| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Grill, Cookbook | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Celery; finely chopped |
| 3/4 | c | Butter; melted |
| 1 | ts | Dried whole oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 6 | md | Baking potatoes; unpeeled |
| 1 | md | Onion; thinly sliced |
INSTRUCTIONS
~Saute celery in butter in a small saucepan until tender. Stir in oregano, salt, garlic powder, and pepper. Remove butter mixture from heat, and keep warm. ~Wash potatoes; cut each into 1/2-inch slices, cutting to, but not through, bottom peel. ~Place a slice of onion between each slice of potato. ~Place each potato on a square of heavy-duty aluminum foil; drizzle about 2 tablespoons butter mixture over each. Fold foil edges over, and wrap securely. ~Grill foil-wrapped potatoes over medium coals 1 hour or until done. Posted to MM-Recipes Digest V5 #019 by dandelion@edeneast.com on Jan 19, 1998
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