From: Giants

• 3/4 cup brown sugar
• 1/2 cup ketchup
• 1/2 cup molasses
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• 3 tbsp prepared mustard
• 3 cloves garlic
• 2 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp black ground pepper

1. Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire
   sauce, salt, cayenne pepper, and black pepper in blender; cover. Blend until smooth.
   Refrigerate until ready to use.
2. Marinate over one pound of beef, chicken or pork, marinate for at least 2 hrs overnight
   before cooking.

• 8 oz ricotta cheese
• 3 tablespoon powdered sugar
• 1 teaspoon vanilla
• 16 slices texas toast/ french bread
• 2 eggs
• 1 cup milk

1. Small bowl:
2. Combine: ricotta,sugar, & vanilla
3. Spread 2 teaspoon of mix on 8 slices of bread/ top with remaining bread
4. Small bowl:
5. Beat: eggs & milk Soak sandwiches for 1-2 minutes on each side
6. Cook on hot greased griddle for 3 – 5 minutes
7. Garnish with powder and strawberries

From: Donna

• Preheat Oven 350
• 6 eggs slightly beaten
• 1 1/2 cups of heavy cream (can use 1/2 & 1/2)
• 2 cups vegetables (cup up) can saute
• 1 cup swiss cheese
• 3 tablespoons butter
• Salt
• Pepper
• Nutmeg
• Garlic powder
• Basil

1. Butter pie pan
2. layer vegetables & cheese
3. Add: seasoning to slightly beaten eggs
4. Pour over pie.
5. Bake for 30 minutes
6. Take out of oven sprinkle top with parmesean cheese
7. Bake 15 minutes longer

• 1 cup rice
• 1 cup chicken stock
• 1 cup water
• 1/2 teaspoon salt
• 1 clove garlic
• 3/4 pound asparagus cleaned and cut 1/2 inch pieces
• 1/2 teaspoon orange zest

1. Large pans : bring broth, garlic, salt to a boil
2. Add rice Cover simmer on low 18-20 miutes until broth is absorbed
3. Remove from heat immediatly add: asparagus and orange zest
4. Cover let aspargus steam as rice cools

• 1/2 cup soy sauce
• 2 tablespoon lemon
• 1 tablespoon corn starch
• 1 tablespoon brown sugar
• 1 clove minced garlic
• 1 teaspoon black pepper
• 2 tablespoons veg. oil
• 2 pounds top sirloin cut in 1/4 inch thick strips
• 2 medim heads of broccoli (4 cups florets)
• 2 teaspoons fresh ginger root
• 1 medium onion thin sliced

1. Small bowl Combine: soy sauce, lemonjuice, cornstarch, brownsugar, garlic and
   pepper
2. Heat 1 talblespoon oil in pan or`wok over med-high heat
3. Add beef cook 2 minutes transfer to plate keep warm
4. Heat remaing oil add onion stir fry 5 minutes
5. Add broccoli and 1/2 cup water bring to a boil, cover and simmer for 3 minutes
6. Return beef to skillet with soy sauce mixture Add ginger
7. bring to a boil stirring constantly until thickens about 2 minutes

From: 425 about 25 mins.

• 2 sweet potatoes
• 8 new potatoes
• 4 yukon gold potatoes
• 1/4 cup olive oil + 2 table
• 1 teaspoon dried tarragon/ thyme/rosemary
• 1/8 teaspoon pepper and salt

1. Pre heat oven
2. Peel and cube: yukon gold and sweet potatoes
3. scrub new potatoes and cube
4. Boil in salted water for 3 minutes
5. Drain thoroughly
6. Spread potatoes in a single layer on a non stick baking sheet
7. Drizzle potatoes with olive oil and sprinkle with choice of spice, salt and pepper
8. Roast potatoes until brown and crisp about 25 minutes

• Pre heat oven 350 Cook 10-12 minutes
• 2/3 cup butter softened
• 2/3 cup brown sugar firmly packed
• 2/3 cup splenda granulated sweetner
• 2 teaspoons vanilla
• 2 eggs
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teasp. salt
• 1 cup chocolate chips

1. Preheat oven 350
2. Cream in a med bowl: butter, brown sugar, splenda, and vanilla
3. Add: eggs one at a time mix well
4. Add: flour, baking soda, salt
5. bake until golden brown cool on wire rack

• 8 packets splenda
• 3 tablespoons cocoa
• 2 cups 2% milk

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