• In a large bowl, combine crab meat, 1/4 cup bread crumbs, 1 slightly beaten egg, mayonnaise, Worcestershire sauce, salt, pepper and 3 tablespoons fresh cilantro. Form mixture into patties.
• Beat 2 eggs. Place eggs in a shallow pan or plate. Pour 1/4 cup of bread crumbs onto a plate. Dip each patty into beaten egg, covering both sides, and then cover with bread crumbs.
• Add 1 to 2 tablespoons of oil to a large skillet. Over medium high heat, cook patties for approximately 3 to 4 minutes on each side. Serve hot.
• Garnish with fresh lime wedges and cilantro sprigs.

• In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
• Add rice and cook another 4-5 minutes, stirring frequently.
• Add orange juice, salt and one cup water.
• Heat to boiling.
• Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
• If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
• Continue simmering until rice is tender.
• Shut off heat, gently stir in orange pieces and almonds.

• Clean asparagus under running water. Snap the cut ends from the asparagus. They will snap at the first node which will eliminate the toughest part of the stalk.
• Add two inches of water to an asparagus steamer, along with the salt, and boil. Add asparagus to the basket and lower into the boiling water. Remove asparagus from steamer when the tips are just tender.
• Allow water to drain and serve while warm.

• Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.

• Calories: 300 calories
• Protein: 30 grams
• Fat: 9 grams
• Sodium: 400 milligrams
• Cholesterol: 70 milligrams
• Saturated Fat: 3 grams
• Carbohydrates: 27 grams
• Fiber: 4 grams

• 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.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Place oil in large heavy skillet so it fills pan with approximently 1/2 inch of oil. Heat on medium setting.
• Place pre-made and pre-baked gordita in oil, about 1 to 2 minutes per side, until golden brown and crispy, turning once with a spatula. (A lower fat option is to cook the gordita by lightly coating the pan with a cooking spray or oil; this makes a less crispy gordita.)
• Remove gorditas with spatula and place on a cooling rack or a paper towel to absorb excess oil.
• Preheat prepared shredded chicken filling.
• When gorditas are cool enough to handle, split each with a knife to open a pocket for the filling and fill with the chicken. 

• 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.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

Cook pasta according to package directions; drain.

Add olives, if desired, and tomato products to beef and vegetables. Add cooked noodles and stir until combined.

Bake at 350° for 25 minutes.

Sprinkle with Parmesan cheese when serving.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• Preheat oven 400° F.
• Chop garlic and saute in oil, set aside.
• In a bowl, whisk the butter until smooth. Add garlic and mix until smooth and creamy; set aside.
• Slice bread in the middle to make two halves. Spread the garlic butter all over both pieces of bread. Sprinkle parsley, Parmesan cheese and garlic salt over the top.
• Bake in oven about 10-15 minutes or until golden brown.

• Preheat the oven to 350ºF.
• Cream together the peanut butter and the sugar; then add the flour and mix well.
• In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
• Add the chocolate chips and mix well.
• Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

• Place all of the ingredients into the slow cooker.
• Cook on the high temperature setting for about 4 hours or cook on the low temperature setting for about 8 hours.
• Remove the ham bones from the slow cooker, cool slightly, and remove the meat from the bones; then discard the bones, fat, and skin, and add the meat back into the slow cooker.
• Reheat the soup for an additional 30 minutes prior to serving.

1. In a small bowl, combine flour, baking soda and salt.
2. Cream the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla; beat until smooth. Add the flour mixture until combined. Stir in the chocolate chips. Form the dough into tablespoon-sized balls and place on a baking sheet. Freeze until solid, approximately 2 hours.
3. Preheat an oven to 350 degrees F. Line muffin tin with paper liners.
4. In a large bowl, combine cake mix, water, oil and eggs. Beat for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
5. Bake in the preheated oven about 16-18 minutes. Do not overbake; you want the dough ball to still be a little doughy. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

• In a large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.

• Add the two tablespoons of sugar to a small saucepan and shake the pan to get the sugar to cover the bottom evenly.
• Cook the sugar over low heat just until melted, approximately 4 to 5 minutes. Do not stir the sugar as it cooks. Watch carefully because the sugar will burn quickly. When just about all the sugar has melted, lift the pan off the heat and allow the sugar to finish melting.
• As soon as the sugar has melted pour the sliced almonds into the saucepan. Stir them quickly to coat with the melted sugar. The sugar will harden quickly.
• Once the almonds are coated turn them out onto a piece of waxed paper and break the clumps of almonds into pieces. Be careful because the melted sugar is hot.
• Break the two types of lettuce into bite size pieces and place in a large bowl.
• Add the oranges, celery, and almonds to the lettuce and toss together.
• Combine the oil, vinegar, two tablespoons of sugar, parsley, salt, and pepper in a separate bowl. Whisk until well mixed.
• Just before you are ready to serve, pour half the dressing over the salad ingredients and toss them to mix together. Add about half of the remaining dressing and toss the salad again.
• If you feel there is enough dressing on the salad at that point, do not add the remaining dressing. If not, add more dressing until the salad is coated as desired.
• Pour the salad into a large serving bowl and serve immediately.

• Preheat oven to 425 degrees F.
• Fill large bowl with cut potatoes.
• Drizzle oil and seasonings over potatoes, stir to coat.
• Place potatoes in a single layer on a foil lined baking sheet, which has had the foil sprayed with non-stick cooking spray.
• Bake uncovered 40 to 45 minutes, turning half way through baking time. Baking time may vary depending on the size of the potatoes.
• Potatoes should be a light golden brown and tender.
• Serve warm.
• Experiment with other seasonings if desired.

• Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of a 9" x 13" pan. Sprinkle marshmallows over the rhubarb. Pour sugar evenly over the rhubarb and marshmallows. Sprinkle gelatin over the layer of sugar.
• Melt butter or margarine in a medium bowl and then add the dry cake mix. Stir until well mixed. Crumble the cake mixture over the rest of the ingredients in the pan.
• Drizzle water over the top and then place in a 350° F. preheated oven. Bake for 1 hour.
• Allow to cool and then top with whipping cream, if desired.