Buckeyes

• 1/2 cup peanut butter
• 4 tblsp. Margarine
• 2 cups confectioners sugar
• 11/2 tsp. Vanilla
• Bag of milk chocolate pieces

Mix first four ingredients together and roll into little balls. If mixture gets too sticky to handle coat your hands with butter. Melt chocolate pieces in double boiler. Dip balls into melted chocolate, leaving the top part uncovered. Put on waxed paper to cool. If have trouble dipping use a toothpick, then smooth the hole over.

- Chris Timko-Grate

Grilled Sausage Packets

• 2 cups cubed potatoes
• 1/2 cup each diced onions and green peppers
• 2 cups of mixed vegetables of any kind you want to use. You can even use frozen.
• 1 lb. kielbasa cut into 4 pieces
• 1/2 cup purchased honey mustard salad dressing

1. Heat grill. Cut four 18x12-inch sheets of heavy-duty foil. Spray with nonstick cooking spray. Place 1/2 of potatoes, onions, and peppers, along with the vegetables, side by side on each sheet of foil. Top each with 2 tablespoons salad dressing.
2. Prick the kiebasa several times and lay on top of potatoes and vegetables. Top each with 1 tablespoon remaining salad dressing. Wrap packets securely using double-fold seals, allowing room for heat expansion.
3. When ready to grill, place packets seam side up over medium heat and cook for 30 minutes turning often, to prevent burning.
4. To serve, carefully open each packet to allow steam to escape and salt and pepper to taste.

- Chris Timko-Grate

Clams Steamed in Beer

• 1 1/4 pints beer
• 1 pint water
• 90 littleneck clams, cleaned
• 1 pound of tomato salsa or mild picante sauce
• 5 ounces of lime sections, diced
• 1 ounce chopped cilantro
• 10 slices of toasted French bread

Sprinkle to taste romano or your favorite cheese.

This recipe yields about 10 servings, so for each serving bring 2 fluid ounces of beer to boil with 1.5 ounces of water and about nine clams until they open (about five minutes).

Arrange clams and 2 fluid ounces of cooking liquid in a large heated soup bowl. As you remove from shells and place on the bread garnish with salsa, cilantro and cheese.

- Larry Monroy, owner of Chefs of Ohio, a catering company which serves Coshocton, Muskingum and Licking counties.

Honey-Barbecue Meatball Packets

• 1 cup barbecue sauce
• 1/2 cup honey
• 16 frozen cooked meatballs
• 8 slices 1/2 inch thick sweet onion
• 4 ears of corn husked and cut in half
• 2 cups sliced red skin potatoes
• 1/2 teaspoon salt and pepper

1. Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well
2. Place 4 meatballs, 2 onions, 2 cobs of corn and 1/2 cup of sliced potatoes on center of each sheet of foil. Sprinkle with salt and pepper. Spoon 4 tablespoons sauce mixture onto mixture.
3. Fold foil over mixture and secure with double-fold seals, allowing room for expansion.
4. Grill on medium heat turning often, to prevent burning, for 25 minutes or until potatoes and vegetables are done.
5. To serve cut open packets carefully to allow steam to escape

- Chris Timko-Grate

Spit Roast

• 1 pounds flank steak
• 6-8 pieces of bacon
• 2 medium onions, sliced
• Salt and pepper to taste

Rub salt and pepper into steak and pound very thin with meat hammer. Top it with bacon and onions. Roll up in jelly-roll fashion and secure with skewers or string. Grill over charcoal on a spit until cooked. Serve on a sourdough bun with hot pepper or provolone cheese.

- Larry Monroy, owner of Chefs of Ohio, a catering company which serves Coshocton, Muskingum and Licking counties.

Sloppy Brats

• 4-6 bratwurst, boiled in beer and water
• 1 tomato
• 1 green bell pepper
• 1 onion
• 1 portabella mushroom
• 1 teaspoon oregano
• 2 cloves garlic
• 2-4 tablespoons olive oil
• Shredded mozzarella and or provolone cheeses

Sauté all ingredients excluding cheese and pre-boiled brats. Once onions are opaque and you can smell the oregano at its peak aroma remove from frying pan and place in foil pack over grill with bite sized/cut bratwurst for about 10 to 25 minutes depending on size of foil pack. Lastly, add lots of cheese, and serve either by itself, or as a sandwich.

- Larry Monroy, owner of Chefs of Ohio, a catering company which serves Coshocton, Muskingum and Licking counties.

White Chili with Sweet Potatoes

• 1/2 cup vegetable oil
• 1/2 pound onions, chopped
• 1/2 pound red peppers, chopped
• 2 cloves garlic, minced
• 2 24oz. Canned cannellini beans (you can use navy, pinto, or Great Northern beans)
• 3 pounds sweet potatoes, peeled and diced
• 1 pound can of diced green chilies
• 4 pounds cooked boneless, skinless chicken, diced
• 41/2 qt. Chicken broth
• 21/4 tbsp. Red pepper flakes
• 11/2 tbsp. cayenne pepper
• 2 tbsp. Cumin
• Salt, to taste
• Assorted toppings

1. Heat oil in large stockpot. Add onions, red peppers, and garlic; sauté until tender
2. Add approximately 1 gallon water, plus undrained beans, sweet potatoes, chilies, broth, chicken, and spices. Simmer over medium heat for about 45 minutes. If desired, thicken with cornstarch and water.
3. Serve with grated cheddar cheese, sour cream, or tortilla chip

- Chris Timko-Grate

Tailgate Sweet Onions

• 4 sweet onions
• 4 tblsp. Butter
• 4 cloves garlic, chopped
• Salt to taste

Peel onions, and cut each one into quarters, keeping onion together. Place one tablespoon of butter and one whole clove of chopped garlic into the center of each onion. Double wrap each onion in aluminum foil and drop into hot coals or on your grate of a gas grill and cook for 40 minutes or until done rotating often.

- Phyl Herman

Avocado Dip

• 4-6 Avocados
• 1 pint sour cream
• 4-6 Jalepeno chilies
• 1 tablespoon garlic powder or two fresh cloves
• Salt to taste
• 1 teaspoon fresh lime juice.

Blend avocados with fork or hand mixer. Add to avocados the sour cream, salt and garlic. Next add the diced chilies and lime juice, stir well then chill for at least 45 minutes. Garnish with cilantro or lime wedges and serve with tortilla chips.

- Larry Monroy, owner of Chefs of Ohio, a catering company which serves Coshocton, Muskingum and Licking counties.

Freezer Coleslaw

• 1 medium head cabbage, shredded (about 10 cups)
• 1 carrot, shredded
• 1 green pepper, chopped
• 1 teaspoon salt
• 1 cup vinegar
• 2 cups sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

In a large bowl, combine vegetables with salt; let stand one hour. Place remaining ingredients in a saucepan; bring to a boil and boil for one minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Makes 2 quarts.

- Chris Timko-Grate