• 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.

• 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

• 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.

• Mix pudding with buttermilk until well blended, add Cool Whip.
• Drain pineapple, reserving juice to coat banana slices; drain orange slices.
• Add the drained pineapple and oranges to the pudding mixture.
• Stir well and refrigerate 1 hour or more.
• Slice banana into pineapple juice.
• When ready to serve drain bananas and add along with the marshmallows.

• 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.

• In a food processor or mini chopper grind ham to desired consistency.
• In a medium bowl combine all ingredients, place into a covered container to chill.
• Serve on a split bun.
• Garnish with lettuce, bread and butter pickles, and mayonnaise.

• Cook corkscrew noodles according to package directions.
• Drain and rinse with cold water.
• In a medium bowl, whisk together the lemon juice, mustard, salt and pepper.
• Whisk in oil until thickened.
• Whisk in yogurt.
• Add grape tomatoes, feta cheese, green onions and tarragon to the noodles.
• Add the dressing and toss.
• Serve immediately or cover and refrigerate for 2-24 hours.
• Salt and pepper to taste.

• 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.)

• Combine the ground beef, steak sauce, seasoned salt, and thyme.
• Form into patties; then grill over medium heat until done.
• About 2 minutes before the burgers are done, add a slice of cheese over the top of each pattie.
• Sauté the mushrooms in a pan with butter over medium heat until lightly browned. Stir occasionally.
• Grill the hamburger buns, cut side down, until lightly toasted.
• Top the burgers with the sautéed mushrooms and serve.

Seal the edges by rolling and pinching the foil the long way, then roll the sides to seal.

Grill on medium heat or over a campfire for about 45 minutes. Check them after 30 minutes.

Enjoy!

• Preheat oven to 350 degrees F. Grease a 9" x 13" pan.
• Melt caramels and 1/3 cup of evaporated milk over low heat in a heavy sauce pan. Set aside.
• In a large bowl, combine cake mix, 1/3 cup evaporated milk, melted butter, and nuts. Stir by hand until just combined. Press half of the dough mixture on the bottom of the prepared baking dish.
• Bake for 6 minutes at 350 degrees F. Remove from the oven and immediately sprinkle chocolate chips over baked crust.
• Pour the melted caramel mixture over the top of the chocolate chips.
• Crumble the remaining dough evenly over the top of caramel.
• Bake for an additional 18 minutes.
• Cool completely and refrigerate the bars before cutting into squares.

• 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.

• Crush the Oreo® cookies in a resealable storage bag.
• Combine the pudding mix and milk.
• Add the crushed cookies and the Cool Whip® to the pudding.
• Chill in the refrigerator for several hours prior to serving.

• Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper.
• Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill.
• When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week.

• 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.

• Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat.
• Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved.
• Add herbs (optional) to the liquid, insert the meat into the brine, cover, and refrigerate. (A zip-top bag can be used for brining; however, place it into a cake pan or other container when refrigerating to catch any possible leaks.) Brine for at least 4 hours; you may also brine the meat overnight.
• After brining, cook the meat on the grill using the indirect cooking method. For a gas grill, turn one burner off after the grill is hot; for a charcoal grill, move the coals to one side after the grill is hot.
• Remove the roast from the brine and pat dry. Brush with oil and brown over the direct heat section of the grill (the side of the grill over the lit burner or hot coals). Cook for about 3 - 4 minutes per side or until golden brown.
• After the meat has been browned, move it to the indirect heat area of the grill; then cover the grill and cook until the internal portion of the meat registers 150°F on an instant-read thermometer. This should require about 1 to 1 1/2 hours of cooking time over the indirect heat.
• Remove the pork roast from the grill, cover loosely with foil, and let it rest 15 minutes before slicing and serving.

• Note: The resting time is important to achieve the optimum flavor, tenderness, and doneness; the meat will continue to cook while resting and the juices will become evenly distributed throughout the meat.

• Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.
• Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.
• Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.
• Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.
• Serve with tied husks, using them as a handle to hold on to while eating.

• Wash the potatoes and cut the larger ones in half. Pat dry with a paper towel, poke each potato a few times with a fork, and place them in a baking pan.
• Melt the butter and add the parsley, dill, and lemon juice. Stir to mix evenly.
• Drizzle the seasoned butter over the potatoes, toss to coat them evenly, and sprinkle with salt and pepper to taste.
• Place them in an oven preheated to 375° F.
• Bake for 35 to 40 minutes or until tender when poked with a fork. Turn the potatoes once or twice through out the baking time.
• Remove from the oven and serve.

• 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.