• Preheat broiler oven.
• To prepare salsa, combine orange segments, 2 tablespoons olive oil, 1/2 teaspoon salt, avocado, green onions, lime juice, and honey in a small bowl. Toss gently to combine.
• In medium bowl, whisk together 3 tablespoons oil, 1 teaspoon salt, paprika, cumin and chipotle hot sauce.
• Add the shrimp, tossing to coat.
• Arrange shrimp on foil lined baking sheet or on grill rack sprayed with non-stick spray.
• If using broiler, place baking sheet with shrimp under broiler until opaque and cooked through, about 4 minutes.
• If using a grill, grill over medium heat for 2-3 minutes, until cooked through.
• Serve hot over cooked rice and salsa on the side.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the coconut and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

• Wash your hands thoroughly. Mix ground beef and pork sausage in a large bowl with your hands. Add seasonings and mix in thoroughly.
• Make burger patties by measuring a heaping 1/3 cup; then press together between hands or use a hamburger press.
• Grill over hot coals or a pre-heated gas grill until done, approximately 15-19 minutes total time. Turn burgers once while grilling.
• Serve on a bun and garnish with fresh tomato slices, lettuce leaves, thin slices of onion and pickles, and your favorite condiments.

• Peel whole onions and then cut crosswise into 1/4 inch thick slices. Separate the slices into individual rings. Dry rings thoroughly with paper towels.
• Dredge rings in flour until well coated and then place on a large baking sheet. (Rings can be dredged in flour placed on a plate or the flour can be placed in a plastic bag. If using a plastic bag, several rings can be dredged at a time.) After all rings are coated, set them aside and mix batter.
• Combine all dry ingredients and stir until evenly mixed.  Set aside.
• Blend eggs, milk and oil and then add the dry ingredients. Beat until all ingredients are well blended.
• Add 1 inch of oil to a deep pan and heat to 375° F. Dip flour coated rings into the batter and allow excess batter to drip off.
• Place batter coated rings into the hot oil. Avoid overcrowding so that they can cook evenly. Fry until golden brown on the first side and then turn to cook second side.  When both sides are golden brown, remove from the oil and place on a baking sheet lined with paper towels to allow oil to drain off.
• Finished onion rings can be placed in an oven preheated to 300°F to keep warm until all onion rings are done and ready to serve.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

• Preheat oven to 350°F.
• Coat inside of pan with vegetable spray.
• In a large bowl combine eggs, tomato sauce, uncooked rolled oats, onion, minced garlic, salt and pepper.
• Add ground turkey to egg mixture and mix until well blended.
• Place 1/2 of turkey mixture (or approximately 2 cups) into prepared pan.
• Pat turkey mixture into the bottom of the pan and create an indentation through the center of the loaf.
• Pour 1/2 cup of the prepared spinach sauce and 1/3 cup parmesan cheese.
• Cover with remaining turkey mixture.
• Sprinkle top of meat loaf with remaining cheese.
• Drizzle with 1/4 cup of spinach sauce.
• Bake 1 hour.
• Remove meat loaf from oven. Allow meat loaf to rest for 15 minutes before serving.
• Heat remaining sauce and serve with meat loaf.

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.

Add peas, thyme and water. Cook until peas are tender.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
• Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
• Pour into ice-filled glasses, garnish each with a half orange slice.

• Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes.
• Drain rice and add mushroom soup, cream of chicken soup, mushrooms, beef bouillon cubes dissolved in one cup boiling water, celery salt, garlic powder, pepper, onion salt and paprika.
• Sauté chopped celery and onion in 2 T butter and add to the above mixture.
• Brown ground beef. Drain and add to the rest of the ingredients.
• Put in casserole dish and sprinkle with slivered almonds; refrigerate until time to bake.
• Bake covered for 1 1/2 hours at 350 degrees F.

• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

• Cook orzo according to package directions, drain.
• Prepare orange vinaigrette: combine olive oil, orange juice, and orange peel; mix well. Add salt and pepper to taste.
• Combine orzo, oranges, raisins, green onions, and cilantro in serving bowl. Add orange vinaigrette, toss to coat.
• Chill before serving.

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar until light and creamy. Beat in eggs one at a time and vanilla.
3. Turn mixer to low, and alternate beating in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
4. Fill liners 2/3 full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
5. Cool in pan 10 minutes then remove from pan and cool completely.
6. For strawberry sauce, combine strawberries with sugar and let sit until this becomes syrupy, about an hour.
7. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with strawberries and whipped topping. Drizzle with remaining strawberry syrup.

• Saute onions and peppers for 5 minutes. Add sausage and cook until sausage is no longer pink.
• Add mushrooms and cook for another 5 minutes.
• Add oregano, salt, pepper and tomato sauce and cook for about 10 minutes.
• Taste and adjust the seasoning if necessary. Sauce will be a little thick, but you can add some water if you want.
• Preheat oven to 350 degrees F.
• Slice french bread in half, scoop out some of the middle on both sides; sprinkle both top and bottom with the cheese. Add meat mixture to top and bottom and add more cheese.
• Close the two pieces of bread, wrap in foil and bake in the oven for 30-40 minutes.
• The bread will be toasted and the cheese will melt. Let cool for about 10 minutes.
• Slice and serve.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

• In a medium bowl, combine the vinegar, mustard, garlic, lime and lemon juice, brown sugar, salt and pepper. Whisk in the olive oil.
• Place chicken in a ziploc bag and pour marinade in. Close and marinate 6-8 hours, or overnight.
• Preheat an outdoor grill for medium-high heat.
• Place chicken on the prepared grill, and cook 6-8 minutes per side, until juices run clear. Discard marinade.

• Melt the butter in a large saucepan over medium heat and then add the cream.  Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Turn off heat under pan and begin preparing the pasta.
• Add water to a large saucepan and bring to a boil. Just before water begins to boil, add salt. When the water comes to a full boil, add the fettuccine and bring water to a boil again, stirring occasionally.
• Turn heat down so water is just at a steady boil. Check fettuccine package for the length of time to boil. Cook until the pasta is al dente. (Check for doneness before the full cooking time is up to ensure that the pasta does not overcook.) Drain well when done.
• Turn the burner under the sauce back to a low setting. Either: 1) add all the fettuccine to the sauce and toss until all pasta is well coated, or 2) top the fettuccine just before serving and allow it to be tossed at the table.
• Serve immediately and garnish if desired with fresh Parmesan grated on top and/or chives cut into small bits.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• In a large serving bowl, combine fruits and stir gently.
• Sprinkle with sugar, if desired.
• In a small bowl, whisk together remaining ingredients.
• Pour dressing mixture over fruit and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve.

• Heat oven to 400° F.
• In a large bowl, beat eggs slightly.
• Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well.
• Stir in rhubarb.
• Add 3 drops of red food coloring, if desired, and mix to combine.
• Pour into a pastry lined pie plate.
• Dot with butter.
• Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape.
• Seal and flute edges.
• Bake for 50-60 minutes or until golden brown.
• Serve warm or at room temperature.