• In a saucepan, whisk all the sauce ingredients with 1/2 cup of water.
• Bring to a bowl over medium high heat then reduce heat and simmer for 10-18 minutes, stirring occasionally.

• Trim the exterior fat from the steaks if desired. Allow the steaks to stand at room temperature for 20 minutes before grilling.
• Rough chop garlic on a cutting board and then sprinkle it with salt.
• Using the sharp edge and flat side of a knife blade, crush the garlic and salt together to create a paste.
• In a small bowl, mix the garlic paste with the oil, rosemary and pepper.
• Smear the mixture evenly all over the steaks.
• Grill over direct heat until cooked to desired doneness, turning once.
• Six minutes for medium rare, eight minutes for medium, etc.
• Remove from the grill and allow to rest for 5 minutes before serving.
• Serve with barbecue sauce.

• 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.

• Place cranberries in a small bowl with 1 cup of orange juice. Let sit at room temperature for at least 30 minutes.
• Melt 2 tablespoons of butter in a medium skillet.
• Add nuts and toast lightly for approximately 10 minutes, stirring occasionally.
• Transfer to a paper towel to cool.
• When cool, crumble or chop into small pieces.
• Heat oven to 450°.
• In a bowl, toss sweet potatoes with olive oil and orange juice. Add salt and pepper to taste.
• Spread potatoes out on a baking sheet and roast, stirring occasionally, until tender (10-15 minutes).
• Set aside, meanwhile, bring 4-6 quarts of water with 1/4 cup of salt added to a boil.
• Place the beans into the boiling water and cook until crisp tender (4-5 minutes). When finished, plunge into an ice bath to stop the cooking. Drain.
• This recipe can be made ahead up to this point.
• When ready to serve, strain cranberries reserving the orange juice.
• Melt 6 tablespoons of butter in a 12 inch skillet.
• Add chopped sage and allow to cook for 30 seconds, stirring to blend the flavors.
• Add green beans and spread them out in the pan.
• Cook for 2-3 minutes without stirring.
• Add the cooked sweet potatoes, toasted nuts and strained cranberries.
• Toss altogether and cook 2-3 minutes, stirring occasionally.
• Add the reserved orange juice, stir well and cook until most of the liquid has evaporated (1-2 minutes).
• Season with salt and pepper to taste.
• Transfer to a serving dish.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

• Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
• In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
• In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
• Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
• Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
• Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
• Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
• The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.

• Preheat oven to 350°F.
• Coat inside of pan with vegetable spray.
• In a large bowl combine eggs, tomato sauce, uncooked rolled oats, onion, minced garlic, salt and pepper.
• Add ground turkey to egg mixture and mix until well blended.
• Place 1/2 of turkey mixture (or approximately 2 cups) into prepared pan.
• Pat turkey mixture into the bottom of the pan and create an indentation through the center of the loaf.
• Pour 1/2 cup of the prepared spinach sauce and 1/3 cup parmesan cheese.
• Cover with remaining turkey mixture.
• Sprinkle top of meat loaf with remaining cheese.
• Drizzle with 1/4 cup of spinach sauce.
• Bake 1 hour.
• Remove meat loaf from oven. Allow meat loaf to rest for 15 minutes before serving.
• Heat remaining sauce and serve with meat loaf.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

Add peas, thyme and water. Cook until peas are tender.

• Slice rolls in half. Place layer of ham and cheese on bottom of each roll.
• Place the buns in a 9 x 13 cake pan and put tops of rolls on.
• Melt butter, add the worcestershire sauce, onion powder, and mustard. Spoon over top of rolls. Sprinkle each roll with poppy seeds.
• Bake at 350 degrees for 10 - 15 minutes or until cheese is melted.
• Serve while warm.

Cook pasta according to package directions; drain.

Add pepper, carrots and onion to pasta.

Pour dressing over macaroni. Mix well. Chill overnight.

Stir together flour, baking soda and salt.

In a separate bowl beat together sugar and butter until well blended.

Add eggs one at a time, beating well after each addition.

Add banana, yogurt and vanilla. Beat until blended.

Add flour mixture. Beat on low until just moist.

Spoon batter into prepared pan. Bake at least 50-60 minutes, until a toothpick come out clean. Cool 10 minutes before removing from pan.

• Mix the garlic and steak seasoning in with the ground beef to distribute evenly.
• Divide ground beef into 8 even sections and shape into quarter-pound patties; set aside. Preheat the grill.
• Clean the peppers and slice as desired.
• Place patties on the preheated grill and season with salt and pepper to taste. Cook on one side until nicely charred. Flip and cook to desired doneness.
• Spread butter on the hamburger buns and toast on the grill or in a pan on the stovetops.
• Place one burger on a toasted bun and add sweet peppers according to taste.
• Add onions, tomatoes, lettuce and other condiments as desired.

• You will first need 6 foil sheets approximately 10 inches long. Spray each sheet of foil with cooking spray.
• On each sheet put approximately 1 cup potatoes. Sprinkle potatoes with parsley, garlic powder, chopped onions, salt and pepper. Top with pats of butter.
• Fold over ends of foil and seal; place on indirect heat on grill.
• Potatoes should take approximately 40 minutes on a grill at 350 degrees.

Remove beans and discard water. Place skillet back on medium heat. Add beans to skillet and cooke 1-2 minutes until dry.

Add butter and garlic; cook for 1 minute, stirring occasionally. Season to taste with salt and pepper.

• Preheat oven to 350 degrees F.
• In a large bowl, cream shortening and brown sugar. Beat in eggs.
• In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.
• Fold in rhubarb, coconut and nuts (if desired).
• On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 minutes or until light golden brown.
• Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.

• Cream together cream cheese and butter.
• Add powdered sugar and vanilla. Cream until smooth.
• Frost onto cooled cookies.

• 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.

• Preheat grill to medium heat.
• Prepare 4 12x12 inch pieces of foil.
• Salt and pepper both sides of each filet.
• Place 2 lemon slices on each foil square. Rub garlic onto each lemon slice. Place a piece of fish on top of the lemon and garlic. Sprinkle with dill.
• Wrap securely with foil. Place on the grill. Cook for 8-10 minutes, until fish flakes easily with a fork.

Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.

Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.

NOTE: Be careful when opening package as steam will escape!

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil.
• Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into peas. Cook until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

• In a medium bowl, combine the vinegar, mustard, garlic, lime and lemon juice, brown sugar, salt and pepper. Whisk in the olive oil.
• Place chicken in a ziploc bag and pour marinade in. Close and marinate 6-8 hours, or overnight.
• Preheat an outdoor grill for medium-high heat.
• Place chicken on the prepared grill, and cook 6-8 minutes per side, until juices run clear. Discard marinade.

• 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.

• In a large serving bowl, combine fruits and stir gently.
• Sprinkle with sugar, if desired.
• In a small bowl, whisk together remaining ingredients.
• Pour dressing mixture over fruit and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve.

• Heat oven to 400° F.
• In a large bowl, beat eggs slightly.
• Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well.
• Stir in rhubarb.
• Add 3 drops of red food coloring, if desired, and mix to combine.
• Pour into a pastry lined pie plate.
• Dot with butter.
• Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape.
• Seal and flute edges.
• Bake for 50-60 minutes or until golden brown.
• Serve warm or at room temperature.