In large bowl stir together butter, garlic, Parmesan cheese and seasonings. Add potato wedges and stir to thoroughly coat.

Place wedges on prepared baking pan. Bake uncovered in 425 degree oven for 30 minutes or until tender.

• Preheat the grill to medium and wipe down the grates with oil.
• Stem and wash the tomatoes.
• Slice each tomato in half.
• Drizzle each half with zesty Italian salad dressing.
• Place tomatoes on the grill cut side down.
• Grill for approximately 3 minutes or until each has nice grill marks.
• Remove from grill and salt and pepper each to taste.
• Sprinkle with approximately 1 tablespoon of cheese and allow it to melt.
• Garnish with basil.
• Serve warm.

• 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.

• Preheat the grill to medium heat and brush the grates with oil.
• Wash the peaches; then cut them in half.
• Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it.
• Brush the cut side of the peaches with olive oil.
• Place the peaches on the grill cut side down.
• Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks.
• Serve each peach with a scoop of ice cream and a drizzle of honey.

• Preheat oven to 350 degrees
• Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
• Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
• Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
• Layer bean mixture and then cheese. Top with remaining masa corn mixture.
• Bake for 1 hour. Serve with Salsa.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Fry or microwave 6-8 slices of bacon until crisp and pat off any excess fat with paper towel and set aside.
• Toast the bread until light golden brown. Place two slices of toast on a clean surface, add a leaf of lettuce on each and top that with a tomato slice or two and 3 to 4 slices of bacon.
• Spread the remaining two slices of toast with the mayonnaise. Lay the mayonnaise side over the bacon, slice in half, and serve.
• Add a piece of fresh fruit, slice of pickle, beverage and you have an easy lunch ready to go.

• Cook the eggs to a hard boil. Cool completely.
• Peel and boil potatoes; cool completely. Slice the potatoes and put in a bowl large enough for mixing the potato salad.
• In a separate bowl, combine the salad dressing, mustard, sugar, onions, pepper, and salt together; stir to mix together thoroughly.
• Peel and cut eggs in half; remove the yolk and place in a bowl. Slice egg whites and add them to the bowl containing the sliced potatoes.
• Mash egg yolks thoroughly and add them to the dressing mixture.
• Add the dressing and egg mixture to the potatoes and egg whites; stir and mix thoroughly.
• Stir in sliced radishes, if desired.
• Best to refrigerate the salad for several hours before serving. This recipe can be made one or two days ahead of when you need to serve it.

• Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
• Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
• Pour into ice-filled glasses, garnish each with a half orange slice.

• Combine the first 6 ingredients in a large salad bowl.

• In a medium bowl or container, combine the mayonnaise, lemon juice, soy sauce, and ground ginger, stirring until well blended.
• Add the dressing to the chicken mixture and toss until well blended. Cover and chill until ready to serve.

• Fold in the chow mein noodles and peanuts just before serving. Reserve some for a garnish (optional). Serve on lettuce leaves (optional).

Stir until sugar dissolves. Boil uncovered for 5 minutes.

Stir in lemon juice, lemon zest, and mint leaves. Remove from heat, cover, and let stand 30 minutes.

Strain lemonade into a 2 quart pitcher; stir in remaining 2 cups of water.

Cover with plastic wrap and let chill at least 2 hours.

To serve, fill pitcher with ice cubes, stir in extra lemon slices and mint sprigs, if desired.

Makes 1 1/2 quarts.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• 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.

• 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.

Add turkey, turning to coat both sides. Cover and marinate in refrigerator several hours, turning occasionally.

Grill steaks over hot coals 6-8 minutes per side, depending on thickness. Turkey is done when there is no pink in center of meat. Do not overcook.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
• In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
• Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
• Serve warm.