1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk

Preheat oven to 450 degrees Fahrenheit.

In large bowl, sift together dry ingredients; using fingers, work in butter until mixture resembles coarse crumbs; stir in rosemary. Add ½ cup buttermilk, gradually, working in with fingers until you have a soft ball of dough. If necessary, add an additional ¼ cup buttermilk; do not overwork the dough or the biscuits will be tough.

Pat dough out on lightly floured surface to a disk about 7-inches in diameter and ½-inch thick. Cut using 1-inch round cookie cutter. Place on baking sheet and bake in preheated oven for 10 to 12 minutes or until golden brown on top and lightly golden on the bottom. Serve warm.

SECRET SAUCE:
1 tablespoon Kraft mayonnaise
2 teaspoons Heinz hamburger relish (the red relish)

TO MAKE SECRET SAUCE:
Combine mayonnaise and hamburger relish in small bowl; set aside.

TO MAKE BURGERS:
Form each portion of beef into a patty measuring 5-inches in diameter and ¼-inch thick. Place on waxed paper and freeze for at least one hour.

When ready to cook, preheat grill. Toast buns by placing face down on grill and toasting for 30 to 60 seconds. If using an outdoor grill – 30 seconds; if using an indoor grill – 60 seconds. Place frozen beef patties on grill and cook 2 to 3 minutes per side (depending on whether you are using an outdoor or indoor grill.) Season patties on both sides with salt and pepper to taste. Place burgers on heel of bun. Top with cheese, lettuce, and pickles. Spread Secret Sauce on crown of bun and assemble.

Wrap each sandwich in a 12 X 12-inch square of foil and warm in a preheated 200 degree Fahrenheit oven for 2 to 3 minutes, or place in microwave and heat for 10 seconds (wrapping in microwavable plastic wrap)– just long enough to warm the buns. Serve hot.

Serves 1

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

6 ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Black Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

1 pound medium shrimp, peeled and deveined
2 ounces fresh basil leaves
2 1/2 sticks butter, softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons grated Parmesan cheese
1 tablespoons grated Romano cheese

Cook the pasta according to the package directions.  Meanwhile, remove the large stems from the basil and wash the leaves.  Pat dry with a paper towel.  Chop the leaves in a food processor.  Whip the butter in a bowl with an electric mixer.  Add garlic, salt, pepper, Parmesan and Romano cheeses and the basil.  Mix well.  Use immediately or store in the refrigerator.   Melt the basil butter in a large skillet over medium heat.  Add the shrimp and saute for about 2-3 minutes.  Serve over pasta with some extra Parmesan cheese to pass around the table.

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray

Preheat oven to 375 degrees F.  In a bowl, blend together the flour, sugar, baking powder and salt.  In another bowl, combine the milk, applesauce and egg whites; mix well.  Add the wet ingredients into the dry ingredients and blend together.  Fold in the blueberries.  Spray some muffin tins with cooking oil.  Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Makes 12 muffins

6 large yellow squash
2 eggs, beaten
1 cup bread crumbs
1 stick salted butter
2 tablespoons chopped onion
1/4 cup sugar
salt, to taste
black pepper, to taste
bread crumbs, for topping

Preheat the oven to 350 degrees F.  Bring a pot of water to boil on the stove.  Meanwhile, cut the ends off of each squash and then cut into 4 pieces.  Put the squash into the boiling water.  Once it comes back to a boil, reduce heat and cook until tender, about 5-10 minutes.  Remove the squash from the water and mash it in a bowl.  Combine with the eggs, bread crumbs, butter, onion, salt, pepper and sugar.  Transfer to a 3-quart casserole dish that has been sprayed with non-stick cooking spray.  Cover with some additional bread crumbs.  Bake at 350 degrees F for about 25 minutes or until lightly browned.

Serves 6-8

1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

In a small bowl, combine the lime dressing ingredients and mix well.  In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.   Pour the lime dressing over the salad and toss to combine.  Transfer the salad to 4 salad plates.  In another bowl, combine the ingredients for the peanut sauce and mix well.  Drizzle each salad with the peanut sauce and serve.

Serves 4

Makes 2 Dozen

4 Cups Flour
2 teaspoons Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 tablespoons Parsley Flakes
2 teaspoons Garlic Powder
1 tablespoons Onion Powder
2 teaspoons Chili Powder
2 tablespoons Taco Seasoning
1 teaspoons Ground Pepper
1 teaspoons Curry Powder
1 teaspoons Basil
1 teaspoons Oregano
Mix together well.  Use immediately or store in an air-tight container.

To prepare chicken; Preheat oven to 400 degrees F.  Dredge chicken pieces in the Shake ‘N Bake mixture.  Melt 1/4 cup butter in a shallow 9″ x 12″ baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 minutes.  Turn skin side up, reduce heat to 350 degrees F and bake for another 30 – 35 minutes or until cooked through.