• Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.
• Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.
• Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.
• Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.
• Serve with tied husks, using them as a handle to hold on to while eating.

• Cook the macaroni according to package directions. Drain.
• In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
• Add milk all at once. Stir until thick and bubbly.
• Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
• Mix in the cooked macaroni.
• Transfer to a greased casserole dish.
• For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
• Bake at 350 degrees F for 30 minutes or until golden brown.

• 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.

• Preheat oven to 375 degrees F.
• TO MAKE CRUST: in a medium bowl, combine flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended. Place mixture in the pie plate.
• Using your hands, spread mixture to cover the bottom and sides of the pie plate.
• Bake for 10 minutes, remove from oven and let crust cool.
• TO MAKE THE GLAZE: combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
• Remove from the stove and add 3 tablespoons of peach jello to the glaze, stirring until blended. Cool.
• Wash the fresh peaches; remove the skin and slice.
• Fill the cooled pie crust heaping full with fresh sliced peaches. Pour cooled glaze to cover peaches. Refrigerate for at least an hour before serving.
• Cut and serve with a dollop of whipped topping if desired

• Wash or peel pear, cut in quarters lengthwise. Scoop out the seed cavity and slice each quarter into 3 or 4 pieces.
• Wash and dry greens, toss with vinaigrette and arrange on 2 plates.
• Mix yogurt and mayonnaise, add salt and pepper to taste.
• Mix carrot and chicken with dressing and mound on greens. Arrange pears around the chicken and scatter pecans over pears. Serve at once or refrigerate until needed.

HEALTHY VARIATION: Use skim milk in place of the evaporated milk and frozen vanilla yogurt for the ice cream. Still delicious!

• Prepare rice according to directions on box.
• In a large skillet, cook sliced sausage* over high heat until browned, stirring several times to avoid burning.
• Remove sausage from pan and add oil, onions, zucchini, peppers, garlic, corn, and dry seasonings. Cook for 5 to 7 minutes over medium heat, stirring frequently.
• Add cooked rice and the beans, continuing to cook until all ingredients are hot.
• Remove from heat and add sausage. Season to taste and serve.

            *Alternative: If turkey kielbasa is unavailable, use smoked sausage or precooked polish sausage.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Preheat oven to 375°F.
• Combine the first four ingredients in a medium mixing bowl and stir just until blended.
• Shape the dough into small balls approximately the size of a walnut or about 1 inch around; then roll each into the powdered sugar.
• Place the dough balls about 2 inches apart onto a cookie sheet. Bake for 9 minutes.
• Remove the cookies from the oven and allow them to cool on a wire rack.
• Store in an airtight container.

• Preheat oven to 350º F.
• In a large bowl, combine sour cream, soup, salt, butter, onions, thawed hash browns and cheddar cheese. Pour this mixture into a prepared baking dish and sprinkle with blue cheese crumbles.
• In a small bowl, combine crushed corn flakes and melted butter. Sprinkle corn flake mixture over crumbled blue cheese.
• Bake at 350º F for 45 to 50 minutes, uncovered.

• Put the cream of mushroom soup in a casserole dish.
• Add the green beans and stir until evenly mixed with the soup.
• Place the casserole in the oven and bake at 350 degrees F for 50 minutes.
• Remove from the oven and add the French fried onions on top. Return to the oven and bake an additional 5 to 6 minutes or until you see the onions have browned. Watch so they do not burn.
• Enjoy!

• Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun dried tomatoes.
• Mix together, cover and put in the refrigerator until ready to use.
• Mix all of the marinade ingredients together.
• Pour over chicken in a one gallon ziploc plastic bag.
• Turn to coat and place in the refigerator to marinade for at least 1/2 hour but no more than 1 hour.
• Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer pink on the inside.
• Split sandwich rolls.
• Generously spread cut sides of rolls with the mayonnaise mixture.
• Layer chicken breasts, slightly overlapping on the bottom of the roll.
• Top each portion of chicken with tomato and slices of avocado.
• Cover with two slices of cheese.
• Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted, approximately 5 minutes.
• Put the tops on back on the sandwiches, slice and serve.

• 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.

• Preheat oven to 350° F.
• Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
• Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.

Note: Any type of pie filling can be used for this recipe.

• Cook rice according to package directions. Meanwhile, cook ham, bell peppers and onions in large non-stick skillet or wok over medium-high heat, stirring occasionally, for 10 minutes, or until vegetables are crisp-tender.
• Add pineapple, tomatoes, sugar, garlic powder and black pepper; stir. Bring to a boil. Reduce heat to low; simmer 5 minutes.
• Mix cornstarch and reserved pineapple juice in small bowl until well blended. Gradually add to ham mixture, stirring until well blended. Increase heat to medium-high; bring to a boil. Cook 2 minutes, or until sauce is thickened, stirring constantly. Serve over the rice.

Tip: Mixing the pudding and tang together with some of the juice in a separate bowl first reduces the tendency of the dry ingredients to clump.

• Combine butter, flour, and powdered sugar; beat until well blended.
• Press into the bottom of a 9 x 13 cake pan. Bake for 20 minutes at 350 degrees.
• Beat cream cheese until smooth. Add eggs, sugar, and almond extract. Beat until well blended.
• Spread on top of the crust and bake for 15 to 20 minutes. Allow to cool.

• Combine butter, powdered sugar, and a small amount of milk; beat until smooth.
• Add more milk if frosting is too thick to spread easily. If it is too thin, add a little more powdered sugar. Add almond extract.
• Spread on top of bars and then sprinkle with sliced almonds.

• Wash potatoes and cut in half.
• Slice onions and green peppers. Place 1 slice of onion and 1 slice of green pepper in each half of the potato.
• Place small piece of butter on top of the pepper and onion.
• Lightly salt with Lawry's.
• Wrap in foil. Bake on cookie sheet at 350 degrees F for 1 hour.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

• Mix together the instant pudding and the buttermilk.
• Crush the Oreos and stir into the pudding.
• Fold in the Cool Whip; then refrigerate prior to serving.