Ingredients

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 to 5 tablespoons cold water

1 6-ounce package (1 cup) semisweet chocolate pieces

1 tablespoon butter

1 8-ounce package cream cheese, softened

2 tablespoons orange liqueur

1/4 cup sifted powdered sugar

1 quart whole strawberries, rinsed and stems removed

1 cup mixed berries, such as blueberries and raspberries

2 tablespoons red currant jelly

1/2 cup whipping cream

2 tablespoons sifted powdered sugar

1/2 teaspoon finely shredded orange peel

Directions

1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening

until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a

fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until

flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch

circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra

dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in

a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.

2. In a saucepan combine chocolate and butter. Heat and stir over

medium-low heat until melted. Add cream cheese and liqueur. Heat and

stir until combined. Remove from heat. Stir in the 1/4 cup powdered

sugar. Spread in baked pastry shell.

3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt

jelly; brush over berries. Cover; chill for 4 hours.

4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2

tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped

cream into center of pie. Makes 12 servings.

1 lg Onion

1 lg Green pepper

1/4 ts Ketchup

2 tb Honey

2 tb Brown sugar

1/4 ts Worcestershire Sauce

Dash Hot Sauce

1/8 lb Chopped ham

1 cn Campbell’s pork and beans

In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar,

Worchestershire sauce, Hot Sauce, and ham. Add the pork and beans.

Cook on low heat, stirring occasionally, until liquid is absorbed.

2 Green peppers — cut in 1″ Pieces

4 sm Yellow squash — sliced thick

2 Dozen mushrooms, large

2 md Onions — cut into wedges

1 pt Cherry tomatoes

Marinade

1 ts Salt

1 tb Italian herb mix*

4 Cloves garlic — crushed

2/3 c Water

2/3 c Balsamic vinegar

16 Skewers

*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its’ your choice)

Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl.

Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the

vegetables.

Marinate for 2 hours at room temperature.

Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently.

Barbeque Tip: To test the temperature of coals on your barbeque: Hold your palm over grill at

cooking height. If the heat forces you to pull away in 3 seconds, coals are hot; if it takes 4

seconds, coals are medium and, if it takes 5 seconds, then the coals are low. To lower the

temperature, raise the grid or spread out the coals; if barbeque is covered, close vents halfway.

To raise the temperature, lower grid or push the coals together and add more chunks to outer

edge of hot coals; if barbeque is covered, open vents fully.

1 9 inch round loaf of dark bread

16 ounces grated sharp cheddar cheese

8 ounces cream cheese

8 ounces sour cream

1/2 cup chopped green onions

1 tsp. Worcestershire sauce

1 can chopped green chilies (4 1/2 ounces)

1 cup chopped ham

Tortilla chips

With a sharp knife, cut the top portion off the bread,

reserving top. Scoop out inside of loaf, leaving 1/2-1

inch thick shell. (You can cut the scooped out bread

into pieces to use with the dip later) In bowl, combine

remaining ingredients except tortilla chips. Mix well.

Fill bread shell with cheese mixture. Place on baking

sheet, and cover shell with bread top. Bake at 350 degrees

for one hour. When ready to serve, remove top and

surround with chips and chunks of bread on a platter.

8 lb Lamb leg; boned and butterflied

1 1/4 c Olive oil

1/4 c Worchestershire Sauce

2 Garlic clove; diced

3/4 c Soy sauce; light

2 tb Dry mustard

1/4 c Red wine vinegar

1 1/2 tb Parsley, chopped

1/3 c Lemon juice

Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar,

parsley, and lemon juice.

Marinate lamb roast overnight, basting occasionally.

Cook over hot grill, basting as needed.

Crust

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

5-7 tablespoons COLD water

Mix shortening, salt, flour with a fork until crumbly

Add 5 tablespoons water and mix well, adding more water if too dry

Apple Filling

6-8 tart apples (Macintosh, Granny Smith)

Pare, core and thinly slice

3/4 – 1 cup sugar

2 tablespoons all purpose flour

1/2-1 teaspoon ground cinnamon

2 tablespoons butter (or margarine)

Slice apples

Combine sugar, flour, cinnamon in a bowl

Add apple slices and mix well

Take 1/2 of the pastry and roll flat with rolling pin

Line a 9″ or 10″ pie plate with the pastry

Fill with apple mixture

Dot with butter (or margarine)

Take the remaining pastry dough and roll flat

Place dough on top of apple pie mix

Crimp along edges creating a scalloped edging

Take a knife and cut slits into top pastry for steam to escape

Bake in a 400 oven for 50 minutes or until crust is brown

Ingredients for One:

1 single-serving sponge cake

whipped topping

sliced strawberries

blueberries

Get Mom to help you wash the berries and slice the strawberries. Put the cake on a small plate

and spread whipped topping on the it. Arrange the strawberries, then the blueberries. Add more

topping and then Enjoy!!

1 pt Strawberries, hulled and halved

1 pt Blueberries

1T plus 1 t Sugar, divided

1 T Brandy

4 6″ Pizza Crusts, homemade or storebought

1 1/2 c Whipped topping, thawed

Preheat oven to 450 degrees F.

Combine strawberries, blueberries, 1 teaspoon. of the sugar and the brandy.

Sprinkle pizza crust with the remaining sugar.

Bake 6-8 minutes on baking sheet; cool slightly.

Fill with crust with strawberries and raspberries.

Serve with a big dollop of whipped topping.

“If you don’t have a favorite homemade sauce, ‘doctor’ up purchased sauce with flavorful

ingredients like chili powder, orange marmalade, grated ginger root or hot mustard.” Original

recipe yield: 4 servings.

INGREDIENTS:

4 pounds pork back ribs

Your favorite barbecue sauce (purchased or homemade)

DIRECTIONS:

Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill

hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if

necessary, to maintain grill temperature of about 325-350 degrees F.)

Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly

from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foilwrapped

ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut

into serving pieces and serve with extra barbecue sauce.

Ingredients

3/4 c butter

1 2/3 c sugar

3 eggs

1 t vanilla extract

2 c all-purpose flour

2/3 c cocoa

1 1/4 t baking soda

1/4 t baking powde

1 t salt

1 1/3 c water

Vanilla Buttercream Frosting

3 c powdered sugar

1/3 c butter or margarine, softened

2 T milk

1 1/2 t vanilla extract

Topping

1/2 pt blueberries

1 qt small evenly-sized strawberries

Method

Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.

In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to

butter mixture. Mix just until combined (don’t overmix).

Pour into the prepared baking pan.

Bake for about 30 minutes or until wooden pick inserted in center comes out clean.

Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on

cardboard that’s been covered with foil.

Frost cake with the Vanilla Buttercream Frosting.

Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.

Arrange strawberries in rows to create the red stripes.

Vanilla Buttercream Frosting:In large bowl, combine powdered sugar and butter. Add milk and

vanilla; beat to spreading consistency