• Combine garlic, jalapeño, and vinegar in medium bowl.
• Whisk in parsley, oregano, lime juice, and orange juice.
• Whisk in olive oil, and season with salt and pepper.
• Mix well and set aside at room temperature to allow the flavors to blend.

• Place the pork tenderloin in a resealable plastic bag and add the chimichurri sauce; however, reserve 1/2 to 1 cup of the sauce to serve on the side. Marinate the pork in refrigerator for 30 minutes.
• Preheat grill to medium heat.
• Remove pork from marinade and place directly on the grill. Discard the marinade. Season the tenderloin with salt and pepper. Grill 6-8 minutes until nicely browned. Turn and season again with salt and pepper. Grill another 5 minutes or until done.
• Remove the pork from the grill, cover with foil, and let it rest for 5 minutes.
• Slice the tenderloin into half-inch thick slices, place on serving platter, and drizzle with some of the reserved sauce.
• Garnish with fresh parsley if desired and serve with reserved chimichurri sauce on the side.

• Preheat oven to 350°.
• Grease the baking dish.
• Leave pepper stems on, cut peppers open down one side.
• Clean out the membrane and seeds.
• Place on the grill on medium heat.
• Cook for 5 minutes each side or until charred.
• Place in a paper bag, let sit for 5-10 minutes, then take them out and peel off the skin.

• Bake sweet potatoes until done.
• Split open, let cool and remove the soft flesh to a medium mixing bowl.
• Stir in green onion, chili powder and garlic.
• Add in 2 tablespoons milk.
• Stir in 1/2 cup queso quesadilla cheese or colby jack.
• Spoon potato mixture into prepared peppers.
• Bake covered 25 minutes.
• Sprinkle tops with more cheese.
• Can be made a day ahead and kept in the refrigerator until ready to bake.

• In Dutch oven, heat oil over medium heat.
• Sauté onion until translucent, stirring frequently, about 5 minutes.
• Add garlic, mustard, chili powder, cumin, tomatoes, brown sugar, beans and 3 cups water.
• Bring to a boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 50 minutes.
• Uncover, cook 10 more minutes, until thickened.
• Stir in vinegar and season with salt and pepper.

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

• Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
• Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
• Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
• Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
• When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
• After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
• After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual for the freezing process.

• Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
• Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish.
• Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.

• Cut THICK 1 1/2" vertical slices down the baguette. Butter both sides of each slice and liberally sprinkle garlic powder over each side. OR buy pre-made Texas Toast

• Garlic bread takes less than 10 minutes and is easy to grill up after the primary grilling is done. While the meat is resting and the table being set, put the garlic bread on the GrillGrates. Gently PRESS the bread onto the GrillGrates. Lift and turn. Press again. Lift and TWIST for beautiful sear marks. No need to defrost frozen Texas Toast- you'll know when its ready.

• Preheat the oven to 350 degrees F.
• Prepare the baking pan with cooking spray.
• In a large mixing bowl, cream the butter or margarine with the sugar; then beat in the eggs.
• Blend in the melted chocolate.
• Stir in the flour and salt.
• Spread the mixture in prepared pan.
• Bake 20 to 25 minutes or until just barely set in the middle. Do not over bake. Cool on a rack; then cut and serve.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• 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.

• Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes.
• Drain rice and add mushroom soup, cream of chicken soup, mushrooms, beef bouillon cubes dissolved in one cup boiling water, celery salt, garlic powder, pepper, onion salt and paprika.
• Sauté chopped celery and onion in 2 T butter and add to the above mixture.
• Brown ground beef. Drain and add to the rest of the ingredients.
• Put in casserole dish and sprinkle with slivered almonds; refrigerate until time to bake.
• Bake covered for 1 1/2 hours at 350 degrees F.

• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

• Cook orzo according to package directions, drain.
• Prepare orange vinaigrette: combine olive oil, orange juice, and orange peel; mix well. Add salt and pepper to taste.
• Combine orzo, oranges, raisins, green onions, and cilantro in serving bowl. Add orange vinaigrette, toss to coat.
• Chill before serving.

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar until light and creamy. Beat in eggs one at a time and vanilla.
3. Turn mixer to low, and alternate beating in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
4. Fill liners 2/3 full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
5. Cool in pan 10 minutes then remove from pan and cool completely.
6. For strawberry sauce, combine strawberries with sugar and let sit until this becomes syrupy, about an hour.
7. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with strawberries and whipped topping. Drizzle with remaining strawberry syrup.

Stir in vinegar, ketchup, brown sugar and mustard; season with cloves and salt. Simmer for 30 minutes on low.

Serve on hamburger buns.

• 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.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

In a bowl, cream together the butter, chopped parsley and chives.

Arrange the fish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture. Bake 5 minutes in the preheated oven, until the butter is melted. Turn filets and brush with remaining butter mixture; continue baking 10 minutes, or until fish is easily flaked with a fork.

Garnish with parsley sprigs and lemon wedges to serve.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

• Place the chicken in the bottom of the crock, spread soup over the top, add dabs of butter evenly over the soup, and pour the broth over the top.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred into pieces; then add back into the crock.
• Add the noodles and cook on low for another 2 hours; stir a few times while noodles are cooking.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Cream together butter, sugar and egg.

Add bananas and mix well.

Add remaining dry ingredients and stir until completely mixed.

Spoon batter into prepared muffin tins and bake 25-30 minutes.

NOTE: Some optional ingredients to stir in with the bananas are walnuts or chocolate chips.

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