• Mix together tamari, wine, and ginger.
• Trim excess fat from chops; put chops and tamari mixture in a zipper-top plastic bag and refrigerate, at least 30 minutes, up to several hours.
• Heat grill. Remove chops from marinade and pat dry. Grill, using direct heat, about 5 minutes per side. (To pan broil, heat a heavy skillet large enough to hold chops in a single layer. Film the pan with oil, or use a bit of trimmed-off pork fat, and cook as for grilled chops.)

• Preheat oven to 425 degrees F.
• Fill large bowl with cut potatoes.
• Drizzle oil and seasonings over potatoes, stir to coat.
• Place potatoes in a single layer on a foil lined baking sheet, which has had the foil sprayed with non-stick cooking spray.
• Bake uncovered 40 to 45 minutes, turning half way through baking time. Baking time may vary depending on the size of the potatoes.
• Potatoes should be a light golden brown and tender.
• Serve warm.
• Experiment with other seasonings if desired.

• 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.

• Place cooked vermicelli in large bowl and add the Ac'cent flavor enhancer, seasoned salt, lemon juice, vegetable oil.
• Stir to combine. Cover and refrigerate overnight.
• Remove pasta mixture from the refrigerator and add diced pimentos, green pepper, red onion, celery, black olives and mayonnaise.
• Mix all, chill for one hour and serve.

• Preheat the oven to 400°F. Remove the skins and pit from the peaches and cut into slices.
• In a saucepan large enough to hold all the peaches, combine the 3/4 c. of sugar, cornstarch, and cinnamon. Add the peaches and lemon juice and then stir the entire mixture until the peaches are evenly coated.
• Cook the peaches over medium heat, stirring continually. Cook until the mixture boils and then continue to boil for 1 minute.
• Pour the peaches into a 9" square or 8" x 10" rectangle baking dish. Keep the peaches hot by placing in the oven until the topping is ready.
• Mix the topping by combining the flour, 1 1/2 tbsp. sugar, baking powder, and salt in a bowl and stir thoroughly with a fork. Cut the shortening until the mixture is in fine crumbs.
• Pour in the milk and stir until all the ingredients are evenly mixed.
• Add the topping to the hot peaches by dropping spoonfuls evenly over them. There should be enough topping for 8 to 10 large spoonfuls.
• Place the cobbler back in the oven and bake for 25 to 30 minutes or until the topping is golden brown.
• When the cobbler is done, serve it warm. It can be eaten on its own or served with ice cream.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Roll into balls and flatten with glass dipped in sugar.

Bake 350 for 8-10 minutes.

• Cook rice according to package directions.
• In a large bowl, combine the salad dressing, soy sauce, and sugar. Stir in rice, celery, onions and red pepper. Cover and refrigerate for at least one hour.
• Just before serving, stir in spinach and bacon (you may need to add more dressing after refrigerating).

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

• Layer mixed greens, tomatoes, cheese, bacon, dressing and croutons.
• Toss just before serving.
• Can also serve dressing on the side.

• Combine all ingredients in a bowl until well blended. Season to taste.
• Use immediately or cover and refrigerate.

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.

• Blend everything together.
• Serve immediately and enjoy!

• Prick the sausages in a few places and brown in a large heavy saucepan or skillet. Drain off all but 1 tablespoon of fat. If there is no fat, add 1 tablespoon butter.
• While the sausages are browning, scrub, core and slice or dice the apple. Chop the onion. Add to the sausage and cook for about 5 minutes, stirring occasionally.
• Rinse the sauerkraut, squeeze it dry, and add to the pan along with a bay leaf and a few grinds of pepper. Add the stock and wine (or beer).
• Scrub the potatoes and cut into egg-sized pieces. Leave whole if they are small. Add potatoes to the pan, pushing them well down into the juice with the sausage on top. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, 20 - 30 minutes.
• Remove bay leaf and serve in shallow bowls. Good with corn bread or crusty rye bread.

• Slice onions and cucumbers into thin slices.
• Add salt and allow to sit overnight in the refrigerator in a covered container.
• Next day, drain and press out any moisture.
• In a small bowl, mix together the mayonnaise, vinegar, seasonings, sugar and tobasco.
• Pour over the cucumbers and onions in a large bowl and gently combine.
• Serve cold.

• Slice meat into approximately 1/4" strips, then cut the slices you've just made into 1/4" strips. Cut these into 2" lengths. Salt and pepper lightly.
• Heat oil and brown meat, stirring to turn after about a minute. Cook another minute or two, then scoop meat out of the pan and set aside.
• Add onion and mushrooms to the pan, stirring to get up any browned bits, and cook, stirring, until the onion is soft and the mushrooms have browned some - approximately 5 minutes.
• Return meat to the pan and cook, stirring, for another minute or two - until meat is hot and at desired doneness.
• Remove from heat and stir in sour cream. Serve hot, topped with parsley if using.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping.
• Gently add the fruit except for the bananas. Chill in refrigerator at least 2 hours.
• Slice the bananas and crush cookies; stir in just before serving.

• Slice tomatoes into medium width slices. Slice fresh mozzarella into slices that are similar in width to the tomatoes.
• Place tomatoes and mozzarella on a plate, alternating the tomatoes with the slices of cheese. Sprinkle salt, pepper, and herbs over the cheese and tomatoes.
• Prepare vinaigrette by whisking together the vinegar and the olive oil. Drizzle the vinaigrette over all ingredients on the serving plate.
• Garnish with basil leaves, if desired, and serve.

• Preheat oven to 350° F.
• Grease the bottom and sides of cake pan and lightly dust with flour.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt until blended.
• In a large mixing bowl, beat the butter and sugar on high until well blended and fluffy; approximately 2 to 3 minutes.
• While beating on medium speed, add the eggs, one at a time. Add the lemon zest and vanilla with the second egg.
• Remove the bowl from the mixer. Using a large spatula, make sure all of the ingredients are incorporated, pushing down sides.
• Fold in half of the dry ingredients, then the yogurt, then the remaining dry ingredients. Blend well; then spread into the prepared pan.
• Bake for 15 minutes.

• In a medium bowl, combine the nectarine slices, raspberries, sugar, and flour.
• Mix the ingredients with a fork to evenly coat the fruit.

• After the cake has baked for 15 minutes, remove it from the oven and sprinkle the top with the fruit mixture.
• Place the cake back into the oven and bake for another 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan on a wire rack for 15 minutes.
• Run a knife around the edge of the pan. Place a plate gently over the cake in the pan; then flip it onto the plate.
• Place a serving platter on the bottom of the cake and flip it one more time so that the fruit is on the top.
• Serve the cake warm or at room temperature.