Post by wilderness on Aug 6, 2023 5:42:04 GMT -5
Picnic in a Pan-cooktocook
Serves 4.
Ingredients:
4 potatoes, peeled and cubed (I did not peel. Depending on size of potatoes, could cut down to 2 or 3)
4 ears of sweet corn, broken in half (I used 3)
4 small tomatoes or 2 large, sliced (I used frozen grape tomatoes that I cut in half, maybe 12 of them)
4 green peppers, sliced (I used some frozen stirfry peppers and onions, 4-6 ounces)
1/2 lb. whole mushrooms, trimmed and halved
1 lb. smoked pork sausage, quartered (DH it could use 1/2 lb. more. I sliced the sausage into coins))
1/2 cup butter, sliced
1/2 cup water (I cut to 1/4 cup)
1/2 cupWorestershire sauce (I cut to 1/4 cup)
Seasoned salt to taste
Directions:
1--Layer vegetables and sausage on a 24-inch piece of heavy duty aluminum foil.
2--Dot with butter. Drizzle with water and Worcestershire sauce.
3--Add seasoned salt to taste.
4--Fold up sides of foil; seal into a packet.
5--Grill over medium heat for about one hour, until vegetables are tender.
Notes:
Added 2 small unpeeled zucchini, sliced and 1/2 cup frozen crinkled cut carrots.
Grilled in a large disposable aluminum pan covered with foil for an hour.
Serves 4.
Ingredients:
4 potatoes, peeled and cubed (I did not peel. Depending on size of potatoes, could cut down to 2 or 3)
4 ears of sweet corn, broken in half (I used 3)
4 small tomatoes or 2 large, sliced (I used frozen grape tomatoes that I cut in half, maybe 12 of them)
4 green peppers, sliced (I used some frozen stirfry peppers and onions, 4-6 ounces)
1/2 lb. whole mushrooms, trimmed and halved
1 lb. smoked pork sausage, quartered (DH it could use 1/2 lb. more. I sliced the sausage into coins))
1/2 cup butter, sliced
1/2 cup water (I cut to 1/4 cup)
1/2 cupWorestershire sauce (I cut to 1/4 cup)
Seasoned salt to taste
Directions:
1--Layer vegetables and sausage on a 24-inch piece of heavy duty aluminum foil.
2--Dot with butter. Drizzle with water and Worcestershire sauce.
3--Add seasoned salt to taste.
4--Fold up sides of foil; seal into a packet.
5--Grill over medium heat for about one hour, until vegetables are tender.
Notes:
Added 2 small unpeeled zucchini, sliced and 1/2 cup frozen crinkled cut carrots.
Grilled in a large disposable aluminum pan covered with foil for an hour.
