3/4 c diced Tomatoes
1/3 c diced Celery
1 t Salt
2 T diced Onion
1/4 c Water

Simmer above ingredients until tender, about 10 minutes.  Whis cooks, make a white sauce of:

2 T Margarine
2 c Milk
2 T Flour

Add the cooked vegetable mixture to white sauce.  Add 8 oz cooked salmon broken into small pieces.  Add 1 can corn with liquid and one piece of chopped bacon.  Stir in 1/2 c tomato juice.  Salt and pepper to taste. Bring to a boil.  Serve

1/4 c Lemon Juice
1/4 c Vegetable Oil
1 T chopped fresh or 1 t dried Thyme leaves
1/4 teaspoon Salt
1/4 t Pepper

Mix all ingredients.  Makes about 1/2 c.

3/4 lb Sea Scallops
12 uncooked large shrimp in shells, thaw if frozen
8 medium whole Button Mushrooms
8 cherry Tomatoes
1 medium zucchini cut into 1 inch slices

Prepare Lemon Thyme Marinade
Brush brtill rach with vegetable oil.  Heat coals or gas grill for direct heat. 

Cut scallopsin half if over 1 inch in diameter.  Thread scallops, shrimp and vegetables alternately on each of 4 10-12 inch skewers, leaving space in betgween each.  Brush with marinade. 

Grill kabobs uncovered 4 inches frtom medium heat 10-15 minutes, brushing frequently with marinade and turning once, until sclalops are white and shrimp are pink and firm.  discard any remaining marinade.

1/2 c red jalapeno jelly
1/4 c chopped fresh or 4 t dried thyme leaves
1/3 c olive or vegetable oil

Place jelly and thyme in microwavable 2 cup container.  Microwave uncovered on high 45-60 second, stirring every 15 seconds, util jelly is melted, or heat jellly & thyme in 1 quart saucepan over medium heat, stirring constantly until jelly is melted.  Gradually stir in oil, stirring constantly until smooth.

6 Pork Boneless Loin Chops, 3/4 to 1 inch thick
2 C Mesquite Wood Chips
2 Medium Granny Smith Apples, cored and cut crosswiuse into 1/2 inch slices
2 Medium Yellow Onions, cut crosswise into 1/2 inch slices

Prepare Jalapeno Marinade, reserve 1/2 cut for brushing on pork, apples and onions during grilling.  Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag: turn pork to coat with marinade.  Cover dish or seal bag and regrigerate at least 2 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes.

Brush grill rack with egetable oil.  Heat coals or gas grill for direct heat.

Drain pork; discard marinade.  Drain wood chips and place directly on hot coals.  Immediately cover and grill pork 4 to 5 inches from medium heat 10-12 minutes, turning once and brushing with reserved marinade, until slightly pink in center.  Add apples and oniols for last 4 to 5 minutes of grilling, turing and brushing 2 or 3 times with reserved marinade until crisp-tender.

Serve pork with apples and onions.

1 qt Vanilla Ice Cream
1 qt Raspberry Sherbet
Salted Cashews
Bananas

Soften Vanilla Ice Cream and Raspberry Sherbet.  Add Cashews and Bananas.  Freeze.  Thaw 15-20 minutes before serving.   Serve with wafer cookies.

1 qt Pineapple Sherbet
1 24 oz container of frozen Strawberries
Bananas

Soften Sherbet
Thaw Strawberries
Stir in Strawberries with juice into the softened sherbet
Add Bananas.  Freeze.  Thaw 15-20 minutes before serving.  Serve with wafer cookies.

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
I use this on salads, and also as a dip for things like chicken fingers and vegies.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream or Creamy Lime-Cilantro dressing.

Makes 12-16