BBQ roasted potatoes
- 2.5 lbs baby potatoes
- 3 cloves garlic, peeled and chopped
- Turnip, sliced thin
- Carrots, sliced
- Red onion
- Salt and pepper
- Chives or green onions
- Sour cream for dipping
Make an envelope with parchment paper on top of tinfoil. Place veggies on parchment paper and wrap with the tinfoil on the outside.
Cook in a hot (pre-heated) bbq at medium heat for 20-30 min.
- ½ cabbage
- 3 carrots
- ½ onion
- Canned pineapple**
- Coleslaw dressing
Shred the cabbage, and add a little sugar.
Finely chop or shred the onion and carrot.
Combine everything in a bowl with canned pineapple and coleslaw dressing. not too much,m as it will become wetter if it sits.
** at Old Home Week we substituted grated apple for the pineapple.