Add chicken and shrimp and sauté over medium heat until chicken is cooked through, approximately 4 minutes.

Add broccoli, peas, peppers and green onions and cook for 2 more minutes.

Add ginger, soy sauce and garlic powder; toss and cook for 1 minute.

Serve over brown rice.

2. Set the heat to maximum and bring the rice and water to a boil uncovered. Then put the lid on the pot and reduce the heat to low/simmer. If the lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.

3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It's OK if you let the rice sit longer than 10 minutes but don't let it go any less. If you like your rice chewy, remove lid after 10 minutes. If you like your rice softer, leave the lid on for 20-30 minutes.

4. Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape.

Shape dough into balls. Roll in almonds. Place 2 inches apart on ungreased baking sheets.

Bake and cool as directed on package.

• Brown ground beef along with the dried minced onion flakes in skillet and drain grease.
• Prepare macaroni as directed on package.
• In a large bowl, mix ground beef, macaroni, soup, salt and pepper. Gently fold in corn (or peas).
• Spoon mixture into baking dish and top with cheese.
• Bake covered with foil for 1 hour at 350 degrees F. Freezes well.

Add the butter. Boil an additional 2 minutes.

Cool and freeze.

To serve, heat in a saucepan until heated through.

NOTE: Depending on the sweetness of the corn, less sugar may be used.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

• Brown ground beef; drain fat & put in crockpot.
• Add onion, green pepper, garlic, tomatoes, kidney beans, salt, chili powder, pepper and cumin. Stir to combine.
• Cover and simmer for 4-6 hours. Enjoy!

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Preheat the oven to 350 degrees F. Grease one baking sheet and line the other with waxed paper.
• Cream the eggs, sugar and oil together in a large mixing bowl.
• Add the salt, baking soda, cocoa, apple sauce, and flour. Beat until well mixed.
• Pour batter into the two cookie sheets, divide evenly between the two.
• Bake in preheated oven for 20 minutes.

• Beat all the ingredients together until smooth and fluffy.
• Spread the filling evenly on the layer of brownies without the waxed paper.
• Lift the second brownie from the cookie sheet using the waxed paper, carefully flip it over and place it on top of the filling layer.
• Press this layer down slightly so that the filling spreads out to the edges.

• Melt the butter, remove from the heat, and add the chocolate chips. Stir until chips are all melted.
Spread topping evenly over the top of the layered brownies.
• Chill the brownies in the refrigerator; cut into 2 x 3 bars (can cut smaller if desired).

In a large bowl, mix thawed hashbrowns, diced chicken, soup, 3/4 cup of the cheese, broccoli and melted butter. Spread in baking dish and bake for 45 minutes.

Spread the remaining cheese over the top the last few minutes of bake time.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

Cut slices down the length of bread loaf at 1" intervals without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves.

Mince garlic.

Combine butter, garlic, parsley and Parmesan cheese into a small bowl. Spread butter mixture between bread slices and on top of loaf.

Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.

• Place brats in a saucepan and cover with beer. Bring to a boil. Cook for 5 to 10 minutes at a low boil.
• Remove the brats from the saucepan and discard the beer.
• Place the brats on a preheated grill and grill just long enough to brown the brats nicely.
• While the brats are on the grill, heat the leftover (or store bought) chili.
• When the brats are done, serve the brats and chili. Allow everyone to add their own chili.
• Serve with chopped onions and cheese if desired.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

• 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.)

• Melt butter and chips over low heat; add sweetened condensed milk.
• Remove from heat and add marshmallows and peanuts.
• Pour into a buttered 9X13 pan. Refrigerate.

• Preheat oven to 400 degrees F.
• Lightly spray or grease the bottom and sides of a springform pan.
• In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
• Cook until onion has softened, 3-5 minutes.
• Stir in tomato paste.
• Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
• Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
• Stir and cook until spinach has wilted, approximately 2 minutes.
• Place 1 tortilla in the bottom of the springform pan.
• Spread approximately 1 1/2 cup of the beef mixture evenly on top.
• Then sprinkle on 1/2 cup cheese.
• Repeat with 2 more layers and top with the last tortilla.
• Sprinkle with the remaining 1/2 cup of cheese.
• Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
• Bake pie until slightly browned, 15-20 minutes.
• Run a knife around the edge of the pan and remove the sides.
• Allow to cool slightly.
• Using 2 wide spatulas, lift the pie from the bottom of the pan and transfer it to a serving platter or cutting board.
• Cut into wedges.
• Serve with cilantro, sour cream, and salsa if desired.

• 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.

Stir in lime juice, salt and pepper.

Stir in onion, cilantro and tomatoes.

Mix well and serve immediately.

Chill several hours.

Serve on tacos or with tortilla chips.

• Preheat oven to 350° F.
• Spray roasting pan with non-stick cooking spray and place brisket in the pan. Cut numerous slits into brisket and insert sliced garlic. Cover top of brisket with sliced onions and chili sauce.
• In a small bowl, mix together dried onion soup and beer. Carefully pour over chili sauce. Add water to roasting pan.
• Bake 3 1/2 hours, uncovered. Check brisket at approximately 2 1/2 hours. If brisket appears to be darkening too much, cover with foil for the last hour of baking.
• Slice and serve. Brisket can also be sliced and frozen for later use.

• Heat oven to 425 degrees F.
• Peel the potatoes and cut into 1/4 to 3/8 inch slices, being careful not to cut completely through the bottom of the potato.
• Place potatoes in a 13 x 9 x 2 baking pan. Brush each potato with butter and sprinkle with salt.
• Bake 40 to 45 minutes or until tender and golden brown, basting occasionally with butter.

Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes.

Add the Brussels sprouts and stir them around so that they are coated with the bacon fat and brown slightly. Season with salt and pepper, to taste.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 8-10 minutes.

Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and almonds and serve.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

• Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
• While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
• Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
• When the cake is cool, cut each layer in half to make 4 layers.
• Assemble cake using 1/3 of coconut filling mixture between each layer.
• Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
• Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
• Refrigerate in air tight container. Cut in wedges to serve.