Amounts listed are only a guideline you can use as much as you like

I do this on a disposable foil baking pan on my outdoor grill in the hot summer months

INGREDIENTS:

2 pounds fresh asparagus

olive oil

1 tablespoon  finely grated lemon zest (can use more)

juice from 1 lemon

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Plan ahead the potato mixture has a 2 hour refrigeration time

Yield 12 pancakes

INGREDIENTS:

1-1/4 pounds russet potatoes, peeled (leave whole or they will absorb too much water while cooking)

1 (15 ounce) ) can corn kernels, drained

2/3 cup shredded cheddar cheese

1/2 cup creamed cottage cheese

2 large eggs, lightly beaten

1 large green onion, chopped

1 jalapeno pepper, seeded and finely chopped (chopped and well drained pickled canned japapenos will work fine also)

2 tablespoons yellow cornmeal

1 tablespoon ground cumin

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1/2 teaspoon, fresh ground black pepper, or to taste

oil for frying (can use cooking oil or olive oil)

INSTRUCTIONS:——————————————-

Cook the whole potatoes in boiling water until just tender when pierced with a fork (about 20-22 minutes, do not cook until soft or they will fall apart when shredding,  or you can microwave the potatoes).

Drain and rinse in cold water until cool enough to handle; peel and grate (or you can use a ricer).

In a large bowl mix cooled grated potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, jalapeños, cornmeal, cumin, garlic powder, seasoned salt, and pepper until well blended.

Refrigerate for 2 hours or up to 24 hours.

Heat oil in a heavy skillet over medium heat.

Drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes.

Cook turning once with a spatula until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total, adding more oil to pan as necessary.

Transfer to a plate.

You will also find this recipe on www.recipezazz.com

Taken from my Favorites folder!

This may be made ahead and refrigerated until ready to bake

Servings 8

INGREDIENTS:

5 tablespoons butter, divided

5 pounds russet potatoes, peeled (do not cut potatoes, leave whole while boiling)

12 to 14 large whole garlic cloves

1-1/2 cups heavy (33-35%) whipping cream

1 cup freshly grated Parmesan

4 ounces cream cheese,  softened or room temperature

1 large green onion, finely shopped

salt an fresh ground black pepper

INSTRUCTIONS:—————————————————–

Yield 20 tomato slices

Tomatoes should be large red and ripe but not to soft, if you are an olive lover mix in some canned sliced black olives (hand-squeezed dry) into the cheese mixture or sprinkle some on top

INGREDIENTS:

1/2 cup freshly grated Parmesan cheese

3/4 cup shredded mozzarella cheese

1/2 cup ricotta cheese (do not substitute creamed cottage cheese)

1/2 cup Hellman’s mayonnaise

2 teaspoons very soft butter

1 teaspoon dried basil, or to taste (or can use 2 teaspoons dried oregan0)

1 small garlic clove, minced

1/2 teaspoon fresh ground black pepper

seasoned salt, optional and to taste

4 extra large ripe tomatoes

dry breadcrumbs, optional

INSTRUCTIONS:———————————————————

In a bowl, combine the first 8 ingredients, then season with salt to taste.

Cut each tomato into five slices.

Top/Spread each tomato slice with a semi-heaping tablespoon of cheese mixture.

Place on a 10 x 15-inch baking sheet.

If desired sprinkle the top of each tomato slice with breadcrumbs (this is only optional)

Broil 3-inches from  heat source for about 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

This makes quite a large amount so it’s great to take to a potluck or picnic

To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad

Servings 12-14

INGREDIENTS:

1 (7 ounce) package uncooked macaroni pasta

2  (1-pound) packages coleslaw mix (or 1 medium head of cabbage, shredded)

7 green onions, chopped  OR 1 medium red onion,  chopped

1 celery rib, finely chopped

1 English cucumber,  chopped — use only English cucumber

1 small green bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

salt and fresh ground black pepper, to taste’

chopped salted peanuts, optional

You won’t need to turn your oven on which makes this a great hot weather side dish and it’s delicious too!

Servings 3

INGREDIENTS:

8 small new red potatoes

1/3 cup melted butter

1 teaspoon garlic powder

1 teaspoon seasoned salt

1 teaspoon paprika

1/8 teaspoon cayenne pepper (optional)

1 teaspoon dried parsley flakes

INSTRUCTIONS:—————————————-

Place the potatoes in a 2-quart microwave-safe dish.

In a small bowl, combine the melted butter with remaining ingredients; pour over potatoes and toss to coat.

Microwave uncovered on high for 8-10 minutes or until potatoes are tender, stirring frequently.