• Mix the Worcestershire sauce and cooking oil together.
• Place the roast in a sealable bag and then pour the marinade over the roast; seal the bag and place in a pan to protect against leakage.
• Place in the refrigerator and allow to marinate for at least half an hour or up to 4 hours.
• Remove the roast from the bag and discard the marinade.
• Place the roast in an aluminum pan. Place on the grill over direct high heat to sear each side for 5 minutes.
• Finish grilling the roast over indirect heat for 1 1/2 to 2 hours or to desired doneness.
• Remove from the grill and allow to stand for 15 minutes before carving.

• Peel potatoes and cut into large cubes. Boil until tender when poked with a fork. Do not overcook.
• Trim beans into 1 to 1 1/2-inch lengths. Cook until just tender but still having a little bite to them.
• While the potatoes and beans are cooking, make up the sauce. Add the butter and flour to a small sauce pan and heat until butter is melted and flour is stirred in.
• Add the milk, stirring constantly as it is added. Mixture may seem lumpy but as you keep stirring and cooking it the flour and butter will blend with the milk.
• Add the chicken bouillon, salt and pepper. Continue to cook until sauce thickens and begins to boil. Once it has boiled, turn heat down.
• Once the sauce has thicken to desired consistency, mix the sauce, beans, and potatoes altogether in one pan. Heat thoroughly and serve.

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.

• Clean all the seeds from the melons. Cut melons into chunks.
• Peel kiwi and cut crosswise into slices.
• Go through blueberries and discard blemished or damaged berries. Gently rinse with cold water and pat dry with a paper towel.
• Arrange the different fruit on the plate in sections so that they remains separated. If desired, distribute a few blueberries throughout the plate for color contrast.
• If not ready to serve immediately, store in the refrigerator to keep chilled until ready to serve.
• When serving, refill plate as needed.

• Crush graham crackers into crumbs.  Add sugar and butter/margarine until evenly mixed.
• Bake in preheated 350° F oven for 6 to 7 minutes.  Remove from oven and allow to cool completely before filling.

• Beat cream cheese and sugar together until smooth.  Add sour cream and vanilla and beat until mixed well.  Add Cool Whip and beat on low until well blended.  Do not over beat.
• Pour into cooled crust and refrigerate until well chilled.
• Serve with the fresh blueberry topping.

• Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
• In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
• Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
• Allow topping to cool and then serve over the cheesecake.

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.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

• Whisk all the dressing ingredients, except the oil, together in a small bowl until thoroughly mixed; gradually whisk in the oil and set dressing aside.
• Tear romaine lettuce into bite size pieces and combine with the cheese, nuts, and blueberries.
• Just before serving, toss with the dressing. Add dressing gradually until the salad is coated to your liking. You may not want to use all of the dressing.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

Slice bread lengthwise.

Melt butter in a small skillet. Add garlic, and heat gently for 2 minutes.

Brush the melted butter generously on the cut sides of the bread halves. Sprinkle with dill and cheese. Bake until golden and very hot, 5-8 minutes.

Cut each half crosswise into 1" slices.

Cream together butter, white sugar and brown sugar until smooth.

Beat in the eggs one at a time, then stir in vanilla.

Dissolve baking soda in hot water. Add to batter along with salt.

Stir in flour and chocolate chips.

Drop by large spoonfuls onto ungreased pans. Bake for 8-10 minutes in the preheated oven, or until edges are nicely browned.

• Cut focaccia horizontally in half; spread pesto over cut sides.
• On bread bottom, layer the ham, turkey, pastrami, cheese, onion, and tomato. Sprinkle with Italian seasoning.
• Replace bread top; wrap in foil.
• Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through. Let stand for 10 minutes.
• Cut into wedges.

• Cook the pasta shells according to package directions; drain and rinse with cold water. Set aside.
• Cook the hard boiled eggs. Drain and cool in cold water.
• Peel the eggs; then remove the yolks and mix them with 1/4 cup of salad dressing and 1/4 tsp. of salt until mixture is smooth. Chop the egg whites and add to the yolks. Set mixture aside.
• In a large bowl, add the salad dressing, milk, sugar, onion salt, salt, and pepper; stir until smooth.
• Add the pasta shells, egg mixture, celery, cheese, and red peppers; stir until everything is evenly coated.
• Add tuna, chicken, or ham; stir together and refrigerate until chilled.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 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.

• Preheat oven to 375ºF.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back each tortilla in the stack, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla. Use any type of salt such as garlic, onion, Kosher, or a blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

Stir in lime juice, salt and pepper.

Stir in onion, cilantro and tomatoes.

Mix well and serve immediately.

• In small bowl, combine the garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
• This recipe makes approximately 2 1/2 cups of salsa.

Add peanut butter, oats and vanilla. When the peanut butter has melted and all is mixed well, drop mixture by teaspoons onto wax paper lined try or cookie sheet.

Cool completely.

Store in a cool, dry place.

• Preheat a grill to medium-high heat.
• In a large bowl, combine the cheeses, onion, egg, ketchup, Worcestershire sauce, salt and pepper.
• Crumble in the ground beef and add the bacon. Mix together by hand just until combined. Don't over mix or your burgers will get tough.
• Form into 4 patties. Place patties on the grill, and cook for 5 minutes per side, or until done. Place buns on the grill to toast cut-side, watching closely.
• Serve on toasted buns with any toppings you prefer.

Drizzle with olive oil. Sprinkle with sea salt and chili powder or seasonings of your choice.

Bake at 400° for 20-25 minutes, stirring occasionally.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• In a large pot, put 2 or 3 quarts water (add 1 tablespoon salt if you wish) on to boil.
• In a skillet, heat olive oil. Add onion, mushrooms (if using) and paprika. Cook, stirring, for several minutes, until onion softens. Add garlic.
• When pasta water boils, cook pasta according to package directions.
• While pasta cooks, add wine and shrimp to onion mixture, stirring to mix well. Cook until shrimp is done, approximately 5 minutes. Stir in cream, taste for seasoning and add salt and pepper as needed.
• Drain pasta, pour shrimp mixture over, and toss. Sprinkle with parsley and serve at once.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

• Puree half of the rapberries.
• Spread the chocolate sauce and pureed raspberries over the bread slices. Place raspberries on 2 slices of bread, reserving 2 for topping. Make a sandwich out of the bread slices. Remove crusts, if desired.