Bread Basket2 (11 ounce) cans refrigerated soft bread sticks1 egg beaten with 1 tablespoon waterPreheat oven to 350 degrees F.Invert two 1 1/2 quart ovenproof bowls on a cookie sheet. Cover both bowls with foil, molding to sides. (Don`t use heavy duty foil.)Unrol

Firecracker Barbecue PorkServes 6 to 8.1 (2 pound) boneless pork loin roast 3/4 cup barbecue sauce 1/3 cup orange marmalade 1/2 teaspoon hot pepper sauce 1/2 teaspoon grated horseradish (optional)Season roast with salt and pepper; place over indirect heat on

Jaw Jamming JerkyStart with rump roast � never use beef brisket. Or use a good cut of pork for pork jerky. Cut slices less than 1/4 inch. Marinate for 8 to 12 hours in a dry seasoning mix of your own design.Then, for 2 to 4 hour after the meat has marinated, let lukewarm water run

Dilled Pork Roast1 (3 to 4 pound) boneless pork shoulder roast, trimmed1 tablespoon salt1 1/2 teaspoons garlic powder6 tablespoons minced fresh dill or 2 tablespoons dill weedCut about five deep slits across top of roast. Combine seasonings; stuff some into the slits.

Shrimp and Clam Sauce6 tablespoons olive oil3 cloves garlic, minced3/4 cup parsley, finely chopped1 cup minced clams or mussels with liquid1/2 pound shelled raw shrimp, cut into bite size pieces1/8 teaspoon oreganoHeat olive oil in a skillet. Add garlic and coo

Sausage Quiche1 (16 ounce) box hot roll mix1 pound bulk sweet or hot Italian sausage4 cups sliced fresh mushrooms1 cup chopped onion1 cup chopped red sweet pepper2 cloves garlic, minced1 (8 ounce) can pizza sauce2 cups shredded smoked mozzarella or &n

Margarita Pie1 (9 inch) graham cracker pie crust1 (14 ounce) can sweetened condensed milk1 1/2 ounces tequila1 1/2 ounces Triple Sec4 ounces fresh Mexican lime juice1 1/2 cups heavy cream, stiffly beatenWhipped creamThin slices of Mexican limeIn a mediu

Sopa de Fideo (Vermicelli Soup)1/4 pound vermicelli or fideo2 tablespoons vegetable oil1 medium size onion, chopped2 cloves garlic1 cup solid pack tomatoes1 quart chicken or beef brothPepper and salt, to tasteFry vermicelli or fideo in hot oil until brown,

Amaretto Cream Puffs with Raspberry SauceuPuffs/u1/2 cup water1/4 cup butter, cut into pieces1/2 cup unsifted flour1 teaspoon granulated sugar2 eggsuFilling/u1 cup heavy cream4 teaspoons granulated sugar1/4 cup Amaretto liqueuruPure

Maple Balsamic Vinaigrette 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons pure maple syrup 2 teaspoons grainy mustard Salt and freshly ground black pepper to taste In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and