• Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.
• Grill over high heat 4-6 minutes per side or until desired doneness.

• Heat oven to 425 degrees F.
• Peel the potatoes and cut into 1/4 to 3/8 inch slices, being careful not to cut completely through the bottom of the potato.
• Place potatoes in a 13 x 9 x 2 baking pan. Brush each potato with butter and sprinkle with salt.
• Bake 40 to 45 minutes or until tender and golden brown, basting occasionally with butter.

Dredge the green beans in flour.

In a small bowl, beat the eggs. In a separate bowl, combine the breadcrumbs, Parmesan and seasonings.

Dip the coated green beans in the egg and then the panko mixture.

Place the green beans on a wire rack on a baking sheet. Bake for 8-12 minutes, until golden brown.

• 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.

When brownies are done, sprinkle marshmallows over top and return to oven for 3 minutes.

Remove from oven and spread marshmallows over brownies using knife dipped in cold water; cool.

For topping, melt butter, chocolate chips and peanut butter in sauce pan. Stir in Rice Krispies.

Spread topping over cooled marshmallows. Let stand until cooled and topping has set.

• Prepare the pasta according to directions on the package; drain and rinse with cold water.
• Dice the crab meat into bite size pieces; then dice the celery into small pieces. Drain the juice off the olives.
• Combine the pasta and all other ingredients together in a large bowl; stir in the 3/4 cup of mayonnaise.
• Stir until all ingredients are evenly coated with the mayonnaise. If salad seems a little dry, add 1 or 2 more tablespoons of mayonnaise.
• Place in the refrigerator and allow to chill before serving.

Cut slices down the length of bread loaf at 1" intervals without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves.

Mince garlic.

Combine butter, garlic, parsley and Parmesan cheese into a small bowl. Spread butter mixture between bread slices and on top of loaf.

Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

In a zipper bag, combine the olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper and dill. Add chicken and seal. Stir to coat chicken breasts completely. Let stand for 10 minutes.

Remove chicken breasts from marinade, discard marinade, and grill chicken for 8-10 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F.

Remove from grill; let stand for 5 minutes.

To assemble sandwiches, spread mayonnaise on cut sides of bun; top with lettuce, tomato, salt and ground black pepper to taste, and chicken breast.

• 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.

Pour sauce on top and bake for 15 more minutes.

Peel potatoes and cut in small pieces. Put in a large pot of salted water. Cook about 20 minutes or until done.

Separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on baking sheet and roast in oven until soft, about 10 minutes. Cool slightly.

Drain and mash potatoes slightly. Add sour cream and butter. Squeeze pulp from garlic into potatoes. Mash potatoes until smooth, season as needed. Put into a serving bowl.

Sprinkle with chives, if desired.

• Butter the baking dish on the bottom and sides. Preheat the oven to 350° F.
• In a large bowl, combine all the ingredients; stir to mix evenly.
• Pour into the prepared baking dish and place in the preheated oven. Bake for 45 minutes or until bubbling and golden brown around the edges.
• Remove from the oven and serve while hot.

• Melt the brown sugar, syrup, and peanut butter together. Add the Rice Krispies and stir until evenly coated.
• Press into the bottom of a buttered 9 x 13 baking pan.

• Combine all the ingredients together and beat until thoroughly combined.
• Spread over the top of the 1st layer.
• Allow to chill before adding the 3rd layer.

• Melt the chocolate chips and peanut butter together and spread on top of the 2nd layer.
• Keep refrigerated.

• Preheat oven to 350° F. Grease the bottom and sides of the 9 x 13 baking dish.
• In large pot cook noodles according to package directions until almost tender, adding broccoli during last 3 minutes of cooking time; drain.
• Stir in sauce, ham, 1 cup cheese, red pepper, milk and pepper; transfer to the prepared baking dish.
• Sprinkle with remaining cheese. Bake until browned and bubbly, approximately 45 to 60 minutes.

• 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.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

Place chicken on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes, flipping halfway through, until chicken is cooked through and no longer pink; dice chicken.

Reduce heat of oven to 350 degrees F.

In large skillet, heat chicken, onion, sour cream, parsley, oregano and pepper over medium heat. Add cheese, stirring until it melts.

Stir in salt, tomato sauce, water, chili powder and garlic. Heat through, approximately 5-10 minutes.

Roll even amounts of the mixture in the tortillas. Arrange in prepared baking dish. Cover with enchilada sauce and shredded cheddar cheese.

Bake uncovered for 20 minutes.

Cool slightly and serve.

• Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
• Add the corn and beans; toss to evenly distribute.
• Combine the salsa, sour cream, and salad dressing in a small bowl.
• Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
• Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

Stir in lime juice, salt and pepper.

Stir in onion, cilantro and tomatoes.

Mix well and serve immediately.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

• Place the pork chops in a shallow dish or a resealable plastic bag.
• Stir together the vinegar, oil, honey, garlic, salt, pepper. Pour this mixture over the pork chops. Place in the refrigerator and allow to marinate for 1 hour.
• Remove the chops from the marinade and place on the grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (It may take less time depending on the thickness of the pork chops.)

• Grease the bottom and sides of a 2 quart baking dish.
• Peel and slice potatoes thinly. Cover with water to prevent them from discoloring while preparing the other ingredients.
• Heat 4 tbsp. butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbling.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, continue to stir. Remove from heat after boiling.
• Drain the potatoes and blot off excess moisture with paper towels. Arrange potatoes in greased baking dish in 3 layers, topping each of the first 2 layers with half of the onion and 1/3 of white sauce.
• Top the last layer of potatoes with the remaining sauce. Dot with 1 tbsp. butter.
• Cover and cook for 30 minutes in an oven preheated to 350° F. Uncover and cook 1 hour longer.
• Let stand 5 to 10 minutes before serving.

Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.

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.

• Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of a 9" x 13" pan. Sprinkle marshmallows over the rhubarb. Pour sugar evenly over the rhubarb and marshmallows. Sprinkle gelatin over the layer of sugar.
• Melt butter or margarine in a medium bowl and then add the dry cake mix. Stir until well mixed. Crumble the cake mixture over the rest of the ingredients in the pan.
• Drizzle water over the top and then place in a 350° F. preheated oven. Bake for 1 hour.
• Allow to cool and then top with whipping cream, if desired.