THE COOK'S CORNER

Lip Lickin' BBQ Shrimp 2 pounds of shrimp 1/2 pound of butter 2-3 garlic cloves, minced Marinade 16 oz. of your favorite BBQ Sauce 1/2 cup apple cider vinegar Peel, de-vein, and butterfly shrimp. Combine marinade ingredients (use cider vinegar to taste), add shrimp, and marinade for an hour. Mix one cup of the marinade with the melted butter; add garlic to taste. Dip shrimp in mixture and grill for 3 to 5 minutes, basting when you turn them. Serves 3-4.

NEIL'S Universal Laws - Nobody ever puts out a sign that says "Nice Dog"

Cheese Potatoes in Foil 3 large baking potatoes, peeled Salt and pepper 4 or 5 slices bacon, drained, and crumbled 1 large onion, sliced 2 cups (8 oz.) cubed sharp process American Cheese 1/2 cup margarine Slice potatoes onto large sheet of heavy foil; sprinkle with salt, pepper and bacon. Add onion, cheese cubes, and sliced margarine. Mix on foil; bring edges of foil up, leaving space for expansion of steam. Seal well with double fold. Cook on gas grill over low flame 1 hour or until done, turning several times. Makes 4 to 6 servings.

Teriyaki Beef Kabobs

2 lbs. beef, to serve four
2/3 cup soy sauce (preferably Kikkoman)
1/4 cup medium-dry sherry
1 Tblsp. fresh giner, grated
1 large clove garlic, pulped

Cut the beef into 1" cubes, discarding any white connective tissue.  Tenderize by pounding gently with the flat of a cleaver, then press back into cubes.  

Combine the soy sauce, sherry, ginger and garlic.  Marinate the beef cubes in marinade mixture for 4 to 6 hours at room temperature.  Drain well. Cook on skewers on medium-high heat for 10 to 12 minutes.  Turn frequently to brown evenly.

For a one-course meal, alternately add cherry tomatoes, onions and mushrooms between meat.  Makes 4 servings.