GRILLED VEGETABLES

Ingredients:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed 12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Preparation Instructions:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

MOROCCAN GRILLED SALMON

Ingredients:
1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Preparation Instructions:
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

GRILLED APPLE CRISP

Ingredients:
8 medium apples, sliced thinly (tart apples work best)
1 cup whole oats
1 cup brown sugar, packed
1/2 cup butter
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Preparation Instructions:
Combine oats, sugar, four, cinnamon, and nutmeg in a small bowl. Cut in butter until you get a crumble mixture. Layout 6 square pieces of aluminum foil. Divide apples and crumble mixture into six even portions and place each portion on a sheet of foil. Close the foil packets tightly and place on a preheated grill over a medium heat. Grill for about 20 to 25 minutes. Remove packets from grill, open (carefully), and pour into individual bowls. Serve with a scoop of vanilla ice cream!

PESTO AND MOZZARELLA GRILLED PIZZA

Ingredients:
Nonstick cooking spray
1 pound refrigerated fresh pizza dough from supermarket or pizzeria, at room temperature
1/4 cup refrigerated pesto sauce
3 plum tomatoes, seeded and chopped
8 ounces fresh mozzarella cheese, thinly sliced
1/2 teaspoon coarsely ground black pepper

Preparation Instructions:
Prepare outdoor grill for covered direct grilling over medium heat. Spray 2 large cookie sheets with nonstick cooking spray. On work surface, divide dough into 4 equal pieces; spray with nonstick cooking spray. With fingertips, press each piece of dough into a round about 1/8 inch thick (it's okay if dough is not perfectly round). Or, if necessary, with rolling pin, roll each dough piece to 1/8-inch thickness. Transfer two rounds to each prepared cookie sheet; cover loosely with plastic wrap. Place dough rounds on hot grill rack, cover grill and cook 2 to 3 minutes or until grill marks appear on underside and dough stiffens (dough may puff slightly). With tongs, carefully transfer dough to same cookie sheets, grill-marks side up. Spread pesto on grilled side of dough rounds; top with tomatoes, mozzarella, and pepper. Return dough rounds to grill, toppings side up. Cover grill, and cook pizzas 2 to 3 minutes longer or until bottom of dough stiffens and mozzarella begins to melt. Transfer pizzas to cutting board; cut into wedges to serve.

FRUIT FLUFF

Ingredients:
1 small cottage cheese container
2 cans crushed pineapple, drained
1 box gelatin
1 carton whipped topping (or more)

Preparation Instructions:
Place cottage cheese and pineapple in large bowl. Add dry gelatin. Mix well. Add whipped topping, mix again. Makes a large bowl full.

CHERRY APPLE SALAD

Ingredients:
1 cup boiling water
1 (3 ounce) package cherry flavored gelatin
1/3 cup cinnamon red hot candies
3/4 cup cold water
1/2 cup tart apples, diced
1/2 cup celery, chopped
1/2 cup walnuts, chopped

Preparation Instructions:
In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.  At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

AQUARIUM CUPS

Ingredients:
3/4 cup boiling water
1 pkg. (4 serving) Jell-o Berry Blue Flavor
Ice cubes
1/2 cup cold water
1/2 cup chopped strawberries
4 bite-size fish-shaped chewy fruit snacks

Preparation Instructions:
Stir boiling water into gelatin in medium bowl at least 2 minutes until dissolved. Add enough ice cubes to cold water to measure 1 1/4 cups. Add to gelatin; stil until sightly thickened. Remove any unmelted ice. If still thin, refrigerate until sightly thickened. Place fruit at bottom of 4 clear plastic cups. Pour thickened gelatin evenly over fruit. Suspend fruit snacks in gelatin. Refrigerate about 1 hour.

PRETZEL JELLO DESSERT

Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 tbsp. sugar
1 (8oz.) pkg. cream cheese
20oz. frozen or fresh strawberries
1 med Cool Whip
1 cup sugar
1 lg. pkg. strawberry jello

Preparation Instructions:
Pie Crust: Mix together the first three ingredients, press into a 9 x 13 pan or dish. Bake at 400 degrees for 8 minutes.  Let cool.
Filling: Follow instructons on jello package. Add strawberries, let set 10 minutes. Beat together cream cheese and sugar and then Cool Whip. Spread over pretzel crust. Add jello to top. Chill until set.

MACARONI SALAD

Ingredients:
Buttermilk, ¾ cup
Mayonnaise, ¾ cup
Mustard Sauce, 1 tablespoon
Worcestershire Sauce, ½ teaspoon
Black Pepper, as per taste
Cooked Macaroni, 3 cups
Lean Cooked Ham (cut into ½ inch cubes), 1 pound
Celery (chopped), 2 ribs
Peas, ½ cup
Sweet Pickles (chopped), ½ cup
Red Bell Pepper (chopped), ½ cup
Scallions (chopped), 2
Cherry Tomatoes, for garnishing Method

Preparation Instructions:
In a bowl, mix buttermilk, mayonnaise, mustard sauce, Worcestershire sauce, black pepper and keep it covered in the refrigerator till you are ready to make the salad. • In a big bowl toss macaroni, ham, celery, peas, pickles, red pepper, & scallions. Add the dressing and toss well. Garnish with cherry tomatoes. This is an easy recipe, which will give you approximately 6 servings.

Budget Gourmet Hot Chocolate 

I enjoy flavored hot chocolate but not the price.

1 can generic store brand hot coco mix (marshmallows optional)
1 small can generic store brand powdered flavored coffee creamer (any flavor)

Combine cocoa and your favorite flavored powdered coffee creamer.  Measure out 3 tbsps or 1/4 cup of flavored mix.  Add hot water, stir and enjoy.  Add to hot coffee for an extra special drink.  

5-cup dessert

1 cup sour cream
1 cup pineapple cubes – drain
1 cup mandarin oranges – drain
1 cup mini marshmallows
1 cup coconut

Mix together spoon into clear parfait cups.  Delicious and beautiful!

Submitted by: Linda, Hagerstown, MD

Eclair Dessert

1-1arge vanilla instant pudding
graham-crackers
1-medium cool whip

Line pan with crackers
Mix pudding & cool whip together,
Spread over crackers.
Lay another layer of crackers.

Icing

1 1/2 cup powdered sugar
evaporated milk
1- envelope chocolate bake

Mix till smooth consistency
Spread over crackers

You can use a big cookie sheet or a 13x9 inch dish
After you make the eclair dessert, you need to put in fridge for 3 hours....

Leek Soup

6leeks, white part only, cut into thin rounds
1 white onion, sliced
¼ cup butter or margarine
6 potatoes, peeled and sliced
6 cups chicken bouillon
½ cup chopped parsley
1 egg yolk, beaten
Salt and pepper
Dash of ground nutmeg
2 cups of light cream
Crumbled crisp bacon

Sauté’ leeks and onion in butter until soft but not brown.  Add potatoes, bouillon and parsley.  Simmer until vegetables are soft.  (*Strain and sieve vegetables and return puree to broth,)  Add some broth to egg, stirring; then add egg to broth with seasonings.  Add cream and reheat but DO NOT boil.  Garnish in tureen with bacon.  With salad and rolls, this is a hearty meal.  Makes 2 quarts.

*if you like “lumps” in your soup then skip this step.
   -I use the yellow part of the leek also.
   -8boullion cubes for 6 cups

Submitted by: Mary, Lorton, VA

Mayonnaise Cake

Preheat oven to 350 degrees
2 cups flour
1 cup sugar
1 ½ tsp. baking soda
4 tbs. coca
1 cup water
1 tsp. vanilla
1 cup mayonnaise

Mix all together and pour into greased cake pan.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Top with favorite icing.

Submitted by: Karen, Needmore, PA

Weight Watchers Vegetable Soup
(Low Cal.)

3 carrots
3 stems celery, chopped
2 cups canned tomatoes
1 small head cabbage, shredded
1 medium onion, chopped
2 medium potatoes, diced
6 cups water
6 bouillon cubes- chicken or beef

Combine in a large saucepan- heat to boiling.  Simmer 25-30 minutes until tender, stirring occasionally.   Add additional water if needed.  Add seasoning as desired- salt, oregano, and a little thyme.  Stir well.

Submitted by: Karen, Needmore, PA

FUN FAUX BANANA SPLIT

Ingredients:

Banana
Unsweetened applesauce or cubed Jell-O
Mini Marshmallows
Chopped nuts
Mini chocolate chips
Cherry

Preparation Instructions:
   Slice banana into a bowl or parfait glass.  Add applesauce or cubed Jell-O, then add mini marshmallows, chopped nuts and mini chocolate chips.  Top with a cherry.  The proportions of each food item are easily adjusted to each individual. 

                                  Recipe of the week, submitted by Heidi of Martinsburg, WV

CHERRY PIE RECIPE

Ingredients:
1 nine-inch vanilla wafer pie crust.
4 cups of pitted cherries.
2 cups of whipped cream.
1 cup of white sugar.
2 tablespoons of cold water.
2 tablespoons of corn starch.
4 teaspoons of lemon juice.
¼ envelope of unflavored gelatin.
Whipped cream, to serve with.

Preparation Instructions:
In a small bowl, soften the gelatin in the cold water. Set aside. In a suitably sized saucepan, mash 2 cups (half) of the cherries with the white sugar. Next, add in cornstarch and lemon juice; stirring gently.
Cook over a medium heat, stirring until the mixture turns thick and transparent.  Remove from the heat and add the gelatin and stir. Slice the other 2 cups of cherries into the crust and then pour the mixture over top. Chill for 5-6 hours.  Serve with whipped cream.  

ICE CREAM CAKE

Ingredients:
2 boxes of full-size Ice Cream Sandwiches (any flavor)
1 large tub of Cool-Whip
Your choice of toppings  (nuts, sprinkles, crushed Oreo, crushed peppermint, crushed candy bars, etc.)

Preparation Instructions:
Unwrap the ice cream sandwiches and line the bottom of a 13” x 9 “ baking dish (glass works best).  You may need to cut the sandwiches to fit on one end of the pan.  Spread a layer of Cool Whip on top of the ice cream sandwiches. Repeat the above steps and sprinkle with your favorite toppings.  Freeze until firm.  This is just as good as the pricey ice cream cakes you purchase in the store!  You may also add sprinkles on the middle layer as well.  Be creative and customize your cake for various holidays. 

Submitted by our DJ of the Day, Sandy of Winchester

CHICKEN SALSA

Ingredients:
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
¼ cup sour cream

Preparation Instructions:
Lightly grease the crock pot. Place the chicken breasts in the bottom of the pot. Season with taco seasoning package and add the salsa over the top. Cover, cook on low for 6-8 hours. Combine the cornstarch with a little cold water. Remove the chicken from the crock pot and set aside. Stir the cornstarch mixture into the liquid in the crock pot until blended. Stir in the sour cream. Serve the chicken with the salsa sauce.

SESAME PORK TENDERLOIN

Ingredients:
1 ½ pounds pork tenderloin, all visible fat removed
1 tbl molasses
1 tbl light soy sauce
¼ tsp sesame oil
1 tbl sesame seeds

Preparation Instructions:
Preheat oven to 425 degrees. Place pork in a shallow baking pan. Set aside. In a small bowl, stir together molasses, soy sauce, and sesame oil. Brush molasses mixture over meat and sprinkle with sesame seeds. Place meat, uncovered, in oven and roast 45 minutes or until a meat thermometer registers 160 degrees. Let stand 5 minutes. Slice thinly to serve.

Taken from the American Heart Association Cookbook

MOM'S SPRING GARDEN SALAD

Ingredients:
1 to 1 1/2 lbs. Early Spring Iceberg Lettuce Leaves (washed & dried)
8 to 12 Green Onions (washed, dried & cut into 1/4in rounds & chilled)
4 to 6 Hard-boiled Eggs (peeled & chopped into 1/2in pieces)

Dressing Ingredients:
1/2 Stick Butter (can use 1/2 cup canola cooking oil)
2 to 3 Eggs (beaten in bowl)
3 tbl White Vinegar
1/4 cup Sugar
1 tsp Pepper (more or less to taste)
1/2 tsp Salt (opitional)

Dressing Instructions:
In small sauce pan, melt butter slowley over low heat.  Add and wisk the vinegar, sugar, pepper and salt.  Wisk all ingredients until sugar is dissolved.  Slowly add beaten eggs and wisk over low heat until mixture starts to thicken slightly.  Be sure not to overcook. Combine salad ingredients and dressing and toss. (can be served with the warm or chilled dressing)

From Amazing Grace Fellowship Church, Clear Brook, VA

BROCCOLI AND HAM CASSEROLE

Ingredients:
2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste

Preparation Instructions:
Combine all ingredients except croutons. In a 2- to 2 1/2-quart casserole or baking dish, combine ham, broccoli, cooked rice, soup, cheese, onion, and sour cream. Spread bread crumbs over top. Bake 55 to 65 minutes at 325°, or until browned and bubbly. Serves 4.

ALMOND CHEDDAR APPETIZERS

Ingredients:
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 breakfast strips or stripples, cooked and crumbled
1 loaf (1 pound) French bread

Preparation Instructions:
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. • Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Yield: about 4 dozen. Assemble and freeze on a cookie sheet and freeze and then carefully place in Ziploc bags when they are frozen to have ready in a moment’s notice.

Submitted by Linda form Strasburg, VA

CHEESE ROLLS

Ingredients:
8 oz. cream cheese
1 cup melted butter
1/4 cup sugar Cinnamon/sugar mixture: 1 egg yolk, 1/4 cup sugar. 1 tsp cinnamon
18 slices white bread

Preparation Instructions:
Mix cream cheese, sugar and egg yolk together. Cut crusts off bread and roll each slice flat with rolling pin. Spread cheese mixture over slices. Roll up each slice and cut in half. Dip roll in melted butter then roll in the sugar/cinnamon mixture. Chill at least 2 hours, then bake at 400 deg. for 15 minutes. These can be made ahead of time and frozen until ready to use. Just pull out of freezer and bake as directed. Delicious Note: We also like to take these along camping and they are wonderful cooked over the fire in a Moon Pie maker !!!

CHINESE CHICKEN FRIED RICE II

Ingredients:
1 egg
1 tb water
1 tb butter
1 tb vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tb soy sauce
1 tsp ground black pepper
1 cup cooked, chopped chicken

Preparation Instructions:
In a small bowl, beat egg with water. Melt butter in a large skillet over medium heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.

ASIAN BEEF SKEWERS

Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steakskewers

Preparation Instructions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

From AllRecipes.com

HAM AND PINEAPPLE SLAW WRAPS

Ingredients:
1/2 pineapple, cut into thin strips
2 carrots, cut into thin strips
10 dates, pitted and roughly chopped
12 ounces fully cooked ham, cut into thin strips
1 head Napa cabbage, thinly sliced
1 cup sour cream
1/4 cup white wine vinegar
2 teaspoons caraway seeds
1 teaspoon kosher salt
1/4 teaspoon black pepper
12 large flour tortillas

Preparation Instructions:
In a large bowl, combine the pineapple, carrots, dates, ham, and cabbage. In a separate bowl, whisk together the sour cream, vinegar, caraway seeds, salt, and pepper. Pour the dressing over the slaw; toss.  Divide the slaw among the tortillas and roll into wraps