Grilled Sweet Onions

“These onions are so delicious; we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread…and you've got a great light meal.” This recipe from Mary Bilke of Eagle River, Wisconsin, is sure to become a favorite!

4 large sweet onions
4 teaspoons beef bouillon granules
4 tablespoons butter
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons white wine or beef broth, optional

With a sharp knife, carefully remove a 1-in. core from the center of each onion. Cut each onion into four wedges to within 1/2 in. of root end.
Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in the centers of onions; top with butter, thyme, salt and pepper. Drizzle with wine or broth if desired. Fold foil around onions and seal tightly.
Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape.

Yield: 4 servings.

I didn’t have any beef bouillon granules so I smashed a bouillon cube.
I found this in Simple & Delicious Magazine. This is one of my favorites on the grill, taste like French Onion Soup I served it with Garlic Bread.; I also baked it in the oven.
Karen Kempton Griffin

Cabbage on the Grill

1 medium head cabbage (about 2 pounds)
4 teaspoons butter or margarine, softened
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
4 bacon strips

Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Yield: 4 servings.

I found this in Quick Cooking Magazine.
We really like it; I baked it in the oven. Karen Kempton Griffin

Down-Home Chicken & Noodles

1 lb. boneless, skinless chicken breasts
Salt and pepper to taste
2-10 ¾ oz. cans cream of chicken soup
14 ½ oz. can chicken broth
16 oz. pkg. wide egg noodles, cooked


Place chicken in a slow cooker; sprinkle with salt and pepper.
Top with both cans of soup. Cover and cook on low setting for 6 hours, or until chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to slow cooker; add broth and cooked noodles. Mix will. Cover and cook on low setting for additional 30 minutes, or until heated through.

Serves 6

I found this recipe in Gooseberry Patch Magazine; 2008


This is so good and so easy; my kind of recipe.
I doubled everything except the noodles I only use one bag of noodles.
Karen Kempton Griffin

Nutter Butter Balls

1 pkg. Nutter Butter cookies (Crushed)

1 8oz. package cream cheese (softened)

chocolate bark (Melted)

Crush cookies using electric cheese grater. Mix in cream cheese. Roll into balls then dip in bark. Place on wax paper to set up.