1 c Chicken broth
1 c Instant white rice, uncooked
2 Eggs
~12 oz Fresh Dungeness crab
1/4 c Grated Parmesan Cheese
1/4 c Butter or margarine

BRING broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.

BEAT eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Shape equally into 8 patties. Let stand 5 minutes.

MELT butter in large skillet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

1 1/2 Pounds fresh salmon fillet with skin
3 T Brown sugar
1 T Grated orange peel
1/2 t Coarsely ground pepper
1 Ripe mango or papaya, seeded, peeled and chopped
1 c Fresh rainier cherries, pitted and halved
2 T Chopped Fresh mint, basil or cilantro
2 t Balsamic vinegar
2 t Crushed red pepper

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

2 1/2 lb Chuck roast
2 c Chopped onion
1 can Pepsi Cola (12 oz)
1/3 c Worcestershire sauce
1 1/2 T Apple cider vinegar (or white vinegar)
1 1/2 t Beef bouillon granules
3/4 t Dry mustard
3/4 t Chili powder
1/4 to 1/2 t Ground red pepper
3 Garlic cloves, minced
1 c Ketchup
1 T Stick margarine

Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine Pepsi Cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast.
 Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender.
 Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.

2 pkg, macaroni and cheese dinner
1-1/2 cups milk
2 tbsp. butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can ( 10 oz.) condensed cream of celery soup
2 cans (6 oz. each) tuna, drained
1 can (4 oz. ) sliced mushrooms, drained
2 cups cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cook macaroni in lightly salted boiling water until noodles are al dente.  (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup.  Stir in tuna and mushrooms. set aside

Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat.  Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended.  Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray.  Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted.  Serve immediately. 

8 ears white or yellow corn on the cob
Melted Butter
Salt and pepper to taste

To prepare, pull husk back from each ear of corn, but leave attached at the base. Pull off and discard silk; rinse ears. Brush the corn with melted butter and season with salt and pepper. Pull husks back up around corn.

TIP: To keep the husk snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).

To grill over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to twenty minutes; turn occasionally. Be careful when husking the hot corn. Enjoy!

1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.

Preheat grill to medium heat.

Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!

2 lb Chicken breasts
1/3 cup Olive Oil
1/2 cup Balsamic vinegar
2 T Dried parsley
3 t Dried rosemary
1 t Dried thyme
1 t Dried sage
3 Cloves fresh garlic, minced
Salt & pepper

In a large non-porous (preferably glass) bowl, combine the olive oil, balsamic vinegar, parsley, rosemary, thyme, sage and garlic and stir until well blended.

Salt and pepper both sides of your chicken breast and put into the bowl of marinade. Gently coat the chicken in the marinade. Cover the dish and refrigerate at least 2 hours (up to 24hrs).

Preheat grill to medium high heat or set oven to broil.

Remove chicken from dish and discard marinade. Grill or broil for 5 to 6 minutes on each side until the chicken is cooked through and no longer pink inside.

This marinade is wonderful on chicken breasts too, which are perfect to slice and put on your salad.

1 1/4 c plus 1/2 t Sugar
1 T Cornstarch
2 1/4 lb Nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 lb Blackberries (2 1/2 cups)
2 c All-purpose flour
2 t Baking powder
3/4 t Salt
1 1/4 sticks Cold unsalted butter, cut into 1/2-inch cubes
3/4 c Whole milk

Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2 qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream
Preheat oven to 425 Degrees F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes. While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked

Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.

Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.

Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.

4 lb Pork ribs ribs
1 c Ketchup
Salt and pepper, to taste
1/4 c Worcestershire sauce
1 1/2 c Cherry cola soft drink
1/4 c Vinegar
2 t Paprika
2 t Chili powder
1 medium onion, finely chopped

Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often.

Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.

4 Boneless pork sirloin chops, 3/4-inch thick
1/4 t Coarsely ground black pepper
1/4 c Apple juice
2 T Apple jelly
2 T Dijon-style mustard

Heat nonstick skillet over medium-high heat. Brush chops lightly with vegetable oil. Season on both sides with pepper. Brown one side of chop, turn.

In a small bowl stir together apple juice, jelly and mustard; add to skillet. Reduce heat to low; cover and cook for 8-10 minutes. Remove chops from skillet.

Cook sauce for 2-4 minutes or until it thickens slightly, stirring often. Great served with rice or potatoes and peas or broccoli spears. Makes 4 servings.

1/2 c Kraft Original Barbecue Sauce
1/2 c Pineapple juice
2 t Grated ginger root
2 t Minced fresh garlic
5 lb Pork shoulder
3/4 c A.1. Original Steak Sauce
20 Hamburger buns, partially split

PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, ginger root and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.

PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.

SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.

3-4 Boneless chicken breast halves, cut in 1-inch pieces or strips
3 T Butter
3 Leeks, white part, cleaned and thinly sliced
8 oz Sliced mushrooms
1 Clove garlic, minced
1 c Chicken broth
1/2 c Dry white wine
1 can Diced tomatoes (14.5 oz)
1 jar Artichokes, drained and cut up (~15 oz)
1 can Sliced black olives (3-4 oz)
1/2 t Dried leaf basil
1/2 t Salt, or to taste
1/4 t Pepper

Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.

1/3 c A.1. Original Steak Sauce
2 T Prepared Horseradish
2 t Ground cumin
1 t Minced garlic
2 Beef ribeye steaks (8 oz. each) 3/4 inch thick

PREHEAT: grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.

GRILL: steaks 4 min. on each side or until cooked through, brushing generously with the steak sauce mixture.
CUT: each steak in half to serve.

1 c Miracle Whip light dressing
1 c fresh broccoli
1 jar (2 oz.) diced pimientos, drained
2 c grated Parmesan cheese
1 c shredded mozzarella cheese, divided
Wheat Thins baked snack crackers

HEAT oven to 350º. Combine first 4 ingredients and 1/2 cup mozzarella cheese.
SPREAD into 1 qt. baking dish or 9" pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining mozzarella cheese; bake 5 min. or until cheese is melted. Serve with crackers.

Makes:    ~3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each.