APPETIZERS: make these and cut smaller
PIZZA ON THE GRILL
Pizza dough (homemade or purchased)

About 1/2 cup olive oil for brushing or drizzling

2 teaspoons minced fresh garlic
2 cups shredded mozzarella or fontina cheese
1/2 cup grated Parmesan or Romano cheese
1 jar Ragu Pizza Quick Sauce
Fresh Basil for garnish

Note: Ragu Pizza Quick Crust Mix may be used in this recipe following package
directions to prepare the pizza dough.

Preheat grill. Divide pizza dough into 4 equal pieces. On a large oiled
baking sheet, flatten 1 piece of dough into a 10-12 inch free-foam round, about
1/8
inch thick. Make sure thickness of dough is even. Place dough on grill rack 3
to 4 inches from heat. The dough will puff slightly and grill marks will
appear. Flip the crust over using tongs. Brush the dough with olive oil.
Sprinkle
one-quarter of the cheeses over the crust. Lightly top cheeses with Ragu Pizza
Quick Sauce. Drizzle the pizza lightly with olive oil. Using tongs, rotate
the pizza frequently for even browning. Pizza is done when the top is bubbly and
cheese is melted, about 6-8 minutes. Sprinkle with torn basil leaves before
serving.

Repeat with remaining ingredients to make 4 individual pizzas.

Make sure your grate is clean and lightly oiled.

MAKE KABOBS - have the people make up their own combos .. soak wood skewers
in warm water for an hour before cooking .. precut squash & marinade put in
bowls, pre start all kabobs with some squash the food doesn't fall off as easy

TURKEY HAM, PINEAPPLE, GR PEPPER KABOB - good with an apricot or peach glaze
(use jam, little sugar, touch of vinegar - nuke and then thicken to right
consistency)

CHICKEN KABOBS WITH VARIOUS RUBS/MARINADES (below)

MEAT BALLS - use the SAL hamburgers .. add breadcrumbs, egg etc etc ..
precook slightly in oven on cookie sheet .. squewer with veggies and marinade

GRILLED CHICKEN & VEG SALAD
8 small yellow squash, halved lengthwise
4 skinless, boneless chicken breast halves (about 1 pound total)
4 small zucchini, halved lengthwise
2 large red, yellow, and/or green sweet peppers, cut into 1-inch-wide strips

2 tablespoons margarine or butter, melted
6 white, green, or purple salad savoy leaves, curly endive leaves, and/or
Chinese cabbage leaves
Red Salsa or salad dressing
1. Cook the squash, covered, in a small amount of boiling water for 3
minutes. Set aside. Grill chicken on an uncovered grill directly over medium-hot
coals for 15 to 18 minutes or until tender and no longer pink; turn chicken
halfway through grilling time.
2. Meanwhile, generously brush the squash, zucchini, and sweet pepper strips
with melted margarine or butter to prevent vegetables from sticking to grill
rack. Lay vegetables on grill rack perpendicular to the bars so they don't fall
into coals. Cook vegetables on grill with the chicken until tender and
slightly charred, turning occasionally (about 10 minutes for squash, 8 to 10
minutes
for peppers, 5 to 6 minutes for zucchini).
3. Line four salad plates with savoy, endive, and/or cabbage leaves. Arrange
chicken and vegetables on plates. Serve with Red Salsa or favorite salad
dressing. Makes 4 servings.

Nutritional facts per serving
calories: 264, total fat: 8g, saturated fat: 2g, cholesterol: 66mg, sodium:
220mg, carbohydrate: 18g, fiber: 8g, protein: 32g, vitamin A: 125%, vitamin C:
281%, calcium: 12%, iron: 16%

DIJON LEMON MARINADE (PORK/CHICKEN)
2 teaspoons lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced parsley

LEMON SOY
3 tablespoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
1/2 cup lemon juice
1/2 cup soy sauce

CAJUN SEASONING - FISH, MEAT OR POULTRY
1/2 cup paprika
6 tablespoons Kosher (coarse) salt
1/4 cup black pepper, coarsely ground
3 tablespoons basil, dried
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons oregano, dried
2 tablespoons cayenne pepper
2 tablespoons white pepper
2 tablespoons thyme, dried

LOT OF SPICE RUB - SIMILAR TO A JERK RUB
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons allspice
2 tablespoons brown sugar
1 tablespoon dried ground chipotle chile
1 tablespoon dried thyme
1 tablespoon cinnamon
2 teaspoons dried lemon zest
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon hot chili powder

TANDOORI RUB

1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cayenne

SCALLOPED POTATOES
Another thing I make often with a little variation is scalloped potatoes.
Make a basic scalloped potato recipe and add 1 cup choppped ham. Very filling
and tastes great. To add some variety you could also add chopped vegetables
such as mushrooms, peas, corn etc. Stir in some cheese for augratin potatoes.
Our favorite is scalloped potatoes with ham, mushrooms and cheese.