• Preheat the grill. Coat the surface of the chicken legs with canola oil.
• Place the chicken legs on the preheated grill. Baste the legs with melted butter and then season to taste with salt and pepper.
• Grill the legs until they begin to brown on the first side. Turn and baste with butter again.
• Continue to grill and turn the legs as each side browns. Baste with melted butter after each turn.
• Once the legs are nicely browned, check for doneness. Poke with a fork and if juices run clear (not pink) they should be done. You can also check with a thermometer. It should read 175° F. when done and then be allowed to set for 10 to 15 minutes. The temperature should rise to 180° F. after setting.

Mix together sour cream, soup, half the melted butter and onion.

Stir in hashbrowns and cheese.

Sprinkle with crushed corn flakes. Drizzle with remaining melted butter.

Bake for 1 hour.

• Combine all vegetables and olives in a large bowl. Toss to mix.
• Pour dressing over top. Toss gently. Chill at least 1 - 2 hours before serving. Keeps well in the refrigerator so it can be made ahead.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

• Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking pan.
• Combine the flour and sugar in a bowl and then cut in the butter until the mixture is coarse and crumbly; press into the bottom of the prepared baking pan and bake for 10 minutes.

• While the crust is baking, combine the sugar and flour in a large mixing bowl. Add the cream and eggs; whisk all together until well mixed.
• Add the rhubarb and stir to mix in evenly. Pour the filling over the crust once it comes out of the oven.
• Return to the oven and bake for 40 to 45 minutes or until the filling is set. Allow bars to cool completely before frosting.

• Whip the heavy whipping cream until stiff peaks form; set aside.
• Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed.
• Spread over the top of the cooled bars. Cover, chill and store in the refrigerator.

• Divide hamburger into 4 even sections. Form round patties from each section. Press your thumb in the middle of each hamburger to make an indent.
• Generously season each burger with salt and pepper.
• Melt the butter in a grill pan or skillet on the stove. Place the burgers in the pan and cook on each side for 4 to 5 minutes or to desired doneness.
• Remove burgers and cover loosely with foil; allow to rest for 5 minutes.
• While burgers are resting, butter the buns and toast each half in a pan on the stove until lightly browned.
• Serve the burgers with your favorite toppings.

In a saucepan, melt butter; remove from heat.

Blend in flour and salt, stirring until smooth.

Add both milks and heat, stirring constantly, until it thickens and becomes smooth.

Add Velveeta cheese and 1/2 of the shredded cheese. Heat until cheese is melted.

Combine cheese sauce with drained macaroni. Pour into a greased 2 quart casserole dish. Top with remaining cheese.

If desired, bake at 375° for 20-25 minutes until bubbly and rich brown.

• Heat the oil in a skillet over medium heat. Add the chopped onions and saute for approximately 5 minutes and then add the minced garlic; cook an additional minute.
• Add the peas, stock, salt and pepper. Cover and simmer for 10 minutes or just until peas are tender.

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, combine the chicken through the black pepper.
• Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out circles, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
• Lay 1 circle on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the crust. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining circles.
• Place on the prepared baking sheet. Bake for 12-15 minutes, until golden brown.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent.

dd the garlic and sauté for 1 minute.

Stir in the rice and cook until slightly toasted, about 3 minutes.

Add the tomato stock mixture, stir and bring to a boil.

Add the salt, bay leaf, and Serrano chili. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.

Remove the pan from heat. If desired, scatter the peas over the top of the rice, cover and let the rice stand 5 minutes.

Fluff with a fork, transfer to a serving bowl.

NOTE: If you want a deeper colored rice, stir in 2 Tablespoons of tomato paste when adding the salt, bay leaf and chili.

Cover with plastic wrap and chill until serving time.

In medium skillet, heat undiluted soup over medium heat until simmering.

Reduce heat to low and drop roast beef slices into soup. Cook about 5 minutes, turning slices occasionally just until meat starts to crinkle.

Divide beef slices evenly among onion rolls, spooning some of the broth onto each roll to moisten it. Sprinkle each sandwich with French-fried onions, if desired. Top each with a slice of cheese.

Place sandwiches under broiler until cheese melts, watching closely so that they don't burn.

Serve with remaining broth for dipping divided among individual serving bowls.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.

In bowl toss remaining ingredients except croutons. Shake dressing before adding to salad. Add croutons last. Serve immediately.

In a small bowl, combine butter, cheese, garlic, and oregano. Brush onto cut surface of bread. Sprinkle with paprika.

Broil 4 inches from heat for 2-3 minutes or until lightly toasted.

Beat cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate for later use.

Beat remaining 2 eggs. Add vanilla. Beat this mixture into the cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25-30 minutes.

Cool completely.

Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm, cut into squares and serve.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

In a large skillet, heat butter over medium heat.

Add beef and cook until sides are brown.

Move beef to the side of skillet and add onion; cook until softened, approximately 3-5 minutes.

Slide onions to the side of the skillet with the beef. Add flour and cook for 1 minute.

Pour in beef consomme and mushrooms. Stir to combine while sauce thickens.

Reduce heat and simmer, covered, for 1 hour.

When meat is tender, cook noodles according to package; drain.

Serve stroganoff over cooked noodles.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

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.

• Add all ingredients in a gallon zip-top bag and mix together.
• Add the pork chops, or meat of your choice; marinate for an hour.
• Remove the meat from the marinade and place on a preheated grill. For thin pork chops, cook 3 to 4 minutes on each side or until done to desired doneness.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

• Cook broccoli until tender, drain well.
• Add corn, butter, bread (broken up), and eggs. Mix while warm.
• Butter a 2 quart baking dish, add broccoli mixture. Salt and pepper to taste.
• Bake at 350° for 1 hour.
• Variation for toppings: buttered bread crumbs, crushed potato chips or corn flakes.

• 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.

• Sift dry ingredients together including the sugar.
• cut in the butter.
• Add the eggs into the batter one at a time until each is incoporated.
• Mix in the vanilla and sour cream and beat well.
• Spread half of the batter into a prepared 9x13 cake pan.
• Spread the blueberry pie filling over the bottom layer.
• Spread the remaining batter over the blueberry layer.
• Using a fork, mix the butter, flour and sugar together in a small bowl until crumbly.
• Sprinkle this crumb topping over the entire cake
• Place cake in a 375° F. pre-heated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool on a wire rack.