Vermont Casting VC0620P - Manual (Page 37)

SIDE DISHES
RICE ON THE SIDE
AU GRATIN POTATO POUCHES
GRILLED BREADS
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
4 cups frozen O'Brien potatoes (16 ounces)
1 tablespoon vegetable oil
1/2 teaspoon seasoned salt
3/4 cup shredded Cheddar cheese ( 3 ounces)
1 One pound loaf frozen bread dough,
white or honey wheat, thawed
2 tablespoons olive oil
Sliced fresh tomatoes with basil and grated
Fontina cheese, OR Grilled onions, OR Fresh
herbs and garlic, OR Grated Parmesan cheese
and garlic, OR pizza sauce with grated
mozzarella cheese and sliced olives, OR feta
cheese and black olives
In a 9-in. round aluminum foil pie pan, combine the
first seven ingredients. Dot with butter. Cover with
heavy-duty foil; seal edges tightly. Grill, covered, for
14 to 15 minutes or until liquid is absorbed. Fluff with
a fork and serve immediately.
6 servings
Spray 18x13-inch foil with piece of heavy-duty
aluminum foil with cooking spray. Place potatoes on
foil. Drizzle with oil; sprinkle with seasoned salt.
Wrap foil securely around potatoes. Grill on medium
heat 30 minutes, turning once. Carefully open
packet; sprinkle cheese over potatoes. Cover loosely
and let stand for 4 to 5 minutes or until cheese is
melted.
6 servings.
Divide dough into 4 equal pieces. Flatten each into a
6-inch round. Brush one side of each round with oil.
Place oiled-side down on an oiled grid at medium
heat. Cover and cook until browned and firm, about
5 minutes. Brush tops with oil; turn breads over. Top
cooked side of bread with a suggested topping.
4 servings.
Yield:
Yield:
Suggested Toppings for bread:
Yield:
37
FISH / SEAFOOD
SHRIMP COMBO PACKETS
SUPER SALMON
4 cups peeled potatoes (about 1-1/4 lbs.),
sliced 1/8-inch thick
1 cup sliced leeks or mild onions
1 cup chopped plum tomatoes
20 jumbo shrimp (about 1 lb.)
peeled and deveined
4 Tablespoon butter
2 teaspoon dill weed, crushed
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups packed brown sugar
6 tablespoons butter or margarine, melted
3 to 6 tablespoons lemon juice
2-1/4 teaspoons dill weed
3/4 teaspoon cayenne pepper
1 salmon fillet (about 2 pounds)
Lemon-pepper seasoning
On work surface, place 4 sheets of heavy-duty or
doubled aluminum foil each about 20 inches long. In
the center of each, arrange 1/2 cup potatoes,
overlapping slightly; top with 1/4 cup each leeks and
tomatoes and 5 shrimp.
Dot with 1 tablespoon butter; sprinkle with 1/2
teaspoon dill weed, 1/4 teaspoon garlic powder, 1/4
teaspoon salt and 1/8 teaspoon black pepper.
Arrange remaining potatoes over shrimp,
overlapping slightly.
Bring long sides of foil together over mixture,
allowing space for heat circulation and expansion;
fold down to seal. Fold up short ends; crimp to seal.
Place on grill. Cook until potatoes are tender and
shrimp are cooked, approximately 20 minutes on the
grill. Carefully lift pouch from grill and place in
serving dish. Open carefully, allowing steam to
escape.
4 servings.
In a small bowl, combine the first five ingredients;
mix well. Remove 1/2 cup to a saucepan; simmer
until heated through. Set aside remaining mixture for
basting. Sprinkle salmon with lemon-pepper. Place
on grill with skin side down. Grill, covered, over
medium heat for 5 minutes. Brush with the reserved
brown sugar mixture. Grill 10-15 minutes longer,
basting occasionally. Serve with the warmed sauce.
6-8 servings.
Yield:
Yield: