BBQ roasted potatoes

  •  2.5 lbs baby potatoes
  • 3 cloves garlic, peeled and chopped
  • Turnip, sliced thin
  • Carrots, sliced
  • Red onion
  • Butter
  • 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.