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From: kal@trsvax.UUCP
Newsgroups: net.cooks
Subject: Re: Need Grill Recipes - (nf)
Message-ID: <34100007@trsvax.UUCP>
Date: Fri, 6-Jul-84 11:15:00 EDT
Article-I.D.: trsvax.34100007
Posted: Fri Jul  6 11:15:00 1984
Date-Received: Tue, 10-Jul-84 01:29:41 EDT
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Nf-ID: #R:ihuxw:-91400:trsvax:34100007:000:1369
Nf-From: trsvax!kal    Jul  6 10:15:00 1984

#R:ihuxw:-91400:trsvax:34100007:000:1369
trsvax!kal    Jul  6 10:15:00 1984

We really like this recipe for fried potatoes on the grill.  Peelings are
optional, but since we like them on I always wash my potatoes and slice
them thin.  Slice an onion and a bell pepper.  Spray a large peice of
tin foil with a non-stick coating.  Put a layer of potatoes on the foil
and dot with butter.  Salt and pepper to taste.  Put a layer of onions and
peppers on top of the potatoes.  Alternate layers of potatoes and onion/
peppers.  Don't forget the butter.  It really adds to the flavor.
When you are all through layering your veggies, wrap them up and cook for
15-20 minutes on each side.  Cooking time depends on the number of potatoes.
I usually do four potatoes, 1 onion, and 1 green pepper for about 20 minutes.

When we go camping, I use another form of the same recipe for a complete meal
in a dish.  I make individual packages with a potato in each package and a
quarter-pound of good quality ground (chuck or round) beef in each package.
If you use meat, you can omit the butter.  When I take these off the grill,
I open the foil and put a layer of thinly sliced cheddar cheese on top and
close it back up to let the cheese melt.  Another favorite of ours is to
use bulk Italian sausage and put mozzarella on it after it's cooked.

The non-stick spray coating is very important to keep the potatoes from
sticking to the foil.  Enjoy!

				Kathy