BBQ Cheeseburger Recipe
Ingredients:
1 1/2 pounds ground beef
1/4 cup finely chopped onion
prepared barbecue sauce
4 slices cheese
4 crusty rolls, split
romaine lettuce
tomato slices
Method:
1.In large bowl, combine ground beef and onion, mixing lightly but thoroughly. Shape into four 3/4 inch thick patties.
2.Place patties on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally.
3.Approximately 1 minute before burgers are done, brush with barbecue sauce; top with cheese.
4.Line bottom of each roll with lettuce and tomato; top with cheeseburger. Serves 4.

Veggie Burger Recipe
Ingredients:
1 1/2 cups short grain brown rice, measure uncooked
1/2 cup onion finely diced
2/3 cup carrot minced or grated
1/2 teaspoon dry basil
1/2 teaspoon dry thyme
1/2 teaspoon black pepper, coarse grind
1/4 cup tamari
Method:
1.Cook the rice so that it comes out a bit dry. If it is very sticky and damp let it dry some by spreading it on a tray for a while.
2.After the rice cools, add all other ingredients, mix well, and sort of knead the mixture a bit until it feels a bit sticky.
3.Form into patties about 4 inches round and about 1/2 to 3/4 inches thick don’t make them to thin.
4.Place on a nonstick baking sheet, and put into a preheated 450F oven. Let cook for about 25 minutes, flip and cook for another 10 to 15 minutes.
5.Serve on whole wheat burns with lettuce, tomato and onion slices and grainy mustard.

Hot Chicken Sandwich Recipe
Ingredients:
4 chicken breast patties
2 muffins, split
1/2 cup each sliced green onions and fresh mushrooms
1 can mushroom soup
1/2 cup milk
1/2 teaspoon pepper
1/2 cup chopped tomato
Method:
1.Bake chicken patties as directed in oven until just done.
2.Toast muffins lightly, place one patty on each muffin.
3.Saute onions and mushrooms in a tiny amount of oil, add soup, milk and pepper.
4.Simmer, stirring constantly until heated through.
5.Spoon mixture over chicken and muffins, sprinkle tops with tomatoes. Serves 4.

Egg Salad Sandwich Recipe
Ingredients:
6 hard boiled eggs, finely grated
1/3 cup mayonnaise
1/4 cup pimiento stuffed olives, minced
2 tablespoons green onions, minced
2 tablespoons parsley, minced
1 tablespoon mustard
salt
black pepper
Method:
1.Thoroughly mix together all the above ingredients.
2.Cover and refrigerate for an hour.
3.Spread over your favorite sandwich bread.

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Ingredients:
3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick Low fat butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream
Method:
1.Cook chicken; remove skin and debone.
2.Line 9 x 13 inch casserole dish with pieces of chicken.
3.Mix soups and sour cream together.
3.Pour over top of chicken.
4.Mix broth and oleo in pan to boil; add croutons.
5.Spread on top of chicken and soups.
6.Bake at 350F for 1 hour.

Mushroom Spinach Lasagne Recipe

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese
Method:
1.Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
2.Cook and drain noodles as directed on package.
3.Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion.
4.Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
5.Spread 1/2 cup spaghetti sauce in baking dish.
6.Top with 3 noodles, overlapping to fit.
7.Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce.
8.Cover loosely with aluminum foil and bake 50 minutes.
9.Sprinkle with Parmesan cheese.
10.Bake uncovered about 10 minutes or until cheese is melted.
11.Let stand 10 minutes before cutting. 6 servings.

Superfine Strawberry Pie

Ingredients:
2 egg whites, at room temperature
1/8 teaspoon salt
1/2 cup superfine sugar
2 teaspoons lemon juice
2 tablespoon potato starch
1/2 cup plus 2 tablespoons water
4 cups fresh strawberries
1 tablespoons margarine
3/4 cup sugar
Method:
1.Preheat oven to 250F.
3.Beat egg whites and salt with an electric mixer until foamy.
4.Slowly add sugar one tablespoon at a time while beating on high speed.
5.Add 1 teaspoon lemon juice and beat until very stiff and glossy.
6.Spread meringue into a lightly greased 9 inch pie shell and bake 1 hour. Cool.
7.While pie shell is cooling, combine potato starch, 2 tablespoons water and 1 teaspoon lemon juice in a bowl.
8.Stir until potato starch is dissolved.
9.Place 1 cup strawberries and 1/2 cup water in a saucepan and bring to a boil.
10.Add potato starch mixture, margarine and 3/4 cup sugar.
11.Stir until mixture is thick and clear.
12.Place remaining berries into baked, cooled meringue shell and pour glaze over.
13.Refrigerate until set. 8 servings.
Per serving: calories 167, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 38.8g, fiber 2.0g, sodium 67mg.
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Ingredients:
4 slices bacon, cut into 1 inch pieces
1/2 cup onions, chopped
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
15 1/2 ounce can great northern beans, drained
1/3 cup sugar
Method:
1.Cook bacon pieces in medium saucepan over medium high heat four minutes.
2.Add onions and cook until bacon is crisp and onions are tender.
3.In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans.
4.Reduce heat and simmer, covered, until flavors are blended, 20 minutes.
5.Add sugar. Stir until mixed through and serve hot.

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Ingredients:
1 pizza crust
6 ounces boneless, skinless, chicken breasts
2 teaspoons olive oil
1/4 cup barbecue sauce
1/2 medium red onion, thinly sliced
1/2 green bell pepper, diced
1/2 cup shredded Monterey jack cheese
1/4 cup fresh cilantro leaves
Method:
1.Prepare Pizza Crust. Preheat oven to 500F.
2.Slice chicken into 1/4 inch thick strips.
3.Bring 4 cups water to a boil in large saucepan over high heat.
4.Stir in chicken; cover and remove from heat. Let stand 3 to 4 minutes or until chicken is no longer pink in center.
5.Drain; set aside.
6.Brush oil evenly over prepared crust.
7.Spread barbecue sauce over crust leaving 1 inch border.
8.Arrange onions over sauce.
9.Top with chicken, bell peppers and cheese.
10.Bake 10 minutes or until crust is dark golden brown.
11.Sprinkle with cilantro and cut into wedges.
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Ingredients:
1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
24 large mushrooms
9 skinless boneless chicken thighs, trimmed, cut crosswise in half
9 pieces kosher breakfast beef slices, cut crosswise in half
6 10 to 12 inch metal skewers
6 pita breads, wrapped in foil
Method:
1.In a bowl combine the oil, lemon juice, vinegar, rosemary, salt and pepper.
2.Whisk until combined.
3.Pour half of marinade into another bowl.
4.Add the mushrooms to first bowl; add chicken to second bowl.
5.Toss to coat; let stand 30 minutes.
6.Meanwhile, prepare grill to medium high heat.
7.Wrap 1 breakfast beef piece around each chicken piece.
8.Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing the breakfast beef to secure.
9.Discard the chicken marinade.
10.Reserve mushroom marinade.
11.Grill kabobs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes.
12.Grill pita breads in foil at edge of grill until warm.
13.Unwrap pita breads.
14.Place 1 kabob in center of each bread.
15.Fold bread sides up around each kabob and pull out skewer. Serves 6.

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Ingredients:
1 tablespoon Steak Seasoning
1 tablespoon brown sugar, light
1 teaspoon Onion Powder
1/2 teaspoon Oregano Leaves
1 1/2 pounds steak
Method:
1.Blend first four ingredients.
2.Rub over surface of steak.
3.Grill over indirect or medium heat until done.

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