Marilyn says, that this recipe can be multiplied easily for a large crowd. Just increase the number of packets. Fruit off the grill? Ooooh that is good. I’m telling you…

INGREDIENTS:
4 large peaches or nectarines, peeled and sliced
4 Tablespoons packed brown sugar
4 Tablespoons dairy sour cream

DIRECTIONS:
Cut four 12 – inch pieces of heavy-duty foil. Divide peaches between four packets, placing in center of foil. Add 1 tablespoon brown sugar and sour cream to each packet. Bring up the edges of foil and seal, leaving a little space for expansion of steam.

Set up grill for a medium heat fire, and portion coals to one side or an outer ring for indirect cooking. Place the foil packets in the center of the cooking grate. Grill 8 minutes until tender, turning once halfway through the grilling time.

Attributed to: Marilyn Ashbaugh

Susan says that her husband, who I am pretty sure is named Bill Nixon, loves to make this recipe from garden fresh banana peppers grown in their garden in Mexico where they are called “botanas.”

INGREDIENTS:
12 fresh, mildly hot banana or Anaheim peppers
1 – 8 ounce package of cream cheese, softened
1 Tablespoon Dijon mustard
1 clove garlic, crushed
1/2 cup chopped raw pistachios
4 green onions with tops, chopped
Paprika to garnish

DIRECTIONS:
Wash and cut peppers in half lengthwise, removing the seeds and veins. In a blender or food processor bowl combine cream cheese, mustard, and garlic. Cover; blend or process until smooth. Add pistachios and onions; mix well.

Prepare grill, fired to a medium heat and set up as indirect. Place peppers on grill, cut side up. Grill 20 minutes, turning every 5 minutes, or until tender and charred evenly on all sides.

Fill pepper halves with equal amounts of cream cheese mixture and garnish with a dash of paprika.

Attributed to: Susan Cipcic