• 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.

• Preheat oven to 450°.
• Rub sweet potatoes with oil.
• Pierce once with a fork.
• Place a baking sheet on bottom rack to catch any drippings.
• Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.

• Mix all ingredients together and serve chilled over sweet potatoes.
• Use within an hour of preparation in order for the recipe to remain creamy. The acid in the jalapeños and lime juice have a tendency to break down the sour cream and make it "watery".

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Preheat oven to 375° with rack on the bottom 1/3 of the oven.
• Mix flour, sugar and salt in a food processor.
• Add butter, pulse until coarse meal forms.
• Gradually add water starting with 6 tablespoons until moist clumps form.
• Add more water as needed.
• Gather dough into ball, divide in half.
• Flatten into 2 disks and wrap in plastic wrap.
• Chill at least 1 hour or overnight.
• Spray pie plate with non stick cooking spray.
• Roll out dough on floured surface to 13 inch round.
• Transfer to the pie dish.
• Fold edges under and crimp, forming a nice border.
• Line crust with foil and fill with dried beans or prick all over with a fork to prevent puffing.
• Bake for 15 minutes if using foil, then remove foil and beans and bake for 5-7 minutes more until it turns light golden brown.
• Press or prick crust down if it bubbles up.
• If just pricking with a fork before baking, bake 15-20 minutes, until light golden brown.
• Cool 10 minutes either way.
• Reduce oven temperature to 350° and place rack in the center of the oven.

• Melt 2 tablespoons unsalted butter in skillet.
• Add one cup pecans, 2 tablespoons molasses and 2 teaspoons of water.
• Stir until molasses thickens and starts to coat the nuts, approximately 5 minutes.
• Transfer to a sheet of foil to cool.
• Chop 1/2 cup of these nuts and 1/2 of a toffee bar together in a small bowl and sprinkle over the baked crust.
• Use the rest of the nuts and the other 1/2 of the chopped toffee bar as garnish on top of the cooled pie.

• Mix pumpkin and next 6 ingredients in mixer.
• Add eggs one at a time until mixed through.
• Gradually add milk and sour cream or whipping cream.
• Pour filling into prepared pie crust over the nuts and toffee.
• Bake until edges are puffed and center is set, approximately 1 hour if using whipping cream, 1 1/2 hours if using milk and sour cream.
• Allow to cool completely.
• Garnish with remaining toffee topping and pecans if desired.

• Cook the macaroni according to package directions. Drain.
• In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
• Add milk all at once. Stir until thick and bubbly.
• Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
• Mix in the cooked macaroni.
• Transfer to a greased casserole dish.
• For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
• Bake at 350 degrees F for 30 minutes or until golden brown.

• Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
• Add the flour, soda, and salt. Beat until well mixed.
• Add the oatmeal and coconut and stir until evenly distributed.
• Drop by rounded teaspoons on to an ungreased cookie sheet.
• Place in an oven preheated to 350° F and bake for 10 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

• Add flour to melted crisco.
• Stir and cook over medium heat until it starts to brown.
• Add onions, celery and pepper.
• Stir while it cooks for 5 minutes.
• Add tomatoes, water, okra, salt and pepper.
• Cook over medium low heat for at least 1 hour or until the vegetables are tender.
• Add the shrimp and crab plus the filé.
• May add a few dashes of tabasco for a little spice.
• Serve over rice.

• Heat oil in deep fat fryer or large deep skillet.
• Mix all ingredients together in a large mixing bowl.
• Drop round balls of batter into the oil.
• Fry until light golden brown.
• Remove from oil and allow to drain on paper towels.
• Serve warm or at room temperature.

• Heat butter, sour cream, sugar, and salt in saucepan over low heat until butter melts. Stir often.
• Dissolve both packets of yeast in 1/2 cup warm water with a tablespoon of sugar mixed in. Let stand 5 minutes, or until the yeast starts to bubble. Add the butter mixture, eggs, and 2 cups of flour and beat with a mixer for two minutes, or until mixture becomes smooth. Gradually add enough of the remaining flour to form a soft dough.
• Place dough on a lightly floured surface and knead until smooth--approximately 10 minutes. Place dough in a greased bowl and turn the dough so that all sides are greased. Cover and let rise in a warm place for approximately one hour, or until doubled in size.
• Mix 1/2 cup of sugar and cinnamon and set aside for later.
• After the dough has risen, punch it down and divide it in half. Place one portion on a slightly floured surface and roll it with a rolling pin into a rectangle approximately 10"x 22".
• Spread half the butter over the surface of the dough with a spatula and then sprinkle half of the cinnamon and sugar mixture over it, as well.
• If you are adding a coin, bean, or figurine as a token in the King Cake, place it on the rolled out dough just before rolling it up so the token is contained in the rolled up dough.
• Start on the long side of the dough and roll it like a jelly roll. Place the roll, seam side down, on a greased baking sheet and bring the ends together to form an oval ring. Pinch ends together to seal. Repeat steps with remaining dough.
• Cover and let rise for 20 minutes or until they double in size again.
• Bake at 375º F. for 15-20 minutes or until golden brown.
• When cake is cool, decorate with powdered sugar frosting and sprinkle with bands of colored sugars in purple, yellow and green.

• Coat casserole dish with butter or non-stick cooking spray.
• Preheat oven to 350°F.
• Combine prepared noodles, tuna, soups, onion rings, and peas in casserole dish.
• In a separate bowl, mix melted butter with crushed corn flakes.
• Sprinkle corn flakes over noodle mixture.
• Bake uncovered for 30 to 35 minutes or until heated through.

• Place all the ingredients in a mixing bowl and using a pastry cutter or a fork, mix the dry ingredients into the butter. Mixture will be crumbly.
• Pour the crust into a 10 x 15 bar pan and pat down firmly to the bottom. Make sure the crust is tight up against the sides of the pan so when the topping is added, it will not seep in around the edges.
• Bake at 350° F. for 18 to 20 minutes.
• While the crust is baking mix the topping as instructed below.

• Mix all of the ingredients except the pecans together until evenly blended.
• Stir in the pecans.
• Pour the topping on top of the warm crust. Do not allow the crust to cool.
• Place back in the oven and bake for an additional 25 minutes or until the topping is set.
• Remove the bars from the oven and allow them to cool.
• Cut the bars and place in an airtight container and store in the refrigerator.

• Cut the top 1/3 of the bread off.
• Hollow out the bottom part of the loaf, leaving approximately 1/4 inch intact on the bottom.
• Spread dressing over the bottom inside of the loaf.
• Layer 4 slices of cheese, then 4 slices of ham, covering the entire inside surface.
• On top of ham add 4 more sliced of cheese, then layer salami.
• On top of salami, layer sweet red peppers and Italian garden mix, then olives and feta cheese.
• Spread dressing on top of the inside of the bread top.
• Lay top back on the loaf.
• Wrap tightly with plastic wrap and chill for 1 hour.

• Cut and squeeze 8-10 key limes to obtain 1/3 to 1/2 cup of juice.
• In a medium bowl, mix together the juice, softened cream cheese, and sweetened condensed milk until blended and smooth.
• Pour the mixture into the prepared crust. Cover the pie and refrigerate until set, about 2 to 4 hours.
• When serving, garnish the pie with a small, thin slice of fresh key lime or a dollop of whipped cream on each piece.

• In food processor, combine marinade ingredients. Process until smooth.

Skewers:

• Put shrimp in large plastic bag and pour in marinade. Press out air and seal bag tightly. Turn bag to distribute marinade and refrigerate 30-45 minutes.
• Remove shrimp from the bag and discard the marinade. Thread shrimp on skewers (through head and tail to prevent them from spinning). Grill over direct high heat until shrimp are firm to the touch and just opaque (2-4 minutes), turn once.
• Place on serving platter, squeeze a little lime juice over shrimp, and serve warm.

• Preheat oven to 375°.
• Butter or grease a baking dish.
• In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
• Mix with a fork.
• Stir in the eggs, cream and melted butter.
• Fold in corn, cheese and jalapeno pepper until well distributed.
• Spoon batter into the prepared baking dish.
• Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

• Soak 12 wooden skewers in water for one hour.
  For Cilantro Sauce:
• In food processor, combine cilantro, parsley, scallions, garlic, and lime juice. Puree until finely chopped. Add yogurt and sour cream and puree until smooth. Season to taste with salt and pepper.
• For Skewered Vegetables:
• Preheat grill or grill pan.
• In a small bowl, stir together olive oil, garlic, and ginger root.
• Arrange vegetables on 12 skewers and baste with the oil mixture. Season with salt and pepper.
• Grill vegetables, basting occasionally, until browned and tender. (Approximately 10-12 minutes.)
• Serve with cilantro sauce.

• Heat oil in large skillet over medium high heat.
• Sauté onion and garlic until soft - approximately 10 minutes.
• Add sundried tomatoes.
• Remove from heat and cool slightly.
• Place mixture in a food processor or blender (when cool).
• Add in 1 cup feta cheese, crumbled or cubed and 1/2 cup chicken stock.
• Process until combined and smooth, approximately 45 seconds.
• May need to scrape down sides.
• Cook pasta according to package directions. Drain.
• Toss pasta in large serving bowl with sauce and basil.
• Add the rest of the chicken stock, 1 tablespoon at a time as needed to keep pasta and sauce moist.
• Sauce should cling nicely to pasta.
• Season with salt and pepper to taste.
• Sprinkle with parsley and feta cheese.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• Prepare asparagus by steam cooking in a steamer filled with 2 cups of water mixed with 1 teaspoon of salt. Heat water on high temperature setting until boiling. Add asparagus to steamer, cover steamer and cook for 3 to 4 minutes or slightly longer if thicker pieces of asparagus are being cooked.
• When finished cooking, drain water and cool by running cold water over the hot asparagus. Set aside until cool. When ready to add asparagus to salad, cut into 2 inch lengths. If the end of any stalk of asparagus is tough and fiberous, slice off and discard.
• Using a salad bowl, combine the cooked asparagus with the mandarin oranges slices, tomatoes, avocados, garlic, and spinach. Refrigerate until serving. When ready to serve, add dressing and toss all ingredients to mix well.
• If salad is served on individual plates, garnish each salad with bits of bacon as a topping over dressing, spinach greens and other mixed ingredients. If salad is to be served from salad bowl, garnish salad in bowl with pieces of bacon.

• Using a pastry blender or fork, combine the butter, flour, and brown sugar until the mixture forms fine crumbs.
• Press the mixture into an ungreased 9" x 13" pan.
• Sprinkle the crust with the pecan pieces. Set aside.

• Combine the butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute.
• Drizzle the mixture evenly over the crust.
• Bake the crust for 20 minutes at 350°F.

• Immediately after removing the crust from the oven, sprinkle it with chocolate chips. Allow the chocolate chips to stand for 5 minutes so that they will melt; then spread evenly over the surface of the bars.
• Let the bars cool; then cut them into the desired serving size.