Great Grilling Ideas

HAM AND PINEAPPLE KABOBS

1 lb. cooked ham, cut into 1 in. cubes
1 (8 oz) can pineapple chunks, in unsweetened juice, drained
8 cherry tomatoes
3/4 cup red currant jelly
1 tablespoon prepared mustard

Heat grill. Alternately thread ham, pineapple and tomatoes onto four 10 in. metal skewers. In small microwave safe bowl, combine jelly and mustard. Microwave on HIGH for 1 to 2 minutes or until jelly melts. Stir to combine. Brush 3 to 4 tablespoons jelly mixture over kabobs.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until thoroughly heated, turning once. Serve with remaining jelly mixture. YIELD: 4 servings.


GRILLED SAUSAGE PACKETS

3 cups frozen potatoes O'Brien with onions and peppers
2 cups Green Giant Frozen Mixed Vegetables
1 lb. kielbasa (smoked spicy sausage), cut into 4 pieces
3/4 cup purchased honey mustard salad dressing

Heat grill. Cut four 18 X 12 in. sheets of heavy-duty foil; spray foil with nonstick cooking spray. Place 1/4 of potatoes and vegetables side by side on each sheet of sprayed foil. Top each with 2 tablespoons salad dressing.

Make cuts along outside edge of each kielbasa piece at 1/2 in. intervals almost but not completely cutting through other side. Fan kielbasa on top of potatoes and vegetables. Top each with 1 tablespoon remaining salad dressing. Wrap packets securely using double fold seals, allowing room for heat expansion. At this point, packets can be refrigerated for up to 24 hours.

When ready to grill, place packets seam side up on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20-30 minutes or until potatoes and vegetables are tender, rearranging packets several times during cooking time.

To serve, carefully open each packet to allow steam to escape. YIELD: 4 Servings.