• For the sauce/dressing, add the first 7 ingredients to a clean jar, tighten the lid, and shake well; set aside.
• Bring a pot of water to a boil.
• Cut the potatoes in half. Place in the boiling water and cook only until crisp tender, about 15 minutes.
• Drain the potatoes and lay out on a baking sheet to dry.
• Meanwhile, preheat the grill to medium.
• Brush the chicken breasts with olive oil and season with salt and pepper.
• Toss the asparagus with a small amount of olive oil.
• Place the chicken breasts on the grill and cook one side until browned, about 8 minutes; then turn the chicken and grill the other side.
• Place the asparagus on the grill and cook until crisp tender, about 5 minutes; turn occasionally.
• Sprinkle olive oil over the potatoes and toss to coat; then sprinkle with salt and pepper.
• Place the potatoes on the grill, cut side down. Grill until browned and grill marks appear, about 5 minutes.
• Remove everything from the grill, place on a large platter, and shake the dressing jar to re-combine the ingredients; then pour the lemon Dijon sauce over all. 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.

• 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.

• Heat oven to 350° F.
• Spray the bottom of the pan with a non stick cooking spray.
• Mix the sugar cookie mix with the butter and egg until combined.
• Press the dough into the bottom of the baking pan.
• Bake for 15 minutes or until just turning brown and then cool completely on a cooling rack.
• Melt the baking chips in a microwave until the chips are melted and smooth.
• Beat the cream cheese until smooth with a hand mixer and then add in the melted chips and mix until combined.
• Spread the cream cheese and chips over the crust and refrigerate.
• In a small bowl, smash approximately 1-1 1/2 cups of the strawberries with 1/3 cup water, cornstarch and sugar.
• Place this in a small saucepan and heat, stirring constantly, until the mixture boils and thickens.
• Allow this to cool for 10-15 minutes and then stir in the remaining strawberries.
• Spoon over the filling and refrigerate until ready to serve.

• In saucepan over high heat, combine the rice & water; bring to boil. Reduce the heat to low, cover & simmer until the water is absorbed & rice is tender.
• Cut the meat into 4 equal portions and add Italian dressing over the top. Chill for at least 20 minutes to marinate, turning as needed.
• Prepare hot fire in grill or broiler. Thread the meat, pepper slices, cherry tomatoes & onion wedges onto each skewer, alternating meat and vegetables.
• Place kabobs on grill rack or broiler pan. Grill for 5-10 minutes, turning as needed.
• Divide the rice onto individual plates; top with 2 kabobs & serve. Serves 2.

• Boil potatoes in salted water for approximately 15 minutes or until just tender. Drain and allow to cool.
• In large bowl, combine red onion, cherry tomatoes, bacon bits, basil, Italian drssing, mayonnaise, and mustard. Stir until smooth and combined.
• Add cooled potatoes and toss to coat.
• Refrigerate until ready to serve.

• Bake cake according to package directions.
• When cooled, place on a platter and poke holes all over the top with a skewer.
• Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
• Cut or tear the cake into cubes, set aside.
• Prepare instant pudding according to package directions.
• Cool in the refrigerator.
• In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
• Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
• Repeat the layers three times.
• Top all with non dairy whipped topping and garnish with berries and mint if desired.

• Grease and flour a 9 x 13 cake pan. Preheat oven to 275 degrees F.
• Mix the mashed bananas and lemon juice together in a small bowl and set aside.
• In another bowl, combine the flour, baking soda, and salt.
• In a large mixing bowl, cream the butter and sugar together.
• Beat eggs into the butter and sugar mixture one at a time. Beat in vanilla.
• Mix in the flour a little at a time, alternating with the buttermilk.
• Stir in the mashed bananas and then pour batter into the prepared cake pan.
• Bake for approximately 1 hour and 20 minutes. Start checking for doneness after about 1 hour by poking the center of the cake with a toothpick. When it comes out clean, the cake is done. Baking times may vary so check with a toothpick to be sure the cake is baked properly.

• Combine the cream cheese and butter in a mixing bowl and beat until well blended.
• Add in the powdered sugar and vanilla and beat until creamy smooth.
• If the consistency of the cream cheese frosting is too thin, add a little more powdered sugar, starting with one or two tablespoons at a time until it is the desired consistency.
• Spread frosting on the cake evenly.

• In medium saucepan over medium heat, melt butter. Add onion and cook until soft, 3-5 minutes, stirring occasionally. Add remaining sauce ingredients, stir and cook for 5 minutes. Turn heat to low.
• Brush chicken with oil, and season with salt and pepper. Grill over direct medium heat. Grill chicken 8-10 minutes or until no longer pink in the middle. Turning once.
• Remove from grill and let rest for 5 minutes.
• Shred chicken or slice thinly and add to sause, stir and heat through.
• Grill rolls if desired, until lightly toasted; 30-60 seconds.

• Preheat oven to 325° F. Coat inside of casserole with non stick cooking spray.
• In a medium size bowl, combine beans, mustard, brown sugar, and ketchup. Stir well. Place mixture into prepared casserole. Top the bean mixture with raw bacon.
• Place in oven, uncovered. Bake 3 hours.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

• Put chicken in a bowl and use a fork to shred it up.
• Add the rest of the ingredients. Add additional mayo or seasoning to taste.
• Put on bread and enjoy. This recipe is good as a dip with crackers also.

Mix the salad dressing, mustard, milk and sugar together until well blended. Season with salt and pepper, to taste.

Fold together the fresh vegetables and pasta. Toss well with the dressing mixture. Chill before serving.

**NOTE: In place of sweetened condensed milk, you may substitute half & half cream and use double the sugar.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

Add vegetables to pan and cook about 3 minutes or until softened.

Combine remaining ingredients and add to pan. Add meat and cook until sauce is thickened.

Serve over cooked rice.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
• Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
• Pour the mixture into a bowl and allow to cool to room temperature.
• Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

• In a large resealable bag, combine everything except chicken. Close bag and shake well to mix.
• Add chicken to bag and shake to coat chicken. Marinate overnight.
• Remove from refrigerator and place on grill that has been preheated to medium heat. Grill each side for about 8-10 minutes or until chicken is done or no longer pink in the center.

In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.

Pour dressing over potato mixter and stir to coat.

Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
• Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
• Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

• Preheat oven to 350 degrees F.
• Spread sliced strawberries on the bottom of a 9x13 baking pan.
• Evenly sprinkle strawberries with dry gelatin powder, and top with mini marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
• Bake in the preheated oven for about 30 minutes or until a toothpick poked in the middle comes out clean.
• Cool in pan for 15 minutes. Run a knife around the outside of the pan to loosen the sides and turn cake out into a serving tray.
• Serve with whipped cream. Store cake in the refrigerator.

• Sprinkle beef with salt and pepper.
• Heat the oil over medium heat in the dutch oven.
• Place seasoned beef in the pot and brown on all sides.
• Transfer the beef to a plate.
• Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
• Add the garlic, tomato paste, thyme and rosemary.
• Stir to combine, cook for another 5 minutes.
• Add the red wine and stock, bring to a boil.
• Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
• Cook for another 2 1/2-3 hours or until the beef is very tender.
• Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
• Serve over buttered, parsley egg noodles or with mashed potatoes.

• Preheat oven to 350 degrees F.
• Combine 2 tablespoons margarine and flour, cook gently. Remove from heat.
• Stir in salt, onions and sour cream; stir in beans.
• Place bean mixture in shallow 2 quart casserole dish.
• In a small bowl, toss together cracker crumbs and remaining butter. Top beans with cheese and follow with cracker crumbs.
• Bake for 30 minutes or until cheese is bubbling.

Refrigerate.

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine the butter, sugar, and gelatin; cream together until light and fluffy. This may take two or three minutes of mixing time.
• Add the eggs to the creamed mixture and blend well.
• Combine the flour and baking powder in a separate bowl. Combine the milk and whipping cream together, separate from the flour mixture.
• Alternately, add the flour mixture and milk mixture to the creamed mixture and stir in by hand.
• Puree fresh strawberries in a blender; add sugar to taste.
• Add the vanilla and strawberry puree; beat with the mixer just until blended in.
• Pour into the prepared cake pans, dividing evenly between the two.
• Bake in preheated oven for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
• Allow cakes to cool on a rack for 10 minutes in the pan. Then remove them and allow them to cool completely.
• Frost with your favorite white frosting recipe.
• Note: If you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Add 2 tbsp. of cornstarch to a 1 cup measuring cup and the fill with all-purpose flour to make 1 cup of cake flour. Add 1 tbsp. of cornstarch to a 1/2 cup measuring cup and fill with all-purpose flour to make 1/2 cake flour. For 1/4 cup add 1/2 tbsp. of cornstarch and fill with flour.