To each pound of ground beef, add 2/3 cup diced onion, 1/4 cup minced fresh parsley, salt and pepper to taste.  Knead until uniform in texture.  Shape into patties,  four or five per pound. 

      Grill about 4 inches from flame until juice runs clear when pierced with a fork and surface is browned.  Melt a slice of  American, Cheddar, Swiss or Provolone Cheese on top if desired.
      Served on Kaiser rolls, with optional slices of beefsteak tomato and vidala onion, sliced pickles, catsup and mustard.
      Accompany with cole slaw,  potato salad,  pasta salad, tossed salad, cucumber salad, or veggies and dip.  Serve chips on the side.  Happy Barbecue!!!!

                             MALTESE PIZZA MARINARA               

     On a pizza pan or  stone, place dough and work with fingers to shape of   base, edging with fingers for a nice crust.    Cover with a towel and allow to rise until double in volume.

     Paint with olive oil, spread with freshly minced or pressed garlic.   Spread with thin slices of mozzarella cheese. Top with medium shrimp, bay scallops, and thin slices of octopus.   Decorate with slices of black olives.  Top overall with salt and pepper, a sprinkling of parmesan cheese,  spritz with olive oil.   Bake at 400F (215C) until cheese is bubbly.  Serve with tossed salad and wine.  l-ikla t-tajba!!!! (Means Bon apetit in Maltese : )

                Recipe compliments of Adrian, Island of Malta, Europe.

     Stir in whole egg mayonnaise (preferably Hellmann's) by the tablespoonful.  Just enough to make the mixture stick together.
     Heap onto toasted whole grain or sourdough bread, thinly skimmed with mayonnaise, topped with a few slices of sliced tomato and green lettuce.
     Slice crosswise and serve with a dill pickle wedges on one side;  carrot sticks and black olives on the other. 
                                              Bon apetit!!!!

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