1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 tsp. honey
3 Tbs. melted butter
1 dash hot pepper sauce
salt to taste

Directions
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

1/2 C. Wesson oil
3/4 C. onion, chopped
3/4 C. ketchup
3/4 C. water
1/2 C. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper

Heat oil, add onions. Saute, mix remaining ingredients in a bowl. Add to onion, simmer.
Grill chicken slowly.
Baste with sauce when chicken is nearly done.

8 qt. box powdered milk
1 oz. jar non-dairy creamer
1 lb. powdered sugar
16 oz. Nestle's Quik

Combine all ingredients.
Store in tightly covered container.

For each serving, add 3/4 cup hot water and 1/4 cup chocolate mix.
Top with marshmallows or whipped cream.

12 ears corn on the cob, with husks
12 slices thin, lean bacon
3 Tbs. fresh ground black pepper
3 Tbs. chili powder
12 pieces of foil approximately 12in.x12in.

Pull off dry outer husks of corn and discard. Hold ear of corn by the cob and pull husks down to reveal corn.
Remove corn silk while running corn under cold water. Dry corn and rub with chili powder and black pepper.
Wrap bacon slice around corn. Pull husks back over corn and wrap whole ensemble with foil.
Grill over hot coals approx. 15 minutes turning frequently. Let corn relax in foil for 20 minutes.

4 sheets foil, prepared as above
1 package frozen meatballs (16 oz., or approx. 32)
1 jar (27.75 oz.) chunky spaghetti sauce ....Lowest carb you can find..
4 sub or hoagie-style rolls..Lor ow carb HOT DOG BUNS WOULD WORK BETTER
1 cup shredded mozzarella cheese

Center one-fourth of meatballs on each sheet of foil. Top with spaghetti sauce. Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.

Grill 10 to 12 minutes in covered grill or bake 15 to 20 minutes on a cookie sheet in oven.

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips.
Cover, grill and cook for 10 minutes.

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking.
Place ribs on grill rack over medium heat.

Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade.

4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste

Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.

Medium-sized zucchini
Olive oil
Pepper
Seasoning salt
Garlic Powder

Wash, but do not peel, zucchini. Slice in long strips about 1/4-inch thick. Brush both sides with olive oil.
Gently sprinkle both sides with pepper, seasoning salt and garlic powder.

Place on grill, turning frequently.
Each side takes about 3 minutes, but watch carefully so as not to overdo or burn the slices.

Make as many servings as you wish
Recipe From Fix-It and Enjoy-It! 5-Ingredient Recipes

4 medium potatoes, diced
1 large onion, slivered
8 sliced carrots
1 pound stew meat
1 can cream of mushroom soup
Salt and pepper

Mix all together in a large bowl, portion out into 4 servings and wrap in foil packets.

Grill over medium heat until done, 25-30 minutes, turning halfway through cooking time.

Heat a grill.

Slice 2 large unpeeled potatoes lengthwise into wedges. In a bowl, toss the potatoes with 2 tbs oil, season with salt and pepper. Thread the potato wedges crosswise onto 4 skewers.

Grill, flipping once, until golden and crisp.

In a bowl, combine:

■ 1 tbs oil,
■ 1 1/2 tsp hot smoked paprika
■1/2 tsp each garlic powder and brown sugar (Splenda).
Brush the potatoes with the spice mixture and season with salt before serving.

Makes 4 Servings

.

3 tblsp brown sugar (Splenda)
1 cup ketchup
1/2 tsp lemon juice
1/2 tsp liquid smoke
1 tbs Dijon mustard
2 tbs red or white wine vinegar
1 tsp chili powder
1 tsp garlic powder
1 tsp ground celery seeds

Combine all ingredients in a saucepan and cook 25 min.
If you want a spicier sauce: add 1/4 tsp cayenne pepper.

Good on any kind of meats, etc.

Makes 6 Servings

.

2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

Bananas
Hershey chocolate bars
Marshmallows

Slice open the peel on one side of banana. Break chocolate bar into pieces and stuff down the side of banana. Stuff in marshmallows. Wrap banana in tinfoil, making sure ends are tight and foil is slightly tented on top. Toss on hot coals for approx. 5 minutes or until chocolate and marshmallows have melted.

Can also be made in a 300 degree oven for same amount of time.

1 C. Vinegar
1/2 C.Honey
2 Tbsp. Worcestershire sauce
1/2 C. Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper, and garlic.

Cover, bring to boil, reduce heat and simmer 15 minutes.
In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade. Or grill over medium coals, basting and turning often, until browned, about 20 minutes.

Makes 4-5 servings.

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp.. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

2 C. Flour
1/2 tsp. Salt
3 tsp. Baking powder
4 tbsp. Solid shortening
1 C. Milk (diluted canned ok)

Blend flour, salt, baking powder and mash in shortning with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl.
Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick.
Cut with a round cutter or pinch off pieces of dough and form by hand.
Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

2 C Shredded miniature wheat or bran squares
1 C. Unsalted thin pretzel sticks; broken into pieces
1/2 C. Cooked lentils
1/2 C. Quick-cooking rolled oats
1/2 C. Raisins
1/2 C. Chopped dried apples
1/4 C. Honey
2 tsp. Curry powder
1/2 tsp. Ground coriander
1/4 tsp. Ground cumin
1/4 tsp. Paprika
1/8 tsp. Ground red pepper

In a 13x9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples.

In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper.

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

3 Tbsp. Vegetable oil
2 Tbsp. Soy sauce
1 Tbsp . Red wine vinegar
1 tsp. Garlic Powder .
3/4 tsp. Red Pepper Blend
lb Sirloin steak, cut into 1" cubes
Assorted vegetables

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak; toss to coat.

Refrigerate 3 or more hours. Spear with veggies on metal skewers.

Grill or broil 12-15 minutes, turning frequently.

2 pk Crescent rolls
1 Jar Pizza Sauce
1 1/2 lb Ground Beef
8 oz Shredded Cheddar Cheese
8 oz Shredded Mozzarella Cheese

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls.

Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust.

Bake 30 min. at 350.

3 sausage links
3 eggs
1/2 Potato
1/4 Cup shredded cheese
3 tablespoon milk

Dice sausage links and cook until done, setting aside drippings. Dice the potato into small hash size pieces, cook in drippings until done (not crispy)and drain.
Beat eggs and milk and add to potato.Cook to a soft scramble, add cheese and sausage. Cook until cheese is melted.

Serve with cold milk and toast.

Serves one.

1 1/2 lb Ground beef
3/4 C. Quick oats
1 Eggs
1/4 tsp. Dry mustard
1/4 C. Bell pepper
1 pk Onion soup mix
3/4 tsp. Salt
1/8 tsp. Marjoram

Mix all ingredients and put in casserole pan. Place in dutch oven.

Bake 1 hour, covered.

1/4 lb Lean ground beef
1 lg Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced wafer-thin
3 Ribs celery, sliced wafer-thin
1 C. Boiling water
2 tsp. Beef extract OR bouillon
2 Bay leaves
1/4 tsp. Dried thyme
Salt OR garlic salt
Pepper
1/4 C. Dry red wine OR tomato juice
2 Tblsp. All purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings.

2 C. Non-dairy coffee creamer
1 1/2 C. Carnation hot cocoa mix
1 1/2 C. Instant coffee (reg or dec)
1 1/2 C. Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg

Combine all ingredients in a large bowl, stirring well. Store in an airtight container.

To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug.

Add 1 cup boiling water, stir until well blended.

4 C. Shredded Dried Hash Brown Potatoes
2 pk Onion Soup Mix
1 1/2 lb Ground Meat Or Sausage
Assorted Seasonings To Taste
1 lg Pot With A Lid
1 lg Spoon
6 C. Water

Brown the meat in the bottom of the pan. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked. Add the water and soup mix stiring to mix. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix.

Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up with thewater.

1 to 1 1/2 lb ground beef
4 16-inch squares aluminum foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 small Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate meat into 4 portions.

Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks.

Place on hot coals for 10 to 15 minutes per side.

Makes 4 servings.

6 Baking potatoes
1 Onion; chopped
4 oz Green chiles
4 oz Black olives; chopped
1/4 tsp. Garlic powder
1/2 tsp. Lemon pepper
Aluminum foil
Scrub and chop baking potatoes into pieces, but do not peel.

Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving.

Place equal portions of the ingredients on each foil square. Fold the foil in a drug-store type fold, sealing ends.

Place on barbecue grill for about 45-55 minutes. If you can safely take along margarine, you might want to add a teaspoon or so to each packet before grilling.