Recipes From Louise
By Louise McClain Special to The True Citizen

Summertime is on the way and there's no better way to welcome the warmer days of summer than by getting outdoors and firing up the grill.

Easy Cheesy Grilled Potatoes 4 to 6 potatoes, unpeeled, cut into 1 to 1½-inch cubes 1 medium onion, sliced & separated into rings 4 to 6 slices cheese (1 slice per potato) Salt & pepper to taste

Slice the onion and cube the potatoes. Place on a large sheet of heavy-duty aluminum foil, layering potatoes and onions twice. Place the cheese slices on top and close the foil tightly. Place on grill for 30 to 45 minutes while grilling other meat. These potatoes are so good you may need to double the recipe! (Make 2 foil packs when doubling!)

Mouth-Watering Steak 1 cup steak sauce 1 cup balsamic vinaigrette dressing 2 small cloves garlic, minced 2 tsp. dried oregano leaves 4 medium beef rib-eye steaks, about 8 oz. each

Mix marinade of steak sauce, dressing, garlic and oregano. Pour ¾ of the marinade over steaks in a resealable plastic bag, reserving ¼ cup. Seal bag; refrigerate at least 30 minutes or longer to marinate. Turn steaks occasionally to allow even exposure to the marinade. Preheat grill to medium-high heat. Drain steak; discard marinade. Grill steak 4 to 5 minutes on each side or until medium doneness. Let steak stand for a few minutes and cover with foil to keep it warm and juicy. Drizzle steak with reserved ¼ cup dressing mixture and serve. Makes 4 servings.

Grilled Chops ¾ cup soy sauce ¼ cup lemon juice 1 TBSP chili sauce 1 TBSP brown sugar 1 garlic clove, minced 6 rib or loin pork chops (about 1½-inch thick)

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings. These pork chops make a quick company dish. Our family enjoys them on the grill, as the summer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler.

Grilled Vidalia Onions 4 large onions ½ cup butter 4 chicken bouillon cubes

Preheat grill for medium heat. Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. A sprinkle of cumin or garlic would add a nice touch. Replace the top of the onion, and wrap in aluminum foil. Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Place in a serving dish with all the juices from the foil.