• If brining the chicken, mix salt with 3 quarts water in a non-reactive pan, bowl, or pail just large enough to hold the bird snugly. Chicken should be completely covered with brine solution. Make more, if necessary. If the chicken floats, cover with a weighted plate (use canned food, etc. as a weight) to keep it submerged. Refrigerate brining container or place in a cooler with ice, for 4-6 hours.
• Remove chicken from brine, rinse and pat dry.
• Remove zest (just the colored part, not the bitter white pith underneath) from lemon and lime with a zester, peeler or sharp knife. Chop finely and mix well with the butter.
• Loosen chicken skin from meat by carefully working your hand between skin and meat everywhere you can. Push lumps of zest-butter under the skin, then spread them around by massaging skin from the outside. If the chicken wasn't brined, liberally salt the cavity.
• Squeeze juice from lemon and lime; put squeezed rinds in the cavity and set juice aside.
• If you prefer to truss the chicken, use strong string to pull drumstick ends towards each other, but not tightly--leave space so inner sides of leg and thigh can brown.
• Prepare grill for indirect medium heat, according to manufacturer's directions.
• Put chicken on grill in area away from direct heat, breast side up. Cover grill. Cook for about 2 hours, basting occasionally with lemon-lime juice. Chicken is done when leg joints move easily, or when an instant-read thermometer reads 180°.
• Remove from heat and let rest a few minutes before carving.

• Soak skewers in water for 30 minutes or more; preheat the grill.
• Wash the asparagus and snap off the tough ends.
• Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
• Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
• Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

• In sauce pan mix the margarine, salt, pepper, onion, soup, sour cream, and milk; heat until margarine has melted.
• Combine the hash browns and cheese; pour into the bottom of the baking pan.
• Pour the soup mixture over the hash browns and cheese. mix in evenly.
• Cover with cracker crumbs. Bake at 350 degrees F. for 45 min - 1 hour

• In a bowl, combine flour and brown sugar. Cut in butter until crumbly.
• Stir in the oats. Press half into a greased 13 x 9 inch by 2 inch deep baking dish; top with rhubarb.
• In a saucepan, combine sugar and cornstarch; stir in water until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder.
• Top with remaining crumb mixture.
• Bake at 350° F for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

• Preheat oven to 350°.
• Coat the inside of the baking dish with cooking spray.
• In a heavy skillet, brown the ground beef and drain off any excess fat.
• Place the ground beef in the bottom of the baking dish.
• In the same skillet, brown the onions until soft.
• Place them on top of the ground beef.
• Drain liquid from the canned corn and layer it on top of the onions.
• In a small bowl, combine the two soups together and then spread this over the corn.
• Place tator tots on top of the casserole and bake for 60-70 minutes.

• In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
• Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 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.)

Prepare sauce in a bowl and set aside.

Combine meatloaf ingredients with hands until evenly mixed. Work in half of the sauce with the meatloaf.

Place the meatloaf on a loaf pan and shape it. Pour the remaining sauce on top and bake for 50 minutes or until center is no longer pink.

NOTE: For those who prefer a kick, try adding another tablespoon of mustard and a dash of cayenne pepper.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

• 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.

In a medium bowl, sift together flour, baking soda, salt and cinnamon.

In a large bowl, cream butter with sugars until light and fluffy. Add eggs, one at a time, and vanilla; mix until combined.

Add flour mixture to the butter mixture and combine.

Fold in the chocolate chips and marshmallows.

Place 1 1/2 tablespoons of dough on each graham cracker square, pressing lightly. Bake for 5 minutes.

Remove from oven and press a chocolate rectangle on top of each. Bake for 5-7 more minutes or until dough is golden brown at edges.

Remove to wire rack to cool. Cool completely before cutting with a sharp knife.

Variation: Prepare as directed, using Grill Mates® Mesquite Seasoning in place of the Montreal Steak Seasoning.

Test Kitchen Tips:

• Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator.

• For ease in stretching or rolling, let dough stand at room temperature 1 to 2 hours.

• Fresh pizza dough may also be purchased from your local pizzeria.

• For more tips, see Tips For Grilling Pizza.

Test Kitchen Tips:

• Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator.

• For ease in stretching or rolling, let dough stand at room temperature 1 to 2 hours.

• Fresh pizza dough may also be purchased from your local pizzeria.

• For more tips, see Tips For Grilling Pizza.

• Pre-heat oven to 350°
• Roll sugar cookie dough into an 11x9 inch rectangle or a 12 inch circle.
• Place the dough onto a baking sheet.
• Bake for 8-10 minutes, just until light golden brown.
• In a small mixing bowl, combine the cream cheese, sugar and vanilla extract until smooth.
• When the cookie crust is cool, spread the cream cheese mixture over the crust. Leave a 1/4 inch of crust showing around the edge.
• Top with assorted fruit.
• Place jelly and lemon juice in a microwave safe bowl and heat for 45 seconds in the microwave.
• Pour this over the fruit.
• Chill until ready to serve.

In small bowl, combine chicken, shredded cheese, bell pepper and onion, if desired.

Evenly divide chicken mixture over each of 4 tortillas. Top with remaining flour tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets.

Bake at 400° for 12 minutes or until golden brown, turning once half-way through heating.

Cut quesadillas into wedges and serve with sour cream, guacamole, salsa and lettuce.

• Add the tomato sauce, onion salt, cumin, and water to a saucepan and heat to a boil.
• Once the water and other ingredients begin to boil, add the butter and rice; reduce heat so mixture is at a slow simmer.
• Cover the rice and allow to cook for 20 to 25 minutes. Check rice for tenderness.
• Remove from heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

Grill corn, covered over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times; cool.

Remove corn from cobs; place in bowl. Add tomatoes, onion, peppers, cilantro and lime juice. Season with salt and pepper.

Serve with tortilla chips.

• Combine tomatoes, sun-dried tomatoes, basil and cayenne in a small bowl. Set aside.

• Heat grill to medium.
• In another small bowl, combine mustard, honey and garlic.
• Place chops on grill.
• Grill 4-5 minutes and turn.
• Brush with mustard mixture.
• Grill another 4 minutes, turn and brush the grilled side with the rest of the mixture.
• Remove and allow to rest for 5 minutes.
• Garnish with basil and serve with two tomato salsa.

In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.

In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.

Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.

Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.

Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.

• Tear lettuce into bite size pieces and combine it with the spinach.
• Toss in almonds, strawberries, and blueberries; set aside.

• Mix sugar, lemon juice, onion, mustard and salt in blender.
• Add oil slowly and blend until thick and smooth. Add poppy seeds and process a few seconds to mix.
• Refrigerate the dressing until you are ready to serve the salad. When ready to serve, drizzle dressing over the salad and gently toss to coat evenly.

• Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
• In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
• In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
• Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
• Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
• Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
• Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
• The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.

• Mix soups and milk.
• Layer sliced potatoes and soup mixture, ending with soup mixture on top.
• Cover with foil and bake @ 350 for 1 hour and then remove foil and bake for another 20 minutes or until potatoes are fork tender.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.

• Mix the white sugar, nuts, cinnamon, and melted margarine together.
• Set mixture aside to use later.

• Grease and flour a 9" x 13" x 2" cake pan. Preheat the oven to 350° F.
• In a large mixing bowl, beat the shortening, margarine, brown sugar, and egg together with an electric mixer until light and creamy.
• Add the soda, salt, 1/2 the flour and 1/2 the sour cream. Mix until blended and then add the remaining flour and sour cream. Mix again until well blended
• Add the rhubarb and stir until well distributed.
• Pour batter into the cake pan and spread evenly.
• Sprinkle the topping evenly over the top of the cake.
• Place in the preheated oven and bake for 45 minutes or until a toothpick poked in the middle of the cake comes out clean.