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…
4 large peaches or nectarines, peeled and sliced
4 Tablespoons packed brown sugar
4 Tablespoons dairy sour cream
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.”
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
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