeping skins on.
Boil until tender, and coat them with the dressing which you can prepare in advance.
Wrap the potato quarters in tin foil, and place on coal to brown.

Delicious with meat or fish.


1 C Peanut butter
1/2 C Honey
1/2 C Crushed graham crackers
1/4 C Powdered skim milk
3 Tblsp Cinnamon
1 Tblsp. Powdered cloves

At home, mix ingredients. Store in plastic container and place in the refrigerator to harden overnight.

Store in a plastic baggies for easy carrying.
Makes two cups.

Grilled Sausage & Sweet Mustard in Tortillas

1 lb Hot or sweet ltalian sausage or Spanish choriza*
1 C. Hearty red wine (such as Italian Barolo or Spanish R10ia)
9 8-inch flour or 6-inch corn tortillas
Honey mustard** or Dijon mustard

Place sausage in single layer in 9-inch skillet.
Pour wine over sausage. Bring to boil. Reduce heat, cover partially and simmer until sausages are cooked through, turning frequently, about 12 minutes.

Remove sausage from pan and cool slightly. Discard liquid. (Can be prepared 1 day ahead. Cover tightly and refrigerate.
Bring to room temperature before continuing.)

Honey Mustard Grilled Chicken

2 lb Boneless chicken parts (may use bone in parts)
2 tb Honey
2 tb Dijon mustard
2 tb Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking. Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutesper side of grilling time, brush chicken with sauce.

Sizzlin' Beef Kabobs

3 Tblsp. Veg. oil
2 Tblsp. Soy sauce
1 Tblsp. Red wine vinegar
1 tsp. California StyleBlend Garlic Powder .
3/4 tsp. Hot Shot! Glack & Red Pepper Blend
1 lb Sirloin steak, cut into 1" cubes
Assorted vegetables

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak; toss to coat.
Refrigerte 3 or more hours. Spear with veggies on metal skewers.

Grill or broil 12-15 minutes, turning frequently.

One Pan Breakfast

3 sausage links
3 eggs
1/2 spud
1/4 cup shredded cheese
3 tblspoons milk

Dice sausage links and cook until done, setting aside drippings.
Dice the spud into small hash size pieces, cook in drippings until done (not crispy)and drain.
Beat eggs and milk and add to spuds.

Cook to a soft scramble, add cheese and sausage. Cook until cheese is melted.
Serve with cold milk and toast.

Serves one.

Fireside Coffee Mix

2 C. Non-dairy coffee creamer
1 1/2 C. Carnation hot cocoa mix
1 1/2 C. Instant coffee (reg or dec)
1 1/2 C. Sugar
1 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg

Combine all ingredients in a large bowl, stirring well.
Store in an airtight container.

**To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug.
Add 1 cup boiling water, stir until well blended.

Camp Hash

4 C. Shredded Dried Hash Brown Potatoes
2 pk Onion Soup Mix
1 1/2 lb Ground Meat Or Sausage
Assorted Seasonings To Taste
1 lg Pot With A Lid
1 lg Spoon
6 C. Water

Brown the meat in the bottom of the pan. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked.
Add the water and soup mix stiring to mix.
Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix.
Cover the pot and move to the edge of the fire for
about 10 minutes to allow the potatoes to swell up with thewater.

Burgers In Foil

1 to 1 1/2 lb ground beef
4 16-inch squares aluminum foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 small Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate meat into 4 portions.
Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers.
Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks.
Place on hot coals for 10 to 15 minutes per side.

Makes 4 servings.