This is the bbq sauce that I make, it's a family sauce. Know it has ketchup, but it is a VERY light bbq sauce compared to others that are mainly ketchup. Grandma Smith's bbq sauce (it goes with the swabbing mix I posted above) 1 garlic clove minced 1 chopped small onion 1/4 cup salad oil Saute until onions are transparent. Add 2 tsp sugar 1 tsp dry mustard 1 Tbl prepared mustard 1/2 tsp salt 1/4 tsp pepper 1/4 tsp Tobasco sauce 1 Tbl worcestershire 3/4 cup ketchup 1/3 cup vinegar 1/2 lemon sliced Bring to boil,reduce to simmer for 30 minutes. Baste meat the last 15 minutes of grilling, after swabbing with the vinegar, water, s & p mixture.

I've been looking for some different recipes for cook outs and picnics, too--I'm just sick of potato salad, coleslaw and baked beans. I found this one for Grilled Potato Skins at About.com and made it for the crowd of 20-something men (sons and sons-in-laws, mostly) who showed up for my roofing party last weekend. They were a huge hit and super easy. I saved all the baked potato I scooped out and made loaded baked potato soup for breakfast the next day (specially requested by one of the sons in law). Grilled Potato Skins By Derrick Riches, About.com This is a quick and easy recipe for grilled potato skins. This dish is perfect for summer barbecues and Super Bowl parties. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: * 2 large russet potatoes * 1 cup cheddar cheese, shredded * 1/2 cup sour cream * 1 small onion, finely diced * 3 slices cooked bacon, crumbled * 2 tablespoons butter * 1/2 teaspoon dried rosemary * 1/2 teaspoon salt * 1/4 teaspoon black pepper Preparation: Preheat grill for medium heat. Combine rosemary, butter, salt, and pepper in a small bowl. Cut potatoes into 8 wedges. Hollow out each center of wedge. Place potato wedges in microwave for 5-6 minutes. Remove and brush with butter mixture. Put potatoes on grill rack skin side up. Grill for 5 minutes, turn, and grill for 3 minutes. Add cheese to wedges and cook for an additional 2-3 minutes. Remove from grill, and top off with crumbled bacon, onion, and sour cream. PS: I actually just baked the potatoes in the oven the night before, sliced and "hollowed," and then just threw them on the grill when the time was right.

GREAT thread--there's a lot of good recipes here so thanx for starting it! these were a summertime treat when i was growing up in central NY and might be sort of an acquired taste: Salt Potatoes Put 5# of small potatoes into about 2 quarts of water Add about 2/3 C of salt Boil until the potatoes are fork tender Serve with plenty of butter For a variation, cut the above into halves Pan-fry over low heat in olive oil to which you have added 8 or 10 bay leaves cut in half, turning several timeswhen they are crispy and browned, serve or, add a tablespoon of sugar and a little chopped basil and cook for another minute or two (can also be wrapped in foil and grilled). The differences in flavors is really quite good! this is from daisy--very tasty but the color of the finished dish is a little dark... Spiced Potato and Basil Gratin 6 medium boiling potatoes 2 cups loosely packed fresh sweet basil leaves 2 1/2 cups heavy cream 1 tablespoon ground coriander seeds 1 teaspoon each salt, black pepper, mace and allspice 125g Swiss or domestic provolone cheese, grated Preheat oven to 190C. Cook the potatoes in salted boiling water for 10 minutes. Drain and cool to room temperature. When cool enough to handle, remove the skins and cut the potatoes into 3mm slices. Arrange one-third of the potato slices in a thin layer on the bottom of a round 22cm baking dish rubbed lightly with olive oil. Sprinkle one-third of the basil over the potatoes. Cover with half of the remaining potatoes and the remaining basil. Finally, top with the remaining potatoes. Combine the cream and spices in a small bowl. Slowly drizzle the mixture over the potatoes. Bake for 1 1/2 hours or until the cream is thick and the potatoes are very tender. Sprinkle the cheese over the top; bake for 5 minutes longer or until the cheese is melted. Remove from oven and let stand at room temperature for 10 minutes before serving. i'm sorry i didn't make a note at the time i copied these recipes quite a few years ago but i believe they probably both are from one of the frugal gourmet's books. in any case, they certainly are T & T in our household! swedish hasselback potatoes 6 medium baking potatoes 1/4 C melted butter 1/4 C grated parmesan 2 T dry bread crumbs salt & pepper paprika place the potatoes on a large spoon and cut partway through them in 1/4" slices. place cut side up in a greased, 11 x 7 baking dish, brush with butter and sprinkle with salt and pepper. bake @ 375 for 45 minutes (or bake with a roast for 1 hour @ 325). mix together the cheese and the bread crumbs and sprinkle onto the potatoes. bake until tender--another 20 or 30 minutes. Portuguese herbed potatoes 6 new potatoes 6 whole bay leaves 2 T olive oil 2 T butter 1/2 tsp salt a few grindings of pepper pare a strip of skin off from the center of each potato. add potatoes and bay leaves to about 1" of boiling water. return to a boil and reduce heat, cover and cook for about 20 to 25 minutes. drain. heat the oil and butter in a 10" skillet and then return the potatoes and bay leaves to the skillet. stir and add salt & pepper. cook uncovered over medium heat until browned, about 10 or 12 minutes. serve. this is loosely based on a recipe from epicurious-- Potato Latkes ("sort of") Use leftover, mashed potatoes. If not, boil 5 or 6 red-skinned potatoes until tender and then roughly chop them, adding a little milk. Stir into the potatoes: 2/3 C of chopped leeks or shallots or onions Mix together and then add to the potato mixture: ½ C parmesan 1 egg 1 ½ to 2 tsp dried mint 1 tsp dried oregano ½ tsp salt ½ tsp pepper a package of chopped spinach, defrosted and squeezed dry To the above, stir in: 1/3 C feta and enough bread crumbs so that the mixture will hold together lightly Form the above into small patties. Pan-fry them in a skillet on medium heat, lightly coated with olive oil for 5 or 6 minutes per side. if you like "oven french fries" or even plain oven roasted potatoes, just drizzle on a little truffle oil a few minutes before taking them out to serve. delicious! also, i don't make "gravies" very often. but i do like sauces and that includes salad dressings. if you have a sauce that you enjoy, just pour it over plain old boiled potatoes. you just might have a new dish that you really like!

I thought this was an interesting topic -- I recently had to completely reform my diet, due to high cholesterol. I cut out red meat completely, and am only occasionally having chicken or fish. This is actually something I had been wanting to do for a while, as I've always felt uncomfortable eating meat...but the thing holding me back was that I don't like vegetables very much! Well, when you're hungry enough, even peas and carrots look yummy ;) The thing I've found that works well is finding substitutes for as much as possible; a lot of the meat substitutes are actually pretty good. I've even learned to like tofu (it really tastes kind of like bland chicken). The hard part for me is that I've never been much of a cook, and so ate mostly prepackaged meals. That doesn't work very well anymore, since most tv meals are far too high in fat to fit into my diet plan...so I've actually had to start cooking. It's fun now; give it another few months, and I may feel differently. The other hard part has been getting my husband to go along with it (he has high cholesterol as well). He's turned up his nose at most things I eat, but we've managed to find some compromises: home-made veggie pizza, or tacos made with crumbled soy are a couple of surprisingly good meals he'll eat. I'm going to take a gander through this forum and see what else I can find :)