Lip Lickin' BBQ Shrimp
2 pounds of shrimp
1/2 pound of butter
2-3 garlic cloves, minced
Marinade
16 oz. of your favorite BBQ Sauce
1/2 cup apple cider vinegar
Peel, de-vein, and butterfly shrimp. Combine marinade ingredients (use cider vinegar to taste), add shrimp, and marinade for an hour.
Mix one cup of the marinade with the melted butter; add garlic to taste. Dip shrimp in mixture and grill for 3 to 5 minutes, basting when you turn them.
Serves 3-4.
|
NEIL'S Universal Laws - Nobody ever puts out a sign that says "Nice Dog"
Cheese Potatoes in Foil
3 large baking potatoes, peeled
Salt and pepper
4 or 5 slices bacon, drained, and crumbled
1 large onion, sliced
2 cups (8 oz.) cubed sharp process
American Cheese
1/2 cup margarine
Slice potatoes onto large sheet of heavy foil; sprinkle with salt, pepper
and bacon. Add onion, cheese cubes, and sliced margarine. Mix on foil;
bring edges of foil up, leaving space for expansion of steam. Seal well
with double fold. Cook on gas grill over low flame 1 hour or until done,
turning several times. Makes 4 to 6 servings.
|
When asked if he was on a special diet, a teenager responded by saying
"No, just a see-food diet". This yummy potato dish will have a definite appeal
to your family's appetite and can be prepared with a variety of meats and
vegetables.
NEIL'S Universal Laws
You cannot successfully determine beforehand which side of the bread to butter.
The chance of the bread falling with the buttered side down is directly proportional to the
cost of the carpet.
Safetips
To safely light your grill: open the hood; open the cylinder
service valve; hold the igniter at a burner port of lighting hole; and
turn the valve to the position recommended by the grill manufacturer.
July is National Ice Cream Month, a time to celebrate America's favorite frozen dessert.
August is National Water Quality Month
Water is a precious resource and should not be taken for granted in daily life.
|
My Favorite Links
WhoWhere? - Find People and Businesses on the Web.
Return to Front Page
| Summer 1998 Newsletter
| From The Desk Of Chris | The Environmental Factor