Teresa Hatchell 2005

I know it is November 8, but football is still going on and the holiday season is quickly approaching. Though we may be having cool evenings and mornings, at least 98 percent of our afternoons have offered us enjoyable weather … perfect for enjoying the great outdoors. In other words, the afternoon weather is perfect for grilling.

I am offering up a few of my own unusual grilling ideas, which you may use on these cool evenings we have been experiencing. These recipes may be great to bring tailgating events to a different level. I copied the recipes many years ago from an old Pepperidge Farm cookbook. I know you will enjoy them!

Grilled Orange Beef Pork or Chicken

1 jar (12 ounces) Pepperidge Farm gravy (beef, pork or chicken gravy)

2 tablespoons of orange peel cut into 1-inch-long very thin strips

2 tablespoons of orange marmalade

4 tablespoons orange juice concentrate (frozen type, thawed)

1/4 teaspoon garlic powder or 1 tablespoon minced garlic

2 pounds of steak, pork, or chicken

If you want to grill rib-eye steaks or New York strips, choose Pepperidge Farm beef gravy. For grilled pork loin or pork chops, choose pork gravy. For grilled boneless chicken pieces, choose chicken gravy. In a bowl, stir together the gravy, orange strips, orange marmalade, orange juice concentrate, garlic powder or minced garlic, and set this mixture aside.

Place the chosen meat on a lightly oiled grill rack directly over medium-hot coals. Grill to desired doneness (about 25 minutes for medium), brushing frequently with the gravy mixture, turning only once. To serve, thinly slice the meat. Heat the remaining gravy mixture to a boil and serve it with the meat. If desired, you may garnish each plate with an orange peel, orange slices and/or fresh parsley.

Sweet and Sour Stuffed Pork Chops

6 boneless pork chops, 1-1/4 inches thick

8 ounces crushed pineapple, not drained

1/2 cup water

1/4 cup margarine or butter

2 tablespoons packed brown sugar

2 tablespoons soy sauce

2 teaspoons vinegar

1/4 teaspoon garlic powder

8 ounces Pepperidge Farm Corn Bread Stuffing

Place the pork chops on a lightly oiled grill rack directly over medium-hot coals. Grill for 10 minutes, turn, and grill for 10 minutes. Set aside to allow to the chops to cool. Meanwhile, in a medium saucepan mix pineapple, water, margarine, brown sugar, soy sauce, vinegar and garlic powder. Over medium heat, heat this mixture to a boil. Remove the pan from the heat. Add the stuffing and mix it lightly.

Cut a pocket in each chop and spoon the stuffing into the pork chop pockets. Place the chops, stuffing-side up in a 2-quart shallow aluminum pan. Cover tightly with heavy-duty aluminum foil. Grill for 20 minutes more. Uncover and grill for 15 minutes (be sure chops are no longer pink). If desired, garnish each plate with assorted grilled peppers and fresh sage. If you are cooking inside, you may bake the chops on top of the stuffing. If you choose that method, merely bake, covered, at 350 degrees for 30 minutes. Uncover, and bake for 10 more minutes. (This recipe also works for boneless chicken breasts.)

Sweet and Sour Chicken Breasts

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6 plump, large boneless, skinless chicken breasts

8 ounces crushed pineapple, not drained

1/2 cup water

1/4 cup margarine or butter

2 tablespoons packed brown sugar

2 tablespoons soy sauce

2 teaspoons vinegar

1/4 teaspoon garlic powder

8 ounces Pepperidge Farm Corn Bread Stuffing

Place the chicken breasts on a lightly-oiled grill rack directly over medium-hot coals. Grill for 10 minutes, turn, and grill for 10 more minutes. Set the chicken aside to allow it to cool. Meanwhile, in a medium saucepan mix pineapple, water, margarine, brown sugar, soy sauce, vinegar and garlic powder. Over medium heat, heat this mixture to a boil. Remove the pan from the heat. Add the stuffing and toss it lightly until it is moistened.

Slice each chicken breast in half lengthwise (not quite all the way so that the halves don’t completely separate) and spoon the stuffing between the chicken halves. Place the stuffed chicken in a 2-quart shallow baking dish. Cover. Bake it at 350 degrees for 20 minutes. Uncover and bake for 15 minutes (be sure the chicken is no longer pink). If desired, garnish with assorted peppers and fresh sage. You may bake the chicken on top of the stuffing. If you choose that method, merely bake, covered, at 350 degrees for 10 minutes. Uncover, and bake for 10 more minutes. This recipe makes six generous servings.

Contact writer at tgmhatchell@yahoo.com.

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