Outdoor Cooking
Time to Fire up the Grill...
Truly, my favorite time of the year. Blue skies, warm temperatures and the aroma of barbeques. From a simple hot dog lunch during Spring clean up, to a full course meal for Summertime picnics, I enjoy this time of year. Whip up those side dishes and fire up the grill. Lets Eat!
Vegetable Dip
2/3 c. sour cream
2/3 c. Hellmans Mayonnaise
1 tbl. parsley
1 tbl. dill weed
1 tbl. beau monde
1 tbl. accent
1 tbl. Lawrys Seasoning Salt
3 drops Tabasco Sauce
Combine all ingredients in mixing bowl. Mix well and chill. Serve with your favorite fresh vegetables.
Keep In Mind...
Outdoor Games...
  • Don't forget the sunscreen.

  • Be sure to have insect bite analgesic on hand. Bees stings can be painful. I have found 'StingEze' to work very well. Purchase at your local drug store.
  • If your menu includes many dishes that need to stay cold, fill a small, child pool with ice. Arrange dishes on ice.

  • Assign someone to bartend the beverage table. Include lots of water to prevent dehydrating in the hot sun. A nice touch if your hosting a special celebration.
  • Decorate! Themed (tropical, patriotic, Laua, kids) decorations add festivity to any gathering. Outdoor decor can be flags, posters, balloons, costumes or simply flowers on the tables.

  • When corn on the cob is on the menu, use a cleaned coffee can full of melted butter, for dipping.
  • Coin Search. Fun for children. Have an adult toss handfuls of coins into the air, on the beach or a sandy area. The children will scurry to find the coins. Baggies work well for their collection. 

  • Volleyball, horseshoes and catch are my favorites. Set out a checker board on the picnic table. Balloons near the water spicket always make for some fun.



    Beef Kabobs

    1 TBL. olive oil
    2 TBL. ground cumin
    1 t. cinnamon
    1/4 c. finely chopped rosemary
    1 TBL. finely chopped garlic
    1 1/2 t. salt
    1 t. pepper
    2 lb. lean beef (cut into 1/2" chunks)
    cherry tomatoes (approx. 20)
    3 green peppers (cut into wedges)
    3 large onions (cut into wedges)

    Combine oil, cumin, cinnamon, rosemary, garlic, salt and pepper in a large bowl. Add chunks of beef and toss well to coat. Thread chunks onto skewers, alternating with onion, cherry tomatoes and green pepper. Grill over hot fire for 3 min. on each side [for medium-rare], or slightly less done than you prefer as meat will continue to cook for a few minutes after removed from the flame. Also note that the meat rub will burn easily so watch closely.
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    Garden Salad

    1/3 head lettuce
    1/3 leaf lettuce
    1/3 endive
    2 lg. tomatoes (wedged)
    1 cucumber (diced)
    1/2 purple onion (sliced thin)
    Italian dressing

    Base amounts of lettuce on serving four. Wash and pat dry all 3 types of lettuce. Tear into bite size pieces. In large mixing bowl, toss lettuce, tomatoes, cucumber and onion. Add dressing to taste.
    I choose a non-creamy dressing, it lasts better in the warm weather. Garnish with croutons.
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    * Note: Your favorite croutons or... Mine: cube 5/6 slices of bread,
    spread onto baking sheet. Pour 1/3 c. melted butter over bread. Sprinkle
    garlic,oregano and pepper atop and bake on low 45 minutes or until crispy.




    Lemon Spritz Cookies

    Cream butter and sugar. Blend in flour, salt, egg and lemon juice. Mix well. Place dough into cookie press . Place 1" apart on ungreased cookie sheet. Bake in 350 deg. oven for 6 to 9 minutes or till edges are lightly browned.
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    1 c. butter
    1 1/2 c. sugar
    2 1/4 c. flour
    1/2 t salt
    1 egg
    1 tbl. lemon juice




    Lemonade Punch

    In punch bowl, add sherbert first. Soften a bit and add lemonade. Pour 7-Up last and stir. Garnish with floating, thin slices of lemon and serve.
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    2 lg. bottles 7-Up
    1 lg. can lemonade concentrate
    1 qrt. rainbow sherbert
    1 lemon




    Spaghetti Salad

    1/2 lb. rotini pasta (cooked & drained)
    8 oz. robust Italian dressing
    1/2 c. tomatoes sauce
    1 lg. cucumber (diced)
    1 med. onion (diced)
    10 cherry tomatoes (sliced thin)
    3/4 c. pepperoni (sliced)
    sm. can black olives (sliced)
    3 tbl. parsley
    1 tbl. oregano

    In large mixing bowl, combine all ingredients and mix well.
    Salt and pepper to taste. Chill and serve.
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    Chicken Kabobs

    1 1/2 lb. boneless chicken
    3 large onions
    4 large green pepper
    2 oranges (optional)

    1 c. Italian Dressing
    1/4 c. Teriyaki Sauce
    Cut thawed chicken breasts into large bite size chunks. Spread in baking dish and cover with marinate. Stir well. Let stand in fridge for 4 hours, or longer. Fire up grill and adjust to low heat. Poke chicken chunks onto a shish kabob skewer, alternating with onion chunks, green pepper chunks and pineapple chunks. Slice an orange in half and squeeze juice over kabobs. Place on grill and slow cook till meat is white throughout. Watch closely, meat may burn easily from the marinate. Squeeze the other orange juice onto meat while cooking.
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    Corn on the Cob

    corn on the cob
    lotsa butter

    Whether cooking corn in the husk or boiling, a nice touch is to melt butter and pour into cleaned coffee can. Great idea for dipping cobs into the butter
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    Baked Beans

    1 lg. can baked beans
    *3/4 c. ketchup
    *1 tbl. Kitchen Bouquet
    *1/8 c. molasses
    *1 small onion (diced fine)
    *1 pkg. onion soup mix

    Mix all ingredients well and pour into 13x9 baking pan. Bake in
    350 degree oven for 1 hour. Salt and pepper to taste. Serve Hot.
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    *Note: A cup of your favorite barbeque sauce may replace above sauce ingredients.




    Barbecue Ribs

    slab of ribs
    *1 c. ketchup
    *1 tbl. Kitchen Bouquet
    *1/4 c. molasses (or honey)
    *1 small onion (diced fine)
    *1 tbl. sugar
    *1 pkg. onion soup mix

    In large pot, boil ribs 15 minutes. Remove from pot and place on medium-high heat grill. Turn over frequently and cook until evenly browned. Reduce heat and cook until tender. Mix all sauce ingredients well. Brush sauce over ribs. Cook 5 minutes. Turn over and spread sauce over other side. Cook 5 minutes. Serve hot and with wet towel.
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    *Note: A cup of your favorite barbeque sauce
    may replace above sauce ingredients.




    Mini Cheese Cakes

    24 cup cake liners
    24 vanilla wafers
    2 - 8 oz. pkg. cream cheese
    3/4 c. sugar

    2 eggs
    1 tbl. lemon juice
    1 t. vanilla
    1 can cherry filling
    Place cup cake liners in cup cake baking pans. Place 1 vanilla
    wafer in each liner. In mixing bowl, combine cream cheese, sugar
    eggs, lemon juice and vanilla. Beat until fluffy. Bake in 375 degree
    oven for 15 minutes. Top with cherry filling. Chill. Quick, easy and yummy.
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    *Note: You can substitute cherry filling with strawberry or blueberry filling