• Steam broccoli florets just until tender, set aside.
• Boil the pasta according to the package directions, drain.
• Heat 2 tablespoons of olive oil on a griddle pan or large saute pan.
• Sprinkle both sides of the chicken breasts with lemon pepper.
• Saute, along with the red peper strips, over medium heat until the chicken is cooked through, 5-7 minutes.
• Transfer strips and chicken to a bowl.
• In a dutch oven, over medium heat, melt 2 tablespoons of butter.
• Add 2 tablespoons of flour, whisking continuously, add the cream and milk. Keep whisking as it thickens.
• Turn heat to medium low and add the Parmesan cheese and Monterey Jack cheese.
• Stir until melted. Add the chicken strips, red pepper, broccoli and pasta.
• Toss until all is coated.
• Season with salt and pepper and transfer to a baking dish.
• Sprinkle with 1/2 cup of grated Asiago or Parmesan cheese.
• Place under the broiler on low just until golden on the top, approximately 3 minutes.
• Serve hot.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Clean strawberries and cut into quarters. Place in a bowl and mash slightly. Sprinkle with 1/3 cup of sugar and stir until mixed in thoroughly. Set strawberries aside.
• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges. Remove from the heat.
• After removing from the heat, add remaining sugar and salt to the milk and stir until completely dissolved. Add half and half, vanilla, and whipping cream. Stir until well blended. Pour into a bowl and allow mixture to cool to room temperature.
• Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture.
• Finish mashing strawberries to desired consistency (this should make approximately 2 1/2 cups of sauce). Cover the strawberries and place them in the refrigerator until just before adding them to the ice cream.
• After aging (chilling) the mixture, remove from the refrigerator and stir. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the strawberries and stir until they are evenly distributed. Or, add the strawberries and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the strawberries are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

• Brown hamburger, draining off excess fat.
• Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
• In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
• To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
• Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

• 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.

• Pour the Rice Krispies into a large bowl.
• In a saucepan on the stovetop, bring to a boil the sugar and syrup. Remove from the burner as soon as the mixture comes to a boil; then add the peanut butter and stir well.
• Pour the mixture over the Rice Krispies and mix well; then spread into a 9x13-inch pan.
• Heat the chocolate and butterscotch chips in a bowl in the microwave until melted; then stir and pour over the bars and spread evenly. Allow the bars to cool before slicing.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel.
• Tear off 6 pieces of aluminum foil large enough to wrap each ear individually.
• Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste.
• Wrap each of the ears individually in foil, securely wrapping both ends.
• Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook.
• Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.

• Cook the chicken breast.
• Preheat oven to 350 degrees F.
• Cut the chicken breasts into small serving size pieces. Layer the chicken pieces in a greased 9x13 baking dish.
• Mix sour cream and soups in a mixing bowl. Pour mixture over chicken.
• Take seasoning packet from stuffing and mix with chicken broth in a small saucepan; bring to a boil. (You can also bring them to a boil in the microwave if preferred.
• Layer dry stuffing mix over soup and chicken mixture. Carefully pour broth mixture evenly over the stuffing mix.
• Bake about 30 minutes or until stuffing is brown.

Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350° F for 25 minutes.

Top with remaining onions. Bake 5 minutes more.

NOTE: You may substitute 18 ounces frozen cut green beans, thawed and drained.

Add walnuts, if desired, and toss again.

Place each patty onto 2 layers of heavy-duty aluminum foil, enough to cover and close.

On each patty, place potatoes, onion, carrots and rice, if desired. Slice bacon in half and place both slices on top. Seal aluminum foil tightly and cook on grill or in a 350°F oven for approximately 45 minutes.

• Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
• In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
• Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
• Serve warm.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

Brown meatballs and drain on paper towel.

In saucepan bring spaghetti sauce to a boil; gently drop in meatballs. Reduce heat to low and simmer covered until meatballs are done. Place meatballs and sauce to each sub roll, top with cheese, if desired.

• Cook pasta in boiling water, just until done; about 11-13 minutes.
• Drain and run cold water over pasta until cool.
• In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
• Add pasta and all other ingredients to dressing. Mix carefully; chill before serving.

Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt, pepper and Parmesan cheese. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

NOTE: The cheese has to melt and the broccoli gets a bright green color. If you like, keep it in the oven for few extra minutes until starts getting light brown and the broccoli will get crunchy.

• Preheat the grill to medium heat.
• In a small bowl, mix together the first five ingredients until well blended.
• Place the chicken on the grill and sear one side; then turn and brush with the sauce.
• Grill uncovered for 5-7 minutes. Turn the chicken and again brush with the sauce.
• Grill another 5-7 minutes or until the chicken juices run clear.

• Saute onions and sausage.
• Combine all ingredients and pour into a large cassserole.
• Cover and bake at 350° for 1 1/2 to 2 hours. May substitute other beans of your choice.

• 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.

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine the butter, sugar, and gelatin; cream together until light and fluffy. This may take two or three minutes of mixing time.
• Add the eggs to the creamed mixture and blend well.
• Combine the flour and baking powder in a separate bowl. Combine the milk and whipping cream together, separate from the flour mixture.
• Alternately, add the flour mixture and milk mixture to the creamed mixture and stir in by hand.
• Puree fresh strawberries in a blender; add sugar to taste.
• Add the vanilla and strawberry puree; beat with the mixer just until blended in.
• Pour into the prepared cake pans, dividing evenly between the two.
• Bake in preheated oven for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
• Allow cakes to cool on a rack for 10 minutes in the pan. Then remove them and allow them to cool completely.
• Frost with your favorite white frosting recipe.
• Note: If you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Add 2 tbsp. of cornstarch to a 1 cup measuring cup and the fill with all-purpose flour to make 1 cup of cake flour. Add 1 tbsp. of cornstarch to a 1/2 cup measuring cup and fill with all-purpose flour to make 1/2 cake flour. For 1/4 cup add 1/2 tbsp. of cornstarch and fill with flour.