Food Recipes

Remove roast, discarding marinade; set aside. Combine brown sugar, honey and sesame oil in a saucepan; cook over low heat, stirring constantly, until sugar dissolves.

Coat a grill rack with cooking spray; place over medium-hot coals (350 degrees F to 400 degrees F). Place roast on rack; brush with mixture. Cook 20 to 25 minutes or until a meat thermometer registers 160 degrees F, turning twice and basting frequently. Yields 10 to 12 servings.

In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 15 to 20 minutes. Transfer to serving platter and keep warm.

Brush melon slices with remaining sauce and grill directly over coals, about 2 minutes on each side.

To serve, place a chop on a slice of melon, garnish with a dollop of cream cheese mixture and dust lightly with nutmeg.

Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 - 15 minutes at 425 degrees F.

Meanwhile cook lasagna as directed on package; drain.

In 13 x 9-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling.

Allow to stand for 15 minutes; cut in squares to serve.

Makes 8 servings.

Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.

Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm.

Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.

No-Fuss Homemade Pastry
1/2 cup shortening
1 1/4 cups flour
1/2 teaspoon salt
3 to 4 tablespoons cold water

Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.

On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.

Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake.

Strawberry-Cream Cheese Glaze
Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners’ sugar until blended.