Pour marinade in shallow glass dish. Lay steaks in marinade. Poke well with fork. Turn steaks over and repeat. Turn over again. Let marinate at least 6 hours, preferably 12-24 hours. Turn steak and poke with fork every couple hours.

Grill to desired doneness.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

Heat olive oil in a large skillet over medium heat, place the Brussels sprouts in the pan flat side down, cover and cook for about 5 minutes. Test for doneness and cook a few more minutes, if needed.

Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss then to get some browning on the rounded side.

Add the cheese and toss once more.

• Wash and dry the greens.
• Wash, stem and dice the strawberries, reseving a few whole berries for garnish.
• Make a vinagrette: mix together 1/3rd cup of canola or other mild-flavored vegetable oil, 2 Tbsp lemon juice, 1 Tbsp water, 1 pressed or mashed garlic clove (optional) and salt and pepper to taste.
• With a fork, mash half the diced berries and add to the vinagrette. Stir or shake well.
• In a large salad bowl, toss the greens with the dressing, the remaining diced berries, the crumbled feta cheese (if using) and garnish with the whole berries. Serve immediately.

• Bake cake according to package directions or purchase a ready made cake from your local bakery.
• In a large bowl, beat cream cheese, sugar, salt, and vanilla until smooth.
• In a small bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture.
• With a spatula, lightly coat the cake with a thin layer of frosting. This layer will act as a glue to keep all of the crumbs together and on the cake.
• Place cake in freezer for approximately 15 minutes, or until the first layer of frosting sets.
• Generously apply the second layer of frosting. This will be the decorative layer. The crumbs will not show through since they have been set into the first layer.
• Wipe with a damp paper towel and remove the stems of four ripe strawberries. Cut the strawberries into thin slices. Approximately four slices per strawberry.
• Arrange three to four slices into a flower or star pattern on the top of the frosted cake.
• Place two to three washed and dried blueberries into the center of the strawberry stars.
• Refrigerate until ready to serve.
• The fruit can be arranged in different ways and still achieve a patriotic effect.

• Preheat grill.
• In a medium bowl, combine ground beef, onion, Worcestershire sauce, salt and pepper. Form into 4 patties.
• Spray the burgers with cooking spray to prevent them from sticking to the grill grate while grilling, or brush cooking oil directly on the grill grate. Grill burgers approximately 4 to 5 minutes per side.
• Add sliced cheese during the last minute of grilling, allowing the cheese to melt slightly before serving.
• Serve each burger patty on a bun and garnish as desired.

• Preheat oven to 375° F.
• Line a pizza pan with foil and lightly spray the foil with non-stick cooking spray.
• In a medium sized bowl, combine the packaged cookie dough with coconut. Mix with your hands until all the coconut is combined with the dough. Press cookie dough onto prepared pizza pan.
• Bake for 15 minutes or until the dough is golden brown. Cool completely.
• Pour milk into a large mixing bowl and add the dry pudding mix. Beat with a wire whisk for approximately 2 minutes. Stir in whipped topping, marshmallows, and vanilla extract.
• Spread pudding mixture over the cookie crust. Top with fruit and extra marshmallows. Any variety of fruit can be used for this recipe.

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!

• 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.

• Make dressing ahead of time and allow to chill. Whisk together onions, yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Cover and refrigerate.
• Place potatoes into a large kettle. Fill kettle with water to cover potatoes. Add 1 teaspoon salt to kettle and bring to a boil. Cook potatoes until just tender, approximately 15 minutes. Drain.
• Peel skins from blue potatoes only. Allow all potatoes to cool and cut into bite size pieces.
• Arrange all red potatoes at one end of the salad dish, white potatoes in the center, and blue potatoes on the opposite end of serving dish. Toss dressing over potatoes carefully. Garnish with feta cheese.
• Cover and chill 2 to 3 hours before serving.

• 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.

• If using fresh strawberries or blueberries, go through the berries and discard any that are undesirable. Wash gently, if necessary. Place strawberries in a blender or food processor and blend until almost smooth. Leave some chunks of berries in the sauce. Pour the berries in a bowl and set strawberries aside.
• Clean the blender and complete the same process with the blueberries, leaving some chunks of blueberries.
• Take the yogurt out of the freezer and let it sit for a few minutes so it softens slightly. Put approximately 2 cups of yogurt into each of two bowls. Then put the remaining yogurt, which should be approximately 3 cups, into a third bowl. In one of the bowls with the 2 cups of yogurt add the strawberries. Add the blueberries to the other bowl with yogurt.
• Stir the berries into the yogurt in each bowl until they are well blended. Then stir the plain yogurt until it is smooth and about the same consistency as the yogurt containing the berries. This process should be done as quickly as possible so the yogurt does not melt too much.
• Once the yogurt has all been stirred, start with the blueberry yogurt and pour a layer into the parfait glasses. Then add a layer of the plain yogurt and then a layer of strawberry yogurt as the third layer.
• Top with whipping cream and garnish with strawberries and blueberries. Serve immediately.
• If making ahead of time, place in the freezer until ready to serve. Wait to top with whipping cream and garnish until just before serving.

Cook pasta according to package directions; drain.

Cook chicken and cut into strips.

Mix soup, water and Velveeta in microwaveable bowl. Microwave on high 3 minutes, stirring after 2 minutes.

Pour 1/3 of soup mixture onto bottom of 9x13" baking dish.

Add broccoli to remaining soup mixture.

Stuff pasta with chicken strips, place in baking dish. Cover with remaining soup mixture. Sprinkle with Parmesan cheese.

Cover with foil and bake 45-50 minutes.

NOTE: Rotisserie chicken from the deli counter is a great fast fix for this recipe.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• 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.

1. Mix cheese, green onions and seasonings in medium bowl. Set aside.

2. Lightly brush one side of 4 flour tortillas with oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, then with shrimp and mango. Sprinkle remaining cheese evenly over shrimp and mango. Top with remaining tortillas. Brush top with oil.

3. Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.

Serve at room temperature with grilled fish.

Note: Good idea to re-toss prior to serving.

Serves 4.

• In a saucepan, add the water and sugar; bring to a boil.
• Add the jell-o and stir until dissolved. Pour this mixture into a 5 quart ice cream pail or container equal in size.
• Add the pineapple juice, lemon juice, and coconut rum.
• Stir to mix and then place the pail in the freezer until frozen.
• To serve, remove the slush from the freezer and allow it to stand at room temperature for 5 or 10 minutes to make it easier to scoop out the slush.
• Once it has softened enough to scoop, fill a glass half to two-thirds full of slush and then fill the rest of the way with Sprite or 7-up.
• Return the slush to the freezer and store there until you are already to use again.

• Combine all the ingredients in a large bowl; stir until evenly mixed.
• Pour mixture into the slow cooker and cover.
• Turn on low and cook for 4 hours. If mixture is made ahead of time and refrigerated, cook on high for the first hour and then turn down to low for the remaining time.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.

Stir together the flour and salt. Cut the shortening into the flour until you get small crumbles.

Add cold water, l tablespoon at a time, just until moistened.

Form into 4 ball and roll out on lightly floured surface. Place onto prepared pan.

For filling, combine nectarines, flour, sugar and cinnamon until combined. Place in center of dough rounds, leaving an inch around the edges. Fold edges over the filling. Sprinkle with more cinnamon-sugar, if desired.

Bake for 10-15 minutes or until lightly browned, checking after 10 minutes.