• Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the loin.
• Rub the Creole seasoning over the loin.
• With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
• Cover the pan and marinate a minimum of 3 hours; marinate longer if desired.
• The loin may then be grilled or roasted.
• GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
• OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.

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

• Spray foil with a nonstick cooking spray.
• Place the cut carrots on the foil.
• Sprinkle with olive oil.
• Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
• Place on the grill over medium heat.
• Cook for 10-15 minutes, just until the carrots are crisp tender.
• Open the packet and stir occasionally and check for doneness.
• Garnish with lemon zest if desired. Serve immediately.

• Pour the cream over the marshmallows and set aside while preparing the apples.
• Add the apples, nuts, and pineapple; stir.

• Combine all the ingredients in a sauce pan. Over medium heat, cook until thick, stirring so it will not scorch.
• Let cool some then add vinegar and dash of salt. Pour sauce over fruit, stir well, and chill overnight.

• Mix crushed graham cracker and one stick melted butter with a fork.
• Line the bottom and sides of the baking pan with this mixture.
• Bake for 5-8 minutes or until golden brown. Allow to cool.

• Beat eggs*, 2 sticks of butter, 1 cup of whipped topping and powdered sugar until fluffy.
• Spread mixture on cooled crust.
• Top with crushed pineapple and a layer of sliced bananas (2-3 bananas).
• Cover with remaining whipped topping.
• Garnish with nuts, bananas, or sprinkled with crushed graham crackers.
• Refrigerate for one hour before serving.

• Grill bratwurst sausages until the grill-marks are slightly visible, but not prominent.
• Remove brats from the grill and allow them to cool just slightly. Roll lightly on a paper towel to remove some of the grease from the surface of the brats.
• Wrap each brat in a triangle of refrigerated crescent-roll dough.
• Return the wrapped brats to the grill and turn frequently (every 1 or 2 minutes) until the dough is golden brown.

Melt butter in a large heavy sauce pan over medium-high heat. Slowly wisk in flour until smooth; cook; whisking for 2 minutes.

Gradually wisk in milk, black and red pepper. Cook, whisking constantly for 15 minutes or until thick and bubbly; remove from heat.

Stir in shredded cheddar, parmesan and 1/2 cheese product, until smooth. Stir macaroni into cheese mixture and pour into a lightly greased 11x17 baking dish. Sprinkle evenly with remaining cheese product.

Bake at 350 degrees for 30-35 minutes, or until lightly browned. Let stand for 5 minutes.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

Alternate the veggies and chicken on the skewers.

Take the filled skewers and place on the grill. Use the reserved marinade to baste the meat and veggies on the on the grill.

NOTE: Boil the marinade mixture for several minutes before using it to baste. If you are using bamboo skewers, soak them for several hours in water so they won't burn on the grill.

• Snap the ends of the beans. If desired, break in half. Wash and drain.
• Put the oil in a deep skillet or sauce pan (not hot) over medium heat. Add the beans and stir frequently.
• As soon as the beans turn to darker green add 1/2 cup water. Cover and simmer for 10-15 minutes until tender (10 minutes for firm tender, 15 minutes for soft tender).
• Add the salt and sugar; cook without cover for an additional 1 or 2 minutes. Serve hot.

Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

Add rice and stir until rice is well coated with butter.

Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

Bake 350° about 10-12 minutes depending on your oven.

Take out of the oven when they just start browning. Do not bake too long!

NOTE: Don't substitute...Use white Crisco. Use Old Fashioned Oatmeal. Don't forget to add the 1/4 cup water and don't chop the nuts too much!

In a greased 1-1/2 quart baking dish, layer the rice, ham and broccoli-onion mixture.

In a small bowl, combine the soup, cheese and milk; spoon over broccoli.

Bake, uncovered, at 350° for 20 minutes.

Meanwhile, coarsely crumble bread. In a skillet, cook crumbs in butter over medium-high heat until lightly browned.

Sprinkle breadcrumbs over casserole. Bake 15 minutes longer or until heated through.

VARIATION: To make things simpler, you could use bread crumbs from a can.

• Add the two tablespoons of sugar to a small saucepan and shake the pan to get the sugar to cover the bottom evenly.
• Cook the sugar over low heat just until melted, approximately 4 to 5 minutes. Do not stir the sugar as it cooks. Watch carefully because the sugar will burn quickly. When just about all the sugar has melted, lift the pan off the heat and allow the sugar to finish melting.
• As soon as the sugar has melted pour the sliced almonds into the saucepan. Stir them quickly to coat with the melted sugar. The sugar will harden quickly.
• Once the almonds are coated turn them out onto a piece of waxed paper and break the clumps of almonds into pieces. Be careful because the melted sugar is hot.
• Break the two types of lettuce into bite size pieces and place in a large bowl.
• Add the oranges, celery, and almonds to the lettuce and toss together.
• Combine the oil, vinegar, two tablespoons of sugar, parsley, salt, and pepper in a separate bowl. Whisk until well mixed.
• Just before you are ready to serve, pour half the dressing over the salad ingredients and toss them to mix together. Add about half of the remaining dressing and toss the salad again.
• If you feel there is enough dressing on the salad at that point, do not add the remaining dressing. If not, add more dressing until the salad is coated as desired.
• Pour the salad into a large serving bowl and serve immediately.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.

Add chicken and remaining ingredients; chill at least 2 hours.

Stir well before serving.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

• Put the French vanilla ice cream in 3 glasses.
• Carefully top with root beer soda.

• Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
• For medium-rare, grill the burgers for 3- minutes on each side.
• After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
• Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

• Chop vegetables into coarsely cut pieces of a desired size. Saute in 10 inch skillet until slightly softened. Season to taste with salt and pepper.
• Crack egg into mixing bowl and beat until smooth.
• Add frozen potatoes and mix egg into frozen potatoes. Season lightly with salt and pepper.
• On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet to be warmed on medium heat setting.
• Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook an additional 5 to 6 minutes.
• Lightly coat flat baking sheet with oil or cooking spray.
• Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
• Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
• Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
• Sprinkle sauteed vegetables over top of potato pizza and cover with cheese.
• Cook second side in covered skillet for 5 minutes, until golden brown and then cook uncovered for 3 to 4 minutes. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.
• Note: Meat can be added to this recipe. Simply use ground meat such as sausage or pieces of pepperoni. Add 2/3 cup of meat to mixture when adding other ingredients. Retain 3 tablespoons for use to be sprinkled over surface when the remaining cheese is added.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Preheat the grill.
• Sauté onion in butter. Add rest of ingredients and simmer.
• Place the short ribs on the grill and cook until nicely charred on one side.
• Turn over and baste with the barbecue sauce. Turn one more time and baste again with the sauce. Grill for another few minutes.
• Remove from the grill and serve with remaining barbecue sauce.

• Boil potatoes in salted water until soft.
• Mash with milk, butter and ranch dressing mix.
• Stir in half of the cheese and pour mixture into 8x8 casserole dish.
• Sprinkle remaining cheese on top and bake for 5 minutes at 350 degrees F or until the cheese has melted.

Place vegetables on the prepared baking sheet. Sprinkl with garlic and olive oil. Season with salt and pepper. Mix to combine.

Bake for 20-25 minutes or until caramelized, stirring every 10 minutes.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

• Preheat oven to 400°.
• Mix flour and sugar in processor.
• Add butter.
• Pulse until mixture resembles coarse meal.
• Add salt.
• Pulse in ice water, 1 tablespoon at a time until moist ball forms.
• Gather dough into a ball, flatten into a disk.
• Wrap in plastic wrap and refrigerate for one hour.
• Position rack in center of oven and preheat to 400°.
• Roll out dough on a floured surface to an 11 inch round.
• Transfer dough onto a heavy baking sheet that is lined with parchment paper or a silpat.

• Combine apples, 1/4 cup sugar and lemon juice in a large bowl.
• Toss to blend and set aside for 10 minutes.
• Spoon the apple mixture over dough, leaving a 2 inch border.
• Fold dough border over filling to form an 8 inch round leaving apples exposed in the middle.
• Pleat all around the edges.
• Brush crust with an egg wash and sprinkle with remaining 1 tablespoon of sugar.
• Bake crostini until crust is golden brown (approximately 40 minutes.
• Cool on a wire rack for 10 minutes.
• Toast almonds on medium heat in a frying pan, stirring continuously until lightly browned.
• Slide a metal spatual under crust to free it from the pan.
• Sprinkle with almonds and serve.