• Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the loin.
• Rub the Creole seasoning over the loin.
• With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
• Cover the pan and marinate a minimum of 3 hours; marinate longer if desired.
• The loin may then be grilled or roasted.
• GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
• OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.

Mix butter and garlic powder together.

Slice potatoes lengthwise in 1/4 inch slices. Coat potato slices with butter mixture and place on grill.

Grill each side for 3-4 minutes, watching carefully. Remove from the grill when potatoes are tender.

Sprinkle with seasoned salt immediately after removing from the grill. Serve with sour cream and ketchup, if desired.

• Spray foil with a nonstick cooking spray.
• Place the cut carrots on the foil.
• Sprinkle with olive oil.
• Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
• Place on the grill over medium heat.
• Cook for 10-15 minutes, just until the carrots are crisp tender.
• Open the packet and stir occasionally and check for doneness.
• Garnish with lemon zest if desired. Serve immediately.

• Preheat oven to 450° F.
• Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
• In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
• Stir in milk, just until mixture forms into a dough.
• On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
• Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.

• Bring a large pot of salted water to a boil.
• Add asparagus to the pot, boil until crisp/tender, approximately 3-4 minutes.
• Remove and plunge in a bowl of ice water.
• Cool completely and drain on a paper towel.
• In a skillet, heat butter over medium heat.
• Add asparagus, snap peas and the juice of one lemon.
• Cook, stirring occassionally, until the vegetables are heated through, 5-7 minutes.
• Remove from heat, stir in radishes and tarragon.
• Season with salt and pepper.
• Serve warm.
• Recipe doubles easily.

• Combine ingredients in blender and purée. Place chicken breasts in glass dish or in large plastic bag, pour puréed mixture over the chicken. Cover, refrigerate overnight.
• Heat grill to medium heat. Remove chicken breasts from marinade and place on grill; discard marinade. Cook for 10-12 minutes, turn chicken over and grill the other side for another 10 minutes or until juices run clear.
• Lightly butter buns and place on grill, butter side down for about 1 minute or until lightly toasted.
• Garnish with your favorite vegetables and serve.

• Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
• Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
• Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
• The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

• Brown the ground beef and add the onion salt when browning; drain grease.
• Add the cream of mushroom soup and Velveeta cheese.
• Cook on medium-low heat until the mixture is hot and all the cheese is melted.
• Serve on a hamburger bun.

• In a medium bowl, combine sour cream, melted butter, cream cheese, eggs, sugar and lemon juice.
• Whisk lightly with a whisk or fork.
• Cover and refrigerate overnight if possible or at least 2 hours.
• Add 1 teaspoon of oil to a large pot of boiling, salted water. Add noodles and cook until al denté.
• Drain and toss with the 1 tablespoon of butter.
• Cover and refrigerate overnight if desired.
• Preheat oven to 350°.
• Generously grease or butter the cups of a 12 cup popover pan or muffin tin. Set aside.
• After refrigeration, fold the egg noodles into the cold egg mixture and combine well.
• Add cheese and mix to combine.
• Fill cups with noodle mixture.
• Bake until golden brown (40-45 minutes).
• Sprinkle with grated parmesan cheese and serve.

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.

• Preheat oven to 350° F.
• Toss bread with oil and spread on baking sheet. Bake, turning once until golden brown; approximatley 15 to 20 minutes.
• Cut one tomato in half, run each over a grater into a medium bowl, discard the skin.
• Add mayonnaise, green onions, vinegar, garlic powder and pepper to grated tomato. Whisk to combine all ingredients.
• Chop three tomatoes. Place lettuce in large bowl along with chopped tomatoes and baked bread (now crutons). Pour dressing over salad and toss to combine. Sprinkle crumbled bacon on top. Serve immediately.

Butter both sides of bread. Place on a baking sheet.

Sprinkle with garlic seasoning, then top with cheese.

Bake for 10 minutes or until cheese starts to brown.

• Preheat oven to 375°F.
• Combine the first four ingredients in a medium mixing bowl and stir just until blended.
• Shape the dough into small balls approximately the size of a walnut or about 1 inch around; then roll each into the powdered sugar.
• Place the dough balls about 2 inches apart onto a cookie sheet. Bake for 9 minutes.
• Remove the cookies from the oven and allow them to cool on a wire rack.
• Store in an airtight container.

• Wash your hands thoroughly. Mix ground beef and pork sausage in a large bowl with your hands. Add seasonings and mix in thoroughly.
• Make burger patties by measuring a heaping 1/3 cup; then press together between hands or use a hamburger press.
• Grill over hot coals or a pre-heated gas grill until done, approximately 15-19 minutes total time. Turn burgers once while grilling.
• Serve on a bun and garnish with fresh tomato slices, lettuce leaves, thin slices of onion and pickles, and your favorite condiments.

• Peel whole onions and then cut crosswise into 1/4 inch thick slices. Separate the slices into individual rings. Dry rings thoroughly with paper towels.
• Dredge rings in flour until well coated and then place on a large baking sheet. (Rings can be dredged in flour placed on a plate or the flour can be placed in a plastic bag. If using a plastic bag, several rings can be dredged at a time.) After all rings are coated, set them aside and mix batter.
• Combine all dry ingredients and stir until evenly mixed.  Set aside.
• Blend eggs, milk and oil and then add the dry ingredients. Beat until all ingredients are well blended.
• Add 1 inch of oil to a deep pan and heat to 375° F. Dip flour coated rings into the batter and allow excess batter to drip off.
• Place batter coated rings into the hot oil. Avoid overcrowding so that they can cook evenly. Fry until golden brown on the first side and then turn to cook second side.  When both sides are golden brown, remove from the oil and place on a baking sheet lined with paper towels to allow oil to drain off.
• Finished onion rings can be placed in an oven preheated to 300°F to keep warm until all onion rings are done and ready to serve.

put all ingredients in swallow pan and pour Lawrey sesame ginger sauce over them.

Arrange items on skewers, place heavy duty alumimin foil on medium hot grill. Baste kebabs with additional sauce as they cook.

NOTE: If you can't find pineapple brats, just add pineapple wedges to the kebabs.

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

• Soak skewers in water for 30 minutes or more; preheat the grill.
• Wash the asparagus and snap off the tough ends.
• Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
• Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
• Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

• Preheat oven to 350°F.
• Lightly grease a 9 x 13 cake pan.
• Mix up the cake mix according to the directions on the package and pour into the prepared cake pan.
• Combine rhubarb and sugar; stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
• Pour the cream over the top of the cake and rhubarb.
• Place in the preheated oven and bake for 1 hour.
• To serve, cut the cake, remove it from the pan, and flip it over upside-down. Topped with whipped cream if desired.
• Store in the refrigerator.