SHISH KABOBS

* 2 lbs. of one or more of the following (chicken breast, pork, beef, deer, elk, antelope) cut into 1/2 inch chunks.
* 1 tsp. Western style Steak
* 1 tsp. Western style Trail Dust
* 1 tsp. Western style Cajun Cowboy or Cajun Campfire
* 2 tbsp. Worcestershire sauce
* 2 tbsp. soy sauce
* 1 large red onion, cut into 1/2 inch chunks
* 1 large red pepper, cut into 1/2 inch chunks
* 2 large green peppers, cut into 1/2 inch chunks
* 10-15 cherry tomatoes
* 10-15 mushrooms
* 1 can pineapple chunks

Mix all of the 3 Western style seasonings together in a small bowl. In a large bowl add cubed meat, veggies, pineapple. Pour Worcestershire sauce and soy sauce over the top and add ? c. of the reserved pineapple juice. Sprinkle with Hi Mountain Seasonings, mix well together. Alternate the meat, veggies, and pineapple on skewers. Place in grill basket and grill to your desire. Serve with a side salad using Hi Mountain Bleu Cheese Dressing and white rice sprinkled with Western style Gourmet Fish Seasoning.

GRILLED POTATO SPEARS

* 2 skin on baking potatoes, about 2 pounds each
* 1 t. Western style Seasoning (Steak, Deer, or Elk)
* 1/2 c. olive oil
* 2 t. Dijon mustard
* 2 T. grated Parmesan cheese

Pierce potatoes all over with fork. Microwave for 6 minutes on high until almost tender. Cool slightly. Cut potatoes in half lengthwise; cut each half lengthwise to yield 4 spears from each potato. Blend remaining ingredients in small bowl. Pour over potatoes in baking dish or zip-top plastic bag. Let stand for at least 1 hour, turning occasionally. Place on grill over the edge of hot coals; cover grill to prevent flare-ups. Grill until brown and crispy, turning occasionally and dipping in left over marinade, 15 to 20 minutes.

Makes 4 servings.