Season to Taste

Staff Writer
Pawhuska Journal-Capital

Years ago, my friend’s tight-wad husband would wield a pretty tight clamp on her purse strings. Just about anything she ever wanted to purchase he would counter with his frugal retort, “Don’t waste money on that! I can make you one!”

She once wanted a new charcoal grill and by golly he made her one out of an old barrel! It worked unbelievably well and when he fired it up, he’d make the following recipe.

Penny-Pincher Grilled Potatoes

In a saucepan, melt ¾ cup butter. Add ¼ to ½ cup finely chopped celery. Cook until the celery is tender. Then add 1 tsp. dried oregano, crushed, ¼ tsp. garlic powder, ½ tsp. salt and a scant ¼ tsp. black pepper. Remove from heat.

Slice 6 medium size potatoes into ½ inch slits, making certain not to go all the way through the potato. Put on top of aluminum foil.

Slice 2 medium onions and then cut each slice in half. Insert an onion piece between each one of the potato sections. Drizzle the butter mixture over the potatoes and then wrap tightly with the foil. Grill over hot coals until the potatoes are tender.