Reserve 1 tablespoon rub for the beer can; rub the remainder of the seasoning over bird, and in body cavity. This can be done up to one day ahead.

Wash and dry beer can. Pour off about half the beer and set aside to enjoy later. Add reserved rub to can, and slowly rotate to mix.

Set the bird on the beer can and position the legs so they support the bird. Position bird on grill being careful not to tip the bird over and spill the beer. Cook over indirect heat at medium high setting for approximately 1 1/4 hours or until a temperature of 185 is reached in the thickest part of the breast and thigh.

When the bird is done, remove from grill and allow to rest for 10 minutes before cutting into serving pieces.

• Preheat oven to 350 degrees F. Grease the bottom and sides of the baking dish.
• Cut baked potatoes into 1" cubes. Place half of the cubed potatoes in the prepared baking dish.
• Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and carefully spread out evenly. Sprinkle half of the cheeses over the sour cream.
• Repeat layers.
• Bake, uncovered, in preheated oven for 30 to 45 minutes or until the cheese is melted and nicely browned.

Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

• 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.

• Mix the white sugar, nuts, cinnamon, and melted margarine together.
• Set mixture aside to use later.

• Grease and flour a 9" x 13" x 2" cake pan. Preheat the oven to 350° F.
• In a large mixing bowl, beat the shortening, margarine, brown sugar, and egg together with an electric mixer until light and creamy.
• Add the soda, salt, 1/2 the flour and 1/2 the sour cream. Mix until blended and then add the remaining flour and sour cream. Mix again until well blended
• Add the rhubarb and stir until well distributed.
• Pour batter into the cake pan and spread evenly.
• Sprinkle the topping evenly over the top of the cake.
• Place in the preheated oven and bake for 45 minutes or until a toothpick poked in the middle of the cake comes out clean.

• In a large bowl, combine dried minced onion, ketchup, garlic, sugar, Worcestershire, steak sauce and cider vinegar.
• Crumble beef over mixture and mix well. Shape into 8 patties.
• Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until juices run clear.
• Top with a slice of cheese and grill 1 minute longer or until cheese is melted.
• Serve on buns with bacon and favorite burger toppings.

• Cook pasta in boiling water, just until done; about 11-13 minutes.
• Drain and run cold water over pasta until cool.
• In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
• Add pasta and all other ingredients to dressing. Mix carefully; chill before serving.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

When oil begins to smoke, stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes.

Add chicken and stir until opaque, about 3-5 minutes.

Add remaining minced garlic, onions, cabbage, bell pepper, carrots, peas and 1/2 cup of the broth; cover and cook 3-5 minutes to cook vegetables.

In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch.

Add sauce mixture to meat and vegetables; stir until chicken and vegetables are coated and sauce has thickened.

Serve immediately, over hot rice if desired.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

In same skillet, place vegetables, sugar, salt, yolk, soy sauce and garlic and cook for 10 minutes over medium-high heat.

Return meat to pan, mix together and cook another 5 minutes.

Let mixture cool for about 10 minutes.

Place 2 Tablespoons of mixture in egg roll wrapper and fold, sealing with egg white.

Fry egg rolls in hot oil until golden brown, approximately 3-4 minutes.

• Cook macaroni according to directions (with salt added to the water). Drain and rinse with cold water and allow to cool.
• Mix dressing in order given and stir into cooled macaroni. Add celery and onions.
• Place in refrigerator overnight.
• The peas, chicken and cheese should be added the next morning. You may need more Miracle Whip if salad is too stiff.

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

Simmer all ingredients together for at least 30 minutes.

Meanwhile, cook spaghetti or pasta of choice according to package directions; drain.

Serve over spaghetti or pasta of choice.

• Combine the garlic, mayonnaise, anchovies, Worcestershire sauce, mustard, lemon juice and 2 tablespoons of the Parmesan cheese.
• Season to taste with salt and black pepper. Refrigerate until ready to use.

• Preheat oven to 400° F.
• On a large baking sheet, place bread cubes. Drizzle with melted butter. Add remaining minced garlic and season with salt and pepper. Stir to coat bread cubes evenly. Bake until golden brown, 10-12 minutes, stirring frequently.
• When ready to serve, place lettuce in a large bowl; toss with the dressing and remaining Parmesan cheese. Add the croutons, toss lightly, and serve.

Slice bread into 1 1/2 inch slices, cutting to, but not through to the bottom of the loaf.

Slice bread again into 1 1/2 inch slices in opposite direction in the same manner, forming bread-sticks. Place loaf on prepared foil.

In small saucepan, melt butter over low heat, stir in basil and garlic.

Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.

Remove from the oven and increase the oven temperature to 425 degrees F.

Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes.

Let stand for 5 minutes before serving. Dig in!

• Cook shells; rinse in cold water and set aside.
• Cook ground beef until no longer pink.
• Add 1/2 taco sauce, cream cheese, chili powder, and 3/4 cup Mexican cheese.
• Stuff shells with mixture and place in a greased 9 x 13 baking pan.
• Drizzle remaining half taco sauce on top.
• Bake at 350° for 35 minutes. Uncover, spread 3/4 of remaining cheese over top and then bake for 10 more minutes.
• Sprinkle last bits of cheese over final dish. Serve immediately.

Add rice, stirring continually until rice browns.

Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.

NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.

Stir in lime juice, salt and pepper.

Stir in onion, cilantro and tomatoes.

Mix well and serve immediately.

• Thread 5 scallops on each skewer.
• Drizzle with olive oil and sprinkle with mint and rosemary; then grind black pepper over the scallops.
• Drizzle a little more olive oil on the scallops and place in the refrigerator for 30 minutes.
• Season the scallops with salt; the place on the grill over high heat for about 2-3 minutes on each side turning only once.
• Serve with the pineapple peach salsa.

• Combine all of the salsa ingredients.
• Serve the salsa immediately with the scallops. Refrigerate any leftovers.

Remove onion. Fluff and serve.

In a small bowl, combine oil, paprika, garlic and lemon zest and stir with a fork.

Place the asparagus in a casserole dish and pour the mixture over asparagus. Toss until evenly covered.

Place asparagus in a grilling basket or directly on the grill, being careful not to lose any through the grates. Cook to desired tenderness and season with salt and pepper

NOTE: If you do not have a grilling basket: Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture.

• Mix together the instant pudding and the buttermilk.
• Crush the Oreos and stir into the pudding.
• Fold in the Cool Whip; then refrigerate prior to serving.