TABLE OF CONTENTS PAGE Crab Mini Quiches 2 Italian Grilled Cheese 3 Buckeye Meatloaf 4 Sausage Balls 5 Omelet for Two 6 P P & P in Pouch 7 Whole Turkey on the Holland 8 Chicken Pot Pie 9 BBQ Shrimp 10 Bacon-Wrapped Scallops 10 Sausage and Biscuits 11 Chicken Legs on the Holland 12 Monkey Bread 13 Dessert Pizza 14 Prime Rib on the Holland 15 Crab Cakes 16 Shore Region Shrimp Kabobs 17 Kwik Salmon Kabobs 18 Kwik Shrimp Kabobs 19 Blueberry-Cheese Rolls 20 Mediterranean Grilled Vegetables 21 Bruschetta Minute Steaks 22 Sweet BBQ Chicken Kabobs 23 Caramelized Beef Skewers 24 Grilled Teriyaki Tuna 25 Ultimate Chicken Legs 26 Leapin Frog legs 27 Grouper Fillets 28 Grilled Parmesan Salmon 29 Leg of Lamb 30 Spicy Salmon Patties 31 Grilled Venison 32 Apricot Pork Loin 33 Easy Peach Cobbler 34 Turkey Ham Quesadillas 35 Banana Bread Pudding 36 Rosemary Lamb Chops 37 Stuffed Mushrooms 38 Roasted Asparagus 39 Pineapple Upside Down Cake 40 Parmesan Asparagus Mushrooms 41 1
CRAB MINI QUICHES 1 1/4 cups Original Bisquick Mix 1/4 cup Butter or Margarine, softened 2 tbsp. Boiling Water 1/3 cup Canned Crabmeat, flaked 1/2 cup Half-and-Half 1 Egg 2 Green Onions, medium, thinly sliced 1/4 tsp. Salt 1/4 tsp. Ground Red Pepper 1/2 cup Shredded Parmesan Cheese Preheat Holland Grill. Spray 24 mini muffin cups with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough in bottom and up side of each muffin cup. Divide crabmeat evenly among muffin cups. In another small bowl, beat half-and-half and egg with spoon until blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg moisture into each muffin cup. Sprinkle cheese over tops. Bake about 17 minutes or until edges are golden brown and centers are set. Makes 24 mini quiches. 2
ITALIAN GRILLED CHEESE 6 slices Texas Toast Bread 6 slices Cheese (American, Swiss, or Pepper Jack) 3 slices Tomato, sliced thin 6 slices Hard Salami Butter Spread butter on one side of each of the 6 slices of Texas toast. On 3 slices of bread (the unbuttered side) layer the following items: 1 slice of cheese, 2 slices salami, 1 slice tomato, 1 cheese slice. Place the other Texas Toast slices on top of each to make a sandwich (buttered side up). Set sandwich on preheated Holland Grill grid. Grill for 10 minutes, turn and continue grilling for 5 minutes. Makes 3 sandwiches. 3
BUCKEYE MEATLOAF 3 lb. Ground Chuck 2 large Eggs 1 1/4 cup Bread Crumbs 1 tbsp. Carolina Seasoning 1/2 cup Barbeque Sauce, sweet 1/2 cup Onion, diced fine 1/2 cup Celery, diced fine Mix all ingredients together very well. Knead like bread dough until all ingredients stick together. Divide mixture in half (will be about 2 lbs. each: form into 2 meat loaves). Use a 7 x 9 glass dish to form your meatloaves, about 1 1/2-2 thick. Place meatloaf directly on grid in preheated Holland Grill (do not use foil or glass dish). Grill approximately 35-45 minutes or to 169 degrees. 4
SAUSAGE BALLS 3 cups Original Bisquick 1 lb. Bulk Sausage, uncooked 4 cups Shredded Cheese (2-8 oz. bags) 1/2 cup Milk Mix all ingredients well (use heavy duty mixer or your hands). Roll into 1 balls and place on grill. Makes about 48. Grill 24 at a time. Grill 18 minutes, no need to turn. 5
OMELET FOR TWO 3 large Eggs 2 tbsp. Milk 3 each Whole Mushrooms, sliced thin 1/4cup Green Pepper, diced fine 2 tbsp. Onion, diced 1/4cup Ham, diced 1/4 cup Shredded Cheese Place mushrooms, green pepper, onion, and ham in bottom of 6 x 9 x 1 1/2 deep aluminum foil pan. In separate bowl whip eggs and milk with fork until well blended. Pour over all ingredients in aluminum foil pan. Top with Shredded Cheese. Place on preheated Holland Grill for 18-20 minutes. 6
P P & P in POUCH 1 lb. Polish Smoked Sausage 2 medium Potatoes (Russet) (Or diced frozen Hash Browns) 2 large Peppers (green) Greek Seasoning 4 Foil bags Cut Sausage into bite-size pieces. Peel and dice potatoes. Clean and cut Green Peppers into 1 square pieces. Using 4 aluminum foil pouches (if not available in store, make your own out of heavy duty aluminum foil). Place the following ingredients in each bag: 1/4 lb. Sausage pieces 5 oz. Diced potatoes 3 oz. Diced green peppers 2-3 Shakes of Greek Seasoning Fold top of pouch over to close, put 2-3 slits in each side of pouch toward top to vent. Sit bottom of foil pouch on the grid of a preheated Holland Grill (in standing position). Grill 40 minutes. Serves 4. 7
WHOLE TURKEY ON THE HOLLAND Place thawed and cleaned whole turkey on preheated Holland Grill, in center of grid. Place turkey directly on grid, do not use pan or foil. Season with Carolina Seasoning. Does not have to be turned. Probe with your Holland Grill Temperature/Probe/Timer, in the thickest part of the thigh. Grill on pre-heated Holland Grill to 175 degrees. Normal cooking time: 12-14 lbs. 2 1/2 hrs-2 3/4 hrs. 15-18 lbs. 3 hrs. 19 lbs. Plus 3 1/2 hrs.-3 3/4 hrs. If stuffed, add 20 minutes. 8
CHICKEN POT PIE 3 cans (6 oz.) Chunk Chicken 1 can (28 oz.) Cream of Chicken Soup 1 bag (12 oz.) Peas & Carrots, frozen 1 cup Frozen Hash Browns, diced 2 tubes Flaky Biscuits, 10 count tube In a lasagna-size foil pan, mix together chicken, soup, peas & carrots, and hash browns. Spread evenly. Top with biscuits, 4 across until entire mixture is covered. Place on preheated Holland Grill for 35-40 minutes. 9
BBQ SHRIMP 1 lb. Pre-cooked Frozen Shrimp, large 1 bottle Your Favorite Barbeque Sauce Rinse frozen shrimp until almost thawed in strainer. Transfer shrimp into glass dish, and cover with barbeque sauce. Place on preheated Holland Grill 6-7 minutes. Serve hot. BACON-WRAPPED SCALLOPS 1 bag Sea Scallops, frozen 1 lb. Bacon, thick sliced Wrap 1/2 slice of bacon around thawed scallops. Place on preheated Holland Grill for 30 minutes, turn over every 10 minutes or until bacon is done. Serve hot. 10
SAUSAGE & BISCUITS 1 lb. Sausage Roll 1 tube Pillsbury Biscuits, 10 count Slice roll of sausage into 10 pieces (slices easier if mostly frozen). Thaw patties. Place sausage patties on pre-heated Holland Grill. Start with a line across the back of the grid, and then come down each side with the rest to form a partial rectangle. Grill sausage for 8 minutes and turn. Open biscuits and place biscuits in the middle of the grid. Grill for 8 more minutes and remove the sausage & biscuits from grill. Slice biscuits in half; place a sausage patty on each biscuit. 11
CHICKEN LEGS ON THE HOLLAND 1 dozen Chicken Legs Carolina Rump Shake Seasoning Open package of chicken legs. Season with Carolina Rump Shake seasoning. Place chicken legs with seasoning-side down on preheated Holland Grill. Season other side with Carolina Rump Shake. Turn legs in 20 minutes. Turn again in 20 minutes. Remove from grill when skin splits. HOT: Let cool about 5 minutes. 12
MONKEY BREAD 3 tubes Refrigerator Biscuits 1/2 tsp. Cinnamon 1/3 cup Sugar 1 ½ sticks Margarine 1 tsp. Cinnamon 1 cup Brown Sugar Nuts (optional) Mix 1/2 tsp. cinnamon and sugar into bowl. Cut each biscuit into 4 pieces. Roll each biscuit piece in the cinnamon/sugar mixture. Place biscuit pieces in a greased bundt pan. If using nuts, place in bottom of pan and between layers of biscuits. Combine margarine, 1 tsp. cinnamon, and brown sugar. Boil on stovetop for 2-3 minutes. Pour mixture over biscuits and nuts. Place pan on preheated Holland Grill for approximately 20-25 minutes. Cool 10 minutes.enjoy while warm!! 13
DESSERT PIZZA 1 Large Boboli s Pizza Crust 1 8 oz. Raspberry flavor soft spread Cream Cheese Fresh: Raspberries Strawberries Blueberries Blackberries Pineapple Spread raspberry cream cheese on the entire pizza crust so that no crust is showing. Place your fresh fruits over the entire pizza any amount you desire. Place on a preheated Holland Grill grid. Grill for 15 minutes. 14
PRIME RIB ON THE HOLLAND 4 to 5 lb. Standing Rib Roast Preheat Holland Grill. Use paper towel to pat the roast dry. Rub butter on the cut ends of the roast. Make a series of 1/2 deep slits all over the top of the roast, as well as the sides. Rub your seasonings all over the roast, covering all exposed meat. Place on Holland Grill, bone side down. Grill to internal temperature of 140 degrees F. Ends will be well done, interior will be medium. 15
CRAB CAKES 2 cans (6 oz.) Crabmeat, drained, flaked 3 tbsp. Tartar Sauce 1/4 cup Celery, chopped 1/4 cup Onion, chopped 1 box Stove Top Stuffing mix 3/4 cup Water 1/3 cup Mayonnaise Mix together all ingredients. Cover and Refrigerate 10 minutes. Preheat Holland grill. Shape 1/3 cups of the mixture into patties. Place on grid. Grill 12 minutes. Using tongs carefully, turn patties and grill an additional 12 minutes. Makes 6 servings (2 cakes each serving) Note: For easy mixing, use plastic gloves and blend the ingredients with your hands. Shape 1/3 cup of mixture into a ball, then press into a patty. Patties can be made ahead up to 24 hours and kept refrigerated until ready to cook. 16
SHORE REGION SHRIMP KABOBS 1 lb. Shrimp, jumbo 2 Red Onions 2 Green Peppers 1/2 Pineapples, peeled, cored 3/4 Teriyaki Barbeque Sauce Clean and cut green peppers into chunks. Cut onions into wedges and cut pineapple into chunks. Using 3 shrimp per skewer, alternate the shrimp, green pepper, onion and pineapple. Grill 10-15 minutes turning occasionally, brushing with 3/4 cup teriyaki barbeque sauce during last 2 minutes. 17
KWIK SALMON KABOBS 3/4 lb. Salmon 1 cup Asparagus 1 cup Yellow Peppers 1 cup Papaya 1/2 cup Barbeque Sauce Cut salmon, asparagus, yellow peppers, and papaya into 1 cubes. Thread alternately onto 8 skewers. Place skewers in glass dish, and marinade with barbeque sauce for 10 minutes. Dispose marinade after use. Grill on preheated Holland Grill approximately 8 minutes, turn and continue grilling for 8 more minutes or until Salmon is flaky. Can be served over rice or a bed of mixed salad greens. Makes 4 servings (2 skewers per person). Note: Try this with Halibut or Tuna. 18
KWIK SHRIMP KABOBS 3/4 lb. Shrimp (large to jumbo, tails on) 1 cup Green Onions 1 cup Cherry Tomatoes 1 cup Pineapple 1/2 cup Italian Vinaigrette Dressing Cut green onions into 1 pieces, cut pineapple into 1 cubes. Using whole shrimp and whole cherry tomato, alternate all ingredients onto 8 skewers. Place skewers in glass dish and marinate 10 minutes, disposing of marinate after use. Place skewers on preheated Holland Grill until shrimp are done, approximately 14 minutes, turning once. Serve kabobs on a bed of mixed salad greens, or over prepared rice. Makes 4 servings (2 skewers per person). 19
BLUEBERRY-CHEESE ROLLS 1 pkg. Refrigerated Crescent Dinner Rolls 4 oz. Philadelphia Cream Cheese 2 tbsp. Sugar 1/2 cup Blueberries Pre-heat Holland Grill. Unroll refrigerated crescent dinner Rolls into 4 rectangles by firmly pressing perforations together to seal. Combine Philadelphia cream cheese and sugar. Spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on grid. Grill 10-12 minutes. Makes 4 servings. 20
MEDITERRANEAN GRILLED VEGETABLES 1/2 cup Sun-Dried Tomato Vinaigrette Dressing 4 cups Assorted vegetables: Eggplant Zucchini Green, red and yellow peppers Mushrooms, Corn on the cob Onion Clean vegetables and cut into 1 to 1 1/2 pieces. Place all vegetables in a large zip-lock food bag with the sundried tomato vinaigrette dressing. Seal and refrigerate 1 hour to marinate. Remove vegetables from marinade (discard marinade after use) and place on preheated Holland Grill grid. Grill for 5-6 minutes, turn, and continue grilling for 5-6 minutes more. Serve immediately. 21
BRUSCHETTA MINUTE STEAKS 3 medium Rib-eye Steaks (1/2 thick) 2 large Tomatoes, chopped (about 2 cups) 1 Yellow Pepper 1/4 cup Zesty Italian Dressing 1 pkg. Stove Top Stuffing (chicken) 1 cup Shredded Mozzarella Cheese Prepare Stove Top Stuffing as directed on package. Mix together 2 cups chopped tomato and 1 finely chopped Yellow Pepper and 1/4 cup zesty Italian dressing in bowl. Place steaks on preheated Holland Grill. Grill 7 minutes, turn. Immediately top the steaks with tomato/yellow pepper mixture; Top with prepared stuffing; sprinkle with shredded mozzarella cheese. Continue grilling 10 minutes or until steak is at desired doneness and cheese is melted. Makes 3 servings. Note: Substitute 6 small boneless skinless chicken breasts halves or 1/4 thick boneless pork chops for the steaks. 22
SWEET BBQ CHICKEN KABOBS 1 lb. Boneless Skinless Chicken Breast, Cut into 1-inch pieces 2 cups Pineapple chunks 1 each Red and Green Pepper Cut into chunks 1/2 cup Barbeque Sauce 3 tbsp. Frozen Orange Juice concentrate, thawed Preheat your Holland Grill. Thread chicken alternately with peppers and pineapple onto skewers to create 4 kabobs. Mix barbecue sauce and juice; brush on kabobs. Grill kabobs 14-16 minutes or until chicken is cooked through, brushing occasionally with remaining sauce 23
CARAMELIZED BEEF SKEWERS 1 lb. Beef Sirloin Steak, Sliced thin 1/4 cup A 1 Original Steak Sauce 1/4cup Barbeque Sauce 1 tsp. Grey Poupon Dijon Mustard Toss steak with 2 tbsp. of the steak sauce, let stand 10 minutes to marinade. Combine remaining 2 tbsp. of steak sauce, barbeque sauce and mustard, set aside. Preheat your Holland Grill. Thread steak onto eight skewers. Grill skewers 6 minutes, turn skewers brushing generously with the barbeque mixture, continue grilling about 4-5 minutes. Makes 4 servings (2 skewers each). 24
GRILLED TERIYAKI TUNA 1 cup Teriyaki Sauce 3/4 cup Olive Oil 2 tbsp. Minced Garlic 1 tsp. Ground Black Pepper 4 (4 oz.) Tuna fillets In a zip-lock bag, combine Teriyaki sauce, olive oil, minced garlic, and black pepper. Place tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator. Preheat your Holland Grill. Remove tuna from marinade and place on grill. Discard marinade after use. Grill 10-12 minutes per side. 25
ULTIMATE CHICKEN LEGS 8 each Chicken Legs 1 packet Shake N Bake Extra Crispy 1 tsp. Dried Basil 2 tbsp. Grated Parmesan Cheese 1/2 cup Pizza Sauce 1 cup Mozzarella Cheese, shredded Preheat your Holland Grill. Add dried basil and grated parmesan cheese to Shake N Bake coating mix. Coat the chicken legs with coating mixture. Grill 30 minutes, brush with pizza sauce. Continue grilling 15-20 minutes, last 3-4 minutes sprinkle with shredded mozzarella cheese. 26
LEAPIN FROG LEGS 12 Frog legs 2 large Eggs 2/3 cup Whole Milk 1 tsp. Tabasco Sauce 1 box Carolina Breader Mix Rump Shake Put Carolina Breader Mix in one gallon zip-lock bag. Mix your eggs, milk, and tabasco sauce in small bowl. Dip frog legs into mixture. Immediately place frog legs into bag to coat with Carolina Breader Mix. Only coat 2 frog legs in bag at one time. After all legs are coated, place on preheated Holland Grill. Sprinkle with Carolina Rump Shake. Grill for 20 minutes a side. 27
FRESH GROUPER FILLETS 4 fillets Fresh Grouper 2 large Eggs 2/3 cup Whole Milk 2 cups Bread Crumbs 1 tbsp. Greek Seasoning Mix bread crumbs and Greek Seasoning in one gallon size zip-lock bag. In medium bowl combine eggs and whole milk and beat well. Dip entire fresh grouper fillet in milk and egg mixture and immediately place in zip-lock bag and coat evenly. Place fillets on preheated Holland Grill. Grill 6 minutes per side or until flakey. 28
GRILLED PARMESAN SALMON 1lb. (4 oz ea) Salmon Fillets 2 tbsp. Grated Parmesan Cheese 1/4 cup Mayonnaise 1/8 tsp. Ground Red Pepper 2 tsp. Lemon Juice 10 Ritz Crackers, crushed Preheat Holland Grill. Mix parmesan cheese, mayonnaise, and red pepper until well blended. Place salmon on grill, drizzle evenly with lemon juice. Grill for 10 minutes then turn. Immediately top salmon with cheese mixture, spread to evenly cover salmon, sprinkle with cracker crumbs. Continue grilling for 9-11 minutes. 29
LEG OF LAMB 7 10 lb. Leg of Lamb 6 Garlic Cloves (sliced lengthwise) 3 tbsp. Olive Oil (Virgin Light) 1 1/2 tsp. Rosemary 1 1/2 tsp. Leaf Oregano (crushed) 1 1/2 tsp. Thyme 1 1/2 tsp. Marjoram 1 tsp. Basil 3/4 tsp. Ground Ginger 1/2 tsp. Ground Black Pepper 1 tbsp. Carolina Seasoning 2 tbsp. Rump Shake 1/4 tsp. Red Pepper Flakes (optional) Ginger Orange Glaze / Sauce Orange Marmalade 1/2 cup Red Cider Vinegar Cut small slits in surface of the leg. Stud the leg with garlic cloves. Combine oil and herbs and rub generously on outside of lamb leg. Make sure surface of leg is flesh dry, use paper towel if necessary. Combine ginger, black pepper, red pepper, Carolina Seasoning and Rump Shake. Finger sprinkle over entire oiled surface of leg. Place on preheated Holland Grill for approximately 1 1/2 hours, bringing internal temperature of leg to 150 degrees F. Apply Glaze/Sauce during last 20 minutes and allow leg to remain in grill with control off for 10 minutes. 30
SPICY SALMON BURGERS 1 15 oz. can Salmon 1 large Egg 1/2 cup Green Pepper, chopped 1/2 cup Onion, chopped 1/2 cup Bread Crumbs 1 tbsp. Lemon Juice 1/8 tsp. Pepper 1/2 tbsp. Tabasco Sauce or A-1 Sauce Mix all ingredients well (except A-1 sauce). Divide and form into 5 patties. Place burgers on preheated Holland Grill. Turn after 10 minutes and grill another 10 minutes. Top with A-1 Sauce. 31
GRILLED VENISON 4 to 5 lb. Venison Roast Greek Seasoning Preheat Holland Grill. Rub seasoning over entire roast, covering all exposed meat. Grill 1 hour and 30 minutes or to 150 degrees 32
APRICOT PORK LOIN 1 jar Apricot Jam 1 cup Pecans, Chopped 1 tsp. Garlic Powder Carolina Seasoning Pork Loin Mix together first 3 items. Split top of pork loin down the middle, put rosemary sprigs in slit with apricot mixture and sprinkle with Carolina Seasoning on loin. Cook until internal temperature reaches 160 degrees. Wrap in foil, let set for 15 minutes and then slice.. 33
EASY PEACH COBBLER 1/2 cup Butter/Oleo 2 cup Bisquick 1 cup Sugar 1 cup Milk 1 can (large) Sliced Peaches Whip Cream Melt butter/oleo in a 9 x 13 pan. Mix Bisquick, sugar, and milk in a bowl. Pour over butter/oleo. Add peaches, juice & all. Do not stir. Bake on preheated Holland Grill for 45 minutes. Serve with whip cream. 34
GRILLED TURKEY HAM QUESDAILLAS 4 Flour Tortillas 1/2 cup Shredded Monterey Jack Cheese 1/4 cup Turkey Ham, finely chopped 1 can 4 oz. diced Green Chilies, drained 1/4 cup Salsa Olive Oil Preheat Holland Grill. Spread 1 tbsp. salsa on each tortilla. Sprinkle cheese, turkey ham and chilies equally over half of each tortilla. Spread olive oil on tortilla, fold in half and grill until cheese is melted and tortillas are golden brown, turning once. Serve with sour cream and additional salsa. 35
BANANA BREAD PUDDING 4 cups Day old French bread or Sourdough Bread, cubed (1 inch pieces) 1/4 cup Butter or Margarine melted 3 Eggs 2 cup Milk 1/2 cup Sugar 2 tsp. Vanilla 1/2 tsp. Ground Nutmeg 1/2 tsp. Salt 1 cup Bananas (firm), sliced in ¼ pieces Sauce: 3 tbsp. Butter or margarine 2 tbsp. Sugar 1 tbsp. Corn Starch 3/4 cup Milk 1/4 cup Light corn syrup 1 tsp. Vanilla Extract Place the bread cubes in a greased 2 qt. casserole. Pour butter over and toss. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas and pour over bread cubes, stir to coat. Grill uncovered for 40 minutes or until a knife inserted near the center comes out clean. For sauce melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook stirring over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from heat; stir in vanilla. Serve warm sauce over warm pudding. 36
ROSEMARY LAMB CHOPS 6 Lamb Chops 3/4 cup Dry Red Wine 2 tbsp. Fresh Rosemary, chopped 2 Cloves Garlic, finely chopped 1 tbsp. Balsamic Vinegar 1/2 tsp. Pepper 1/4 tsp. Salt Preheat Holland Grill. Put chops in plastic bag; add red wine, chopped rosemary, garlic, balsamic vinegar, salt and pepper. Marinate in refrigerator for 2 to 48 hours. Drain chops. Place on preheated Holland Grill. Grill 8-10 minutes per side for medium rare (145 degrees) or 10-12 minutes per side for medium (160 degrees). Season to taste with salt and pepper. 37
STUFFED MUSHROOMS 1 lb. Hot Bob Evans sausage browned and cooled 1 8 oz. Cream Cheese, softened 1/2 cup Parmesan Cheese 1 cup Mozzarella Cheese 2 boxes Mushroom tops (more or less depending on their size) Mix together and stuff. Grill 20 minutes until cheese is melted. Option: Marinate the mushrooms in Italian dressing the day before stuffing. 38
ROASTED ASPARAGUS 3 lbs. Fresh Asparagus 2 tbsp. Olive Oil 3 Garlic Cloves, minced 3/4 tsp. Salt 1/2 tsp. Pepper Parmesan cheese Snap off and discard tough ends of asparagus: place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper. Grill for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish: sprinkle with parmesan cheese. 39
PINEAPPLE UPSIDE-DOWN CAKE 1 box Yellow Cake mix plus ingredients For mixing: Pineapple slices Pineapple juice Cherries 1 stick Butter 1 cup Brown Sugar Non-stick vegetable spray Follow the directions on the back of the yellow cake mix box except substitute pineapple juice for the liquid in the directions. Spray a cast iron skillet with a non-stick vegetable spray. (The secret to this recipe is the cast iron skillet!) Melt 1 stick of butter and 1 cup of brown sugar in the bottom of the skillet. Put pineapple slices and cherries in the skillet, and pour the prepared cake batter over the top. Put the skillet on a preheated Holland Grill for approximately 45 minutes or until done. Remove skillet from the grill, and flop the skillet upside down on a plate. 40
PARMESAN ASPARAGUS & MUSHROOMS 1 lb. Asparagus Spears (fresh) 1 pkg (6 oz.) Portabella Mushrooms (fresh), sliced 1/4 cup Balsamic Vinaigrette Dressing 2 tbsp. Basil Leaves (fresh), chopped 1/4 cup Parmesan Cheese, shredded Preheat Holland Grill. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables on grill. Grill vegetables for 8-13 minutes, until asparagus is crisp and tender. Put vegetables in bowl with basil and cheese. Toss until cheese is slightly melted. 41
NOTES 42