• Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.
• Grill over high heat 4-6 minutes per side or until desired doneness.

• Preheat oven to 350° F. Grease the bottom and sides of a baking pan.
• Make thin slices along each of the potatoes but do not slice all the way through.
• Place in the greased baking pan. Baste each well with the melted margarine.
• Sprinkle with the onion salt and celery salt.
• Place in the preheated oven.
• Bake for approximately 1 hour, basting with more of the melted margarine every 15 to 20 minutes. If they are not golden brown once they are tender when poked with a fork, you can put them under the broiler to bring them to a nice golden brown.

• Peel and slice the cucumbers. Mix with the coleslaw mix.
• Combine all the dressing ingredients and stir until well blended.
• Pour part of the dressing over the cabbage and cucumbers and toss to coat. Continue to add dressing until the coleslaw is coated to your satisfaction. You may not use all of the dressing, depending on your preference.
• Refrigerate to chill before serving. Toss lightly before serving.

• Preheat oven to 425°F.
• Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
• Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white (reserve some beaten egg white to brush top crust).
• Spoon raspberry mixture into bottom crust. Dot raspberry mixture with butter (see TIP). Top with remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top crust to allow steam to escape while baking.
• Bake at 425º F for 10 minutes. Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges of pie crust with aluminum foil to prevent over browning.

Mix enchilada sauce and tomato sauce together; set aside.

Brown ground beef; drain.

Mix beef, refried beans and 4 tablespoons enchilada sauce mixture.

Spoon beef mixture into tortilla along with onions and cheddar cheese. Roll tortilla up and place seam side down in prepared pan. Repeat with all tortillas.

Pour remaining enchilada sauce on top of rolled tortilla shells. Sprinkle with remaining Cheddar Cheese. Bake for 20-30 minutes.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

• Prepare all the fruit and combine in a large bowl; stir until evenly mixed.
• Combine the preserves, white sugar and brown sugar in a small bowl and stir until well mixed. Pour over fruit and stir to mix in.
• Chill for at least 20 minutes before serving.
• Serve with Cinnamon and Sugar Tortilla Chips.

• Heat oil to 375° F. in an electric skillet.
• While oil is heating, cut tortillas into in half with a scissors; then cut each half into 1-inch wide strips.
• Mix the cinnamon and sugar together; set aside.
• When oil is preheated heated, begin frying the tortillas. Place enough tortilla strips to be frying just a single layer; don't overcrowd them.
• Fry until lightly browned on one side and then flip them over to lightly brown the other side. Watch carefully because they cook fairly quickly.
• When they are browned on both sides, remove and drain on paper towels.
• Sprinkle with cinnamon and sugar mixture as soon as removed from the oil; then start frying the next batch.
• Continue until all the tortilla strips are fried and coated with cinnamon and sugar.

• Take noodles, Accent, and oil, mix well and leave in refrigerator overnight, the Accent will flavor the noodles.
• Next Day - add all remaining ingredients to the noodles.

Mix together the butter, mayonnaise, sour cream, cheese and garlic.

Spread on sliced french bread. Sprinkle bread slices with paprika, if desired.

Bake at 350° for 12-15 minutes

In a separate bowl, stir together flour, soda, salt and baking powder. Stir into egg mixture.

Stir in bananas and milk.

Bake at 350 degrees for 25-30 minutes, until toothpick comes out clean.

Grill over medium heat until cooked through.

Serve with reserved barbecue sauce, tomato and lettuce on hamburger buns.

Thinly slice potatoes, approximately 1/4 inch thick.

In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.

Bake for 25-30 minutes, until golden brown.

• 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.

Slice each hot dog the long way, being careful not to slice all the way through. Take a slice of cheese and cut in half. Place both halves of cheese overlapping into the slit in hot dog. Repeat with all 8 hot dogs.

Seperate the crescent roll dough into triangles. Put each dog on a piece of dough and roll it up.

Place dogs onto an ungreased cookie sheet and bake at 375° for 12-15 minutes or until dough is golden brown.

Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes; drain.

In a separate saucepan, melt the butter over medium heat.

Whisk in the flour, mustard powder and pepper until smooth.

Slowly stir in the milk, stirring out any lumps. Add the cheeses and stir constantly until the sauce is thick and smooth.

Stir pasta into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.

Cover the dish, and bake for 20-25 minutes, or until sauce is thick and bubbly.

• Heat the oil in the skillet over medium heat. Add the onions and garlic; stir and cook for 5 minutes.
• Add the frozen peas to the skillet; stir in the stock. Season with salt and pepper to taste.
• Cover and cook for approximately 10 minutes or just until peas are tender.

• Grease a 9 x 13 pan. Preheat the oven to 400° F.
• If your chicken breasts are bone-in, cut meat away from the bones. Cut each chicken breast into three pieces.
• Crush the Ritz crackers and place on a large plate. Add the salt and pepper; toss to mix in evenly.
• Pour the milk into a bowl and pour the shredded cheese on a large plate.
• Prepare the chicken by first dipping into the milk, then dredging in the shredded cheese. Then dredge in the cracker crumbs.
• Place each coated piece into the greased 9 x 13 baking pan.
• Cover the baking pan with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the coating is browned and crispy.
• Serve with your favorite dipping sauce.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Cook bacon (in cast iron if you have it). Remove and crumble the bacon, making sure to save the rendered fat in the pan.
• Steam the green beans until their color becomes vibrantly green and tender without becoming too soft - about six to nine minutes.
• In the pan the bacon was cooked in, heat remaining bacon fat on medium until melted and sizzling.
• Place thinly sliced shallots into the hot bacon fat, and cook until well-caramelized with a smoky fragrance - about five to seven minutes. Remove and set aside.
• Add steamed green beans to the hot fat and cook for a minute or two until the beans are heated through and well-coated. Take out of the pan, and serve in a nice dish.
• Sprinkle bacon and caramelized shallots over the green beans. Enjoy!

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
• Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
• Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

• Preheat an outdoor grill to high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic; set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. Baste each side with the melted butter and garlic mixture as they are being grilled.

• 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.

• Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel.
• Tear off 6 pieces of aluminum foil large enough to wrap each ear individually.
• Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste.
• Wrap each of the ears individually in foil, securely wrapping both ends.
• Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook.
• Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

• Blend together the cream cheese, sweetened condensed milk, whipping cream, and lemon zest; pour into freezer-safe container and freeze for about 4 hours or just about frozen.
• Remove from the freezer and beat until creamy; then beat in the strawberries until smooth.
• Stir in the chopped graham crackers. Place back in the freezer for 8 hours or until completely frozen.
• Remove from the freezer approximately 15 minutes before serving so that it is easier to scoop when serving.