SKEWERED GRILLED POTATOES

2 lbs. red potatoes, quartered

1/3 cup water

1/2 cup Miracle Whip or Miracle Whip Light

1/4 cup chicken broth

2 tea. dried basil

1 tea. garlic powder

1/2 tea. onion powder

Place potatoes and water in 2-quart microwave-safe casserole; cover. Microwave on HIGH 12 to 15 min. or until tender, stirring after 8 min. Drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving dressing mixture. Arrange potatoes on skewers. Place on covered grill for 4 min. Rotate skewers; brush with reserved dressing mixture. Continue grilling 4 min. or more. Makes 8 servings.

CABBAGE AND POTATOES, GRILL OR BAKE

1/2 small head green cabbage, about 1-1/2 lb.

2 medium red potatoes

2 tab. margarine or butter, softened

2 tab. chopped parsley

1/2 tea. caraway seeds, crushed

1/8 tea. salt

1/8 tea. coarsely ground black pepper

Remove core from cabbage half; discard. Thinly slice cabbage; discard tough ribs. Cut potatoes into thin slices. In cup, mix margarine, parsley, caraway seeds, salt and pepper until blended. Tear off four 16" long pieces of heavy-duty foil. Fold each piece in half for added thickness. Place 1/4 of cabbage and potatoes on each. Dot with margarine mixture. Fold foil over cabbage mixture; folding seams several times to seal. Place on grill over medium heat; cook 20 min. or until vegetables are tender, turning with tongs.

TO BAKE IN OVEN: place in 13" by 9" glass baking dish. Cover tightly with foil. Bake 425' for 45 min. or until tender.