• 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.

• 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.

• 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.

Preheat grill to medium heat. Grill for 30 minutes until juices run clear.

Let stand 10 minutes.

Slice and serve.

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 large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.

Spread one side of each slice of bread with butter. Place the cheese over the unbuttered side of 2 slices; top each with 3 slices of bacon and drizzle with maple syrup. Top each with 2 grilled tomato halves, mashing down slightly, then cover with remaining bread slices, buttered side out.

Grill with sandwiches in a skillet over medium neat 3-4 minutes per side or until golden brown.

Halve and serve immediately.

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.

• Peel and slice the cucumbers.
• Slice onions; combine with cucumbers in a bowl.
• In a small bowl, mix all the remaining ingredients well and pour over sliced cucumbers and onion.
• Let stand overnight.

• Peel oranges, remove pith, separate into individual segments, and place in a bowl large enough to hold all of the ingredients. Add the cubed chicken breast. Dice celery and add to the oranges and chicken.
• In a small bowl, combine the mayonnaise, curry powder, salt, and pepper. Stir until mixed thoroughly and then add to the other ingredients. Gently stir until the oranges, chicken and celery are evenly coated with the mayonnaise mixture.
• Refrigerate until chilled and then serve on lettuce leaves.

• Preheat the oven to 400° F. Lightly grease the muffin cups or line with cupcake papers.
• In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt; stir to combine.
• In a mixing bowl, blend together the eggs, yogurt, lemon zest, and vegetable oil until well mixed.
• Pour in the dry ingredients and beat just until mixed. Do not overmix the batter.
• Spoon into the prepared muffin cups, distributing batter evenly between 12 cups.
• Place in the preheated oven and bake for 20 minutes or until a toothpick poked in the middle comes out clean. Do not overbake.
• Prepare the glaze by combining the sugar and lemon juice; stir until sugar is dissolved.
• Poke the top of the muffins with a toothpick, several times each. Spoon a teaspoon of the glaze over each of the muffins until glaze is distributed evenly on all the muffins.
• Allow the muffins to cool in the tins for at least 10 minutes before removing them.

• 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.

• Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
• Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
• Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
• Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
• Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
• We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Slice bread into 1 1/2 inch slices, cutting to, but not through to the bottom of the loaf.

Slice bread again into 1 1/2 inch slices in opposite direction in the same manner, forming bread-sticks. Place loaf on prepared foil.

In small saucepan, melt butter over low heat, stir in basil and garlic.

Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.

Remove from the oven and increase the oven temperature to 425 degrees F.

Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes.

Let stand for 5 minutes before serving. Dig in!

In bowl, combine cornstarch, sherry, water, soy sauce, 1 Tablespoon oil, salt and pepper. Pour over chicken, stir to coat and set aside for 15 minutes.

Heat wok or large skillet over high heat.

Add 2 Tablespoons oil to pan. Add chicken with marinade and stir fry until done, about 3-4 minutes; set chicken aside.

Add 2 Tablespoons oil to wok and add water chesnuts, mushrooms, green onions, garlic and ginger. Stir fry 2 minutes.

Add chicken and cooking sauce with vegetables. Cook until thickened. Serve with lettuce leaves to wrap.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

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.