Picnic Barbecue In A Bag

1/2 cup favorite barbecue sauce
1 lb. pork stew meat, cut into 1/2 inch pieces
2 fresh ears of corn, cut in half
4 to 6 new red potatoes, cut into wedges
1 cup frozen or fresh cut green beans
2 Tbsp butter
salt and pepper to taste

Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
In a bowl, toss together the pork with the barbecue sauce.
Put 1/4 meat mixture on each of the 4 foil packets.
Top the meat with the corn, potatoes, and green beans, then divide the butter into 4 equal parts and top each packet with a pad of butter.
Fold the foil packets up, leaving a little air space at the top, then seal securely.
Place on grill on indirect heat, cover grill, then cook for 30 to 40 minutes, spinning packets at least once during this time.
Remove and let sit for 3 to 5 minutes before opening.
Serves 4

Cheesy Grilled Granny Smith Sandwich

4 slices whole-grain bread
1 teaspoon olive oil
1 teaspoon Dijon or Spicy Brown mustard
2 oz cheddar cheese, finely grated and divided
1/2 medium Granny Smith apple, cored, halved, and sliced lengthwise in thin strips

Preheat grill or griddle to temperature.
Lay out the 4 slices of bread. Lightly brush one side of each piece of bread with oil.
Flip 2 pieces of bread over and spread evenly with mustard.
Sprinkle half the cheddar cheese on both slices covered with mustard.
Place a layer of apples evenly over the cheese, then top with remaining cheese.
Top each with other half of bread, oiled-side-up, to make 2 sandwiches.
Cook sandwiches over medium heat on grill or in a cast iron skillet until light golden brown on bottom.
Flip with a spatula and continue cooking until cheese melts and bread is golden brown on other side.
Cut sandwiches in half and serve. Makes two servings.

Mexican Pinwheels

Ingredients:
2 cups of shredded Cheddar cheese
1/2 cup sour cream
1 8-ounce package of cream cheese which has been allowed to soften
1 can of chopped green chilies, 4 1/2 ounces, drained
1 can of sliced black olives, 2 1/2 ounces
2 to 3 chopped green onions
1 clove of pressed or finely minced garlic
1/4 teaspoon of season salt
8 eight inch flour tortillas
Salsa (optional)

In a large bowl, add the shredded cheese, softened cream cheese, sour cream, green chilies, black olives, chopped green onions, minced garlic and season salt. Stir to thoroughly combine the ingredients.

Lay one of the flour tortillas on the table and place 1/2 cup of the cheese mixture in the middle of the tortilla. Spread it out and then roll the tortilla up similar to the way you would create a jellyroll.

Wrap each tortilla in plastic wrap making sure the ends are closed. Chill the tortilla rolls in the refrigerator for at least eight hours before serving.

Prior to serving, unwrap the rolls and cut each one into twelve slices. Place the slices on a serving platter with salsa, if desired.

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