| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Vegetables, Breads, Muffins & r |
8 |
Servings |
INGREDIENTS
| 6 |
|
Baking potatoes |
| 1 |
|
Onion — chopped |
| 4 |
oz |
Green chiles |
| 4 |
oz |
Black olives — chopped |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Lemon pepper |
|
|
Aluminum foil |
INSTRUCTIONS
1. Scrub and chop baking potatoes into pieces, but do not peel.
2. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per
serving. Place equal portions of the ingredients on each foil square. Fold
the foil in a drug-store type fold, sealing ends.
3. Place on barbecue grill for about 45-55 minutes. If you can safely take
along margarine, you might want to add a teaspoon or so to each packet
before grilling.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus holds the secret of answered prayer”