• Mix together tamari, wine, and ginger.
• Trim excess fat from chops; put chops and tamari mixture in a zipper-top plastic bag and refrigerate, at least 30 minutes, up to several hours.
• Heat grill. Remove chops from marinade and pat dry. Grill, using direct heat, about 5 minutes per side. (To pan broil, heat a heavy skillet large enough to hold chops in a single layer. Film the pan with oil, or use a bit of trimmed-off pork fat, and cook as for grilled chops.)

• 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.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Place cooked vermicelli in large bowl and add the Ac'cent flavor enhancer, seasoned salt, lemon juice, vegetable oil.
• Stir to combine. Cover and refrigerate overnight.
• Remove pasta mixture from the refrigerator and add diced pimentos, green pepper, red onion, celery, black olives and mayonnaise.
• Mix all, chill for one hour and serve.

• Preheat the oven to 400°F. Remove the skins and pit from the peaches and cut into slices.
• In a saucepan large enough to hold all the peaches, combine the 3/4 c. of sugar, cornstarch, and cinnamon. Add the peaches and lemon juice and then stir the entire mixture until the peaches are evenly coated.
• Cook the peaches over medium heat, stirring continually. Cook until the mixture boils and then continue to boil for 1 minute.
• Pour the peaches into a 9" square or 8" x 10" rectangle baking dish. Keep the peaches hot by placing in the oven until the topping is ready.
• Mix the topping by combining the flour, 1 1/2 tbsp. sugar, baking powder, and salt in a bowl and stir thoroughly with a fork. Cut the shortening until the mixture is in fine crumbs.
• Pour in the milk and stir until all the ingredients are evenly mixed.
• Add the topping to the hot peaches by dropping spoonfuls evenly over them. There should be enough topping for 8 to 10 large spoonfuls.
• Place the cobbler back in the oven and bake for 25 to 30 minutes or until the topping is golden brown.
• When the cobbler is done, serve it warm. It can be eaten on its own or served with ice cream.

• Preheat oven to 350° F.
• In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
• Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
• Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
• Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
• Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.

1. Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn.

2. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.

3. Spread corn with mayonnaise mixture. Sprinkle with cheese. Serve immediately.

• 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.

• Slice tomatoes into medium width slices. Slice fresh mozzarella into slices that are similar in width to the tomatoes.
• Place tomatoes and mozzarella on a plate, alternating the tomatoes with the slices of cheese. Sprinkle salt, pepper, and herbs over the cheese and tomatoes.
• Prepare vinaigrette by whisking together the vinegar and the olive oil. Drizzle the vinaigrette over all ingredients on the serving plate.
• Garnish with basil leaves, if desired, and serve.

• Preheat oven to 350° F.
• Grease the bottom and sides of cake pan and lightly dust with flour.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt until blended.
• In a large mixing bowl, beat the butter and sugar on high until well blended and fluffy; approximately 2 to 3 minutes.
• While beating on medium speed, add the eggs, one at a time. Add the lemon zest and vanilla with the second egg.
• Remove the bowl from the mixer. Using a large spatula, make sure all of the ingredients are incorporated, pushing down sides.
• Fold in half of the dry ingredients, then the yogurt, then the remaining dry ingredients. Blend well; then spread into the prepared pan.
• Bake for 15 minutes.

• In a medium bowl, combine the nectarine slices, raspberries, sugar, and flour.
• Mix the ingredients with a fork to evenly coat the fruit.

• After the cake has baked for 15 minutes, remove it from the oven and sprinkle the top with the fruit mixture.
• Place the cake back into the oven and bake for another 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan on a wire rack for 15 minutes.
• Run a knife around the edge of the pan. Place a plate gently over the cake in the pan; then flip it onto the plate.
• Place a serving platter on the bottom of the cake and flip it one more time so that the fruit is on the top.
• Serve the cake warm or at room temperature.

• Cover each dinner plate with greens.
• Garnish each plate with one hard boiled egg, 1 slice of crumbled bacon, one half of an avocado, one half of a chicken breast, diced tomato and one ounce of blue cheese crumbles.
• Top with your favorite dressing.
• Note: A tip to make this a very easy meal is to purchase the hard boiled eggs, pre-cooked bacon, blue cheese crumbles and pre-cooked chicken. Just assemble and enjoy!

If using a loaf of bread, cut bread in half horizontally. Spread some of the butter mixture on each half of bread. If using pizza crust, spread some of the butter mixture on the top of the crust.

Put bread on ungreased cookie sheet, butter side up. Broil 4-6 inches from heat until brown. Watch carefully, it doesn't take long. Cut into pieces.

VARIATION: Slice whole French loaf into 1" slices; spread butter mix on each slice of bread, wrap sliced and buttered loaf in foil and heat in 350° oven for 10 minutes.

NOTE: You will have plenty of butter mix left over but it keeps well in the refrigerator for another time. Let soften before using.

Mix sugar, sour cream, butter, and eggs in large mixer bowl on low for 1 minute.

Beat in mashed bananas and vanilla on low for 30 seconds.

Beat in flour, salt and soda on medium for 1 minute.

Stir in nuts. Spread in pan. Bake until light brown, 20-25 minutes. Cool.

For frosting, heat butter over medium heat until delicate brown color. Remove from heat. Mix in powdered sugar. Beat in vanilla and milk. Mix until smooth and spreadable.

Frost cooled bars.

• Toss cabbage, onion, carrot, tomatoes, and parsley until well mixed.
• In a small bowl, mix oil, vinegar, mayonnaise, sugar, dry mustard, garlic powder, celery seed, salt, and pepper. Pour oil mixture over cabbage and toss.
• Chill for two hours before serving.

• Preheat grill to medium heat.
• Mix hamburger, Worcestershire sauce, minced onion, salt, and pepper together.
• Mix just until all ingredients are incorporated (over handling the meat will make a tough burger).
• Divide meat mixture into four equal parts. Shape meat into burgers.
• Grill for approximately 4 minutes each side or until they reach the desired doneness.
• Serve on buns with slaw on top of each burger.

• 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.

• Combine the first 7 ingredients and whisk until well blended.
• Cut up all the vegetables so they are similar in size; place in a large sealable bag.
• Pour the combined ingredients in the bag with the vegetables and seal the bag securely.
• Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired.
• Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket.
• The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover.
• Grill until the vegetables are crisp-tender and slightly charred.
• Serve immediately.

For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.

For the frosting, mix all ingredients together and frost on the cooled cake.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Preheat oven to 350° F.
• Spray roasting pan with non-stick cooking spray and place brisket in the pan. Cut numerous slits into brisket and insert sliced garlic. Cover top of brisket with sliced onions and chili sauce.
• In a small bowl, mix together dried onion soup and beer. Carefully pour over chili sauce. Add water to roasting pan.
• Bake 3 1/2 hours, uncovered. Check brisket at approximately 2 1/2 hours. If brisket appears to be darkening too much, cover with foil for the last hour of baking.
• Slice and serve. Brisket can also be sliced and frozen for later use.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.

• Combine butter, flour, and powdered sugar; beat until well blended.
• Press into the bottom of a 9 x 13 cake pan. Bake for 20 minutes at 350 degrees.
• Beat cream cheese until smooth. Add eggs, sugar, and almond extract. Beat until well blended.
• Spread on top of the crust and bake for 15 to 20 minutes. Allow to cool.

• Combine butter, powdered sugar, and a small amount of milk; beat until smooth.
• Add more milk if frosting is too thick to spread easily. If it is too thin, add a little more powdered sugar. Add almond extract.
• Spread on top of bars and then sprinkle with sliced almonds.