Labor Day with the Feasty Boys

Sept. 3, 2006 — -- Grill up this delicious meal for the holiday weekend.

Feasty Shish Ka-tug

Ingredients

1 lb. Boneless Chicken Breast

1 lb. Smoked Kielbasa

1 Green Bell Pepper

1 Red Bell Pepper

1 Large Yellow Onion

1 doz. Small White Mushrooms

1 doz. Cherry Tomatoes

1 bottle Caesar Salad Dressing

Shredded Parmesan Cheese

Salt/Pepper

Butter

Garlic Powder

2 loaves French Bread

Special equipment: Metal/wooden skewers for grilling, baking pan, aluminum foil

Directions

Prepare for marinade:

1. Cut the peppers and onion into 1" pieces. Set aside.

2. Cut kielbasa and chicken into similar sized pieces and place in separate bowls, all the while being careful not to let the raw chicken or sausage come into contact with any other foods.

3. Starting with a slice of onion, begin threading ingredients onto the skewers, alternating vegetables and two varieties of meat as much as possible. Make sure that each threaded skewer includes a little of each ingredient.

4. Once all of the ingredients have been threaded on skewers, place the skewers in a large enough baking pan that allows the skewers to lay flat.

5. Pour the dressing over the skewers and sprinkle liberally with salt/pepper and parmesan cheese.

6. Cover tightly with plastic aluminum foil and place in the refrigerator for several hours.

Prepare for grill:

1. When ready to eat, simply place the skewers on either gas or charcoal grill and cook until the chicken is sufficiently done.

2. While the kabobs cook, cut the French bread into pieces similar in length to that of the skewers. Cut each piece of bread lengthwise approximately two-thirds of the way through. Slather with butter, garlic and parmesan cheese and place on top rack of grill.

Serve:

1. When kabobs are ready, simply remove from grill, place inside the split French bread, squeeze tightly and "tug" the skewer, leaving all that is good behind in the bun.

Feasty Double Baked Potatoes

Ingredients

4 Baking Potatoes

¼ cup Butter

1 cup Cheddar Cheese

8-10 Bacon Slices, crumbled

1 Egg, beaten

1 cup Green Onion, chopped

½ cup Milk

½ cup Sour Cream

¼ cup Olive Oil

Salt and Pepper to taste

Prepare Potatoes

1. Preheat oven to 400 degrees.

2. Wash and dry potatoes.

3. Rub outside of potatoes with olive oil and sprinkle with salt and pepper.

4. Place potatoes in preheated oven and bake for 50 to 60 minutes, or until soft. Remove potatoes from oven and allow to cool for 10 minutes.

Prepare Mashed Potatoes

1. Cut the top quart off of each potato and scoop the inside out and place in a large bowl.

2. To the potatoes add cheese, egg, butter, half the crumbled bacon and half of the green onions.

3. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and bacon.

4. Grill Potatoes and serve

5. Place on preheated grill for an additional 15-20 minutes, or until cheese melts and begins to turn golden brown.