• Combine pineapple, bell peppers and onions in medium bowl. Beat lemon peel and juice, the sugar, salt, mustard, cloves and hot pepper sauce in small bowl with wire whisk until well blended. Add to pineapple mixture; toss to coat. Cover.
• Refrigerate at least 1 hour to allow flavors to blend.
• Cook ham according to package directions. Serve with the salsa.

Mix remaining ingredients together. Pour over beans and refrigerate overnight.

Bake uncovered at 350° for 30 minutes.

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.

• Cut fruit into bite sized pieces. Thread fruit onto skewers.
• Serve with your favorite fruit dip.  (Can use any combination of fruit.)

• Preheat the oven to 350°F. Grease and flour the cake pan.
• In a large bowl, combine the sugar, oil, and eggs and blend until creamy and light yellow in color.
• Stir in the vanilla, applesauce, and zucchini.
• Add the dry ingredients and the optional nuts and blend until well incorporated.
• Pour the batter into the prepared pan.
• Sprinkle the top with 12 oz. of chocolate chips.
• Bake 1 hour or until done (a toothpick inserted into the cake comes out clean).

• Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
• Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
• In a small bowl, combine dressing, parsley, pepper, and red pepper.
• In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
• Cover and chill.
• Fill tomatoes with corn mixture. Serve on top of lettuce on individual plates.

Pour into greased muffin cups and bake 30 minutes at 350°.

In a large bowl, beat butter, sugars and vanilla until creamy.

Add eggs, one at a time.

Add flour mixture.

Spread in greased 9x13 pan. Bake 350° for 35-40 minutes.

• Brown hamburger, draining off excess fat.
• Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
• In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
• To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
• Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.

Mix dressing and flour. Coat each chicken breast with mixture. Arrange on prepared baking sheet.

Combine both cheeses and sprinkle over chicken breasts.

Bake 20-25 minutes or until chicken breast is no longer pink.

• If using your own bread to make cubes, have them cut and dried before beginning stuffing preparation. Store bought stuffing mix can also be used.
• Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
• Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
• Remove from the heat and add the sage, salt and pepper to the celery mixture.
• Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed.
• Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
• When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
• Add more seasoning if necessary and then add the beaten eggs and stir until they are well distributed.
• If necessary, more liquid can be added after the eggs are added to further moisten the stuffing.
• Butter the bottom and sides of a baking dish and place the stuffing in the dish.
• Lightly pat the stuffing in the dish and cover with foil. Bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the stuffing reaches 165°F before serving.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

• Mix together all ingredients except zucchini.
• Holding zucchini on end, cut off 1/3 of the side from top to bottom. Scoop out center of zucchini leaving about 1/4" around edges; leave ends on. Discard or use some of the scooped out zucchini in the meat mixture.
• Fill the zucchini 'boats' with hamburger mixture.
• Wrap zucchini individually with foil. Place on the grill on medium heat; cook for 20-30 minutes.
• Remove from grill and open foil and sprinkle tops with Parmesan cheese to serve. Serve hot.

• Preheat the oven to 375° F. Peel and core the apples. Cut the apples into thick slices and place in an ungreased baking dish.
• Combine the sugar, cinnamon, and nutmeg together in another bowl and mix until well blended. Sprinkle the sugar mixture over the apple slices.
• Combine the flour, brown sugar, and butter together in another bowl until the mixture has a crumbly texture. Sprinkle the crumble topping evenly over the apples and then place the crumble in the preheated oven.
• Bake for 30 to 40 minutes or until apples are tender when poked and the topping is golden brown and crispy.
• Remove from the oven and serve while warm. Serve with a scoop of ice cream or some cream.

Spread one side of each slice of bread with butter. Place the cheese over the unbuttered side of 2 slices; top each with 3 slices of bacon and drizzle with maple syrup. Top each with 2 grilled tomato halves, mashing down slightly, then cover with remaining bread slices, buttered side out.

Grill with sandwiches in a skillet over medium neat 3-4 minutes per side or until golden brown.

Halve and serve immediately.

Melt butter; add salt, pepper and garlic.

Place corn on a square of foil. Brush with butter mixture and wrap corn in foil. Place corn on grill, away from very hot coals. Cook 15-20 minutes, turning occasionally.

NOTE: May be baked in oven 400 degrees for 20 minutes.

• Peel and slice the cucumbers.
• Slice onions; combine with cucumbers in a bowl.
• In a small bowl, mix all the remaining ingredients well and pour over sliced cucumbers and onion.
• Let stand overnight.

Preheat grill to medium heat. Grill for 30 minutes until juices run clear.

Let stand 10 minutes.

Slice and serve.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

• In a large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.