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Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. Page 50 Glazed Grilled Trout Yield: 6 Servings 6 trout (8 to 10 oz. each) -dressed 1/2 c teriyaki baste & glaze -(kikkoman) 4 t fresh lime juice 1 T finely dill weed -,Chopped -(fresh) 1 non-stick cooking spray 3 limes,cut into wedges Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture.

Plunge the spinach into boiling water. Count to 30 and remove and drain with cool water. Drain again. Page 29 Next prepare the sauce ingredients. Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh. Cool the marinaded lamb rumps on a very hot grill till done to your liking. Transfer the lamb to a baord and sprinle both side very generously with the salt. Leave to stand 2-3 mins. while preparing the garnishes. Put the chilli oil for the mushrooms in a small frying pan and set over a med.

Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings. Fold the foil around the mixture and seal using a drugstore fold or other method of sealing tightly. Leave a little space for thefood to expand while cooking. Place on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. Page 48 Galveston Grilled Chicken Yield: 1 Servings 2 sm chickens 21/2- 3 pounds cut 1 into peices 1 lemon --,Cut In Half 6 cloves garlic --,Crushed 1 T cayenne 2 T paprika 1 veg oil 1 salt --,To Taste Rub the Chicken pieces with the lemon halves.

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