| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cookbook, Grill, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Celery, finely chopped |
| 3/4 |
c |
Butter, melted |
| 1 |
t |
Dried whole oregano |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Garlic powder |
| 1/8 |
t |
Pepper |
| 6 |
|
Baking potatoes, unpeeled |
| 1 |
|
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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