INGREDIENTS :
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 tablespoon butter
2 loaves (16 ounces each) frozen bread dough, thawed
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mozzarella cheese
1/2 pound sliced mild cheddar cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, beaten
1 teaspoon poppy seeds

In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal well.
Brush with egg and sprinkle with poppy seeds. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 2 loaves (8 servings each).

INGREDIENTS :
4 teaspoons mayonnaise
4 teaspoons barbecue sauce
4 slices French bread
2/3 cup shredded cheddar cheese
4 thin slices deli ham
4 slices tomato
4 thin slices deli turkey
2 tablespoons butter, softened

Add what ever other ingredience make you smile. Make it your own.

Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese. Top with remaining bread. Spread outside of sandwiches with butter. On the Grill, toast sandwiches over medium heat until bread is lightly browned on both sides. Yield: 2 servings.

INGREDIENTS :
1 can (4 ounces) chopped green chilies, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
10 slices rye bread
5 slices Swiss cheese
10 thin slices cooked roast beef
2 tablespoons butter or margarine, softened
Salsa or picante sauce, optional

Combine chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. top half of the bread with one slice of cheese and two slices of beef. Cover with remaining bread. Butter the outsides of bread. Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted. Serve with salsa or picante sauce if desired. Yield: 5 servings.

INGREDIENTS

1 cup vegetable oil
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon lemon juice
1 teaspoon cider vinegar
1/2 teaspoon pepper
30 large shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 3/4-inch pieces
6 green onions, cut into 2-inch pieces
1/3 cup butter, melted
2 teaspoons snipped fresh dill
Hot cooked rice

In a blender or food processor, combine the first seven ingredients; cover and process for 1-2 minutes. On 12 metal or soaked bamboo skewers, alternately thread shrimp and vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour oil mixture over kabobs; cover and refrigerate for 2-3 hours.
Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 12-15 minutes or until shrimp turn pink and vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice. Yield: 6 servings.

INGREDIENTS :

3 cups pineapple juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 tablespoon browning sauce, optional
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 pounds beef tenderloin, cut into 1-inch cubes
1 pound fully cooked kielbasa or Polish sausage, cut into 1-inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
5 medium onions, quartered

In a large resealable plastic bag, combine the first eight ingredients. Add the meat and vegetables. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and vegetable onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 6-8 minutes longer or until beef reaches desired doneness. Yield: 10-12 servings.

1/2 cup Worcestershire sauce
1/4 cup minced fresh parsley
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless pork loin chops (1 inch thick)

In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160°. Yield: 4 servings.

1/2 pound sliced bacon
1/2 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 cup barbecue sauce
6 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded cheddar cheese

In a large skillet or on the grill, cook bacon over medium heat until cooked but not crisp. Wrap a strip of bacon around each shrimp; secure ends with toothpicks.
On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce.
Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each tortilla. Top with lettuce, tomato and cheese; fold over. Yield: 6 servings.

INGREDIENTS :

2 pints raspberries
¼ cup sugar
for the crepes:
4 eggs boiled
1 ¾ cups milk, plus more as needed
1 tablespoon light rum
? cup all purpose white flour
1 tsp sugar
½ tsp salt
1 to 2 tablespoon unsalted butter, plus more as needed
1 pint vanilla ice cream
8 to 10 fresh mint sprigs

DIRECTIONS :

In place of the raspberries, you can use strawberries, boysenberries, blackberries or other fruits, such as sliced peaches or pears. For an elegant presentation, drizzle the filled crepes with a thin stream of melted chocolate.

To make the filling, place all but 8 to 10 of the raspberries in a bowl and sprinkle with the sugar. Stir gently to coat, then let stand for 15 minutes.

To make the crepes, in a bowl, whisk together the eggs, the 1 3/4 cups milk and the rum until blended. Gradually whisk in the flour, sugar and salt to form a thin, lump-free batter. If there are still lumps, strain the batter through a sieve lined with several layers of cheesecloth. Cover and refrigerate for 2 hours. If the batter seems too thick—it should be the consistency of thick cream—thin it by whisking in a little milk.

Place a 9 to 10-inch nonstick crepe pan or fry pan over medium-high heat. Flick a drop or two of water into the pan; if it sizzles and spatters, the pan is ready. Drop in 1 tsp. of the butter. When it melts, tip the pan from side to side to coat the bottom. Pour a scant 1/4 cup batter into the pan, quickly tipping and rotating the pan to coat the bottom evenly. Cook until bubbles appear on the surface, and the crepe begins to dry at the edges and pull away from the pan, about 1 minute. Using a wide nylon spatula, flip the crepe and cook 30 to 40 seconds more. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 16 to 20 crepes.

To serve, place several spoonfuls of the berries in the middle of a crepe and roll it up. Repeat until all the crepes are filled. Arrange 2 crepes on each plate. Place a scoop of ice cream alongside each pair of crepes, and top the ice cream with a reserved berry and a mint sprig. Serve immediately. Serves 8 to 10.