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Tips from an expert:

Use the flared-square pan with the holes in it made for this purpose. I marinate whatever cut up veggies we choose in olive oil, fresh ground pepper and a fresh herb, usually basil or rosemary. I marinate them in a bag (or two if you have radically different cooking times like asparagus and pattypan squash for instance) then dump into the pan on the grill- I slice onions and expect them to fall apart- I sort of stir fry the whole bunch of veggies. We have them this way once or twice a week.

Any veggies you grill, I've found that it is important to first "oil" the grill to keep them from sticking... I take a paper towel or rag and put just a little oil on it and then wipe the grill were the veggies are going. There are wire baskets that I use too. I use the fish shaped one and the square one with hinges, depending on the veggie.. that way I won't have to worry about wonderful caramel soft and juicy onions falling apart when turning or picking up.


1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste

Fry bacon slices in skillet. When crisp remove from pan. In drippings sauté celery and onion. Set aside. Drain excess grease. Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. combine 2 cans baked beans (like B$M) and the onion and celery and ground beef with catsup and mustard and salt and pepper to taste and 2 beef bouillon cubes dissolved in the boiling water. Add bacon, crumbled. Bake 1 hour and 15 min at 375. Can be made ahead and baked at the last minute.


Makes 4 to 6 servings

4 ounces (1 cup) grated cheddar cheese
1 can cream of mushroom soup
1/4 teaspoon pepper
1 teaspoons salt
1 cup skim milk
6 medium potatoes, peeled and sliced
4 medium onions, sliced

Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish.

Mix soup, pepper, salt and milk together. In the prepared casserole dish, place half of the potatoes in a layer, then half of the onions. Pour half of soup mixture over potatoes and onions. Repeat layers with the remaining potatoes, onions and soup. Sprinkle grated cheese on top.

Bake uncovered for about 1-1/2 hours.


Makes 4 servings
Designed for the calorie conscious, a delectable potato dish without any sauce.

2 large onions, peeled and thinly sliced
4 large potatoes, peeled and thinly sliced
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees. Spray a 9x12x2-inch casserole with no-stick cooking spray.

Place 1/2 of potatoes in layer in casserole dish. Place 1/2 half of onions evenly over potato layer. Sprinkle 1/2 of salt and pepper over casserole. Place remaining 1/2 of potatoes in casserole. The add remaining onions. Sprinkle remaining salt and pepper over casserole. Pour margarine evenly over casserole.

Cover with lid or aluminum foil and bake for 20 minutes. Uncover and bake an additional 40 to 50 minutes until potatoes are tender and casserole is golden brown on top. The casserole is done when a fork can be easily inserted into center of casserole.

VARIATIONS: If you like a creamy sauce, sprinkle 1 tablespoon corn starch over first layer of potatoes. Pour 1 cup skim milk over top of casserole. Dot with 3 tablespoons margarine. Bake as directed above.

Served with Pickled Beets, a green salad and toasted Crunchy Seasoned Bread.

Ham and Potato Casserole
To the Simple Potato Casserole recipe, add the following:
One (6 to 7-1/2 ounce) can ham or 8 ounces cooked ham or smoked pork shoulder may be added after the first onion layer. Bake as directed above.

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