5 medium JERSEY FRESH potatoes, peeled and sliced
1/4 cup grated Parmesan cheese
2 teaspoons minced fresh parsley
3/4 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup butter or margarine, cubed
Place half the potatoes on a large piece of heavy duty foil. Sprinkle with Parmesan cheese, parsley, garlic powder, salt and pepper; dot with butter. Top with the remaining potatoes. Fold foil over and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until the potatoes are tender.
1 large head JERSEY CABBAGE, shredded
3 medium JERSEY CARROTS, shredded
1 medium JERSEY GREEN PEPPER, chopped
1 small JERSEY ONION. chopped
3/4 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
3 tsp. salt
1 tsp. ground mustard
1 tsp. celery seed
In a large bowl, combine cabbage, carrots, green pepper, and onion. Add sugar; toss to coat. In a saucepan, combine vinegar, oil, salt, mustard, and celery seed. Bring to a boil. Pour over cabbage mixture; toss to coat. Cover; refrigerate for atleast 2 hours before serving. Coleslaw may be frozen for up to 3 months; remove from freezer 2 hours before serving.
1 pint JERSEY FRESH, sweetened sliced STRAWBERRIES
3/4 cup pink lemonade concentrate
3/4 cup water
3/4 cup ice cubes
1 cup club soda
In a blender, combine strawberries, lemonade concentrate, water and ice cubes. Cover and process until smooth. Pour into a freezer container. Cover and let freeze for atleast 12 hours or up to 3 months. Let stand at room temperature for 1 hour. Stir in club soda and serve.
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