• Cut fish into serving-size pieces.
• Place milk in a shallow bowl. In another shallow bowl, combine potato chips, Parmesan cheese and thyme.
• Prepare baking sheet by greasing the bottom and sprinkling evenly with the bread crumbs.
• Dip fish in the milk, coat with the potato chip mixture, and place the coated fish on the prepared baking sheet.
• Drizzle with butter. Bake, uncovered, at 450 degrees F. for 15-20 minutes or 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.

• 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.

Combine cookie crumbs, pecans and melted butter; press evenly into the bottom of a greased 9-inch spring form pan. Stand up whole cookies around edge of pan, rounded side of cookie against pan. Bake 10 minutes; cool completely on a wire rack.

In a small saucepan, combine bananas, lemon juice and brown sugar. Cook over medium heat until sugar dissolves. Remove from heat.

Beat cream cheese with an electric mixer until light and fluffy. Beat in sugar. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Gently stir in mixture.

Pour mixture over prepared crust. Bake for 45-55 minutes until center is set.

Cool completely, then refrigerate, not covered, for at least 6 hours.

Before serving, prepare whipped cream. Beat whipping cream on low until bubbles start to form, 20 to 30 seconds. Increase to medium speed and beat until it begins to thicken; then beat on high. Just before it reaches the soft peak stage, add the sugar and vanilla; continue to beat on high until stiff peaks form.

Place each chicken piece on a large foil piece. Season chicken. Surround chicken with vegetables. Add some soup mixture on top. Cover and seal with foil. Bake 60 minutes at 350° in oven.

NOTE: These can also be done on a medium-high grill during the summertime heat.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

• Slice rolls in half. Place layer of ham and cheese on bottom of each roll.
• Place the buns in a 9 x 13 cake pan and put tops of rolls on.
• Melt butter, add the worcestershire sauce, onion powder, and mustard. Spoon over top of rolls. Sprinkle each roll with poppy seeds.
• Bake at 350 degrees for 10 - 15 minutes or until cheese is melted.
• Serve while warm.

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

Cook pasta according to package directions; drain.

Add pepper, carrots and onion to pasta.

Pour dressing over macaroni. Mix well. Chill overnight.

Stir together flour, baking soda and salt.

In a separate bowl beat together sugar and butter until well blended.

Add eggs one at a time, beating well after each addition.

Add banana, yogurt and vanilla. Beat until blended.

Add flour mixture. Beat on low until just moist.

Spoon batter into prepared pan. Bake at least 50-60 minutes, until a toothpick come out clean. Cool 10 minutes before removing from pan.

• Place sausage in a large skillet. Cook over medium-high heat until evenly brown.
• Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted.
• Add flour and stir until smooth. Reduce heat to medium and cook until lightly browned.
• Gradually whisk in whole milk and cook until thickened.
• Season with salt and pepper to taste and stir in cooked ground sausage. Reduce heat and simmer for 12-15 minutes.

• Preheat oven to 375 degrees F. Grease cookie sheet or muffin tins.
• Sift flour, baking powder, sugar, and salt together.
• Add the remaining ingredients. Stir together until smooth.
• Drop by spoonful onto the prepared cookie sheet or fill muffin tins two-thirds full.
• Bake for 17 to 20 minutes in preheated oven.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

• Mix the garlic and steak seasoning in with the ground beef to distribute evenly.
• Divide ground beef into 8 even sections and shape into quarter-pound patties; set aside. Preheat the grill.
• Clean the peppers and slice as desired.
• Place patties on the preheated grill and season with salt and pepper to taste. Cook on one side until nicely charred. Flip and cook to desired doneness.
• Spread butter on the hamburger buns and toast on the grill or in a pan on the stovetops.
• Place one burger on a toasted bun and add sweet peppers according to taste.
• Add onions, tomatoes, lettuce and other condiments as desired.

• You will first need 6 foil sheets approximately 10 inches long. Spray each sheet of foil with cooking spray.
• On each sheet put approximately 1 cup potatoes. Sprinkle potatoes with parsley, garlic powder, chopped onions, salt and pepper. Top with pats of butter.
• Fold over ends of foil and seal; place on indirect heat on grill.
• Potatoes should take approximately 40 minutes on a grill at 350 degrees.

Remove beans and discard water. Place skillet back on medium heat. Add beans to skillet and cooke 1-2 minutes until dry.

Add butter and garlic; cook for 1 minute, stirring occasionally. Season to taste with salt and pepper.

• Preheat oven to 350 degrees F.
• In a large bowl, cream shortening and brown sugar. Beat in eggs.
• In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.
• Fold in rhubarb, coconut and nuts (if desired).
• On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 minutes or until light golden brown.
• Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.

• Cream together cream cheese and butter.
• Add powdered sugar and vanilla. Cream until smooth.
• Frost onto cooled cookies.

• Wash the asparagus; break off rough ends and cut into 1 inch lengths leaving the tips whole.
• Cut the ham into strips 1/2 inch thick.
• Cook pasta in large pot filled with water for 10-12 minutes.
• Bring a large skillet of water to boil, adding a pinch of salt. Add the asparagus and cover pan. Cook no more than 2 minutes. Drain and allow to cool.
• Using the same skillet, melt the butter and add the ham and asparagus. Cook briefly to evaporate the liquid.
• Add the cream and bring to a boil; cook for 4-5 minutes to thicken cream.
• Drain pasta and rinse under hot water.
• Toss the pasta in a bowl with the sauce and stir in Parmesan cheese to taste. Top with a grind of pepper.

For dressing, mix the dressing ingredients together in a jar.

Just before serving, drizzle the sald with the poppyseed dressing.

Spread on bread slices. Grill or broil until golden.

CHEESY VARIATION: For mozzarella bread variation, sprinkle 1/2 cup shredded mozzarella cheese on top before grilling or broiling.

NOTE: For smaller batch, spread only half of butter mixture on one loaf of bread and refrigerate remaining butter mixture for later use.

Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Remove steak from marinade. Discard any remaining marinade.

Grill over medium-high heat 6-8 minutes per side or until desired doneness.

• Boil potatoes with skins on until barely tender. Cool overnight or several hrs.
• Use a food processor or hand slicer to cut potatoes into thin slices (do not need to peel potatoes). Place in a buttered baking dish or pan (9x13).
• Heat half and half, butter, and salt (do not boil); pour over potatoes.
• Top with cheese. Bake 1 hr. at 350 degrees F.

• Soak skewers in water for 30 minutes or more; preheat the grill.
• Wash the asparagus and snap off the tough ends.
• Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
• Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
• Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

In a large saucepan, mix together sugar, cornstarch, salt, orange juice, and water. Stirring constantly. Bring to a boil and cook an additional minute. Let mixture cool.

Toss with fruit and refrigerate.

• Combine the shortening, flour, and salt in a mixing bowl; use a fork to mix these ingredients together until crumbly.
• Add the milk and stir it into the mixture. The dough will be a little sticky but you should be able to shape into a ball. Divide into three even pieces.
• Wrap each in plastic and refrigerate for at least 1/2 hour. The crust can be refrigerated overnight.
• take one section and roll it out on a floured work surface until it is 1 to 2 inches larger than the pie plate.
• Line the bottom and sides of the pie plate with rolled out crust. Trim to approximately 1/2 from the edge.

PIE:

• Pour the pie filling into the bottom crust.
• Sprinkle the pie filling evenly with the minute tapioca; then drizzle the almond extract on top. Gently swirl through the pie filling to distribute the tapioca and almond extract more evenly.
• Roll out another section of dough for the top crust.
• Using your finger, dampen the top edge of the bottom pie crust and then place the top crust evenly over the pie.
• Trim the top crust to 1 inch from the edge. Fold the edges of the top crust over the edge of the bottom crust and mold it to form an edge around the pie plate.
• Once an edge has been formed all around the pie plate, crimp the crust edges with any crimping method you prefer.
• Make slits in the top crust so the steam can escape. Place in a 400 degrees preheated oven. Bake for 45 to 60 minutes or until crust is golden brown.
• Remove from oven and cool on a wire rack.