CHILI-SEASONED POTATO WEDGES

1 envelope onion soup mix
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4-8 large baking potatoes
2 Tbsp. canola oil

In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder, and pepper. Cut each potato into wedges; place in the bag and shake to coat.

Arrange in a single layer in a greased 15 x 10 x 1-inch pan. Drizzle with oil.

Bake uncovered at 425º for 12-20 minutes on each side or until crisp.

ONION BACON CHEESEBURGERS

1 lb. ground beef

1 envelope onion soup mix

2 tsp. worcestershire sauce

4 slices cheddar cheese

1/2 lb. cooked bacon

4 hamburger buns

4 large lettuce leaves

Combine beef, onion soup mix, and worcestershire sauce.  Shape into 4, 1/2-inch thick patties.  Place patties over medium coals.  Grill 10 minutes for medium, or desired doneness, turning once.

Remove from grill and place on lettuce covered buns.  Top with cheese and cooked bacon.  Cover with bun tops.