INGREDIENTS

INSTRUCTIONS

MENU SIMPLE : Grilled chicken breast, three-bean salad, corn on the
cob and sliced strawberries over angel food cake.  MENU ELABORATE :
grilled salmon steaks with mustard dill sauce,  artichoke salad, a loaf
of crusty French bread, and an elegant  chilled fruit salad dressed in
sparkling wine or cider.  WHOLE VEGETABLES : ripe, firm whole
vegetables, like peppers, corn,  eggplant, onions or summer squash.
Baste them very lightly with oil to  prevent sticking and season with
soy sauce, flavored vinegars, dill,  thyme, rosemary, oregano and
tarragon. Grill them until hot, tender  and lightly browned.  CUT
VEGETABLES : slice veggies onto a square section of heavy duty  foil,
sprinkle with a little water, wine or vinegar and season to  taste.
Fold the sides and top of foil and place on the grill rack for  ten to
fifteen minutes. Carefully slash the top of the foil packets  after
removing them from the grill to allow steam to escape.  FRUIT : When
the coals are dying, put some fruit on the grill. Good  choices include
kiwi, papaya, cantaloupe, peaches and nectarines.  Thread them on
skewers for easier handling and brush with a little  lemon juice. Or
baste them lightly with oil to prevent sticking and  sprinkle with
brown sugar, cinnamon, or ginger. Cook until hot and  slightly golden,
between four and ten minutes.  You got this recipe from the AICR's
cooking column, called Good  Food/Good Health - American Institute for
Cancer Research. For more  information browse to the internet site:
http://www.aicr.org/  Hanneman May 1998 (Buster)  Recipe by: DINING
ALFRESCO: May 25, 1998  Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on  May 08, 1998

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