• Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat.
• Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved.
• Add herbs (optional) to the liquid, insert the meat into the brine, cover, and refrigerate. (A zip-top bag can be used for brining; however, place it into a cake pan or other container when refrigerating to catch any possible leaks.) Brine for at least 4 hours; you may also brine the meat overnight.
• After brining, cook the meat on the grill using the indirect cooking method. For a gas grill, turn one burner off after the grill is hot; for a charcoal grill, move the coals to one side after the grill is hot.
• Remove the roast from the brine and pat dry. Brush with oil and brown over the direct heat section of the grill (the side of the grill over the lit burner or hot coals). Cook for about 3 - 4 minutes per side or until golden brown.
• After the meat has been browned, move it to the indirect heat area of the grill; then cover the grill and cook until the internal portion of the meat registers 150°F on an instant-read thermometer. This should require about 1 to 1 1/2 hours of cooking time over the indirect heat.
• Remove the pork roast from the grill, cover loosely with foil, and let it rest 15 minutes before slicing and serving.

• Note: The resting time is important to achieve the optimum flavor, tenderness, and doneness; the meat will continue to cook while resting and the juices will become evenly distributed throughout the meat.

Reduce heat to medium and simmer for 20 minutes; drain and return to hot pan.

Add sour cream and mash until light and fluffy. Stir in the cheese.

• Preheat the oven to 400 degrees F. Line a large baking sheet with foil and lightly spray it with cooking spray.
• In a large bowl, combine the broccoli, olive oil, lemon juice, and garlic. Sprinkle with salt and gently toss all together until broccoli is evenly coated with the oil.
• Spread the broccoli out on the foil-lined baking sheet in a single layer. Place in the preheated oven and roast for 15 minutes.
• Remove from the oven and gently toss the broccoli on the baking sheet and then return to the oven. Roast for another 15 minutes or until lightly browned.
• Remove from the oven and place in a serving bowl. Sprinkle with pepper and parmesan cheese. Toss gently and serve.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Dice rhubarb and place in a large bowl; set aside.
• Using two bowls, mix half of the sugar, flour, and tapioca pudding mix in each. Stir each half to mix ingredients evenly. Mixing half at a time helps to mix these ingredients more evenly.
• Pour half the sugar mixture over the dice rhubarb; mix well and then add the other half of the sugar mixture. Stir all together to coat rhubarb evenly.
• Place the bottom crust in the pie plate.
• Carefully pour the rhubarb and sugar mixture into the bottom pie crust; spread out evenly.
• Slowly pour the half & half over the rhubarb and sprinkle with a pinch of salt.
• Moisten the bottom crust all around the top edge so the crust seals better when the top crust is placed on top.
• Place the top crust on the pie; crimp the edges and trim off excess crust from the edges.
• Make several slits in the top crust to allow the steam to escape as the pie bakes. Sprinkle the top crust lightly with sugar.
• Cook the pie in the microwave for 5 minutes before placing in an oven preheated to 350 degrees F.
• Bake at 350 degrees F. for 10 minutes and then turn down the oven to 325 degrees F. Bake for another 45 to 60 minutes, or until the pie filling is bubbling and the crust is nicely browned.

• Put chicken in a bowl and use a fork to shred it up.
• Add the rest of the ingredients. Add additional mayo or seasoning to taste.
• Put on bread and enjoy. This recipe is good as a dip with crackers also.

Mix the salad dressing, mustard, milk and sugar together until well blended. Season with salt and pepper, to taste.

Fold together the fresh vegetables and pasta. Toss well with the dressing mixture. Chill before serving.

**NOTE: In place of sweetened condensed milk, you may substitute half & half cream and use double the sugar.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

• Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
• Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
• Add the hard-boiled egg slice on top of the pasta.
• Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
• Combine the dressing ingredients and stir until blended.
• Carefully spread the dressing over the top of the salad.
• Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

• Heat oven to 350°.
• In a large bowl, combine flour and powdered sugar.
• Cut in margarine until the mixture is crumbly using a pastry blender or fork.
• Press flour mixture into an ungreased 9x9 pan.
• Bake for 15 minutes.
• In the same bowl, beat eggs and sugar with a wire whisk until light colored.
• Stir in remaining ingredients.
• Pour egg mixture over the partially baked crust. The crust does not have to be cooled.
• Return to the oven and bake another 20-25 minutes or until light golden brown.
• Cool completely.
• Sprinkle with powdered sugar and more grated lemon peel if desired.

In large skillet, brown meat and onion until no longer pink; drain.

Stir in spaghetti sauce with meat, heat to boiling. Reduce heat to low, simmer 5 minutes.

Meanwhile, cook pasta according to package directions for 7 minutes, drain.

In large bowl, stir together ricotta or cottage cheese, egg, parsley, pepper and salt.

In 9x13 inch baking dish, spread 1 cup meat sauce. Evenly layer one-half pasta over sauce. Spread ricotta mixture over pasta, sprinkle with 1 cup mozzarella cheese. Repeat layers of meat sauce, pasta and cheese. Spread remaining meat sauce over pasta. Sprinkle with Parmesan cheese, if desired.

Cover with foil. Bake 30 minutes.

Remove foil, bake 5 minutes or until hot and bubbly.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

Pull off pieces of thawed bread dough and form into balls.

Combine butter and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley.

Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes.

Bake in preheated oven until golden brown, about 25-30 minutes.

• Brown ground beef and drain.
• Add taco seasoning and water, simmer 5 minutes.
• Place crescent roll dough in a 9x9 pan to form crust.
• Sprinkle 1/2 of the chips on dough, all of meat mixture, then sour cream.
• Top with cheese and the remaining chips.
• Bake at 375 for 20-25 minutes. can serve with lettuce, tomato, salsa, etc.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• For the Brownies, prepare brownie mix as directed on package. Stir in chocolate chips, vanilla and cinnamon.
• Bake and cool as directed on package.
• Meanwhile, for the frosting, mix chocolate frosting and cinnamon. Spread over cooled brownie; cut into squares.

• Preheat grill to medium heat.
• Prepare 4 12x12 inch pieces of foil.
• Salt and pepper both sides of each filet.
• Place 2 lemon slices on each foil square. Rub garlic onto each lemon slice. Place a piece of fish on top of the lemon and garlic. Sprinkle with dill.
• Wrap securely with foil. Place on the grill. Cook for 8-10 minutes, until fish flakes easily with a fork.

Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.

Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.

NOTE: Be careful when opening package as steam will escape!

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil.
• Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into peas. Cook until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

• Sprinkle beef with salt and pepper.
• Heat the oil over medium heat in the dutch oven.
• Place seasoned beef in the pot and brown on all sides.
• Transfer the beef to a plate.
• Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
• Add the garlic, tomato paste, thyme and rosemary.
• Stir to combine, cook for another 5 minutes.
• Add the red wine and stock, bring to a boil.
• Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
• Cook for another 2 1/2-3 hours or until the beef is very tender.
• Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
• Serve over buttered, parsley egg noodles or with mashed potatoes.

• Preheat oven to 350 degrees F.
• Combine 2 tablespoons margarine and flour, cook gently. Remove from heat.
• Stir in salt, onions and sour cream; stir in beans.
• Place bean mixture in shallow 2 quart casserole dish.
• In a small bowl, toss together cracker crumbs and remaining butter. Top beans with cheese and follow with cracker crumbs.
• Bake for 30 minutes or until cheese is bubbling.

Refrigerate.

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine the butter, sugar, and gelatin; cream together until light and fluffy. This may take two or three minutes of mixing time.
• Add the eggs to the creamed mixture and blend well.
• Combine the flour and baking powder in a separate bowl. Combine the milk and whipping cream together, separate from the flour mixture.
• Alternately, add the flour mixture and milk mixture to the creamed mixture and stir in by hand.
• Puree fresh strawberries in a blender; add sugar to taste.
• Add the vanilla and strawberry puree; beat with the mixer just until blended in.
• Pour into the prepared cake pans, dividing evenly between the two.
• Bake in preheated oven for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
• Allow cakes to cool on a rack for 10 minutes in the pan. Then remove them and allow them to cool completely.
• Frost with your favorite white frosting recipe.
• Note: If you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Add 2 tbsp. of cornstarch to a 1 cup measuring cup and the fill with all-purpose flour to make 1 cup of cake flour. Add 1 tbsp. of cornstarch to a 1/2 cup measuring cup and fill with all-purpose flour to make 1/2 cake flour. For 1/4 cup add 1/2 tbsp. of cornstarch and fill with flour.