Asparagus Bundles with Tarragon Butter

[hataka]

Ingredients:
1/3 cup butter at room temperature
2 teaspoons snipped fresh tarragon
1/4 teaspoon onion salt
1/4 teaspoon lemon pepper seasoning
1-1/2 pounds fresh asparagus spears
8 8-inch green onion leaf tops, blanched
Preparation:

In a small bowl combine butter, tarragon, onion salt, and lemon pepper seasoning. Set aside.

Wash asparagus and remove tough ends. Divide into 8 bundles; tie each with a green onion top. Place bundles in centre of cooking grate. Grill 10 minutes or until tender, turning once halfway through grilling time. Serve with the prepared butter.

Makes 8 servings.

[hataka]

Ingredients:
1/2 cup Smucker's Apple Jelly
1 teaspoo groud ciamo
1/4�teaspoo groud allspice
1/8 teaspoo groud cloves
4 (1-ich-thick) porkchops
2 small bakig apples, cored ad sliced

Preparation:
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.Place porkchops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.

[hataka]

Ingredients:

4 corn on the cob
1 tbs oil
4 tsp Schwartz American Barbecue Simply Shake Seasoning
25 g (1 oz) butter
Preparation:

Brush each cob with a little oil and place on a large square of tin foil. Sprinkle 1 tsp of American Barbecue Seasoning onto each cob, dot with some small knobs of butter and wrap up the foil.

Place on the barbecue for 20 minutes, turning occasionally. Remove the foil and continue cooking for 10 minutes for a wonderful char-grilled effect.

Makes 4 servings.

[hataka]

ngredients:
1/2 cup Smucker's Apple Jelly
1 teaspoo groud ciamo
1/4�teaspoo groud allspice
1/8 teaspoo groud cloves
4 (1-ich-thick) porkchops
2 small bakig apples, cored ad sliced

Preparation:
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.Place porkchops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.

[hataka]

Ingredients:
For the Sauce:
1/4 cup packed brow sugar
1/4 cup ketchup
1 tablespoo Worcestershire sauce
1 tablespoo low-sodium soy sauce

For the Remaiig Igrediets:
Six (6 ouce) boe-i ceter-cut pork chops (about 1/2 ich thick)
1 teaspoo dried thyme
1 teaspoo garlic salt
1/4 teaspoo groud red pepper
Cookig spray



Preparation:
Prepare grill or broiler.To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.