• Whisk oil and garlic together.
• Rub herbed oil in well all over meat.
• Salt and pepper all over meat.


GRILLING
• Place pork chops with seasoning rub on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill pork chops with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.


NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural pork juices sizzles just under the chops to enhance juiciness. Your grill never sounded so good.

For aromatic accent, place twigs of rosemary sprigs between the grates.

• Wild rice
• Sauted mushrooms
• Grilled Asparagus

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

• Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
• Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
• Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
• The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

• In a medium sized bowl, combine crumbs, margarine, and sugar. Press mixture firmly into a 9-inch pie plate. Chill for one hour or until the crust is firm.
• Meanwhile, prepare filling. Combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pie crust.
• Chill two hours before serving.

put all ingredients in swallow pan and pour Lawrey sesame ginger sauce over them.

Arrange items on skewers, place heavy duty alumimin foil on medium hot grill. Baste kebabs with additional sauce as they cook.

NOTE: If you can't find pineapple brats, just add pineapple wedges to the kebabs.

• Toss coleslaw, carrots, jalapeño, onion and salt in colander.
• Place over sink and let stand for 1-2 hours, toss occasionally. This is to allow the cabbage to wilt and drain. (If in a hurry, allow it to sit for at least 15 minutes, toss and run under cold water.)
• Rinse cabbage mixture under cold water, drain and let dry on paper towels. Transfer to large mixing bowl or place in a plastic bag and refrigerate for up to 24 hours until ready to use.
• Bring mustard, chili sauce, mayo, sour cream, vinegar, celery seed, and brown sugar just to a boil in saucepan over medium heat, approximately 3-5 minutes.
• Remove from heat and allow to cool to room temperature.
• Pour over prepared cabbage and toss to coat.
• Cover with plastic wrap and refrigerate 1 hour or up to one day.
• Serve chilled.

• Drain the asparagus and artichokes. Chop if they aren't already chopped.
• Drain spinach thoroughly. Squeeze over the sink in a paper towel to remove excess moisture.
• Add these three ingredients together in a bowl.
• Mix the cream cheese spread, mayonnaise, and 1 1/4 cups of the Parmesan cheese together and then add to the vegetables. Stir to mix well.
• Place in the baking dish and sprinkle with the remaining 1/4 cup of Parmesan cheese.
• Preheat oven to 375° F. Bake dip for 30 to 35 minutes or until bubbly and slightly browned on top.
• Serve warm with French bread, dark rye bread, baguettes, beer bread, bagels pieces, crackers or tortilla chips.

• Prepare the ice cubes at least a day ahead of time to be sure they have time to freeze. Pour the colored beverages into the star shaped ice cube trays and freeze. Note: If you will be serving a crowd you may want to start freezing stars for a few days ahead of time. Freeze a tray full; then remove the frozen cubes and place in a sealable bag and place back into the freezer. Keep the different colors separate. Refill the trays and freeze more. Repeat this until you have enough cubes made.
• When you are ready to serve the fizzlers, fill the glasses 3/4 full of the colored frozen stars. Fill the rest of the glass with Sprite.
• Serve and have fun!

Combine remaining ingredients in a jar and shake well to blend.

Pour over chicken, cover tightly and marinate in refrigerator for 6-8 hours or overnight, turning chicken occasionally.

Remove chicken from refrigerator about an hour before grilling.

Place chicken on medium heat grill, skin side up and cook about 10-15 minutes. Turn chicken and cook an additional 10 minutes or until chicken is no longer pink.

NOTE: Chicken may be cooked in oven. Place 8 inches from broiler.

Melt butter; add salt, pepper and garlic.

Place corn on a square of foil. Brush with butter mixture and wrap corn in foil. Place corn on grill, away from very hot coals. Cook 15-20 minutes, turning occasionally.

NOTE: May be baked in oven 400 degrees for 20 minutes.

• 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.

• Go through the berries discard any with blemishes and hull the strawberries. Slice the strawberries. Toss all the berries together with the lemon juice and 1/4 cup of sugar. Allow the berries to sit for 30 minutes.
• Mix the pudding according to the instructions on the package and then refrigerate until chilled.
• After the berries have sat for 30 minutes and pudding has chilled, prepare the whipped cream. Whip the cream, sugar, and vanilla together until the cream forms soft peaks.
.
• Begin layering the trifle with a layer of ladyfingers on the bottom of the trifle bowl. Add 1/3 of the berries and juice on top of the ladyfingers.
• Add 1/2 of the pudding on top of the berries.
• Add another layer of ladyfingers, 1/3 of the berries, and remaining half of pudding.
• Add another layer of ladyfingers and the remaining berries.
• Add the whipped cream on top of the 3rd layer of berries as the last layer.
• Top with a few extra berries for garnish.
• Keep refrigerated.

• Simmer Bob Evans or Johnsonville original brats in beer of choice, add diced onion and diced green pepper.
• When ready to serve grill brats to add grill marks, put on your favorite bun (potato buns, or poppy seed buns are good) add mustard, some of the onion and peppers.
• Good luck trying to eat just one!

• 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.

• Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
• Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
• Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
• Serve immediately.

• Beat the cream cheese and marshmallow creme together until smooth.
• Spread evenly on a platter or cookie sheet that is approximately 10 1/2 x 15 1/2.
• Align the blueberries in a rectangle in the upper left corner. Place in rows until you feel they are in proportion to the rest of the flag.
• Slice strawberries in half and place in horizontal rows with cut side down, leaving space between the rows to represent the white stripes.
• Provide a serving spoon so the dip can be spooned off and put on a plate if desired. Serve with additional fruit on the side.

• Melt the margarine in a skillet and then add two eggs. When the eggs have just started to cook, break the yolk so that it runs into the whites. Do not scramble.
• Salt and pepper to taste.
• When the eggs start to brown slightly on the bottom, flip them over and cook until firm and starting to brown.
• After you first flip the eggs over, place two pieces of bread in the toaster and begin toasting. The toast should be done close to when the eggs are done.
• Lightly butter the toast and then place the eggs on one slice.
• If desired, add cheese and tomatoes. Top with the second slice of toast.
• Cut sandwich in two halves and serve.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

• Cut fruit into bite sized pieces. Thread fruit onto skewers.
• Serve with your favorite fruit dip.  (Can use any combination of fruit.)

To make fajitas, brown chicken or beef in olive oil until done. Add vegetables to meat along with 2 teaspoons fajita seasoning.

Add rice, stirring continually until rice browns.

Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.

NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.

• 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.

• Add all the salad ingredients in one large bowl; lightly toss to mix ingredients.
• Refrigerate until ready to serve.

• Add all the dressing ingredients together in a small bowl; whisk until smooth.
• Refrigerate until ready to serve.
• When ready to serve, drizzle the dressing over the salad and gently toss to evenly coat. Add dressing until coated as desired.
• Any leftover dressing can be refrigerated to be used later.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

Add beaten eggs and vanilla.

In a medium bowl, combine flour, baking powder, baking soda and salt.

Alternately add buttermilk and flour mixture.

Roll into walnut sized balls.

Bake at 350°F for 8-10 minutes, depending on size.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.