INGREDIENTS

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

DIRECTIONS

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder,

oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper.

Blend in the softened butter.

Apply this mixture to each ear of corn, and place each ear

onto a piece of aluminum foil big enough to wrap the corn.

Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes,

until tender when poked with a fork.

Turn corn occasionally during cooking.

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INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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INGREDIENTS

1/2 cup  Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced
1 large red or green pepper , cut into wide strips
1 medium zucchini or yellow squash
2 cups large mushrooms

DIRECTIONS

Stir the broth, thyme and black pepper in a small bowl.

Brush the vegetables with the broth mixture.

Lightly oil the grill rack and heat the grill to medium.

Grill the vegetables for 10 minutes or until they’re tender,

turning over once during cooking and brushing often with the broth mixture.

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INGREDIENTS

1 3/4 pounds small red potatoes, quartered

1 small onion, quartered

1/4 cup olive oil

1 1/2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt

DIRECTIONS

In a bowl, combine the potatoes, onion, oil, rosemary,

garlic and garlic salt; toss to coat.

Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.

Roast on grill covered, at 425 degrees F for 15-20 minutes

or until potatoes are tender. Uncover and cook for 10-20 minutes or until brown.

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INGREDIENTS

1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

DIRECTIONS

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside.

In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne.

Pierce potatoes with a fork several times; add to mustard mixture and toss to coat.

Place in prepared pan.

Roast on grill, uncovered, at 375 degrees F for 30-40 minutes or until tender.

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INGREDIENTS

8 large baking potatoes, peeled and diced
1 bunch green onions, sliced
1 (10 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
black pepper to taste
garlic salt to taste
crumbled bacon (optional)
sauteed mushrooms (optional)
1/2 cup butter

DIRECTIONS

Preheat a grill for medium heat.

Prepare 8 pieces of aluminum foil with vegetable cooking spray.

Combine potatoes, green onion, soup, cheese,

(and bacon and mushrooms if using) in a bowl.

Season to taste with salt and pepper.

Evenly divide the potato mixture among the squares of aluminum foil.

Dot with butter.

Fold into foil packets, sealing well.

Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

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INGREDIENTS

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix

DIRECTIONS

Combine all ingredients in a large plastic bag; shake until well coated.

Empty bag into an ungreased 26-in. x 9-in. heavy duty foil.

Fold in half(13-inx13-in) and grill at 350 degrees F for 35 minutes,

stirring occasionally. Uncover and 15 minutes longer or until potatoes

are tender.

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INGREDIENTS

6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

Build a campfire and allow the fire to burn until it has accumulated

a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy duty foil approximately 18 inches square,

placing one on top of the other for strength.

Spray top one with non-stick spray. Spread potatoes on foil leaving

plenty of room to fold up later.

Scatter the onion over potatoes; slice the margarine over the

potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses

over the potatoes; season with salt and pepper.

Bring opposite edges of foil together and seal.

Place the packet directly onto your campfire and cook until

the potatoes are soft, about 35 minutes.

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INGREDIENTS

1 large zucchini
4 tablespoons butter
salt and pepper to taste

DIRECTIONS

Preheat grill to medium high heat.

Clean outer skin of zucchini, and slice lengthwise into quarters.

Place a pat of butter or margarine on each zucchini quarter,

and season with salt and pepper to taste.

Wrap all four quarters in one piece of aluminum foil.

Place foil wrapped zucchini on heated grill, and cook for

10 to 15 minutes on each side

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INGREDIENTS

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

DIRECTIONS

Preheat the grill for medium heat.

Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices

so that you have nice long strips that won’t fall through the grill.

Heat olive oil in a small pan, and add garlic cloves.

Cook over medium heat until the garlic starts to sizzle and become fragrant.

Brush the slices of squash with the garlic oil, and season with salt and pepper.

Grill squash slices for 5 to 10 minutes per side, until they reach the desired

tenderness. Brush with additional garlic oil, and turn occasionally

to prevent sticking or burning.

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