As Summer leaves us and before the cold breezes start to blow, now is the perfect time to have a "Farewell to Summer Barbecue". The recipes we have chosen are a bit different, and we hope you enjoy them Grilled Portabello Burgers Serves 4 Preparation time: 25 minutes 1/4 cup olive oil 2 tablespoons balsamic vinegar 4 portabello mushroom caps (trim stems even with caps) 2 red peppers, seeded and halved lengthwise 4 round slices sweet onion, approximately 1/8 inch thick 1/3 cup crumbled feta cheese 4 hamburger rolls, split 1. Heat grill on Medium. 2. Combine oil and vinegar in a small bowl; brush both sides of peppers. Spoon remaining marinade over mushroom gills (underside of mushrooms). 3. Grill peppers until tender and lightly charred on both sides; remove from grill. 4. Turn heat to High. Grill mushrooms, gill-sides up, 3 to 4 minutes. They should be hot throughout yet still firm enough to hold their shape. 5. Place mushrooms, gill-sides up, on the bottom half of each roll. Top with cheese, onion, pepper and other half of roll. Grilled Polynesian Chicken 2 Tablespoons Soy sauce -- lite 1 Tablespoon Brown sugar 1/4 Teaspoon Ginger 1/8 Teaspoon Garlic powder 4 Chicken breast -- boneless 8 Ounces Pineapple slices -- drained 4 Teaspoons Coconut In small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand 15 min. at room temperature to marinate. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4-6 inches from med. high coals. Cook 8-10 min. or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut. Calories: 190, Fat: 4g Barbecued Flank Steak 2 Tbsp dry mustard 1/2 Tsp Salt 1/4 Tsp Pepper 1/4 C packed brown sugar 2 Tbsp Soy Sauce 2 Tbsp Olive Oil 1 Garlic clove, chopped 1/3 C Lemon Juice 2 Flank Steaks Whisk together first 8 ingredients in bowl to make basting sauce. Place flank steaks in shallow pan (flank steaks are best if they are tenderized first). Pour sauce over steaks covering them well. Refrigerate for at least 12 hours. Remove steaks from basting sauce and cook over grill for about 3-5 minutes per side. Baste with additional sauce as desired. Just the Beans 2 Cans Pork And Beans -- lg size 1/3 Cup Brown Sugar 2 Tbls. Worcestershire Sauce 1 Tbls Barbecue Sauce 1/2 C Ketchup 1 Tsp Mustard 1 Tsp Horseradish Bake covered 400F for 60 minutes Uncover and cook at 350F for 30 minutes Three Bean Salad 1 Lb Can Green Beans 1 Lb Can Waxed Beans 1 Lb Kidney Beans 1/2 Cup Green Pepper -- minced 1/2 Cup Onion -- minced 1/2 Cup Salad Oil 1/2 Cup Cider Vinegar 1/2 Cup Sugar 1 Tsp Salt 1/2 Tsp Pepper Drain beans. Place in bowl. Add green pepper and onion. Pour liquid over bean mixture and refrigerate covered. Potato Salad 5 Lbs Potatoes 1 1/2 Cups Mayonnaise 1/3 Cup Cider Vinegar 2 Tbls Mustard 2 Tbls Sugar 1 Tsp Salt 1/2 Tsp Pepper 1/2 Cup Chopped Onion Cook potatoes. Cool and cube. Add chopped onion. In food processor blend the remaining ingredients and add to salad. Deli Cole Slaw 1/2 Head (L Lb.) Cabbage -- shredded 1 Medium Carrot -- cut in short lengths 2 Small Green Pepper 1/2 Small Onion 3 Sprigs Parsley 1 Cup Mayonnaise 2 Tbls. Vinegar 2 Tbls. Sugar Slice or shred cabbage. Set aside. Shred carrot with shredding blade. Chop green pepper,onion and parsley in food processor (steel blade). Add vegetables to the cabbage. Put remaining ingredients in processor and with plastic blade blend until mixed. Pour dressing over vegetables and toss. Best if made the day before. Barbecued Grilled Pork Tenderloin 2 Tablespoons dijon mustard 2 Tablespoons barbecue sauce 2 Tablespoons olive oil 1 Teaspoon dried rosemary salt and freshly ground pepper 16 Ounces pork tenderloin halved and butterflied In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper. Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish) Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices. Grilled Chicken Kabobs 2 Tsp ground mustard 1 Tbsp Worcestershire sauce 1/2 C water 1/2 C soy sauce 1 Tbsp vegetable oil 4 boneless skinless chicken breast halves 2 Med zucchini -- cut in 1 1/2 in slic 1 Med onion -- cut in wedges 1 med green pepper -- cut into chunks 12 fresh mushrooms In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear. Grilled Salmon 2 Salmon fillets 1/2 Cup Vegetable oil 1/2 Cup Lemon juice 4 Green onions -- thinly sliced 3 Tablespoons Fresh parsley -- minced 1 1/2 Teaspoons Fresh rosemary 1/2 Teaspoon Salt 1/8 Teaspoon Pepper Preparation Time: 0:20 Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15 to 20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. Shrimp On The Barbie 2 Ounces Unsalted butter 10 Large Shrimp; peel -- devein 1 Carrot -- julienne 1 Yellow squash -- julienne 1 Zucchini -- julienne 6 Tablespoons White wine 2 Ounces Fresh cilantro -- chop 2 Tortilla shells 1/2 c Salsa 2 oz Cilantro paste In a large skillet heat butter. Add shrimp and veggies and saute, tossing for 2 minutes. Add wine and chopped cilantro and cook, tossing for 1 minute. Arrange shrimp around edges of 2 serving plates. Divide veggies among centers of plates and top with a tortilla shell. Fill shells with salsa and drizzle plates with cilantro paste. Frozen "Watermelon" Ingredients: 3 pints vanilla ice cream, slightly softened 3 pints raspberry sherbet, softened 1/2 cup (3 oz.) miniature semisweet chocolate chips 14 drips green food color 2 cups frozen whipped topping, thawed Instructions: Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1-inch thick over the bottom and sides of the bowl (It'll probably slide down the sides a bit). Immediately place in freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm. Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard. When ready to serve, in a small bowl, mix with the green food color with whipped topping until evenly blended. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon. Makes 10 to 12 servings.