Just in time for the Fourth: Grilling tips

Judy Anderson and Kay Down
Judy Anderson (left) and Kay Down offer grilling tips in this month's 'Cookin' with J&K' column in the Galva News.

It is time for the Fourth of July celebration. If you are celebrating in Galva or somewhere else, we have some barbecue recipes for you.

Outdoor Burgers

1 pound ground beef

½ cup chopped onion

3 Tbsp. catsup

2 Tsp. Worcestershire Sauce

1 Tsp. salt

2 Tsp. prepared mustard

Dash of pepper

Combine all ingredients and mix lightly. Shape in 4 patties. Place on grill.

Grill 5 minutes, turn and grill 3 more minutes or until done to your liking.

Veggies on the Grill

4 potatoes cut in fourths lengthwise

1 cup broccoli, broken into flowerets

1 cup carrots cut lengthwise or 1 cup baby carrots

1 med. zucchini cut in chunks

1 med. onion, sliced thin

fresh mushrooms

5 Tbsp. margarine

Wrap all vegetables in double foil with margarine over vegetables. Fold over and close ends. Place on grill for 30 to 40 minutes. Take off grill and add salt and pepper or garlic salt to taste. Sprinkle cheese on top.

For a quick smoke flavor, brush burgers or other meats with liquid smoke.

When serving burgers to a crowd, tear off a strip of foil the length of grill, poke holes on foil. Place burgers on hot foil - they’ll brown to a turn and won’t “sizzle” in juice.

Fill a spray bottle with a 50/50 mixture of peroxide and water and keep it in the bathroom to disinfect without harming your septic system like bleach or most other disinfectants will.

Have a great 4th of July.

For more of this column by Judy Anderson and Kay Down, see the June 25 Galva News.