| 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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