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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

3 zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise,

making 6 slices per zucchini.

Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice.

Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up,

crosswise on the preheated grill to keep them from falling through.

Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

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Ingredients

2 sticks (1/2 pound) unsalted butter, softened
1/4 c. Parmesan cheese, grated
3 tablespoons chopped tarragon
2 tablespoons hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 dozen medium to large oysters, such as Gulf Coast or Bluepoint

Directions

1.  Light a grill. In a food processor, pulse the butter with the parmesan, tarragon, hot sauce, salt and pepper until blended.

Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log.

Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.

2.  Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes.

Using tongs, transfer the oysters to a platter, trying to keep the liquor (juices) inside.

Quickly remove the top shells and loosen the oysters from the bottom shells.

Top each oyster with a pat of tarragon butter and return the oysters to the grill.

Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute.

Serve right away.

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Ingredients:

1 egg white
1/4 cup fine dry bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon grated parmesan cheese
1 pound ground turkey or lean beef
1 medium tomato — sliced

Instructions:

In a large bowl combine egg white and bread crumbs.(if using beef, stir in 2 T water)

Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well.

Shape meat mixture into four 3/4″ thick patties. Spray a cold grill rack with Pam.

Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes.

Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more.

Add cucumber slices, if desired.

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