FIVE INGREDIENT COOKING: Fire up the grill for the Fourth

Pam Griffin

Jalapeño Bacon Appetizers

6 fresh jalapeño peppers, halved lengthwise and seeded

1 (8 oz.) pkg. cream cheese

12 slices bacon

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeño halves. Wrap with bacon.Secure with a toothpick.

Place on the grill and cook until bacon is crispy. Makes 6 servings.

Grilled Chicken Legs

4 chicken leg-thigh quarters

1 tsp. sugar

1 tsp. seasoning salt

1 tsp. paprika

1 tsp. pepper

1 tsp. garlic powder

1 Tbsp. olive oil

Mix all marinade ingredients in a zip lock bag add chicken.

Chill and marinade for 4 hours.

Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife. Makes 2-4 servings.

Grilled Potatoes and Onion

4 potatoes, sliced

1 red onion, sliced

1 tsp. salt

1 tsp. ground black pepper

4 Tbsp. butter

Preheat grill for medium heat.

For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.

Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill. Makes 4 servings.

Grilled Asparagus

1 lb. fresh asparagus spears, trimmed

1 Tbsp. olive oil

Salt and pepper, to taste

Parmesan cheese, optional

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper, to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness. Sprinkle with Parmesan cheese before serving, if desired. Makes 4 servings.

Cream-Filled Grilled Pound Cake

4 Tbsp. pineapple cream cheese

8 (1/2-inch-thick) slices pound cake

Sweetened whipped cream

Fresh strawberries and blueberries

Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices.

Grill, covered with grill lid, over medium-high heat (350 to 400) 2 to 3 minutes on each side.

Top with whipped cream and berries. Serve immediately. Makes 4 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.