Before I start, I'd like to share an email I received from Thelma Dillen, a reader who was kind enough to send in her recipe for a fried bologna sandwich:

"We take the bologna and put four notches around the edge so that when it's fried it stays flat. Then we take one slice of bread and put peanut butter on it -- we like the crunchy. On another slice of bread we put jelly. Then we put the hot fried bologna in between (the two slices). This is our idea of a fried bologna sandwich."

Thelma, thanks for the recipe. I will definitely give it a go. Now on to today's subject!

I think everyone really enjoys the onset of summer, especially when it comes to grilling.

Problem is, by the time we get to mid July -- right about now -- we're all beginning to grow tired of barbecue fare.

It's still way too hot to cook inside, so what's a poor griller to do?

I say try putting an easy twist on some old fashioned favorites!

Take burgers. They don't have to same ol' same ol.' For an easy twist, try shrinking them down to size -- dinner roll size, that is!

A real easy way to whip up a super tasty burger treat is to enlist the help of some dinner rolls. God knows they sure taste far better than burger buns!

I threw together a package of King's Hawaiian dinner rolls, some ground beef, some bacon and a few slices of sharp cheddar cheese and was able to make a dozen delightfully delicious itty-bitty burgers in no time.

These can be made either directly on the grill or in a skillet on the grill or side burner or in the house if you want.

First, I cooked the bacon crisp then removed it from the pan. Then I cooked one side of the burgers for just 1 minute. When I flipped the little burgers I placed a 1/4 slice of cheese on the top of the burger and followed it with a 1/4 slice of bacon before topping it with the top of the roll. I placed the bottom of the roll face down beside it and let the whole thing cook for another minute before removing and assembling. They're cute as can be and they taste even better!

The beautiful part is, you can pre-form your mini patties and freeze them so that they are ready whenever you are!

Here's some rescue recipes to get your grilling tongue a twisting again. Enjoy!

Have questions or comments for Laura? Send them to: Laurakurella@yahoo.com

Pork-u-Pine Kebabs

1 (8-ounce) can unsweetened pineapple slices, juice reserved

1 tablespoon grated peeled fresh ginger

2 tablespoons teriyaki sauce

1 cup dark brown sugar

12 ounces boneless pork

cayenne pepper, to taste

seasoned salt, to taste

Cooking spray

skewers (if using wood, remember to soak in water for at least 30 minutes to prevent burning)

Garnish: Melon balls (optional)

* Drain pineapple in a sieve over a bowl; reserve 1/2 cup pineapple juice.

* Set pine apple aside.

* Combine pineapple liquid, ginger, teriyaki sauce and brown sugar in a small saucepan; bring to a boil.

* Simmer for 5 minutes.

* Remove from heat; set aside.

* Cut pork into 24 pieces.

* Thread onto 4 (12-inch) skewers.

* Place kebabs and pineapple rings on a broiler or grilling pan coated with cooking spray.

* Season pork with salt and cayenne, to taste.

* Baste with pineapple juice mixture and broil or 12 minutes or until pork is done, turning occasionally and basting with pineapple juice mixture.

* Plate kebabs and spoon any remaining pineapple juice mixture over kebabs.

* Serve pineapple rings garnished with melon balls along side pork kebabs, if desired.

Variation: Thread pineapple chunks, alternately onto each skewer.

Makes 4 kebabs.

Itty-bitty Burgers

12 small dinner rolls, any brand

1 1/2 pound ground beef

3 slices of bacon, crisped

3 slices sharp cheddar cheese

NOTE: Can be made either directly on the grill, in a skillet on the grill or side burner or indoors.

* Cook bacon crisp and set aside.

* Over medium heat, cook one side of the burgers for 1 minute.

* Flip petit patties then place 1/4 of a slice of cheese on the top of the burger.

* Follow it with a 1/4 slice of bacon then cover with the top of the roll.

* Place the bottom of the roll face down beside it.

* Turn heat down to low.

* Cover and let the whole thing cook for another minute or to desired doneness before removing and assembling burgers

Makes 12 burgers.

Pig -in-a -poke Shrimp

16 large shrimp, peeled and deveined

8 slices precooked bacon

Black and cayenne pepper, to taste

French dressing for dipping, if desired

* Preheat grill or broiler to 450 degrees.

* Wrap 2 slices of bacon around each shrimp and secure by threading onto a sturdy toothpick.

* Place shrimp on a plate and season with cayenne and black pepper to taste.

* Turn and sprinkle second side.

* Let the shrimp sit for 15 minutes in refrigerator.

* Place shrimp on grill or in broiler and cook until shrimp turns solid and pink, about 7-10 minutes.

* Serve with a side of French dressing as a dipping sauce, if desired.

Makes 16 shrimp.