Pour marinade in shallow glass dish. Lay steaks in marinade. Poke well with fork. Turn steaks over and repeat. Turn over again. Let marinate at least 6 hours, preferably 12-24 hours. Turn steak and poke with fork every couple hours.

Grill to desired doneness.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

Heat olive oil in a large skillet over medium heat, place the Brussels sprouts in the pan flat side down, cover and cook for about 5 minutes. Test for doneness and cook a few more minutes, if needed.

Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss then to get some browning on the rounded side.

Add the cheese and toss once more.

• Wash and dry the greens.
• Wash, stem and dice the strawberries, reseving a few whole berries for garnish.
• Make a vinagrette: mix together 1/3rd cup of canola or other mild-flavored vegetable oil, 2 Tbsp lemon juice, 1 Tbsp water, 1 pressed or mashed garlic clove (optional) and salt and pepper to taste.
• With a fork, mash half the diced berries and add to the vinagrette. Stir or shake well.
• In a large salad bowl, toss the greens with the dressing, the remaining diced berries, the crumbled feta cheese (if using) and garnish with the whole berries. Serve immediately.

• Bake cake according to package directions or purchase a ready made cake from your local bakery.
• In a large bowl, beat cream cheese, sugar, salt, and vanilla until smooth.
• In a small bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture.
• With a spatula, lightly coat the cake with a thin layer of frosting. This layer will act as a glue to keep all of the crumbs together and on the cake.
• Place cake in freezer for approximately 15 minutes, or until the first layer of frosting sets.
• Generously apply the second layer of frosting. This will be the decorative layer. The crumbs will not show through since they have been set into the first layer.
• Wipe with a damp paper towel and remove the stems of four ripe strawberries. Cut the strawberries into thin slices. Approximately four slices per strawberry.
• Arrange three to four slices into a flower or star pattern on the top of the frosted cake.
• Place two to three washed and dried blueberries into the center of the strawberry stars.
• Refrigerate until ready to serve.
• The fruit can be arranged in different ways and still achieve a patriotic effect.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.

Combine sugar and water in microwave-safe bowl. Finely chop remaining mint leaves and add to sugar water. Zest the orange, one of the limes and one of the lemons. Add zest to mint and sugar water mixture. Microwave 2-3 minutes or until sugar dissolves.

Slice 1 orange, lemons and limes in half. Reserve 1 orange, 1 lemon half and 1 lime half.

Juice reserved lemon and limes halves and orange. Add juices to pitcher or punch bowl.

Pour mint/sugar water mixture through strainer into pitcher or punch bowl, discarding the chopped mint. Carefully add soda to avoid overflow.

Place sliced fruit into pitcher or punch bowl. Stir well, serve over ice.

NOTE: For an adult version, add citrus rum.

• In a mixing bowl, combine the ground beef, pepperoni, pizza sauce, Italian seasoning, garlic and onions.
• Mix well to combine all of the ingredients.
• Divide into four equal parts and pat into burgers.
• Salt and pepper each burger to taste.
• Fry the burgers in a large skillet or they can easily be grilled. Cook approximately 6 minutes on each side or until they reach the desired doneness.
• Place a slice of mozzarella or provolone cheese on each right before they are finished cooking. Allow the cheese to completely melt over the burger.
• Spread a tablespoon of pizza sauce on each bun. Place a burger on top with lettuce and tomato.

• In a heavy sauce pan, cook potatoes in boiling salt water approximately 15 minutes or until tender. Drain and cool.
• In a large bowl, blend mayonnaise, basil, salt and pepper. Add remaining ingredients. Stir until well blended.
• Cover and chill 1 to 2 hours. Serve.

• Preheat oven to 350° F.
• Melt 3/4 cup of margarine and add oatmeal, brown sugar, flour, soda, and salt. Stir ingredients together until mixed thoroughly. Reserve approximately 1/8 of the crust mix to crumble over the top of the bars just before the final baking.  Pat the rest of the crust into the bottom of an ungreased 9" x 13" baking pan.
• Bake the crust for 10 minutes. While the crust is baking, combine the caramels, milk and maragarine in a small saucepan. Cook over medium-low heat until caramels have melted. Stir the caramel mixture often while melting.
• When the crust is done, drizzle the caramel mixture over the crust. Then sprinkle the M & M's evenly over the caramel topping. Crumble the remaining crust over the top.
• Bake again for 15 minutes. Allow to cool and cut to desired size.
• Tip: Use holiday colored M & M's to produce bars with a more seasonal appearance.

Place each chicken piece on a large foil piece. Season chicken. Surround chicken with vegetables. Add some soup mixture on top. Cover and seal with foil. Bake 60 minutes at 350° in oven.

NOTE: These can also be done on a medium-high grill during the summertime heat.

Chop green onion and cabbage.

Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.

Just before serving, mix all ingredients together.

• Adjust oven rack to middle position and heat oven to 425 degrees. Grease the baking sheet.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto the greased baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Bake until tops are golden brown and crisp, 14 to 16 minutes.
• Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

• Brown hamburger, draining off excess fat.
• Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
• In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
• To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
• Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Pour the Rice Krispies into a large bowl.
• In a saucepan on the stovetop, bring to a boil the sugar and syrup. Remove from the burner as soon as the mixture comes to a boil; then add the peanut butter and stir well.
• Pour the mixture over the Rice Krispies and mix well; then spread into a 9x13-inch pan.
• Heat the chocolate and butterscotch chips in a bowl in the microwave until melted; then stir and pour over the bars and spread evenly. Allow the bars to cool before slicing.

• Brown meat in large skillet; drain grease.
• Add 2 1/2 cups water. Bring to boil; reduce heat to medium-low.
• Stir in pasta; cover. Simmer 15 minutes or until pasta is tender.
• Stir in spaghetti sauce and 1 cup of mozzarella cheese.
• Sprinkle with remaining cheese; cover. Cook 3 minutes or until cheese is melted.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

Pour over chicken to marinate. Cover and refrigerate for 8-10 hours before cooking.

Bake at 400 degrees for 20 minutes or grill over medium-high heat for 12-15 minutes.

• Melt the butter in a large saucepan over medium heat and then add the cream.  Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Turn off heat under pan and begin preparing the pasta.
• Add water to a large saucepan and bring to a boil. Just before water begins to boil, add salt. When the water comes to a full boil, add the fettuccine and bring water to a boil again, stirring occasionally.
• Turn heat down so water is just at a steady boil. Check fettuccine package for the length of time to boil. Cook until the pasta is al dente. (Check for doneness before the full cooking time is up to ensure that the pasta does not overcook.) Drain well when done.
• Turn the burner under the sauce back to a low setting. Either: 1) add all the fettuccine to the sauce and toss until all pasta is well coated, or 2) top the fettuccine just before serving and allow it to be tossed at the table.
• Serve immediately and garnish if desired with fresh Parmesan grated on top and/or chives cut into small bits.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• Clean all the seeds from the melons. Cut melons into chunks.
• Peel kiwi and cut crosswise into slices.
• Go through blueberries and discard blemished or damaged berries. Gently rinse with cold water and pat dry with a paper towel.
• Arrange the different fruit on the plate in sections so that they remains separated. If desired, distribute a few blueberries throughout the plate for color contrast.
• If not ready to serve immediately, store in the refrigerator to keep chilled until ready to serve.
• When serving, refill plate as needed.

Dissolve gelatine in boiling water; add cold water.

Whip cream until soft peaks form; fold in raspberries. Add to slightly set gelatin mixture. Pour raspberry mixture over cake and put in refrigerator.

NOTE: This dessert may be used in a couple hours but is best if it stands overnight.