Cheesy Apple Ham Grill

Cheesy Apple Ham Grill

Yield: 4 Servings

1 c apple,Chopped

1/2 c miracle whip (or miracle

-whip)

- light,dressing, divided

1/4 c walnuts,Chopped

1 ds cloves (opt),Ground

8 sl raisin cinnamon bread

4 sl kraft natural sharp cheddar

-cheese,,cut in half

1 pk oscar mayer smoked,Cooked

-ham slice,s (6 oz)



Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each

sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham,

second cheese slice and second bread slice. Spread outside of

sandwiches with remaining dressing. Grill until lightly browned on

both sides.



Makes 4 sandwiches.

Charcoal Grilled Salmon With Spicy Black Bean

Charcoal Grilled Salmon With Spicy Black Bean

Yield: 4 Servings

1/2 lb black beans,soaked

1 sm onion,chopped

1 sm carrot

1/2 celery rib

2 oz ham,chopped

2 jalapeno peppers,stemmed

-and,Diced

1 clove garlic

1 bay leaf,tied together with

3 sprigs thyme

5 c water

2 cloves garlic,minced

1/2 t hot pepper flakes

1/2 lemon,juiced

1 lemon,juiced

1/3 c olive oil

2 T fresh basil,chopped

24 oz salmon steaks



Combine in a large saucepan the beans, onion, carrot, celery, ham,

jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer

until beans are tender, about 2 hours, adding more water as necessary

to keep the beans covered. Remove the carrot, celery, herbs and

garlic, and drain off the remaining cooking liquid. Toss the beans

with the minced garlic, hot pepper flakes and the juice of 1/2 a

lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon,

olive oil, and basil leaves. Pour over the salmon steaks, and

refrigerate for 1 hour. Grill the salmon over a moderately high flame

for 4-5 minutes per side, basting with some of the marinade every

minute. Serve each steak with a portion of beans.

Calypso Grilled Pineapple

Calypso Grilled Pineapple




Yield: 8 Servings



1/2 c worcestershire sauce

1/2 c honey

1/2 c (1 stick) butter (or marg.)

1/2 c light brown sugar,Packed

1/2 c dark rum

1 pineapple,cut into 8 wedges

- and co,red*

1 vanilla ice cream



To prepare sauce, combine Worcestershire, honey, butter, sugar and

rum in 3 quart saucepan. Bring to a full boil over medium-high heat,

stirring often. Reduce heat to medium-low. Simmer 12 minutes or

until sauce is slightly thickened, stirring often. Remove from heat;

cool completely.



Brush pineapple wedges with some of the sauce. Place pineapple on

oiled grid. Grill over hot coals 5 minutes or until glazed, turning

an basting often with sauce. Serve pineapple with ice cream and

remaining sauce. Garnish as desired. Refrigerate any leftover

sauce.** Prep time: 15 mins. Cook time: 15 mins. *You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple. **Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.