1 Chicken breast, grilled
1 C. Dry Marsala wine
1/2 C. (1 stick) butter
pinch of salt
pinch of black pepper
1/2 C. Mushrooms, sauteed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
Several Tbsp. at a time, stir in butter until sauce is creamy.
Add hot sauteed mushrooms.
Pour sauce over grilled chicken before serving.

Servings: 1

1 box dark fudge brownie mix
1/4 C. Kahlua
2 C. prepared chocolate mousse
2 C. real whipped cream
1 oz semi-sweet chocolate shavings

Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.

Line two 9" square baking pans with either parchment paper or wax paper.
Spray bottoms with non-stick cooking spray.
Pour equal amounts of batter into each pan.

Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean.
Allow to cool completely.

1 lb Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 x 14½ oz cans diced tomatoes, undrained
2 cloves garlic, minced
1 tsp. salt
2 C. dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

Brown sausage; drain off fat.
In a large pot combine all ingredients; bring to a boil.
Reduce heat, cover.
Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for desired consistency.

1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
2 large eggs, lightly beaten
1/4 C. grated Parmesan cheese
4 cloves garlic, finely chopped and sauteed
1/3 C. dry bread crumbs
1/4 C. finely chopped parsley
salt and freshly ground pepper
1 cup pure olive oil

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
Heat the oil in large saute pan over medium-high heat.

Roll the mixture into 1½" balls and fry until golden brown.
(Remove with a slotted spoon to a plate lined with paper towels.)

1/4 C. milk
1/2 C. mayonnaise
1/4 C. grated parmesan cheese
1 tsp. white wine vinegar
1/4 tsp. Worcestershire sauce

Gradually blend milk into mayonnaise.
Mix in cheese, vinegar and Worcestershire sauce. Chill.
Serve on tossed salad greens.

Makes ¾ cup

2 shots vodka
1 shot DeKuyper's Sour Apple Pucker
½ shot Midori
1 slice Granny Smith apple or 1 maraschino cherry

Shake over ice for a full minute or until some crystals appear in the drink.
Strain into a chilled martini glass and garnish with the apple slice or cherry.

Makes one drink.

6 Ears Fresh Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool.
Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos.
Combine all the ingredients and season to taste.

Recipe courtesy of: Chipotle Mexican Grill

2 cups frozen corn - fresh would be ideal
1/4 cup chopped cilantro
2 teaspoons finely chopped jalapeno
1 - 2 teaspoons sliced green onion tops
1/2 teaspoon kosher salt
2 teaspoons lime juice

Instructions
If using frozen corn, allow to thaw before preparing salsa. Chopped jalapeno very finely.
If you do not like heat, remove seeds, before chopping.
You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon.
Add chopped cilantro, salt, and green onion tops. Stir in lime juice. Stir well to mix the salsa together.

1 large ripe avocado, peeled and pitted
2 teaspoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup onion, finely chopped
2 large cloves garlic, finely chopped
2 large serrano chiles, seeded and chopped
1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.

Makes about 1 cup.

Source: Chef Staci Raymond - Chipotle Mexican Grill, Phoenix, Arizona

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice

Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor.
Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.

1 tsp olive oil or butter to equal
2/3 C. white basmati rice
1 C. water
1/2 tsp. kosher salt
2 tsp. fresh cilantro
1 lime

In a heavy 2-quart saucepan heat oil or butter over low heat,stirring occasionally until melted.
Add rice and lime juice, cook, stirring, 1 minute.
Add water and salt and bring to a boil.
Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes.

Fluff rice with a fork.

Homemade Biscuit Mix

Ingredients:
10 cups all-purpose flour
1/2 cup baking powder
2 tablespoons white sugar2 teaspoons salt
1 1/4 cups vegetable oil

Directions:
1.Combine flour, baking powder, sugar and salt in a mixing bowl.
Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
2.Store in an airtight container in a cool, dry place for up to three months

3 Large Onions, thinly sliced
1/2 cup Butter
1 can Beef Bouillion
4 soup cans of Water
1/2 cup Grated Parmesan Cheese
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Worceshershire Sauce
6 slices French Bread. toasted

Brown onions in butter until lightly browned. In a large pot, combine all ingredients except bread and cheese.
Simmer for 2 to 3 hours until onions are tender. Sprinkle cheese in bottom of bowls and add soup.

Place French Bread on top and sprinkle with additional cheese.
Serve immediately.

Can be cook in crockpot.

5 cups crushed blackberries ( do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.

Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.

Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.

5 cups crushed blackberries ( do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.

Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.

Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.

1 jar (26 oz) tomato pasta sauce (any variety) or homemade sauce
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
Salt to taste
Ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Directions
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes.
Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain.
Cut chicken into small pieces, and mix with noodles.

2 1/2 cups blackberries, divided
2/3 cup sugar
1 cup water
2 1/4 cups Bisquick
1/2 to 2/3 cup milk

Bring 2 cups blackberries, sugar, and 1 cup water to a boil. Boil 5 minutes.
Combine Bisquick and milk; drop dumpling mixture in with a soup spoon. Add remaining 1/2 cup blackberries.
Cover, reduce heat, and simmer 20 minutes.

Serve with cream

Makes 4 servings.

Note: Batter for dumplings should be stiff. Substitute Blueberries or Raspberries if desired.

2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk

Heat oven to 400 degrees.
Mix flour, salt and baking powder together in a bowl with a fork.
Add shortening and mix until blended. Add milk and mix until all is blended and makes a small ball.

Pour out on a floured board and pat just till you have a nice ball. Do not over roll. Press out to a ball about 1/2 inch think.
Cut into biscuits using a biscuit cutter or glass dipped in flour.

Bake 12 to 15 minutes or until lightly browned.

Makes 12 biscuits.

2 1/2 cups Bisquick backing mix
1 cup finely grated cheddar cheese
3/4 cup milk
2 tablespoons melted butter
1/8 teaspoon garlic powder

Brush on top
1/2 cup melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
Dash salt

Preheat oven to 400 degrees.
Combine Bisquick with cheddar cheese, milk, 2 tablespoons butter (that has been melted in microwave), and 1/8 teaspoon garlic powder in a medium bowl.
Mix until well blended.
Grease a muffin tin and drop approximately 1/4 cup portion of the dough in each tin.

1 pound fresh asparagus
1 to 1 1/2 pounds lean beef steak, sliced in thin strips
1 tablespoon oil
2 large sweet onions
1 teaspoon cornstarch
1/4 cup sherry wine
3 tablespoons light soy sauce
1/2 teaspoon sugar
dash of hot pepper sauce, cayenne, or chili paste, optional

In a non stick skillet over medium high heat, add oil and brown steak quickly; meat should be very rare.
Remove meat and slice diagonally against grain in thin strips; set aside. Slice asparagus into 1 inch pieces.

2 C. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
2 eggs
12 oz. beer

Mix all ingredients in large bowl, beat until smooth.
Use at least 3 inches of grease to fry fish, onion rings or veggies.

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg

In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half.
Shake well. Strain into a cocktail glass and garnish.

10 ounces fresh spinach -- washed & chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked & crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining ingredients together.

2 pounds Fresh spinach
2 each Hard boiled eggs
1/4 cup Chopped pitted black olives
1/2 each Red onion sliced
1/2 cup Crumble feta cheese

Add vinegar and oil dressing.

Serves 6

1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried cranberries.
Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.

Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

Lemon Herb Dressing-----
1/2 cup Lemon juice
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds

1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomatoe -- large **
8 ounces Spinach leaves -- fresh

1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries.
Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes.
Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.

Serves 8

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine and arugula or watercress.