• 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 larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• Peel and cut up fruit into bite size pieces. Put all pieces in bowl.
• Add cool whip and stir thoroughly. Chill until serving.

• 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.

Stir in pasta sauce and water.

Mix ricotta, shredded cheese, Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture.

Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.

Cook on HIGH for 4-6 hours or until liquid is absorbed.

Sprinkle with topping cheeses; let stand, covered, 10 minutes or until melted.

Refrigerate.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

Add turkey tenderloins and turn to coat both sides. Cover and marinate for several hours or overnight in the refrigerator, turning occasionally.

Grill tenderloins over a hot grill 10-12 minutes per side, depending on thickness. Turkey is done when the meat is 170°.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

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.

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5-7 minutes.

Add cheeses and stir until completely melted.

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2-quart casserole dish and cover. Bake in a preheated 350°F oven for 30 minutes.

Let stand 10 minutes before serving.

• Butter the baking dish on the bottom and sides. Preheat the oven to 350° F.
• In a large bowl, combine all the ingredients; stir to mix evenly.
• Pour into the prepared baking dish and place in the preheated oven. Bake for 45 minutes or until bubbling and golden brown around the edges.
• Remove from the oven and serve while hot.

• Melt the brown sugar, syrup, and peanut butter together. Add the Rice Krispies and stir until evenly coated.
• Press into the bottom of a buttered 9 x 13 baking pan.

• Combine all the ingredients together and beat until thoroughly combined.
• Spread over the top of the 1st layer.
• Allow to chill before adding the 3rd layer.

• Melt the chocolate chips and peanut butter together and spread on top of the 2nd layer.
• Keep refrigerated.

Combine cooked chicken, sour cream, and soups with cooked pasta. Put in a greased casserole dish.

Stir together crushed crackers and melted butter. Sprinkle on top of noodle mixture.

Bake uncovered at 350 degrees F for 20-30 minutes.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

• Adjust oven rack to middle position and heat oven to 425 degrees. Grease the baking sheet.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto the greased baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Bake until tops are golden brown and crisp, 14 to 16 minutes.
• Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

1. Mix first 5 ingredients in small bowl. Place beef in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove beef from marinade. Discard any remaining marinade. Thread beef alternately with vegetables onto skewers.

3. Broil or grill or over medium-high heat 8 to 10 minutes or until beef is desired doneness, turning occasionally.

• Boil potatoes with skins on until barely tender. Cool overnight or several hrs.
• Use a food processor or hand slicer to cut potatoes into thin slices (do not need to peel potatoes). Place in a buttered baking dish or pan (9x13).
• Heat half and half, butter, and salt (do not boil); pour over potatoes.
• Top with cheese. Bake 1 hr. at 350 degrees F.

• 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.

• Preheat the grill to medium-high.
• Add the beer and onions to a large pot and bring to a boil. Add the brats to the boiling mixture.
• Add the rest of the ingredients to the pot and continue to cook the brats on medium heat for 12 more minutes.
• Remove the brats; turn down the heat to low and continue to cook the onions in the beer mixture.
Place the brats on the preheated grill. Cook until brats are nicely browned.
• Remove the brats from the grill and serve immediately. Drain the liquid from the cooked onions and serve them as a topping for the brats if desired.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper and garlic using your hands.

Form the mixture into 8 patties.

Lightly oil the grill grate. Grill patties 5-7 minutes per side, or until desired doneness.

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.

Mix remaining ingredients and heat in slow cooker until heated through, at least 2 hours.

Note:These beans can be mixed up and refrigerated a day or two ahead of time. The day they are to be served, cook as directed above. Keep in mind that you may have to add a little more to the slow cooking time because the beans would be cold.

• Fry bacon, blot off excess grease with a paper towel, and then crumble into pieces; set aside.
• Peel the potatoes, cut into chunks, put in a large pot, cover with water, and boil until just tender when poked with a fork. Do not overcook! Drain well and allow to cool.
• While the potatoes are cooking you can boil the eggs to make hard boiled eggs. When done cooking the eggs, drain and cover with cold water to cool them down.
• Once the potatoes are cooled, slice into thick pieces and place in a large bowl.
• Peel the eggs, rinse, and cut in half. Remove the yolk and place on a separate plate. Dice the egg whites and add to the potatoes. Mash the yolks slightly to eliminate chunks and then add to the potatoes and egg whites.
• Add the minced onions. Clean and slice radishes and add to the other ingredients.
• In a separate bowl, combine the salad dressing, mustard, and sugar; mix thoroughly and add to the potatoes and eggs.
• Stir dressing into other ingredients until everything is evenly coated; sprinkle lightly with Salad Supreme and add salt and pepper to taste.
• Stir in the crumbled bacon.
• Taste test and adjust salad supreme, sugar, salt and pepper as needed for your personal taste.
• Chill in the refrigerator for several hours before serving.

• Go through the berries discard any with blemishes and hull the strawberries. Slice the strawberries. Toss all the berries together with the lemon juice and 1/4 cup of sugar. Allow the berries to sit for 30 minutes.
• Mix the pudding according to the instructions on the package and then refrigerate until chilled.
• After the berries have sat for 30 minutes and pudding has chilled, prepare the whipped cream. Whip the cream, sugar, and vanilla together until the cream forms soft peaks.
.
• Begin layering the trifle with a layer of ladyfingers on the bottom of the trifle bowl. Add 1/3 of the berries and juice on top of the ladyfingers.
• Add 1/2 of the pudding on top of the berries.
• Add another layer of ladyfingers, 1/3 of the berries, and remaining half of pudding.
• Add another layer of ladyfingers and the remaining berries.
• Add the whipped cream on top of the 3rd layer of berries as the last layer.
• Top with a few extra berries for garnish.
• Keep refrigerated.

• If using fresh strawberries or blueberries, go through the berries and discard any that are undesirable. Wash gently, if necessary. Place strawberries in a blender or food processor and blend until almost smooth. Leave some chunks of berries in the sauce. Pour the berries in a bowl and set strawberries aside.
• Clean the blender and complete the same process with the blueberries, leaving some chunks of blueberries.
• Take the yogurt out of the freezer and let it sit for a few minutes so it softens slightly. Put approximately 2 cups of yogurt into each of two bowls. Then put the remaining yogurt, which should be approximately 3 cups, into a third bowl. In one of the bowls with the 2 cups of yogurt add the strawberries. Add the blueberries to the other bowl with yogurt.
• Stir the berries into the yogurt in each bowl until they are well blended. Then stir the plain yogurt until it is smooth and about the same consistency as the yogurt containing the berries. This process should be done as quickly as possible so the yogurt does not melt too much.
• Once the yogurt has all been stirred, start with the blueberry yogurt and pour a layer into the parfait glasses. Then add a layer of the plain yogurt and then a layer of strawberry yogurt as the third layer.
• Top with whipping cream and garnish with strawberries and blueberries. Serve immediately.
• If making ahead of time, place in the freezer until ready to serve. Wait to top with whipping cream and garnish until just before serving.

• Prepare the ice cubes at least a day ahead of time to be sure they have time to freeze. Pour the colored beverages into the star shaped ice cube trays and freeze. Note: If you will be serving a crowd you may want to start freezing stars for a few days ahead of time. Freeze a tray full; then remove the frozen cubes and place in a sealable bag and place back into the freezer. Keep the different colors separate. Refill the trays and freeze more. Repeat this until you have enough cubes made.
• When you are ready to serve the fizzlers, fill the glasses 3/4 full of the colored frozen stars. Fill the rest of the glass with Sprite.
• Serve and have fun!