• In large saucepan cook onion in butter until tender.
• Drain plums, reserving liquid, remove pits. Place plums, syrup, apricots (or loquats) in blender or food processor. Process until smooth.
• Add plum puree and remaining ingredients into saucepan with onions. Simmer, uncovered for 10-15 minutes, stirring occasionally.
• Grill ribs over low heat about 20-25 minutes, turning 3-4 times and brushing often with sauce until well coated.
• Pass remaining sauce with when serving ribs.

Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.

Toss potatoes in olive oil to coat.

Bake until brown on one side, approximately 10 minutes.

Turn and bake until brown and crispy on other side, approximately 10 minutes more.

Salt and pepper to taste.

• Fry bacon until crisp and crumble into pieces.
• Cut broccoli into bite size pieces.
• Cut onion into thin slices.
• Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
• Mix dressing and pour over broccoli mixture; stir until evenly coated.
• Add raisins and sunflower seeds just before serving.

• Mix the mayonnaise, vinegar, and sugar together.
• Stir until smooth.

• Preheat oven to 350°F.
• In a prepared jelly roll pan, bake cake according to directions. Cool completely and cut into 1 inch squares or coarsely crumble.
• While the cake is baking, prepare pudding mix with 4 cups of milk according to directions on package. Refrigerate.
• Place each fruit in a separate medium-sized bowl and pour about 1/4 cup liqueur over fruit; set aside to allow the fruit to absorb the flavor of the liqueur.
• In a glass bowl, cover the bottom with cake squares or crumbles. Next, layer the fruit and then top with the pudding. Repeat layers until the bowl is full. The top layer should be the whipped topping and then garnish with additional fruit if desired.
• Cover and refrigerate 8-12 hours or overnight.

• Heat oven to 350°F.
• Cook the noodles according to the package directions; drain and set aside.
• In a saucepan, cook the celery and onion in butter until tender.
• Stir in the sour cream, milk, cream of chicken soup, chicken, mushrooms, peas, and noodles.
• Mix until well combined.
• Pour into a greased casserole dish.
• Sprinkle the top with cheese and bake for 30 to 35 minutes or until bubbly.

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

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

• Preheat oven to 350° F.
• In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
• Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
• Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
• Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
• Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.

1. Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn.

2. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.

3. Spread corn with mayonnaise mixture. Sprinkle with cheese. Serve immediately.

• 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.

Spray a grill rack with nonstick spray and grill burgers over medium-high heat until a thermometer inserted in the center of each burger registers 165°F, 7-8 minutes on each side.

VARIATION: For a slight variation, you can substitute ricotta cheese for the zucchini.

Place cooked pasta and prepared vegetables into a large bowl.

For dressing, combine ingredients and mix well. Pour over pasta and vegetables. Cover and chill for 2-24 hours.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Layer the bottom of a 9 x 13 pan with club crackers.
• Bring the remaining bar ingredients to a boil in a saucepan; boil for 5 minutes, stirring constantly.
• Spread half of the mixture over the club cracker layer.
• Place another layer of club crackers over the mixture.
• Pour the remaining boiled mixture over the second layer of crackers.
• Add a third layer of club crackers over the mixture.
• Melt all the frosting ingredients together and stir until smooth and evenly mixed.
• Spread frosting over the top of the last layer of club crackers.
• Keep refrigerated until serving.
• Note: These bars are very rich so you may want to cut them into small bars.

• Combine garlic, jalapeño, and vinegar in medium bowl.
• Whisk in parsley, oregano, lime juice, and orange juice.
• Whisk in olive oil, and season with salt and pepper.
• Mix well and set aside at room temperature to allow the flavors to blend.

• Place the pork tenderloin in a resealable plastic bag and add the chimichurri sauce; however, reserve 1/2 to 1 cup of the sauce to serve on the side. Marinate the pork in refrigerator for 30 minutes.
• Preheat grill to medium heat.
• Remove pork from marinade and place directly on the grill. Discard the marinade. Season the tenderloin with salt and pepper. Grill 6-8 minutes until nicely browned. Turn and season again with salt and pepper. Grill another 5 minutes or until done.
• Remove the pork from the grill, cover with foil, and let it rest for 5 minutes.
• Slice the tenderloin into half-inch thick slices, place on serving platter, and drizzle with some of the reserved sauce.
• Garnish with fresh parsley if desired and serve with reserved chimichurri sauce on the side.

Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

• Preheat oven to 400 degrees F.
• Melt butter and brush on the front and back of each tortilla.
• Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
• Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
• While the wedges are baking, combine the dip ingredients together and beat until smooth.
• Serve chips and dip together.

• 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.

• In a saucepan, combine the rice, water, onion, salt and bouillon granules; bring to a boil.
• Add carrot, corn and peas. Return to a boil. Reduce heat, cover and simmer for 15 minutes.
• Cook until rice and vegetables are tender. Serves 4 to 6.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

There will be juices in the bottom of roaster. Add potatoes and carrots, and season with salt and pepper. Roast for another 1 hour.

Meanwhile, in a small bowl, combine brown sugar, ketchup and vinegar. The last 20 minutes pour sauce over chicken.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

• 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.

• 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.