Grilled Cheese Gobblers

8 sl sourdough (or multigrain)
1 bread
1/2 c cranberry sauce
6 oz turkey,cooked and sliced
4 oz cheddar cheese,mild or
1 sharp,thinly sliced
1 butter

Spread 4 slices of bread with cranberry sauce: top with turkey,
cheese and remaining bread slices. Lightly spread outside of
sandwiches with butter; cook in large skillet over medium-low heat
until browned on both sides.
Makes 4 servings.

Grilled Cervena Striploin On Mixed Root Vegetable

1 cervena and marinade
2 cervena striploins (5-6 ounces per,person)
2 cloves garlic,Minced
2 md shallots,peeled and sliced
1 T fresh thyme,leaves only
1/4 c olive oil
1 t black pepper,Freshly Ground
1 root vegetables
6 md red bliss potatoes,boiled,peeled,and diced
3 md red beets,boiled, peeled and diced
2 md celery roots,diced and boiled
2 md parsnips,diced and boiled
2 md carrots,diced and boiled
1 salad dressing and garnish
4 md red onions,peeled and sliced
3/4 c virgin olive oil
1/2 c red wine vinegar
2 t dijon mustard
2/3 c chicken stock
6 scallions,sliced thin
4 T cilantro,chopped
1 salt and pepper,To Taste
2/3 c arugula,Chopped
1 lime juice
1 granny smith apple (optional),cut into thin strips
2 tortillas (optional),Sliced

Combine all marinade ingredients in a bowl. Rub mixture all
over striploins, wrap in plastic wrap, and refrigerate overnight.
Cook all of the root vegetables individually in salted water until
tender but not soft. Test by tasting. Drain the water and cool off on
a sheet pan. Prepare the dressing for the root vegetables in a medium
skillet. Saute the onions in the olive oil over medium heat for one
minute, stirring with a wooden spoon. Stir in the Dijon mustard, red
wine vinegar, then add the chicken stock. Bring to a boil, then
season with salt and fresh pepper. Toss the root vegetables and the
warm dressing in a stainless bowl (leave out the beets for later).
Cover the salad and let stand at room temperature until needed.
Unwrap the striploin, season with salt and grill over medium heat
until medium rare, 3-4 minutes on each side, and let rest. Toss the
cilantro, scallions, and beets into the salad, adjust salt and pepper
if necessary. Spoon salad on plate. Slice meat over salad. Garnish
with arugula, apples and tortillas, if desired.

Grilled Blue Cheese Slices

1/4 c (1/2 stick) margarine or butter, softened
1/4 c blue cheese,Crumbled
2 T parmesan cheese,Grated
1/2 loaf (1 lb.) french bread

Mix margarine and cheeses. Cut bread horizontally in half. Spread
one cut side with cheese mixture. Top with remaining bread half.
Wrap in heavy-duty aluminum foil. Grill bread 5 to 6 inches from
medium coals about 6 minutes, turning once, until hot. Yield: 8 Slices.
Grilled Pepper Cheese Slices: Omit Parmesan cheese. Substitute 1/2
cup shredded pepper Jack cheese for the blue cheese. Mix margarine and cheese.
Grilled Herb-Lemon Cheese Slices: Omit blue cheese and Parmesan
cheese. Mix margarine, 2 tsp. chopped fresh herbs or 1/2 tsp. dried
herbs, 1 tsp. lemon juice and dash of salt.

Grilled Beef Kabobs

1 lb stew meat -- cut into 1 inch
1/2 c teriyaki sauce
1/3 c dry red wine
1 T worcestershire sauce
1/2 t garlic salt
1 unseasoned meat,Instant
1 tenderizer
1/2 sm pineapple (or),Canned
1 lg green pepper -- cut into 1 inch
1 lg onion -- cut into 1 inch

Place meat in bowl. Mix teriyaki sauce, wine, worcestershire sauce,
and garlic salt. Pur over meat. Cover and refrigerate overnight or
let stand at room temperature for 2 hours, stirring occasionally.
Drain meat, reserving marinade. Sprinkle meat with tenderizer
according to package directions. Prepare pineapple, cut into wedges. On four skewers thread meat alternately with green pepper, pineapple, and onion.
Grill over hot coals 8 minutes, baste with marinade. Turn, grill 7
minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn,
baste, then grill 7 minutes more). Brush once more.

Grilled Beef Blade Steaks With Spicy Orange

2 lg bell pepper -- quartered
2 zest of
1 c orange juice
1/3 c vegetable oil
2 cloves garlic
1 tb soy sauce
1 ts cider vinegar
1/2 ts salt
1 ts red pepper flakes
1 boneless beef blade steaks
1 pierced all over
1 navel oranges

In a large shallow pan arrange the blade steaks in one layer and add
the bell peppers . In a blender, blend the orange zest, juice, oil,
garlic, soy sauce, red pepper flakes, vinegar, and the salt untilthe
marinade is smooth, pour over the steaks and the peppers coating them
thoroughly and letting the mixture marinate, covered and chilled overnight.
Grill the steaks and the peppers, discard the marinade, on an oiled
rack 5-6 inches over the coals for 8 min. each side for med-rare.
Transfer the steaks to a platter and let the steaks stand for 5 min.

Grilled Barbeque Chicken Breasts

4 whole chicken breasts, 1 boneless,skinless
2 T peanut oil
1 salt ,to taste
1 black pepper , ground
1 taste
1 c barbeque sauce
1 watermelon pico de gallo
1 (separate recipe)

Preheat grill. Make sure grates are clean and lightly rubbed with
oil. Brush chicken breasts with 2 tablespoons peanut oil and season
with salt and pepper. Place on grill and cook for 5 minutes, basting
with prepared barbeque sauce. Turn over, baste with barbeque sauce,
and cook for about 5 minutes more or until juices run clear.

Grilled Bananas

12 green bananas
Confectioners sugar

Grill unpeeled bananas 4 inches from medium coals, turning once, for
20 minutes or until peel is black and bananas soft. Split and
sprinkle with sugar. Serve banana in peel, slit and topped with sour
cream and toasted coconut.