Ingredients:

• 1¼ pounds Granny Smith apples
• 1 lemon, juiced
• 1½ c sugar
• 1¼ c water
• 1 2-inch piece of cinnamon stick
• 1 T fresh ginger, sliced

Directions:

1. Halve and core apples; cut into thin slices, leaving skin on.
2. Toss with lemon juice and place in freezer overnight.
3. Next day, make a simple syrup with sugar and water, bringing liquid to a boil.
4. Add cinnamon stick and ginger.
5. Simmer for 5 minutes.
6. Pour over the apples and stir.
7. Puree apple/syrup mixture in food processor until smooth.
8. Freeze in ice cream maker according to manufacturer's directions.
9. Allow to soften slightly before serving.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons minced fresh garlic
• 1/2 tablespoons salt
• 1/2 teaspoon freshly ground pepper
• 1 prepared 12-inch pizza crust
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup diced tomato
• Additional fresh basil, chopped for garnish

Directions:

1. Preheat oven to 450° F.
2. In a small bowl, combine ricotta, Parmesan, basil, garlic, salt and pepper.
3. Place pizza crust on a cookie sheet and top evenly with mixture.
4. Sprinkle with remaining cheeses.
5. Bake pizza until golden, about 10-12 minutes.
6. Cool slightly; sprinkle with tomatoes and additional chopped basil.

Ingredients:

• 1 can (4 ounces) mushroom stems and pieces, drained, minced
• 2 tablespoons butter
• 1/4 teaspoon onion powder
• Dash Tabasco sauce
• Dash coarsely ground black pepper
• 1/4 teaspoon nutmeg
• 1/4 cup sour cream
• 3 ounces cream cheese, soft
• 1 teaspoon lemon juice
• 2 tablespoons milk

Directions:

1. Sauté mushrooms in butter for a minute.
2. Add onion powder, hot sauce, pepper, and nutmeg.
3. With a fork, mash cream cheese in a bowl; stir in sour cream, lemon juice and milk.
4. Add mushroom mixture; mix well.
5. Serve with potato chips or vegetable dippers.

Ingredients:

• 4 cups diced potatoes
• 2 cups chopped green onions
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 1/2 cups milk
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon prepared yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped pimiento
• 2 cups shredded Cheddar cheese
• 2 cups diced cooked ham
• 1/2 cup plain soft bread crumbs
• 3 to 4 tablespoons butter, cut in small pieces

Directions:

1. In a saucepan cook potatoes and onions together in lightly salted water until tender, 12 to 15 minutes.
2. Drain.
3. To make white sauce melt 5 tablespoons butter in a medium saucepan.
4. Cook, stirring, and gradually stir in milk.
5. Add Worcestershire sauce, mustard, salt, pepper, paprika and pimiento.
6. Cook, stirring, until thick.
7. Place half of the cooked potatoes and onions in a large buttered 3-quart baking dish.
8. Cover potatoes with half of the cheese.
9. Spread all the ham on the cheese.
10. Cover with remaining potatoes.
11. Pour the cooked seasoned white sauce over all.
12. Sprinkle remaining cheese over top.
13. Sprinkle with bread crumbs then dot with butter.
14. Bake in preheated 350° oven until cheese is melted, about 10 to 15 minutes.

Ingredients:

• 2 cups water
• 1 cup brown rice
• 1/4 cup diced red onion
• 1/2 cup diced celery
• 1/4 cup dried cranberries
• 1/2 cup balsamic vinaigrette salad dressing
• 1 tablespoon sugar

Directions:

1. In a saucepan, bring water to a boil.
2. Stir in rice, cover, and reduce heat to low.
3. Simmer for 45 to 60 minutes, or until done.
4. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing.
5. Cover, refrigerate, and serve cold.

Ingredients:

• 1 1/2 cups flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup sugar
• 2 cups buttermilk
• 1/2 cup vegetable oil or melted butter
• 2 large eggs -- separated
• 1 teaspoon vanilla extract
• Pinch cream of tartar
• Ice cream -- for accompaniment

Directions:

1. Sift together flour, cocoa, baking powder, baking soda, and sugar.
2. Make a well in center of sifted dry ingredients.
3. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla.
4. Pour into the well and mix with dry ingredients.
5. Beat egg whites with cream of tartar until soft peaks form.
6. Gradually fold into batter, one third at a time.
7. Cook in waffle iron according to manufacturer's instructions.
8. Top with ice cream.

Ingredients:

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steak
• salt and pepper to taste

Directions:

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic.
3. Set aside.
4. Sprinkle both sides of each steak with salt and pepper.
5. Grill steaks 4 to 5 minutes per side, or to desired doneness.
6. When done, transfer to warmed plates.
7. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Ingredients:

• 1 Be-headed iceberg lettuce
• 1 cup mayonnaise
• 1/3 cup chili sauce
• 1 tablespoon olives, chopped
• 1 tablespoon pimento, chopped
• 1 hard-boiled egg yolk, chopped

Directions:

1. In a mixing bowl, add the mayonnaise, chili sauce, olives, pimento, and egg yolk. 
2. Stir ingredients. 
3. Behead lettuce into 6 wedges. 
4. Put each wedge on a salad plate and spoon over 4 tablespoon of the dressing and serve.