GRILLED JUICY LUCY BURGERS

1 Lb. Ground Chuck
1/2 Lb. Bacon, cooked and crumbled
Salt and Pepper to taste
Garlic Powder to taste
4 Slices Cheese any type, sliced velveeta is very good

In a bowl, mix together the hamburger, crumbled bacon, salt, pepper and garlic powder. Form into 8 equal patties that have been pressed evenly to 1/2-inch thickness. Take each piece of cheese and lay on the patty. Leave a space around the outside edge of each patty. Take another patty and put on top of the first one making the cheese to be in the middle. Crimp the edges to make sure the cheese is completely sealed. Grill for 10-15 minutes turn when half done. When done the cheese in the middle will be very very hot so do not let a child start eating this right away but let it cool off some. The cheese will burn if spilled out of the burger onto a finger or hand.

POTATO PACKETS FOR THE GRILL

2 1/2 Potatoes, cut into 1Inch Cubes
1 Can Cream of Chicken Soup
2 Cups Mexican Four Blend Cheese, shredded
1/2 Cup Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Dried Parsley
Butter Flavor Cooking Spray

Preheat the grill on low with the lid closed. In a large bowl combine the soup, cheese, sour cream, onion, salt and pepper and garlic powder and the parsley.  Peel and wash the potatoes then cut into small cubes. Pour the potatoes into the bowl of mixture. Make sure and coat all of them. Take a piece of heavy duty aluminum foil about 21/2 feet long and spray this with the cooking spray. Make sure all of alum. foil is sprayed really good. Pour the potatoes out onto half of the foil. Fold the other half over and then seal around the edges. Fold over the edges several times. Cook until tender around 30 to 45 minutes. May take longer with each type of grill. The foil will expand but will not burst open. When opening watch out for the steam. You can also make these in the oven. Put the oven on 350 and let cook around 45 minutes or longer.

EASY BBQ MEATBALLS

3 Lbs. Ground Chuck. 80/20 is leaner
2 Cup Quick Oats
11/2 Cup Milk or 12 oz. of Canned Cream, not condensed cream

1 Tablespoon Garlic Powder
1/2 Teaspoon Black Pepper
11/2 Teaspoons Salt or less
1 Tablespoon Chili Powder
1 Medium Onion equal to 1 Cup, diced
In a large bowl mix all the ings. together. Make into balls the size of golf balls or less and place them on a sprayed baking sheet or a large roasting pan.

SAUCE:

21/2 Cups  Ketchup
1 Teaspoon Garlic Powder or less
1/2 Cup Onion, diced
2 Tablespoons Liquid Smoke
11/2 Cups Light Brown Sugar

Mix all the ings. together good and pour over the meatballs. Bake uncovered on 350 for 45-50 minutes. The leaner the meat the less grease that is mixed in the sauce. 80/20 is the best type of meat to buy for these.

BACON BIT DIP

1 (16) oz. Container of Sour Cream
1 (w cup) Bag Mexican Blend Shredded Cheese
1 Pouch Bacon Bits

1 Pack Dry Ranch Dressing Mix

Mix all the ings. together and serve with chips or wheat thins or nachos.

SAUSAGE AND CREAM CHEESE DIP

3 Rolls of Pork Sausage, mild or spicy (but use 1 roll maple flavored  )

4 Large Packs Cream Cheese, cut into chunks
2 Cans Rotel Tomatoes
In a large skillet brown the sausage and then drain. Put over into a medium kettle and add all the other ings. Combine good and heat this until the cheese is melted, make sure you stir this often. Seve with tortilla chips.

FRITO SALAD

1 Bag Chili Cheese Fritos
1 Can Corn (drained) 

1/2 Bag Cheddar Cheese
1/4 Cup more or less Diced Red Onion
1 Cup Mayo more or less to your taste

In a medium bowl mix all of this together except the fritos. Chill. Right before serving add the fritos or just use this as a dip witht the fritos.

BOBBI B. APPLEBUTTER

12 Cups Apples, chopped
1/2 Cup Lemon Juice
8 or 9 Cups Sugar
1 Tablespoon Cinn.
1 Tablespoon Alspice

Mix all together and put in a oven proof pan with alum. foil over the top or can use a turkey roaster. Bake for 2 hours. After 1 hour stir good. Pack in hot pint jars and seal tight.