1 1/3 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c . sugar
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. cinnamon
1/2 c. shortening
1 c. sweetened applesauce
1 egg
1/2 tsp. chopped raisins
1/2 c. chopped nuts

Sift flour, baking soda, salt, sugar, and spices into a large bowl.
Add shortening and applesauce. Mix to dampen flour, then beat 2
minutes. Add remaining ingredients and beat one minute with electric
mixer. Pour into a greased 8-inch square pan lined with wax paper.
Bake. Let stand about 10 minutes. When done, then remove from pan and cool.

2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
lemon wedges

Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
wedges.

1 lb. white eggplant, quartered
1 lb. purple eggplant, quartered
1 lb. yellow squash, halved
1 lb. zucchini, halved
1/2 lb. green beans, trimmed
1/4 c. olive oil
2 T. balsamic vinegar
1/2 t. salt
1/2 t. pepper

Combine veggies in a large mixing bowl; set aside. Whisk remaining
ingredients together; pour over veggies, tossing to coat. Place veggies, cut-side down if applicable on a hot grill; grill for 3 to 5 minutes. Turn; grill until tender, about 3 to 5 additional minutes. Makes 8 servings.

2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste

Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.

You should be left with only the roasted meat of the peppers. Cut flesh into 3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté minced onions until translucent approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add

chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers

1 teaspoon lemon-pepper seasoning
1 teaspoon white pepper
1 teaspoon Creole seasoning
1 teaspoon blackened fish seasoning
2 tablespoons lemon juice
4 catfish fillets (1 1/3 pounds)
Vegetable cooking spray
Lemon wedges and celery tops

Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and
seasoning mixture on both sides of fish. Spray a wire fish basket with
cooking spray; place fish in basket. Grill fish, covered, over medium coals (400 degrees F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork.

Remove fish from basket; place on a serving platter. Garnish with lemon
wedges and celery tops.

1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz White Chips
6-7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1/3 cup Key Lime Juice
1/2 cup Almonds or Macadamia Nuts (coarsely chopped)
1/4 tsp Rum Extract
1 tsp Lemon Extract

Line a 9×9″ pan with aluminum foil and set aside. Place White chips, extracts,
and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter
aside to warm.

Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High)
while stirring constantly with a hand mixer (or wooden spoon). Add marshmallow creme
and butter and mix until creamy. And the Key Lime juice. Bring back to a boil for
[5] full minutes by the clock (start timing once the boil resumes).

The mixture will start to turn a little brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little (e.g. down to Medium from
Medium-High) and continue to stir.

Remove from heat and pour hot mixture over chips without scraping the sides of the
hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan.
Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: If recipe is doubled then use a very large saucepan since the marshmallow
creme will expand when heated. Boil for [8] minutes (by the clock) after the boil
resumes instead of the usual [5] minutes.

NOTE: Key Lime juice is acidic and will cause the milk to curl. While uncosmetic,
it should not effect the fudge’s ability to set.

1 med zucchini squash, cut in chunks
1 med yellow squash, cut in chunks
2 cloves garlic, chopped
1 small can mushrooms
1 15 oz. can diced tomatoes (or use 2-3 fresh tomatoes diced)
1 small onion, sliced
2 Tbsp olive oil
1/2 cup parmesan cheese
1 cup shredded mozzerella cheese
dash or salt and pepper.

Place all place first 7 ingredients and salt and pepper in thick aluminum foil (enough to form a “baking sheet” about 12 inches long.. bake on grill over low fire or good bed of coals for about 20 mins., stirring occasionally. When vegtables are getting tender add cheeses and cook about 5 more mins. Serve and enjoy!

I bake mine.. Just take it out of the oven to stir it.. Its really good.

1-1/2 tsp. olive oil
1/3 cup thinly sliced red onion
4 slices pumpernickel bread
6 oz. dill Havarti cheese, cut into slices
1/2 cup prepared coleslaw

Heat olive oil in large nonstick skillet over medium heat until hot. Add onion; cook and
stir 5 minutes or until tender. Layer 2 bread slices with onion, cheese and coleslaw;
top with remaining 2 bread slices.

Place same skillet or large grill pan over medium heat until hot. Add sandwiches; press
down lightly with spatula or weigh down with small plate. Cook sandwiches 4 to 5 minutes
per side or until cheese melts and sandwiches are toasted.

Makes: 2 sandwiches.

1 cup (4 oz.) Cheddar cheese, finely shredded
1/2 cup crushed tortilla chips
2 green onions, thinly sliced (white and green parts)
3 TB salsa
2 TB mayonnaise
1/2 tsp. chili powder
10 hot dogs
10 hot dog buns, split

In a bowl, combine the first six ingredients.

Cut a 1/2 inch deep lengthwise slit in each hot dog.

Spoon about 2 tablespoons cheese mixture into each.

Place in buns and then place on a baking pan and broil for 2 to 3 minutes
or until cheese is melted.

Yield: 10 servings.

2 lbs. pork ribs
1 c. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper

Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.

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