Preheat grill to medium heat. Grill for 30 minutes until juices run clear.

Let stand 10 minutes.

Slice and serve.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

In large pot fitted with steamer basket, bring 1 inch water to boil.

Add broccoli, cover and steam until tender, 7-9 minutes.

Transfer to a serving bowl. Toss with soy sauce, sesame oil and pepper. Garnish with sesame seeds.

• Combine the coleslaw with the onions and refrigerate.
• Smash the ramen noodles and combine with the seasoning package, sesame seeds and almonds.
• Melt the butter in a skillet,add the noodle mixture, and brown.
• Place noodles in a baggie after they have cooled and refrigerate.
• Combine the remaining ingredients in another baggie and refrigerate.
• Mix all ingredients together prior to serving.

• Preheat oven to 325° F.
• Cover baking sheets with parchment paper to prevent cookies from sticking. Use two large baking sheets to try to get all the coconut bites on two sheets so they can all be baked together. They do not spread much when baking so they can be fairly close together.
• I a large mixing bowl combine the egg whites, vanilla, cream of tartar, and salt; beat until a soft peak forms.
• Begin adding the sugar 1 tablespoon at a time while beating until it has all been added.
• Beat the mixture until it forms stiff peaks.
• Fold the coconut into the egg white mixture. Fold in until evenly distributed.
• Using a small scoop, place a heaping scoopful onto the baking sheet into a mound.
• Repeat this process until all the batter is gone. Remember you will have to place the mounds close together. Try to leave at least 1/4 inch between.
• Place the full baking sheets on separate racks in a preheated oven. Bake for 20 to 25 minutes or until lightly browned.
• Once they are done, leave them in the oven and turn it off. Leave cookies in the oven for 30 minutes after turning the oven off.
• Remove from the oven and transfer the cookies to a wire rack to cool.

• Season chicken breasts with salt and pepper.
• Place on grill rack over medium heat. Cook until no longer pink in center, about 7 minutes each side, depending on thickness.
• Remove from grill, cool, and then slice into thin bite size pieces.
• Place in mixing bowl.
• For dressing: combine the two types of mayonnaise, stock, mango chutney, curry powder, lemon juice and zest, and sugar. Mix thoroughly.
• Pour about half of the dressing over chicken, mix to combine. You will not use all the dressing. Refrigerate remaining dressing and use on sandwiches and salads.
• To chicken, add celery, green onions, craisins, and mandarin oranges. Mix all together.
• Refrigerate for at least 2 hours for flavors to blend.
• When ready to serve, add cashews.
• Fill the center of tortillas with chicken mixture, about 3/4 cup, depending on size of tortillas.
• Fold 1 side, then ends, then other side of tortilla.

Gently mix in peach pie filling.

Chill for 1 hour before serving.

• Preheat oven to 400 degrees F.
• Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• In a separate bowl, whisk the egg, milk, butter, and honey together.
• Add egg and milk mixture to the dry ingredients; stir just enough to moisten the dry ingredients.
• Grease muffin cups or line with paper muffin cups. Fill cups three-fourths full with batter.
• Bake in preheated oven for 12 to 15 minutes or until a toothpick poked in the center comes out clean.
• Remove from the muffin tin and serve while warm.

In a 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.

Stir in salt. Spread in pie plate. Sprinkle with cheese.

In a small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.

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.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

To make fajitas, brown chicken or beef in olive oil until done. Add vegetables to meat along with 2 teaspoons fajita seasoning.

• Blend cilantro, green chilis and garlic in blender.
• Bring water to a boil and add the rice, the blended ingredients, and all other ingredients.
• Simmer covered for 30 minutes (or until rice is soft.)

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Crush cereal into very small pieces and place onto a cookie sheet. Using your hands, roll approximately 1 cup of ice cream shaped like a ball through the cereal. Make sure the ice cream is completely coated with the cereal. Place ice cream onto a jelly roll pan. Cover with plastic wrap and freeze for 2 hours, or until firm. (They can also be frozen overnight ,if needed.)
• Heat oil in deep fat fryer. With a metal slotted spoon, lower each ice cream ball individually into the hot grease for approximately 5-10 seconds. You don't want the ice cream to melt, but do want the cereal to turn light brown.
• Place into serving bowls. Top with non-dairy whipped topping and a cherry or any other sundae toppings that you desire.

• Preheat oven to 375 degrees.
• Separate crescent dough into eight triangles; place on a lightly greased pizza pan with points toward the center. Press dough onto the bottom and seal perforations. Bake for 12-15 minutes or until golden brown. Cool completely.
• In a small bowl, combine the mayonnaise, cream cheese and mustard; spread over crust. Sprinkle with lettuce, bacon, tomato and onions.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Heat oil in a dutch oven.
• Add onion, bell pepper, celery, mushrooms, zucchini, tomatoes, basil leaves, thyme and salt.
• Sauté over medium heat until the onion is very soft, 10-15 minutes.
• Add another can (1 lb. 13 oz.) tomatoes or approximately 1 1/2 pounds of fresh tomatoes, skinned.
• Add in the tomato paste, honey and pepper.
• Use a spoon to break apart the tomatoes.
• Bring to a boil then lower heat and simmer, partially covered 20-30 minutes.
• Add garlic, fresh parsley and 1 tablespoon oregano.
• Cook for 10 more minutes.
• At this point the sauce can sit for several hours in the pot or be refrigerated, covered for up to one week.
• Heat gently before serving.

• Put the French vanilla ice cream in 3 glasses.
• Carefully top with root beer soda.

1. Mix ground beef, cheese, onion and Hamburger Seasoning in bowl. Shape into 8 patties.
2. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 160° F).
3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.

Place potato wedges on prepared baking sheet.

Sprinkle remaining ingredients over potatoes. Toss to coat evenly.

Bake for 15 minutes.

Bring water to a boil on stovetop, season with sugar and salt if desired. Place corn in boiling water and boil for 8-10 minutes.

Serve boiled corn with prepared butter.

• Place ham on rack in shallow pan, fat side up. Bake at 325° F for 1 3/4 hours or until thermometer registers 140° F.
• After first hour of roasting, remove ham from oven and score top, if desired, into a diamond pattern.
• Combine brown sugar with syrup (honey or vinegar may be substituted) and mustard; mix well and spread over outside of ham.
• (optional) Stud with whole cloves set into center of each diamond.
• Return to oven to finish baking. After removing meat from oven, allow it to stand for 15 minutes before carving.

• Place peeled and quartered potatoes in large kettle, cover with water and boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender.
• Drain and mash in large bowl.
• Add sour cream, cream cheese, and 4 tbsp. margarine; beat until cream cheese and margarine are melted and potatoes are smooth and fluffy.
• Spread in greased 9x13 baking dish.
• Melt remaining 2 tbsp. of margarine and drizzle over potatoes. Sprinkle with paprika.
• Refrigerate or bake immediately. Preheat the oven to 350°. Bake for 40 minutes covered. Uncover and bake an additional 20 minutes. If refrigerated, let stand at room temperature 30 minutes before baking.

Remove bacon with slotted spoon; set aside.

Add Brussels sprouts, onion, garlic powder, salt, thyme and pepper to skillet; cook and stir 3 minutes or until onion is softened.

Pour broth into skillet. Bring to boil.

Reduce heat to low; cover and simmer 10 minutes or until Brussels sprouts are tender.

Sprinkle with bacon before serving.

• 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.

• Mix all ingredients in apple layer together and put in bottom of a large cake pan.
• For batter, mix everything, except for the eggs, into oleo; then beat in eggs.
• Drop batter by tablespoons over apples.
• Bake at 350° for 1 hour. Test apples for doneness.