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By SANDRA RICHARDSON
Kxtcmiwt Agent, Home Economic*
When we think of outdoor cooking, generally we think of cooking meat on the grill. Oh, what a mistake! So many vegetables can be cooked on the grill along-side of the meat that nothing really needs to be cooked in the kitchen.
Foil-baked potatoes
Grease medium sized potatoes. Wrap each in aluminum foil. Place over hot coals or on a rack; turn after 30 minutes. Bake until potatoes are done, about one hour. Test by pressing, using insulated glove or pot holder. If you want to “hurry” the potatoes, boil them in the skins about 20 minutes and then wrap them for roasting. Bake about 20 minutes.
Sweet potatoes can be cooked in the same way.
Bundle of potatoes
Place thick slices of potato in a 10 inch square of aluminum foil. Season with salt and pepper, add one tablespoon of butter or margarine and a few slices of onions. Wrap lightly, twisting ends. Bake on hot coals or on grill for 45 minutes.
Foil-baked onions
Select small onions that have been washed and peeled but left whole. Wrap each in aluminum foil. Place over hot coals; turn after 20 minutes. Bake until onions are done, about 40-50 minutes. Test by pressing, using insulated glove or pot holder.
Grilled tomatoes
Cut washed, ripe tomatoes in half. Do not peel. Brush the cut side with French or Italian dressing. Sprinkle each with salt and pepper, 1/4 tsp. sugar and 1/8 tsp. dried basil. Place, cut side Up, on a sheet of heavy-duty aluminum foil. Place on grill for about 10 minutes. Do not turn. Use a wide spatula to remove the tomatoes from the foil.
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