• Mix the Worcestershire sauce and cooking oil together.
• Place the roast in a sealable bag and then pour the marinade over the roast; seal the bag and place in a pan to protect against leakage.
• Place in the refrigerator and allow to marinate for at least half an hour or up to 4 hours.
• Remove the roast from the bag and discard the marinade.
• Place the roast in an aluminum pan. Place on the grill over direct high heat to sear each side for 5 minutes.
• Finish grilling the roast over indirect heat for 1 1/2 to 2 hours or to desired doneness.
• Remove from the grill and allow to stand for 15 minutes before carving.

Cut potatoes into wedges.

Combine Parmesan cheese, flour and seasonings in a large zipper bag. Add potatoes and shake a few at a time in mixture until coated.

Place potatoes in single layer in dish. Bake at 375° for 45 minutes, turning once while baking.

• Brush a thin layer of mayonnaise on corn.
• Sprinkle the corn with cheese, chili powder, salt and pepper.
• Wrap each corn in foil and place on the grill.
• Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly)
• Serve warm.

For topping, combine oats, brown sugar and flour in a bowl. Cut in butter until mixture resembles course crumbs. Add nuts, if desired. Sprinkle topping over fruit.

Bake in a 375° oven for 30-35 minutes or until fruit is tender and topping is golden.

Serve with ice cream!

• Cook Brats in beer, for 15 minutes. Then add 2 onion slices, salt and pepper.
• Cook for 20 additional minutes, remove from stove and take to grill.
• Sear the brats on the grill while heating sauerkraut and chopped onion slices. Now get ready for the feast!!!

• Cook the potatoes; then cool, peel, and dice.
• Hard boil the eggs; then cool, peel, and chop.
• Peel the onions and grate or chop fine.
• Dice the celery fine.
• Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
• Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
• Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

Brown ground beef; drain.

Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish.

Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes.

Top with salsa, if desired.

• Preheat oven to 300 degrees F.
• Grease an 8 inch square pan
• Heat oil in a large skillet.
• Add onions and corn to skillet.
• Saute until the onions are translucent, approximately 8-10 minutes.
• Stir in eggs, cream, cornbread and one cup of the cheese.
• Season with salt and pepper.
• Sprinkle with remaining cheese and top with diced or sliced jalapenos.
• Place pan in a water bath.
• Bake approximately 1 hour or until firm.
• Cut into squares and serve.

• Preheat oven to 350° F.
• Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
• Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.

Note: Any type of pie filling can be used for this recipe.

Place 1 tortilla on microwave-safe plate. Sprinkle tortilla with shredded cheese. Microwave for 10-20 seconds until cheese is melted.

Top with bacon pieces, lettuce and diced tomatoes. Fold sides of tortilla over and roll up. Cut each wrap in half before serving.

• Cook macaroni and rinse in cold water. Drain and place in large bowl.
• Add chopped bell pepper, cucumber, celery, eggs and cheese.
• Mix dressing separately. Add to salad just before serving.

• Fill pot with about one quart of cold tap water. Place pot on burner, add 10 regular size tea bags to pot of water. Heat until boiling.
• While tea is cooking put 2 and 1/2 cups of sugar into a gallon tea pitcher.
• When tea starts to boil, remove from burner and pour tea into pitcher, (do not steep the tea) straining the tea bags. Use a spoon to squeeze tea from tea bags into the pitcher.
• Stir tea and sugar until dissolved and fill the pitcher to gallon mark with cold tap water.
• Stir and pour over a glass of ice. Refrigerate remaining tea for up to 4 to 5 days.

• Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
• Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
• Add the hard-boiled egg slice on top of the pasta.
• Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
• Combine the dressing ingredients and stir until blended.
• Carefully spread the dressing over the top of the salad.
• Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

In a mixing bowl, cream together butter, sugars, oil, eggs and vanilla.

In a separate bowl, mix together dry ingredients. Stir into creamed mixture.

Drop by tablespoon onto baking sheets and bake for 10-12 minutes.

Cool on wire rack.

Add the remaining ingredients, mix together, and simmer 10 minutes. Serve on buns.

Note: Meat mixture can be made up ahead of time and reheated to serve.

• 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.

Preheat the grill to medium-high heat.

Drain marinade from the chicken and vegetables and discard. Thread chicken and vegetables onto skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 8-12 minutes until chicken juices run clear, turning and brushing with reserved marinade frequently.

Combine the rice with the stock, 1 cup water and garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes.

At the third stirring, stir in remaining 1 cup water.

When done, the rice should have a tender and creamy texture. Let the risotto stand for 5 minutes before serving.

VARIATIONS: Use any of the following as toppings or mix-ins of your choice: wilted spinach or Swiss chard, corn kernels and goat cheese; sauteed zucchini, red pepper and fresh herbs; finely diced baked winter squash, sauteed red onion and toasted walnuts; sauteed leeks and chopped imported black olives; steamed asparagus and wilted spinach; grated fresh Parmesan or Parmesan-style soy cheese; grated mozzarella or mozzarella-style non-dairy cheese.

• Mix the instant pudding and the milk together.
• Crush the Oreos; stir into the pudding.
• Fold in the Cool Whip. Refrigerate until thoroughly chilled prior to serving.

• Prepare refrigerated pie crust according to package instructions for a one crust pie with cream filling.
• Or for a Graham Cracker Crust: heat oven to 350° F. In a small mixing bowl, combine cracker crumbs, sugar, and butter. Press crumbs firmly against the bottom and sides of the pie plate. Bake the crust for 10 minutes. Cool.

• In a medium sauce pan, combine sugar, corn starch, and salt. Over medium heat, gradually whisk in milk. Stir constantly until filling becomes thick and reaches a boil. Boil filling for 1 minute.
• Gradually add egg yolks.  Continue to whisk filling mixture constantly while bringing to a boil again. Boil for 1 minute.
• Remove filling mixture from heat, blend in butter and vanilla.
• Place 1 layer of sliced bananas in the bottom of cooled pie crust. Then, pour filling into pie crust. If desired, garnish with additonal bananas and whipped topping.