Villages of Cypress Lakes June 2020

Cheesy Potatoes on the Grill
INGREDIENTS:
4 slices Bacon
3 large Baking Potatoes
1 large Onion, sliced
1 cup processed Cheese, cubed
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. dried Parsley
2 Tbs. Butter or Margarine
1 Tbs. Bacon Drippings
DIRECTIONS: In a heavy skillet over medium-high heat, fry the bacon until
crisp, reserving one tablespoon of the drippings. Drain the bacon on a paper
towel and crumble when it’s cool enough to handle. Set aside.
Peel and slice the potatoes, placing them on a 9-inch by 13-inch double-layer
of aluminum foil as you go. Separate the sliced onion into rings, and layer them
over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper and
parsley. Dot the potatoes with butter or margarine, and drizzle the bacon fat
over the top of the mixture.
Wrap the foil loosely around the potatoes, but make sure the ends are well
sealed. Cook on the grill about 4 inches from the hot coals for about an hour,
or until tender. Remember to turn the package often to keep the potatoes
from burning. Serve warm from the grill. www.razzledazzlerecipes.com/
ROASTED VEGETABLES
You could make Roasted these on National Eat Vegetables
Your Day June 17th!
INGREDIENTS:
1 INGREDIENTS:
small butternut squash, cubed
21 red small bell butternut peppers, squash, seeded cubed and diced
12 sweet red bell potato, peppers, peeled seeded and and cubed diced
31 Yukon sweet Gold potato, potatoes, peeled cubed and cubed
13 red Yukon onion, Gold quartered potatoes, cubed
1 tablespoon red onion, quartered chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
DIRECTIONS:
salt Preheat and freshly oven to ground 475 degrees black pepper F (245 degrees C).
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
DIRECTIONS:
In a large bowl, combine the squash, red bell peppers, sweet potato and
Preheat Yukon Gold oven potatoes. to 475 degrees Separate F (245 the degrees red onion C). quarters into pieces and
add them to the mixture.
In a large bowl, combine the squash, red bell peppers, sweet potato and
Yukon In a small Gold bowl, potatoes. stir together Separate thyme, the rosemary, red onion olive quarters oil, vinegar, into pieces salt and and
add pepper. them Toss to the with mixture. vegetables until they are coated. Spread evenly on a
large roasting pan.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and
pepper. Roast for Toss 35 with to 40 vegetables minutes in until the they preheated are coated. oven, Spread stirring evenly every on 10 a
large minutes roasting or until pan. vegetables are cooked through and browned.
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Roast for 35 to 40 minutes in the preheated oven, stirring every 10
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June 2020 | Villages of Cypress Lakes