KRUCHINSKY’S HOT POTATOES

KRUCHINSKY’S HOT POTATOES

1 large yellow onion, peeled and cut in chunks
5 medium/large potatoes, peeled and cubed (non-baking type preferred)
1 can (10-oz) can diced tomatoes and green chilies with juice
1-1/2-cups (4-oz) fresh white mushrooms, sliced*
1 tsp. celery salt
1 tsp. Morton Kosher Salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
¼-cup butter margarine
1 strip wide (18-inches) heavy-duty aluminum foil, about 2 feet long
Aluminum pie plate

Place onion, potatoes, tomatoes and chilies, mushrooms and seasonings in a large bowl. Pour melted butter over the top and gently blend together with a spoon. Spoon mixture onto aluminum foil. Fold each side of the foil over 3 times to create a tight sealed pouch. Set pouch onto an aluminum pie plate. Place on grill rack over medium hot fire. Cover and grill for 30-40 minutes or until potatoes are tender.

*Canned mushrooms, with liquid, may be substituted.

Yield: 4-6 servings.