2 lb Hawaiian fish*

1/2 c Fresh cilantro leaves

Salt Pepper ——————————-PAPAYA RELISH——————————- 1/4 c Minced white onion

1 1/4 c Diced ripe papaya

3/4 c Diced red bell pepper

1/4 c Chopped fresh cilantro

1 tb Minced fresh ginger

2 tb Olive oil

2 tb Lemon juice

* - cut into 6 equal portions ====================================================================== === Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste.  *** PAPAYA RELISH *** In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

1 1/2 pounds boned and skinned chicken breast halves

2 portobello mushrooms

6 halves sun-dried tomatoes, oil-packed, drained — coarsely

chopped 1/2 cup basil, fresh — minced

2 roma tomato — halved

2 Japanese eggplant — quartered lengthwise

4 cloves garlic (or to taste) — minced

3/4 pound linguine or fettucine

1/2 cup olive oil (or to taste)

1 cup romano or parmesan cheese — shredded or grated

s&p to taste

Cook pasta al dente, set aside in hot water to keep hot. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through. Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or four pieces, saving juice. Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to taste with s&p. Serve hot with the rest of the cheese. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sauteed in butter rather than grilled if preferred. I really like the smoky taste from the grill.

—————————–RED WINE MARINADE—————————– 1 c Red wine

4 tb Olive oil

2 lg Garlic cloves, sliced into

– ovals 1 tb Rosemary leaves

1/4 ts Fennel seeds

Black pepper ——————————-GRILLED TEMPEH——————————- 3 Tempeh cakes

1 lg Red onion, sliced into 6

– rounds 2 sm Eggplants, sliced into 1/3″

– thick rounds Olive oil 12 sl Whole wheat bread

1 bn Arugula

Prepare the marinade by combining all the ingredients & mixing. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate in the red wine marinade for an hour at room temperature. Brush the eggpolant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant & onion slices for 10 minutes per side. Grill the bread slices over low coals until toasty. Arrange the vegetables & tempeh on the slices of toasted bread garnished with sprigs of arugula. Kelly McCune, “Vegetables on the Grill”

1/2 lb Ground beef

1 1/3 tb Chopped onion

1 tb Green pepper, chopped

3/16 c Cracker crumbs

1/16 ts Pepper

1/16 ts Garlic powder

1/16 c Milk

2 sl Bacon

mix all ingredients except bacon. Shape into 6 cakes. Wrap 1 slicek bacon around each cake nad skewer with toothpick or meat skewers. Cook over a charcoal fier to desired degree of doneness. From Bumgarner Family Recipes submitted by Mary Beth Meyers posted by Bud Cloyd

1/4 cup teriyaki sauce

1/4 cup lemon juice

3 tablespoons brown sugar — packed

1 1/2 tablespoons vegetable oil

1 clove garlic — crushed

4 pounds salmon fillet — skin on

Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones. Baste salmon with soy mixture andlet stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 135#161#F to 140#161#F on an instant-read thermometer. Transfer to platter. Serve hot or cold.

1/2 c sour cream

3 green onions — chopped,

: with tops 3 TB bread crumbs

1/2 ts Worcestershire sauce

1/2 ts lemon pepper

1 lb lean ground beef

4 hamburger buns

: shredded lettuce 1 tomato — 4 slices/hamburger

1 yellow onion — 4

: slices/hamburger 2 ts mustard

1 TB mayonnaise

1 TB catsup

1. Prepare white or yellow sweet onion by slicing in

thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy. 2. Slice a vine-ripened tomato into thick slices. Mix

sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. 3. Cooking the hamburger patties: GRILL: Place meat on

grill over hot coals and cook to desired doneness, turning only once or twice. BROIL: Place meat in broiler pan; broil to desired doneness. MICROWAVE: Place meat in a microwave-safe dish and cover loosely with plastic wrap (made for microwave purposes); vent one edge slightly. Microwave on highest power for 3 minutes. Turn patties over and cook 3 minutes longer or until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes. Drain well. 4. Mix the mayonnaise, mustard and catsup. Blend well.

5. To serve, divide the catsup mixture evenly on the

warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts. Recipe By : Jo Anne Merrill —–

3 lb Small red thin-skinned

Potatoes 1 c Thinly sliced red onion

1 c Seasoned rice vinegar

About 1/2 pound watercress Rinsed and crisped 1 Salmon fillet, about 2 lbs.

1 tb Soy sauce

1 tb Firmly packed brown sugar

2 c Alder or mesquite wood chips

Soaked in water Salt In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. Soak the onions about 15 minutes in cold water to cover. Drain and mix onions with rice vinegar. Cut potatoes in quarters; add to onions. Trim tender watercress sprigs from stems, then finely chop enough of the course stems to make 1/2 cup (discard extras or save for other uses). Mix chopped stems on a large oval platter with potato salad alongside; cover and keep cool. Rinse salmon and pat dry. Place, skin side down, on a piece of heavy foil. Cut foil to follow outlines of fish, leaving a 1-inch border. Crimp edges of foil to fit up against edge of fish. Mix soy sauce with brown sugar and brush onto the salmon fillet. Lay fish on center of grill, not over coals or flame. Cover barbecue (open vents for charcoal) and cook until fish is barely opaque in thickest part (cut to test), 15 to 20 minutes. Transfer fish to platter with salad. Add salt to taste. Serve hot or cold. Per serving: 439 cal. (19 percent from fat); 34 g protein; 9.4 g fat ( 1.4 g sat.); carbo.; 1,062 mg sodium; 77 mg chol. Sunset magazine 6-94

Large ripe peaches Blueberries Brown sugar Lemon Juice Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozn blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook on grill 18-20 minutes turning once. Serve right out of the foil. Can also be baked in the oven and served in stemmed glasses to dress up a meal. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done. Allow 1/2 peach per serving.

Calories 58.9, Fiber 1 G, Fat .089 G, Cholesterol 0 Mg., Vit. A 24.5, Vit C 5.4 Mg, Calcium 10.9 Mg, Sodium 5.65 Mg.

Note: Recipe appeared in Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991.

2 lb ground Angus beef

3 grilled poblano peppers,

: seeded and — slice in : thirds 6 sl yellow cheddar cheese

6 hamburger rolls

: Baby red oak lettuce : Pickled red onions : Poblano Pepper Vinaigrette : (recipe follows) : Salt and freshly ground : black pepper Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl season angus beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks. Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, poblano peppers, vinaigrette and pickled red onions. Serve immediately. Recipe By :GRILLIN AND CHILLIN SHOW #GR3602 Date: Wed, 30 Oct 1996 11:05:53 -0500 —–