Vegetable Kabobs
2 large green peppers, cut into 1 " squares
2 medium onions, quartered, separated into sections
4 small zucchini cut into 1 " pieces
4 small yellow squash, cut into 1" pieces
12 whole mushrooms
1 bottle fat-free Italian salad dressing

Place vegetables in a non-metal dish, pour Italian salad dressing over all and mix. Marinate vegetables in the refrigerator for 1 hour. Drain vegetables and thread alternately on skewers. Grill kabobs 15-20 minutes, turning to brown on all sides. Additional Italian salad dressing can be used to brush over kabobs while cooking. Makes 4-6 kabobs.

Grilled Potatoes
3 pounds potatoes, skinned and cut into quarters
1 cup green onions, sliced thinly
4 tablespoons cooking oil
4 tablespoons Parmesan cheese, grated
3 tablespoons fresh parsley, chopped or 1 1/2 tablespoons dried
2 tablespoons fresh oregano, chopped or 1 tablespoon dried
3 cloves garlic, minced
salt and pepper

Cook potatoes in boiling water until tender. Drain and cool. Place potatoes into bowl add oil and toss. Toss in remaining ingredients. Place potatoes on large piece of aluminum foil and fold using the "Drug-store" wrap. Bring longer sides of foil together over food. Fold down loosely in locked folds, allowing for heat circulation and expansion. Fold up short ends; crimp to seal. Serves 4.

Source: "Tasty Selections from Barbecue", The Reynolds Wrap Kitchens.

Roasted Corn
1/2 cup margarine
2 Tablespoons dried onion or chives
2 Tablespoons dried parsley flakes
8 ears of fresh corn

Combine margarine with onion or chives and parsley. Prepare rectangles of aluminum foil to fit each ear of corn. Place one ear of corn on each piece of foil. Pour or brush on butter mixture. Wrap securely. Grill 40 minutes or until tender. Serves 4.

Pocketburgers
1 pound ground beef
4 Tablespoons grated cheese (American, cheddar. Swiss or Colby.)
4 Tablespoons barbecue sauce
4 Tablespoons chopped onion

Divide ground beef into 8 equal parts. Take each part and pat into 1" thick patties. In center of the patties place a tablespoon of cheese, barbecue sauce and onion. Place second patty over top of the first one and press the edges together to seal both patties. Grill or broil until ground beef is thoroughly cooked (160 degrees F or no visible pink and juices run clear). Serves 4.

Hobo Dinner
Per person:
1/4 pound ground beef formed into a patty
1 medium potato
1 small carrot
1 slice onion
1 strip of green pepper

Add or substitute other vegetables such as green beans, squash, mushrooms and celery in the hobo dinner.

Place meat patty on 18-inch square of aluminum foil. Arrange vegetables around meat and season with salt and pepper. Make a "Bundle" Wrap* by bringing the four corners of the foil up together in a pyramid shape. Fold open edges together in locked folds, allowing for heat circulation and expansion. Place bundles on grill and cook one hour or until hamburger is thoroughly cooked (160° F or no visible pink and juices run clear). Serve hobo dinner right from the foil bundles.

Source: "Tasty Selections from Barbecue.., The Reynolds Wrap Kitchens.

Reuben Sandwiches
12 slices rye bread
6 tablespoons prepared hot mustard
1/2 pound sliced corned beef
16 ounces sauerkraut, drained
6 sandwich slices Swiss cheese
butter/margarine, softened

Fire should be at medium heat. Spread 6 slices of bread lightly with mustard. Top each with corned beef, sauerkraut and a slice of cheese. Spread remaining bread slices with mustard and place over cheese. To finish sandwiches, butter outside of bread slices. Place each sandwich on aluminum foil and seal. Grill for 8 to 10 minutes on each side or until sandwich is heated through. Place on serving plates and unwrap. Cut in halves and serve hot. Per serving: 480 calories, 25 g. fat (220 calories), 65 mg cholesterol, 2290 mg sodium. Serves 6.

Southwestern Pork Chops
8 pork or loin chops (1/2 inch thick)
Rubbing Spice:
1 tablespoon chili powder
1 tablespoon canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon garlic powder

Mix all ingredients except pork chops together. Spread on both sides of chops, cover and refrigerate at least 30 minutes but not longer than 24 hours. Cook over medium heat for 10 to 12 minutes, turning frequently until desired doneness. Per serving: 240 calories, 9 grams fat (90 calories), 105 mg cholesterol, 150 mg sodium. Serves 8.

Banana Boats
4 medium bananas, unpeeled
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
2 tablespoons chopped peanuts (if desired)

Cut along inside curve of each banana; press ends of peel to open. Fill each banana evenly with chocolate and peanut butter chips. Wrap each banana in foil. Place over heat and cook for about 5 minutes until bananas are heated through and chips are melted. Per serving: 290 calories. 8 9 fat (70 calories). 0 cholesterol, 30 mg sodium

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