Salads/Side Dishes
 

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Asparagus
Submitted By: TailgateNut

2 lbs young asparagus
1/2-3/4 lb thinly sliced prosciutto ham
1/2 cup olive oil
1-2 tbsp sesame seeds
pinch of salt
pinch of coarse black pepper


Wash asparagus and trim the cut ends. Wrap prosciuto ham around 2-3 pieces of asparagus in a tight spiral and tuck ends between asparagus to secure. Combine salt, pepper, sesame seeds and olive oil. Marinade asparagus for a min. of 30 min. Place on grill for 4-8 min (depending on size) turning frequently.

Sassy's Pasta Salad
Submitted By: Sassy

You can make this the night before and just add the salad dressing right before serving (otherwise it tends to soak in...I add a little after I make it and then add more later.)

For a crowd:

2 -3 1 lb. boxes tri color rotini pasta
Cook according to package and drain in cold water....set aside.

Add:
diced red onion
diced cucumber
diced roma tomatoes
diced red, green, yellow, orange pepper (could add hot peppers if you like them)
2-3 6 0z. packages diced pepperoni

Mix with Kraft Caesar Italian with Oregano dressing or
Caesar Vinaigrette with Parmesan.
Top with freshly grated Parmesan.

Boston Baked Beans
Submitted By: Sassy

2 T. Brown Sugar
2 T. Molasses
1/4 c. hot water
3/4 c. catsup
2 16 oz. cans pork and beans

Dissolve brown sugar and molasses in hot water. Add catsup and stir.
Mix in pork and beans and pour into a 1 1/2 quart baking dish. Microwave 18 minutes on high or back uncovered at 350 degrees for one hour. Makes 6 servings.

Calico Beans
Submitted By: Sassy

1/2 lb. ground beef
1/2 lb. bacon
1 c. onion, chopped
1 clove garlic, minced
1/2 c. ketchup
1 t. salt
1/4 c. brown sugar
1 t. dry mustard
2 t. vinegar
16 oz. can lima beans drained (I'd skip these! ! )
2 16 oz. can kidney beans, drained
3 16 0z. cans baked beans in sauce

Brown ground beef, bacon, onion and garlic; drain. Mix and combine with remaining ingredients and bake, covered, at 350 degrees for 45 minutes, or use a slow-cooker set on high for 3-4 hours.

Confetti Vegetables In Foil Packets
Submitted By: Sassy

8 -10 cherry tomatoes, halved
1 1/2 cups sweet corn, cut from cob
1 sweet red pepper, thinly sliced
1/2 med. green pepper, thinly sliced
1 small onion, sliced
1 T. fresh basil leaves, chopped
1/4 tsp. grated lemon rind
salt and pepper to taste
1 T. butter or margarine

Combine all the ingredients except butter in large bowl; toss gently to mix well.
Divide veggies in 1/2; place each half in center of a 12X12 piece of heavy duty foil. Dot with butter.
Bring corners of foil together and twist to seal.
Grill foil packets over medium hot coals for 15-20 minutes or until veggies are tender.
This only serves four so make sure to make the recipe for more!

Grilled Asparagus and Red Potatoes
Submitted By: Sassy

2 T. Olive Oil
1/2 t. salt
1/2 t. lemon pepper seasoning or more to taste
6 sm. unpeeled red potatoes, quartered
1 lb. fresh green asparagus spears, trimmed

Heat grill.

In large bowl combine 1 T. of the oil, half the salt and lemon seasoning.
Add potatoes and toss to coat.

Place potatoes in your grill basket or whatever you normally use, and place 4-6 inches from heat. Grill 15 minutes, turning potatoes, add asparagus to basket and remaining oil and ingredients. Shake in pan to coat. Grill another 10 minutes or until done and asparagus is tender, turning occasionally.













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Grilled Corn On Cob and Seasoned Butters

1/4 cup butter, softened
8 ears corn on the cob

Dill Butter

1 T. fresh chopped chives
1 T. chopped fresh dill
1 t. lemon juice

Italian Butter

1/4 t. garlic salt
1 T. chopped fresh basil leaves
1 T. chopped fresh oregano leaves

Horseradish Parsley Butter

1 T. chopped fresh parsley
2 t. prepared horseradish
1/4 t. salt
1/8 t. pepper

Combine butter and all ingredients for desired seasoned butter in a small bowl; mix well, prepare grill; heat until coals are ash white. Spread about 1 T. seasoned butter over each ear of corn.

Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on grill directly over coals.

Grill, turning every 5 minutes, until tender...about 20-25 minutes total.

Serves 8.