• Preheat the oven to 350°F.
• Cut 2 sheets of puff pastry in half so that you have 4 rectangles.
• Place the pastry on a foil lined baking sheet and bake for 8-10 minutes or until puffed and golden brown.
• In a small mixing bowl, stir together the mayonnaise, basil, shallot, lemon zest, and juice.
• Place the salmon fillets on plate or a baking sheet, drizzle with olive oil, sprinkle with dill, and place 2 thin lemon slices on each.
• Transfer to a cedar plank or place directly on the grill.
• Grill over medium heat for 10-15 minutes.
• When the puff pastry has cooled, spread each with the mayo mixture; then top with the cooked salmon fillets.
• Garnish each with basil and lemon slices if desired.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• In a saucepan,  bring 1 quart water and 2 teaspoons salt to a boil.
• While water heats, prepare broccoli: trim off tough stalks (see TIP). Slice broccoli heads and any attached stem lengthwise into strips. Drop broccoli into boiling water and cook, without covering pan, until just tender, 3 to 5 minutes, depending on size of pieces. Drain broccoli and toss with lemon juice and olive oil in a bowl. Add salt and pepper to taste. Scatter olives and pieces of feta, if using, over broccoli and serve.
• TIP: Broccoli stems are delicious when peeled to remove tough, fiberous skin and can be used raw or cooked.

• Mix cracker crumbs, butter or margarine and sugar together in a medium mixing bowl.
• Reserve 1/4 cup for the topping. Spread the rest in a 9x13 pan and pat it down into the bottom and slightly up the sides.
• In a large bowl, mix together the whipped topping, sweetened condensed milk, orange juice and drained oranges.
• Spoon this over the crust.
• Sprinkle with the reserved crumbs on the top.
• Garnish with slices of mandarine orange and mint leaves if desired.

• Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.

• Calories: 300 calories
• Protein: 30 grams
• Fat: 9 grams
• Sodium: 400 milligrams
• Cholesterol: 70 milligrams
• Saturated Fat: 3 grams
• Carbohydrates: 27 grams
• Fiber: 4 grams

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• On a prepared pizza crust, sprinkle the olive oil; then sprinkle on the chopped garlic.
• Layer the vegetables, starting first with the tomatoes in a single layer, then the peppers in a single layer, then the onion rings.
• Sprinkle with basil leaves and cheese.
• Slide the pizza onto a pizza pan or stone.
• Bake 8-10 minutes in a 450°F oven until the crust is golden brown.
• When the pizza is done, place it on a cutting board, pile the spinach leaves in the center of pizza, and drizzle the pizza with about 2 teaspoons of olive oil; then slice and serve.

• Unroll the breadsticks individually.
• Make a "well" down the center of each with a knife our your finger.
• Mix together the two cheeses and spread the cheese down the center of each breadstick, fold over and pinch the ends together.
• Slightly twist each breadstick and place on a baking sheet.
• Pressing the ends firmly onto the sheet so that they will not untwist.
• Brush each with the beaten egg white.
• Sprinkle with salt and pepper.
• Bake at 350° F. for 15 minutes or until slightly browned.

• Preheat oven to 350º F.
• In a medium bowl, combine peanut butter, sugar, egg, and baking soda. Stir until all ingredients are blended. Add vanilla and stir.
• Roll dough into balls about 1 inch in diameter and place on greased cookie sheet. 
• Bake for 16-17 minutes or until lightly browned and set.
• Remove pan from oven and leave cookies on baking sheet 1-2 minutes. Then, place cookies on a rack to cool.

           Optional: Add mini chocolate chips and/or chopped mixed nuts to batter.

• Peel oranges, remove pith, separate into individual segments, and place in a bowl large enough to hold all of the ingredients. Add the cubed chicken breast. Dice celery and add to the oranges and chicken.
• In a small bowl, combine the mayonnaise, curry powder, salt, and pepper. Stir until mixed thoroughly and then add to the other ingredients. Gently stir until the oranges, chicken and celery are evenly coated with the mayonnaise mixture.
• Refrigerate until chilled and then serve on lettuce leaves.

• Preheat oven to 350ºF. Put paper liners in muffin cups.
• Using a hand mixer, combine all ingredients together in a large mixing bowl and beat for 2 to 3 minutes at medium speed.
• Fill each cup about 2/3 full and bake for about 20 to 25 minutes.
• Remove the muffins from the oven and cool on a wire rack. This recipe makes 24 medium-size muffins or 48 mini muffins.

• Slice fruit into cubes and remove seeds as needed.
• Place fruit into blender and purée.
• Strain puréed fruit into a large pitcher to remove pulp.
• Add water, sugar (adjust to taste), and lime juice.
• Serve chilled over ice and garnish with a slice of lime or a mint sprig if desired.

• Preheat oven to 350° F.
• In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
• Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
• Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
• Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
• Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

• Mix coleslaw, chestnuts and red pepper with mayonnaise and soy sauce that has been blended together.

• In small bowl mix together soy sauce, honey, oil and garlic.
• Place tenders on grill on medium heat. Brush with soy mixture. Close grill lid, grill for 5 minutes. Open, turn tenders when nicely browned and brush other side with soy mixture. Close grill, cook for 5 more minutes. Brush again and remove when nicely browned and cooked through.
• Toast buns for 2-3 minutes. Remove from grill.
• Place 2-3 tenders on each bun; top with coleslaw mixture.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Preheat oven to 350 degrees F. Grease a 13x9 inch pan.
• Prepare brownie mix batter according to package directions. Spread 2 cups into prepared pan; set aside.
• In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until combined.
• Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
• Bake for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs.
• Cool completely on a wire rack. Spread frosting over brownies.

• Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.
• Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium doneness or until the internal temperature reaches 155 degrees F., about 3 to 4 minutes per side.

• Calories: 160 calories
• Protein: 16 grams
• Fat: 9 grams
• Sodium: 770 milligrams
• Cholesterol: 55 milligrams
• Saturated Fat: 3 grams
• Carbohydrates: 3 grams
• Fiber: 0 grams

• You will first need 6 foil sheets approximately 10 inches long. Spray each sheet of foil with cooking spray.
• On each sheet put approximately 1 cup potatoes. Sprinkle potatoes with parsley, garlic powder, chopped onions, salt and pepper. Top with pats of butter.
• Fold over ends of foil and seal; place on indirect heat on grill.
• Potatoes should take approximately 40 minutes on a grill at 350 degrees.

• Preheat the grill to medium high heat.
• In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
• Husk the corn and remove all silk.
• Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
• Continue to brush on the butter while grilling.
• Drizzle the remaining butter onto the corn when grilling is complete.

• In a medium size bowl, juice oranges and lemon.  Add sugar and stir until dissolved.  Add orange zest and egg, stirring until combined.  Gradually add half and half, whisking to combine
• Place in a metal pan and then in the freezer; stir every 2 hours.
• Freeze 4 to 6 hours or overnight.

*Pasturized egg required because the mixture is not cooked.;