• The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste.
• In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces,  put the chicken into a plastic bag and refrigerate from 2 to 24 hours.
• To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning,  until done (20 - 30 minutes).
• TIP: Can also be cooked in an oven: preheat to 400° F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.

Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt, pepper and Parmesan cheese. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

NOTE: The cheese has to melt and the broccoli gets a bright green color. If you like, keep it in the oven for few extra minutes until starts getting light brown and the broccoli will get crunchy.

• Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
• Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
• Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
• The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

• Coat crock pot insert with non stick cooking spray.
• In a medium sauce pan, stir together soups, water, 1 tablespoon of onion soup mix, and butter over medium heat until combined and butter has melted. Set aside.
• Place uncooked rice into prepared crock pot. Pour 2/3 of soup mixture over rice and stir well to combine. Place chicken breasts on top of rice mixture and spread mushrooms on top of the chicken. Pour remaining soup mixture over chicken breasts and mushrooms.
• Sprinkle remaining dried onion soup over chicken breasts. Garnish with paprika.
• Cover and cook on low for 6 to 6½ hours. Do not remove cover for the first 2 hours to prevent heat loss. After first 2 hours of cooking time, remove cover and stir quickly to allow excess liquid to mix with rice. Return cover and do not remove until done.
  
  Serve hot. Add a quick salad to complete the meal.

• Preheat oven to 450° F. If oven is in use at a different temperature, wait until  food being cooked is finished, raise the heat and roast the asparagus so that it can be served immediately--it will only take about 10 minutes.
• Wash asparagus and trim off tough ends. Put asparagus on baking sheet and drizzle with olive oil (rub it on with your hands, or stir the spears around a bit to get them coated with oil). Salt lightly. Roast until just barely tender, 8-15 minutes, depending on the thickness of the spears.
• Drizzle with lemon juice and serve immediately.

• Preheat oven to 400º F.
• Prepare jelly roll pan with no stick spray.  Line pan with wax paper which has been greased and floured.
• In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes. Slowly add the sugar while mixing. Beat in water and vanilla. Gradually add flour,* baking powder and salt. Beat until smooth.
• Pour evenly into prepared pan. Bake 12-15 minutes.
• Loosen edges of cake with a knife. Immediately after removing pan from oven, place a towel that has been dusted with powdered sugar over the top of the jelly roll. Turn the pan upside down on the towel. Carefully remove wax paper. While still hot, roll cake tightly.
• Cool thoroughly. Then, unroll cake and remove towel.
• In a bowl, beat jelly thoroughly and spread over entire cake. Roll up cake and dust with powdered sugar. Cover and chill overnight. Slice and garnish if desired.

             *If making a chocolate jelly roll, add cocoa with the flour mixture.

• Trim meat: remove all visible fat and most of the silver skin (translucent membrane). If loin has a long tapered end, curl the thin end back and toothpick it in place so it doesn't overcook.
• Mix together wine, olive oil, soy sauce, garlic and rosemary; put into zipper-top plastic bag. Add loin and marinate, refrigerated, 1 - 2 hours, turning bag occasionally (longer if meat is from an older animal).
• Start grill. Remove meat from marinade and pat dry. Bring to room temperature before grilling.
• While grill heats, pour marinade into a small pan. Over high heat, cook down to about 1/2 cup. Stir in current jam or jelly. Strain, discarding solids.
• Grill meat over direct heat, turning to brown all sides. Allow 6 -8 minutes per inch of thickness. Use an instant-read thermometer (125 degrees F is medium rare) or make a small cut to check doneness. Don't overcook or meat will be dry and tasteless.
• Let rest on warm platter a few minutes to distribute juices within the meat. Serve whole or sliced into 1" rounds with the current sauce.

• Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• Preheat oven to 375°F.
• Lightly spray jelly roll pan with a vegetable spray or oil. Cream butter (margarine), cream cheese and brown sugar together in a medium sized bowl. Beat in egg and almond extract (or vanilla). Stir in flour and salt until blended.
• With your fingers, press dough into the bottom of the pan in an even layer.

• To make the filling, blend flour, sugar, and spices in a small bowl and toss in peeled, sliced apples. Put the apple mixture on top of the crust.

• For the topping, stir the flour, brown sugar, and spices in a small bowl. Cut in the butter (margarine) until the mixture forms coarse crumbs. Sprinkle the crumbs over the sliced apples.
• Place the pan in the preheated oven and bake for about 40 minutes or until the apples are tender and the topping has browned. Cool in the pan.
• These can be made a day ahead, covered well, and stored in a cool place. Cut just before serving to the size that best fits the crowd. Great served with some ice cream.

• Preheat oven to 450, with oven rack slightly below center.
• Trim off any lumps of fat from the chicken; rinse and pat dry.
• With the chicken breast side down, tail towards you, begin at one side of the tail and cut through skin, meat and bones to the neck end. Repeat on the other side of the tail. Lift out the backbone and save it for stock. Turn chicken over, laid out flat, and press down on breast to flatten it.
• Oil a rimmed baking sheet large enough to hold the flattened chicken. Scatter herb sprigs over the sheet. Use enough to keep the chicken from resting directly on the sheet. If there aren't enough herbs, add some chopped onions and/or celery.
• Salt and pepper the inside of the chicken and arrange it cut-side down, flattened on the bed of herbs. Brush or rub skin with butter or oil. Salt and pepper the skin.
• Roast skin-side up until golden brown and crispy and an instant-read thermometer registers 160 - 165 in the thigh, about 45 minutes.

• Preheat oven to 400º F.
• Pour oil into the bottom of the baking dish. While placing prepared vegetables in the baking pan, coat with the oil. Sprinkle seasonings over vegetables.
• Bake for 45 minutes or until vegetables are tender, turning twice during baking. Additional vegetable options: parsnips, winter squash, and yams.

• Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
• In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
• Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
• Serve warm.

• Preheat oven 350º F. Prepare 8" square pan with cooking spray.
• In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
• Then, in food processor, grind the apple, onion, garlic, and oatmeal. Add to ham mixture.
• Add remaining ham loaf ingredients and mix together with your hands. Shape into a loaf in prepared pan.
• Place ham loaf in oven and bake for 1 1/2 hours or until meat thermometer reads 155º F.
• Brown Sugar Glaze: In a small sauce pan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2 to 3 times while baking. Serve ham loaf warm.

• Cut squash in half crosswise and clean out the seeds and stringy pulp.
• Place the squash cut side down in a microwave-safe dish. Cut several slits through the skin of both squash halves.
• Cover with plastic wrap, leaving a corner open slightly to allow steam to escape. Microwave for 20 minutes on high or until tender when poked with a fork.
• Remove from the microwave and take off the plastic wrap. Turn the squash halves over and cut into wedges.
• Cut a slit down the middle and insert a small tab of butter; then sprinkle the top with brown sugar.
• Place in a baking dish and bake in an oven preheated to 350 degrees for 20 to 30 minutes. Serve in wedges.

• Preheat oven to 350 degrees F. Grease a 9"x5" loaf pan.
• In a large bowl combine sugar, shortening (or oil), and eggs. Beat in bananas. Add remaining dry ingredients and combine. Fold in nuts. Batter will be thick.
• Pour into prepared pan and bake for 60 minutes or until done. Insert a toothpick in center to check for doneness. If toothpick is clean when removed, the bread is done.
• Remove from pan and cool.

In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.

Pour dressing over potato mixter and stir to coat.

Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.

• Mix sugar and syrup in saucepan. Over medium-low heat dissolve sugar and bring just to a boil; stirring often.
• Remove from heat and stir in peanut butter, mix well.
• In a large bowl, add cereal. Add the peanut butter mixture and mix well.
• Press into cake pan; butter your fingers so cereal mixture doesn't stick to your hands.
• In a mixing bowl, combine chocolate and butterscotch chips, sprinkle evenly over cereal mixure, wait 10 minutes, then with a spatula spread the chips until smooth.
• Let cool until chocolate/butterscotch topping stiffens. Cut into 2" squares and serve.

• Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness.
• Preheat the oven to 400.°
• Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half.
• Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding.  Sauté the fish briefly on each side in the butter.
• Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.
• Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.

• 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.