Cajun Grilled Fish Steaks



Prep Time:25 min

Start to Finish:25 min

Makes:4 servings



Relish:

1 can (7 oz) whole kernel sweet corn, drained

1 medium plum (Roma) tomato, chopped (1/3 cup)

2 medium green onions, chopped (2 tablespoons)

1 tablespoon cider vinegar

2 teaspoons honey

3/4 teaspoon dried oregano leaves

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon salt



Fish:

4 halibut or salmon steaks (about 6 oz each)

2 tablespoons Worcestershire sauce

1/2 teaspoon coarse ground pepper

1/4 teaspoon dried oregano leaves



1. Heat gas or charcoal grill. In small bowl, mix relish ingredients;

set aside.

2. Brush halibut with Worcestershire sauce; sprinkle with pepper and

oregano.

3. Place fish on grill over medium heat. Cover grill; cook 10 to 15

minutes, turning once or twice, until fish flakes easily with fork.

Serve fish with relish.

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Grilled Orange-Parsley Pork Chops



Prep Time:20 min

Start to Finish:20 min

Makes:4 servings



1/4 cup finely chopped fresh parsley

1 tablespoon grated orange peel

1 clove garlic, finely chopped

2 tablespoons butter or margarine, softened

1 teaspoon olive or vegetable oil

4 pork boneless loin chops, 1/2 to 3/4 inch thick

1/2 teaspoon seasoned salt

1/2 teaspoon dried marjoram leaves

1/4 teaspoon coarse ground pepper



1. Heat closed medium-size contact grill for 5 minutes. In small

bowl, mix parsley, orange peel, garlic and butter; set aside.

2. Brush oil on pork chops; sprinkle with seasoned salt, marjoram and

pepper. Place pork on grill. Close grill. Grill 5 to 7 minutes or

until pork is no longer pink in center. To serve, top each pork chop

with parsley mixture.

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Grilled Peppercorn T-Bones



Prep Time:25 min

Start to Finish:25 min

Makes:6 servings



6 beef T-bone steaks, 1 inch thick (about 1 1/2 pounds)

3 cloves garlic, cut in half

1 1/2 tablespoons black peppercorns, crushed

1/3 cup butter or margarine, softened

1 1/2 tablespoons Dijon mustard

3/4 teaspoon Worcestershire sauce

1/4 teaspoon lime juice

Salt and pepper, if desired



1. Heat coals or gas grill for direct heat. Trim fat on beef steaks

to 1/4-inch thickness. Rub garlic on beef. Press peppercorns into

beef. In small bowl, mix remaining ingredients except salt and

pepper; set aside.

2. Cover and grill beef 4 to 5 inches from medium heat 10 to 14

minutes or until of desired doneness, turning once. Sprinkle with

salt and pepper. Serve with butter mixture.

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Grilled Picnic Taco Nachos



Prep Time:15 min

Start to Finish:15 min

Makes:4 servings



5 cups tortilla chips

1 can (15 oz) black beans, drained, rinsed and mashed

1 can (4.5 oz) chopped green chiles, drained

2 teaspoons taco seasoning mix (from 1-oz package)

2 plum (Roma) tomatoes, chopped

2 medium green onions, sliced (2 tablespoons)

2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)



1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking

spray. Spread tortilla chips in pan.

2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon

evenly over tortilla chips. Top with tomatoes and onions. Sprinkle

with cheese. Cover pan with foil.

3. Place foil pan on grill over medium heat. Cover grill; cook 8 to

10 minutes or until cheese is melted. Carefully remove foil.

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Brownie Goody Bars



Prep Time:30 min

Start to Finish:3 hr

Makes:24 bars



1 box (1 lb 6.5 oz) brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1 container (1 lb) vanilla frosting

3/4 cup salted peanuts, coarsely chopped

3 cups crisp rice cereal

1 cup creamy peanut butter

1 bag (12 oz) semisweet chocolate chips (2 cups)



1. Heat oven to 350F. Grease bottom only of 13x9-inch pan with

cooking spray or shortening. (For easier cutting, line pan with foil,

then grease foil on bottom only of pan.)

2. Make and bake brownies as directed on box for 13x9-inch pan, using

water, oil and eggs. Cool completely, about 1 hour.

3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate

while making cereal mixture.

4. Measure cereal into large bowl; set aside. In 1-quart saucepan,

melt peanut butter and chocolate chips over low heat, stirring

constantly. Pour over cereal in bowl, stirring until evenly coated.

Spread over frosted brownies. Cool completely before cutting, about 1

hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at

room temperature