• Peel off the thin layer of tissue on the underside of the ribs if it is there.
• Place in shallow pan with meat side up. Cover lightly with nonstick foil.
• Bake for an hour and a half at 300 degrees F.
• Baste with sauce, cover lightly with foil again, and bake another hour to hour and a half until very tender.
• Place on grill over medium heat. Baste with the sauce. Grill for approximately 15 to 20 minutes.

Combine all ingredients except potatoes and Parmesan cheese in a large bowl. Blend well.

Stir in potatoes. Spoon in 9x13 pan in an even layer. Sprinkle with Parmesan cheese.

Bake uncovered 1 to 1 1/4 hours.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.

• To make the cake, preheat oven to 350° F.
• Lightly coat the cake pans with non stick cooking spray.
• Sift the cake flour, sugar, baking powder and salt into a large mixing bowl.
• Add softened chunks of butter and mix on low for 20-30 seconds. The mixture should be lumpy.
• Add the milk and vanilla extract. Mix on medium speed to thoroughly blend the ingredients.
• Scrape down the sides of the bowl and add in the eggs ones at a time making sure to combine well before adding each egg.
• Divide the batter evenly between the two pans.
• Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, approximately 30-35 minutes.
• Set the pans on a cooling rack and allow them to completely cool. Run a knife around the edge of each and invert the cakes onto the racks.
• With a serrated knife, cut each round cake in half horizontally through the center so that you end up with four rounds.
• To make the whipped cream center, pour the whipping cream into a medium mixing bowl.
• Whip on medium speed for two minutes then go up to high until the cream thickens.
• Add the sugar and vanilla.
• Continue whipping until soft peaks form.
• Puree the fruit in a food processor along with two tablespoons of sugar and the lemon zest.
• Gently fold the fruit puree into the whipped cream.
• Place one of the bottom cakes onto a cake platter.
• Top with approximatley one cup of the whipped cream and spread evenly. Arrange 1/2 cup of sliced strawberries around the edge of the cake
• Place the second layer on top of that and continue layers of cake, whipped cream and strawberry slices until all four layers are finished.
• Top with sliced strawberries.

• Combine the sausage, beef, cheese, Worcestershire sauce, and pepper in a large bowl.
• Use your hands to mix all the ingredients together and then for 8 patties from the mixture.
• Cook the burgers on a grill preheated to medium-high.
• Grill for approximately 10 minutes on the first side or until lightly charred. Turn and cook on second side for about 5 minutes or until burgers are no longer pink inside.
• Remove from the grill and serve on a bun with your favorite toppings.

• Fry bacon, blot off excess grease with a paper towel, and then crumble into pieces; set aside.
• Peel the potatoes, cut into chunks, put in a large pot, cover with water, and boil until just tender when poked with a fork. Do not overcook! Drain well and allow to cool.
• While the potatoes are cooking you can boil the eggs to make hard boiled eggs. When done cooking the eggs, drain and cover with cold water to cool them down.
• Once the potatoes are cooled, slice into thick pieces and place in a large bowl.
• Peel the eggs, rinse, and cut in half. Remove the yolk and place on a separate plate. Dice the egg whites and add to the potatoes. Mash the yolks slightly to eliminate chunks and then add to the potatoes and egg whites.
• Add the minced onions. Clean and slice radishes and add to the other ingredients.
• In a separate bowl, combine the salad dressing, mustard, and sugar; mix thoroughly and add to the potatoes and eggs.
• Stir dressing into other ingredients until everything is evenly coated; sprinkle lightly with Salad Supreme and add salt and pepper to taste.
• Stir in the crumbled bacon.
• Taste test and adjust salad supreme, sugar, salt and pepper as needed for your personal taste.
• Chill in the refrigerator for several hours before serving.

• Mix all ingredients together.
• Pour into a baking dish and bake 1 hour at 350 degrees F.

• Cook tortellini according to package directions. Rinse, drain, and set aside to cool.
• Cook broccoli just enough so that it is crisp-tender. Rinse with cold water to stop cooking and drain well. Pat with paper towels to soak up excess moisture.
• Combine the tortellini and broccoli together in a large bowl.
• Dice the pepper and finely chop the onion; add to the tortellini and broccoli.
• In a separate bowl combine the mayonnaise, whipping cream, ranch dressing, and garlic salt. Stir until well blended.
• Pour the dressing over the tortellini and broccoli mixture. Stir until everything is evenly coated.
• Add the Parmesan cheese, reserving some to sprinkle on top of the salad. Stir the cheese into the salad to distribute evenly. Pour into your serving bowl and sprinkle with the remaining Parmesan cheese.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.

Place on ungreased cookie sheet. Bake at 375° for 6-9 minutes. Bottoms will be lightly browned and insides chewy.

Brown turkey, drain fat and add taco seasoning. Make as directed on package. Fill biscuits with taco meat.

Bake at 400° for 15 minutes. Sprinkle each with cheese and put back in oven for 2 minutes or until cheese is melted.

Top with lettuce, tomatoes, olives, sour cream or salsa, if desired.

Add rice, stirring continually until rice browns.

Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.

NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.

Melt the butter in a casserole dish.

Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

Place chicken breasts in a two gallon zipper bag and cover with marinade. Seal to close and marinate for 6-8 hours, turning hourly.

Grill breasts until internal temperature is 165.

NOTE: The chicken is good served either warm or cold.

• Place cooked vermicelli in large bowl and add the Ac'cent flavor enhancer, seasoned salt, lemon juice, vegetable oil.
• Stir to combine. Cover and refrigerate overnight.
• Remove pasta mixture from the refrigerator and add diced pimentos, green pepper, red onion, celery, black olives and mayonnaise.
• Mix all, chill for one hour and serve.

To grill, preheat grill to medium-high heat and poke holes in bottom of disposable aluminum foil pan.

Toss vegetables with dressing and season with pepper. Place in prepared pan and cook until vegetables are crisp tender, approximately 15 minutes.

In a bowl, cream together the butter, chopped parsley and chives.

Arrange the fish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture. Bake 5 minutes in the preheated oven, until the butter is melted. Turn filets and brush with remaining butter mixture; continue baking 10 minutes, or until fish is easily flaked with a fork.

Garnish with parsley sprigs and lemon wedges to serve.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

Add seasonings, sauce and paste. Simmer for 30 minutes, stirring throughout.

While browning hamburger start water for noodles; boil and drain.

In a large bowl, combine cottage cheese, Parmesan cheese, parsley, eggs, salt and pepper.

Spray a 9x13 pan with cooking spray. Place half of noodles in bottom of pan, 3 across works well. Top with a layer of cheese mix, mozzarella, then meat mixture. Repeat layers one or two more times. Sprinkle mozzarella on top.

Bake at 375 for 45 minutes.

IMPORTANT: Allow to stand 10 minutes before cutting.

NOTES: Freshly grated parmesan and freshly shredded mozzarella are the best way to go, but store bought saves a lot of time.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

• Crush graham crackers. Add sugar and melted butter. Stir together until well mixed.
• Pour into pie plate, spread evenly, and press firmly against bottom and sides.
• Bake at 350° F. for 7 minutes. Remove from oven and allow to cool before filling.

• Place strawberries in a blender or food processor and blend until smooth.
• In a medium saucepan, combine sugar and gelatin. Add the strawberries and frozen lemonade concentrate.
• Cook over medium heat until the mixture is bubbling and gelatin has dissolved, stirring continually.
• Gradually stir about half of the cooked mixture in with the slightly beaten egg whites. Then pour the beaten egg white mixture back into the saucepan with the other half of the cooked strawberry mixture.
• Stir constantly while cooking over low heat until mixture thickens, about 3 minutes. Do not allow to boil.
• Pour into a medium bowl, add orange juice and stir.
• Put the mixture into the refrigerator and chill until it starts to thicken, so that it is clumpy when stirred but not firm (approximately 2 hours).
• When strawberry mixture has thickened, fold in the whipped topping.
• When evenly blended, pour into the prepared graham cracker crust. Spread evenly.
• Cover and then return to the refrigerator and chill until set (approximately 2 hours).
• Garnish with strawberries and mint (optional).