Take a big sheet of foil and place a pound of salmon on it. Place lemon slices, onion slices, crushed garlic, tomato slices, or fresh dill sprigs on the fish. Sprinkle with a little salt and pepper. Close up the foil packet.

Make a nice hot wood fire, so that you’ll have a good bed of coals. Or use charcoal. When the coals are ready, spread them out and place a grill rack over the top.

Place the packet on the grill and roast for about 10-15 minutes.

1-3/4 C flour
1 t salt
1 T baking powder
3/4 C butter or shortening
3/4 C milk

Combine dry ingredients and cut in shortening until the mixture is crumbly. Warm the milk and stir it in until smooth. The dough should be a little sticky.

Turn the dough out onto a floured surface. Cut into 12 biscuits and using damp hands, shape each one into a round about 5 inches and less than 1/4 inch thick.

Cook in a heavy oiled skillet or a greased grill over medium-high heat. Start by cooking them for a couple of minutes until lightly browned on one side, then turn them for a couple of minutes on the other side. Then turn back to the first side and cook until they have brown patches.

Transfer the cooked biscuits to a plate and cover with a towel. Serve hot.

1 large eggplant
2 T honey
2 T olive oil
2 T balsamic vinegar
2 cloves of garlic, minced or grated
Salt and pepper to taste

Cut the stem end off the eggplant. Peel stripes of skin off the long way, so that the eggplant has alternating stripes of purple skin and green flesh. Then lay it on a cutting board and cut it into half-inch slices.

Combine the oil, vinegar, honey, and garlic in a large zip-lock bag and marinate the eggplant for 10 or 15 minutes.

Grill the slices on an oiled, medium-hot grill until they are soft and brown. You can brush additional marinade on while the slices are cooking, but it will cause flame-ups.

Season with salt and pepper.

Dough:
1 package dry yeast
Pinch of sugar
1 C warm water
1 t olive oil
2 t salt
1/4 C cornmeal
3 to 3-1/2 C flour

Dissolve yeast and sugar in warm water, let stand five minutes. Stir in oil, salt, and cornmeal and gradually add flour to form a stiff dough. Knead in the bowl for several minutes. Cover bowl with a towel and let rest for 20 to 30 minutes (use this time to prepare the toppings).

Punch dough down lightly and divide into four pieces. Oil the back of a baking sheet and shape pizzas on oiled surface (press hard with fingertips, use more flour as needed). With a spatula, slide shaped dough onto preheated grill, one at a time. When browned on one side (five to seven minutes), remove and place toppings on the grilled side. Return, uncooked side down, to the grill and cook three to five minutes to melt toppings. Serve as individual pizzas, or cut into wedges and share.

Suggested toppings:

• Mashed black beans, guacamole, local cheese, salsa
• Pizza sauce, sauteed onions and garlic, gouda
• Fresh tomatoes, basil and canned Danish brie
• Grilled sliced eggplant, olives, oregano, local cheese
• Use the toppings for Chicken Ranch Pizza
• Just brush with olive oil and sprinkle with salt — makes a great flat bread to serve with any meal

2-1/2 C warm water
1 t yeast
1 C whole wheat flour
4-1/2 to 5-1/2 C all purpose flour
1 t salt
1 T sesame seeds

Place water in a large bowl, add yeast, and stir to dissolve. Add whole wheat flour and 1 C of all-purpose flour and stir well, then stir for about a minute. Let stand for 30 minutes, covered, to develop flavor.

Sprinkle on the salt, then add another cup of flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto floured surface and knead, adding flour as needed, until it’s smooth and easy to handle (about 10  minutes).

Place dough in a large clean bowl, cover with plastic wrap, and let rise for a couple of hours, until it’s more than doubled. Gently punch it down and turn onto a floured surface.

Meanwhile, preheat the oven to 500F and set out a 12×18 inch baking sheet. (if you have a baking stone, heat it on a middle rack in the oven as your preheat)

Cut the dough into 8 pieces. Shape each into a flat oval, about 5×8 inches. Let each one sit on the work surface, covered with plastic wrap, for about 15 to 20 minutes. Fill a small bowl with cold water.

When the oven is ready, dip your fingertips in the water, and beginning at one end of a dough oval, make tightly spaced indentations all over the surface, pressing down all over the dough until it looks pitted and wet. Stretch the dough into a long oval by draping it over the back of your hands and pulling them apart gently. You can get an oval 16 inches long or more with stretch marks all over it.

Place it back on the floured work surface and sprinkle with sesame seeds. Pick it up with two hands and place on the baking stone or sheet. While it bakes, start forming the next one. Each bread takes about 4 minutes to bake, and will have golden patches on top and a crusty browned bottom surface when it’s done.

If it’s hot, you could also cook this on a barbecue grill, outdoors.

Tenderize steaks with meat tenderizer if desired. Combine above ingredients and marinate overnight. Makes enough for 3 or 4 steaks.

From Stevie’s recipe collection…one of the few recipe cards that was not a casserole.