Grilled Potatoes |
| Name: |
Jennifer Bye |
| Base: |
Buckley AFB |
| Recipe: |
2 cups peeled, cubed potatoes
1 cup chopped onions
1 cup thinly sliced carrots
1/2 cup diagonally sliced celery
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon pepper
8 slices bacon, cut into 2-inch pieces, crisply cooked
2 tablespoons margarine/butter
Microwave-to-Grill
Prepare grill for grilling. In 3-quart microwave-safe casserole, combine potatoes, onions, carrots, celery, and water. Cover. Microwave on HIGH for 5 to 6 minutes or until vegetables are hot and just beginning to cook, stirring once during cooking. Drain. Stir in salt and pepper.
Place potato mixture on 18x18-inch square of heavy-duty foil. Top with bacon and dot with margarine. Wrap securely with double-fold seal. Immediately place on grill 4 to 6 inches from medium-high coals. Cook 25 to 30 minutes or until vegetables are tender. Approximately 8 (1/2 cup) servings.
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