Type of fire: direct
Grill heat: high

Preheat grill. Clean and oil the grilling grate. Brush zucchini all over with olive oil and season generously with salt and pepper. Place on the grill, cut side down, and cook until browned, 5 to 7 minutes. Flip zucchini and top each with Parmesan cheese. Cover grill and continue cooking until zucchini is softened and cheese is melted, 5 to 7 minutes more.

Remove zucchini to platter. Let cool for 3 to 5 minutes, then drizzle with garlic chili oil and serve.

Garlic Chili Oil

1 cup olive oil
1 tablespoon minced garlic
1 tablespoon red pepper flakes

Place oil, garlic, and red pepper flakes in a small sauce pan over low heat. Cook until garlic starts to brown and pepper darkens, but doesn’t blacken, about 5 minutes. Remove from heat and let cool to room temperature, 1 to 2 hours.

Strain oil through a fine mesh strainer into a glass jar. Use immediately or store in refrigerator for up to 10 days, allowing to come to room temperature before use.

In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours.

Preheat the oven to 350 degrees. Butter a non-stick cookie sheet. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoons of chilled cookie dough onto the cooking sheet, placing them 3 inches apart. Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks. Stir in a covered tin.

Makes 64 cookies

Note: It is best to grind the almonds an mince the lemon zest in a small electric grinder such as a clean coffee grinder. The result is superior to that obtained with an ordinary food processor.

Variation: Spread 1 tablespoon best quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top. This makes a delicious lemon-raspberry cookie sandwich. Makes 32.

Preheat oven to 400 degrees. In a large mixing bowl, beat the shortening, butter and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips. Drop by level half-tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cookies keep well in an airtight tin.

Makes 11 dozen

Preheat the oven to 325 degrees. Line 30 muffin cups with paper liners. In a large mixing bowl, beat together the eggs, sugar, evaporated milk, milk, and vegetable oil. Sift together the baking powder, salt and flour. Gradually add the flour mixture to the egg mixture, beating until well combined. Add the extracts and poppy seeds, stirring only until well combined. Using a 1/3-cup measure, pour the batter into the muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 30 muffins

3/4 cups (1 1/2 sticks) unsalted butter
1 cup milk
3/4 cup plus 1 teaspoon sugar
1 1/4 teaspoons salt
3 (1/4 ounce) envelopes active dry yeast ( 7 1/2 teaspoons)
1/2 cup warm water
5 large eggs
8 1/2 to 9 1/2 cups all-purpose flour

FILLING:
5 cups firmly packed brown sugar
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoons ground cinnamon

FROSTING:
1/2 pound cream cheese, softened
1/4 cup whipping cream, approximately
1 teaspoon vanilla extract
3 to 4 cups powdered (confectioners’) sugar, sifted

For the DOUGH, heat the butter with the milk, 3/4 cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches.

Butter two 9x13 inch glass baking dishes. For the FILLING, beat together the brown sugar, butter, and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. (Refrigerate overnight after covering with kitchen towel if you want to bake them the next morning. They will rise in the fridge).

Preheat the oven to 350° F. Bake the rolls for about 20 to 30 minutes (40 if they go into the oven from the fridge) or until puffed and browned. Cool to room temperature on racks.

For the FROSTING, beat the cream cheese, cream, and vanilla until well combined. Add the sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately.

Makes 12 large rolls.

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.

Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.

# MIX all ingredients. Refrigerate 10 min.
# HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
# FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

* 15 oz chili beans in chili gravy
* 9 Tbsp picante sauce
* 15 oz corn tortilla chips
* 4 cups cheddar cheese grated
* 1 avocado
* 1 Tbsp lemon juice
* 1 1/2 cup sour cream
* 1 Tbsp onion, grated
* 4 scallions, both white and green parts, chopped
* 1 tomato, chopped

# Preheat the oven to 400 F. Mash the beans with one-half cup of the picante until well mixed. Grease two 9" x 13" baking pans. Place half the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for about 10-12 minutes or until the cheese is melted and beans are bubbling.
# Meanwhile, peel, pit and mash the avocado, then mix it with the lemon juice, 1/2 cup of the sour cream, the grated onion, and 1 tablespoon of the picante. Garnish the nachos with this guacamole mixture, the remainder of the sour cream, scallions, tomato, and olives.

Whisk together hot sauce, butter, and honey in a large bowl.

Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess four.

Heat 2 Tbsp. oil inn a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

Melt 1/3 cup margarine in a 9" round pan.

Mix together 2/3 cup brown sugar and 1 1/2 tsp cinnamon. Put in pan over melted butter.

Put 1 package of Grands biscuits on top.

Cook 18-25 minutes.

Flip over onto serving plate.

Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8-10 servings.

Saute green pepper, onion and butter until tender. Place in crock pot.

Add veg­eta­bles, water, bouil­lon, and spices. Cook on low 4-6 hours until vegetables are tender.

Com­bine flour and milk until smooth; stir into crock pot. Cook on low another hour until mixture thickens. Just before serv­ing, stir in the cheese until melted.

Yield: 6-8 servings. Freezes well.

Place 16 oz. chunky peanut butter in a glass bowl and microwave for 60 to 90
seconds, 50% heat.

Cover cooked brownies with peanut butter and cool in refrigerator.

Mix in saucepan 1 stick butter, 10 large marshmallows, 1/4 cup cocoa and 1/4
cup milk. After it melts remove from stove and add 1 lb. box powdered
suger. Spread this mixture over brownies and store in refrigerator. Cut in
small pieces to serve since it is so rich.