• Mix the marinade ingredients together.
• Place the pork steaks into a sealable bag and pour marinade over them. If you need more liquid, fill in with apple juice or water.
• Seal tightly and place the bag in a pan to catch any leakage.
• Place in the refrigerator and allow to marinate for at least 30 minutes. They can be marinated overnight if desired.
• Remove from the bag and rinse under cold water. Pat the steaks dry with a paper towel.
• Sprinkle the steaks with the seasoning and then place on the grill, which should be preheated to medium-high.
• Dab the steaks with barbecue sauce and cook approximately 10 minutes per side. If desired, baste a couple of times throughout the grilling time.
• When the steaks are done remove them from the grill and allow to stand for 5 to 10 minutes before serving.

• Boil potatoes in salted water until soft.
• Mash with milk, butter and ranch dressing mix.
• Stir in half of the cheese and pour mixture into 8x8 casserole dish.
• Sprinkle remaining cheese on top and bake for 5 minutes at 350 degrees F or until the cheese has melted.

If using onion, fry in the bacon drippings in skillet.

Add green beans to the skillet. Add seasonings and enough water to almost cover green beans. Bring to a rolling boil then turn heat down to simmer for 8-10 minutes or until doneness you desire. Remove lid at the end of cooking time and cook down to a very low liquid.

Serve with reserved bacon pieces.

VARIATION: Add some diced country ham which makes this Southern dish even more delectable.

• Cook pasta according to package directions; rinse with cold water and drain well. Set aside.
• Slice the strawberries, cube the cantaloupe and pineapple, and cut grapes in half. Go through the blueberries and discard any with blemishes.
• Combine all the fruit, along with the pasta, in a large bowl. Add the yogurt and carefully stir to coat the fruit and pasta evenly.
• Refrigerate to chill for at least 30 minutes before serving.

• Pre-heat oven to 350° F.
• In a large bowl, combine apples and blueberries.
• In a separate bowl, mix together 3 tablespoons flour, 1/2 teaspoon cinnamon, and 1 cup sugar.  Pour the mixture over fruit and toss gently to coat. Pour fruit mixture into the bottom of prepared pan.
• In a separate bowl, mix the topping ingredients until crumbly and sprinkle over fruit mixture.
• Bake for 50-55 minutes.
• Serve warm or cooled. Garnish with ice cream or whipped topping, if desired. Refrigerate leftovers.
  
  *When using fresh huckleberries, add 1 to 2 tablespoons of fresh lemon juice to filling mixture.

• Preheat oven 350#176;F. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
• In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
• Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
• Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
• Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.

• 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.

• Mix all ingredients and sprinkle with garlic powder.

In a large mixing bowl, blend corn meal, flour, baking powered and sugar.

In another bowl, whisk together milk, eggs and melted butter. Add this mixture to corn meal mixture and blend together thoroughly.

Next using oven mitts, carefully remove the skillet from the oven. Pour batter into the skillet and return to oven. Bake for about 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Serve with soft butter and honey or maple syrup.

Preheat oven to 350 degrees F.

In a oven-safe pot, add beef broth, Worcestershire sauce, mushrooms and cooked meatballs. Cover and cook for 30 minutes or more.

Thicken sauce with a mixture of cornstarch and cold water. Season with salt and pepper.

Serve over egg noodles or rice.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, eggs, and vanilla together in a large mixing bowl.
• Combine the flour, soda, and salt in a separate bowl. Add to the creamed mixture and beat until well mixed.
• Stir in the oatmeal and coconut until evenly distributed.
• Drop by rounded tablespoon onto an ungreased cookie sheet.
• Place in the preheated oven and bake for 10 - 12 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

• Divide hamburger into 4 even sections. Form round patties from each section. Press your thumb in the middle of each hamburger to make an indent.
• Generously season each burger with salt and pepper.
• Melt the butter in a grill pan or skillet on the stove. Place the burgers in the pan and cook on each side for 4 to 5 minutes or to desired doneness.
• Remove burgers and cover loosely with foil; allow to rest for 5 minutes.
• While burgers are resting, butter the buns and toast each half in a pan on the stove until lightly browned.
• Serve the burgers with your favorite toppings.

Cut potatoes into wedges.

Combine Parmesan cheese, flour and seasonings in a large zipper bag. Add potatoes and shake a few at a time in mixture until coated.

Place potatoes in single layer in dish. Bake at 375° for 45 minutes, turning once while baking.

• 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.

• Combine the shrimp, celery, onion, and pea pods in a serving bowl and set aside.
• In a small bowl combine the mayo, lemon juice, and seasonings. Stir until well blended.
• Add the mayo mixture to the other ingredients and stir until evenly coated.
• Cover and refrigerate for about 1 hour before serving.
• Serve over salad greens.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

In a large bowl, combine all ingredients.

Bake for 12-15 minutes or until golden brown.

In a small saucepan, combine water, bouillon and minced ginger. Bring to a boil; simmer 10 minutes. Let cool. Add hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sherry, 1 1/2 tablespoons cornstarch and red pepper flakes. Set aside.

Heat wok to 325°. Add oil and stir-fry the meat about 2 minutes.

Add onion and garlic; continue to stir-fry about 2 minutes.

Add celery and cook for 1 minute.

Add sweet pepper, snow peas and mushrooms, if desired. Stir-fry 2 more minutes.

If desired, add sprouts and cook 1 minute.

Combine liquid mixtures and pour sauce over meat and veggies. Stir until thickened. Serve over hot cooked rice.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• 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.

Drain and discard marinade. Grill steaks covered over medium heat for 8-10 minutes on each side or until meat is done for your taste.

• Preheat oven to 350 degrees F. Wash potatoes and remove blemishes.
• Bake potatoes in preheated oven for 1 hour or until tender when poked with a fork.
• Allow potatoes to cool enough to handle. Slice potatoes in half lengthwise. Scrape the potato out of the skins and place in a mixing bowl; set skins aside.
• Mash potatoes and beat in the cream cheese, sour cream, salt, and pepper; beat until creamy.
• Fill the potato skins with the mashed potatoes and set them in a baking dish; cover with foil and refrigerate overnight.
• Before baking to serve, dot the top of the potatoes with butter and sprinkle with the cheese.
• Bake again at 350° for 30-60 minutes or until warm and slightly browned at edges; serve.

Open husk; remove what silk you can. Spread 1 teaspoon of soft butter on each ear of corn. Close husk.

Grill corn over medium-high grill for 20 minutes or until done, turning every 5 minutes.

Cover and refrigerate up to 8 hours.

• Preheat oven to 350°, grease 9x13 baking pan.
• Combine flour, oats, brown sugar, cinnamon, and nutmeg in large bowl.
• Cut in butter, using fork, until crumbly.
• Add white chocolate chips. Stir to combine. Reserve 2 1/2 cups for topping.
• Press remaining mixture into prepared pan.
• Beat cream cheese until creamy.
• Add milk, lemon juice, zest and vanilla. Blend until smooth.
• Pour over crust.
• Combine pie filling and cornstarch in medium bowl.
• Spoon over cream cheese.
• Sprinkle with reserved flour mixture over top.
• Bake 35 minutes or until center is set. Cool completely.
• Cover and refrigerate until serving. Cut into bars.