12oz. frozen orange juice concentrate
1 1/2 cup sugar
1 20 oz. can crushed pineapple
4 bananas sliced
1 pound strawberries chopped
2 liter vernors ginger ale

Preparation should be started 6 hrs prior to serving. Place all ingredients except ginger ale in extra large container, mix until sugar disolves then add ginger ale last. Put in freezer at least four hours and remove an hour before serving . Stir and chop as the mixture the thaws serve with spoons in 8 oz plastic cups

1 baked tube Angel Food Cake (Ex. Meijers)
1 6oz box of. jello strawberry or raspberry
1 Cool Whip large size
Make jello reducing water by 1 cup. Refrigerate until it starts to thicken: about 1 hour. Meanwhile, break up angel cake into bite-size pieces in mixing bowel.
Combine the jello, cake, cool whip together stirring carefully til mixed.
Add quart of cleaned berries, cut up if strawberries.. Mix again.
Place in clear bowel: example Triffle bowel. Refrigerate til serving.
Can garnish with berries on top.
Can make with any fruit: blueberries, peaches....

2 bags raw coleslaw mix, plain
1 can drained pineapple chunks
1 chopped apple
2 cups red seedless grapes, sliced in half
1/2 cup salted peanuts
Slaw dressing, as desired to taste

Easy! Mix all ingredients together and enjoy. It's way better than it sounds and it gets raves! :)

3 to 4 Cans Northern Beans (rinsed an drained)
6 to 8 chopped an seeded Roma Tomato
1 chopped purple onion
1 chopped green pepper
1 finally seed an chopped jalapeno (optional)
1/2 cup chopped parsley
1/2 cup chopped cilantro
salt an pepper to taste
1/2 to 1 cup House Italian dressing

Mix all together
cover an place in fridge overnight.
stir several times.

1 Head of Cauliflower
1 Bunch of Broccoli
2 cups dried cherries
1 cup slivered almonds
Dressing:
2 c. Mayo (light is OK)
1 c. sugar
3 T. Apple Cider Vinegar
Separate broccoli & Cauliflower florets into bite-size pieces
Add cherries & almonds
In separate bowl, add mayo, sugar and vinegar together. Shake vigorously. Pour over salad.

3 cups chopped combination of iceberg and Romaine lettuce
1 1/2 cups watermelon balls (or diced)
1/4 cup diced cucumber
Thinly sliced sweet onion (about 1/4 cup or to taste)
4 oz. crumbled blue cheese
1/4 cup toasted pecans coarsely chopped
Dressing:
1/3 cup extra virgin olive oil
Juice of one lemon
Zest of one-half lemon
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
In a large bowl, combine lettuce, watermelon and cucumber. Scatter onion, blue cheese and pecans on top.
In a small bowl, whisk together dressing ingredients and pour over salad just before serving. Toss at table for a nice presentation, then divide in four individual salad bowls.

1 bag (any size) precut coleslaw mix, or 1 cut-up napa cabbage
cut-up scallions (green and white part) to taste
toasted slivered or sliced almonds, to taste
1 - 2 tbs. honey
dried Michigan cherries, to taste
Paul Newmans light lime vinaigrette dressing
Mix first 5 ingredients and toss. Mix with the dressing right before serving

amounts vary depending on size of salad

l pkge. (8 0z.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 c. lemonade concentrate
1 carton (8 oz.) frozen whipped topping, thawed
l graham cracker crust (9")

In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in whipped topping. Pour into crust. Cover and refrigerate until set.

1 cup oil or (1/2 cup oil & 1/2 cup applesauce)
2 cups sugar
3 beaten eggs
2 cups peeled and shredded zucchini
1 teas almond extract
1 teas vanilla extract
1 teas baking soda
1 teas baking powder
1 teas. salt
3 cups flour
2 cup blueberries
In large mixing bowl combine eggs, sugar & oil mix until well blended. Stir in almond and vanilla extracts, keep stirring while adding baking powder, baking soda and salt. Slowly add flour, 1 cup at a time, mix until blended. Fold in Blueberries and pour into 2 greased 8x4 inch bread pans. Bake at 350 for 1 to 1/2 hours depending on your oven.
I started a garden a few years ago and had to come up with something to do with all the zucchini we had. Now my whole family looks forward to my bread every summer. Last summer I had to bake over 50 loaves to keep everyone happy!

2# London Broil
1/2 C Dale's Steak Seasoning
Montreal Steak Seasoning

Take a meat tenderizer (the type with the blades that cut into the meat) and tenderizer the London Broil. Marinate the London Broil in Dale's Steak Seasoning for a less 2 hours.
Fire up the grill....
Take the meat out of the sauce and sprinkler the steak on both sides with Montreal steak seasoning.
Grill the London broil rare/medium. Take off the grill and let it rest for about 10 minutes. Cut into strips across the grain.
Actually any steak taste great cooked this way... My next choice would be Sirloin Steak...

* a 15-ounce can cream of coconut (preferably Coco Lopez)
* 3/4 cup water
* 1/2 cup fresh lime juice

possible additions: shredded coconut, finely grated lime zest, a tablespoon or two of rum.

Preparation
In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container, line the surface wax paper and put in freezer to harden.

Top with fresh blueberries and/or toasted coconut.
(the addition of rum helps it from freezing too hard)

Beef ribs:
Prepare: 1/4 clove chopped Garlic, 1/2 bunch cilantro chopped, 1/4 cup apple cider, 1 can Apple sauce. Marinate for 24 hours.
Heat grill and put ribs on cooking as usual ribs.cook to Medium as they are beef.
Salt and pepper to taste.
Amazing taste o heaven