Mix all the ingredients, but work quickly so the avocados do not turn dark. Serve with crackers.

Preheat oven to 400°. Line a 10×15 inch cookie sheet with aluminum foil. Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.

In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers. Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.

Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

For oven: Preheat oven to 350°. In a 4-quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well. Bake at 350° for 1 1/2 hours.

For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker. Cook on low for 6 to 8 hours.

Split avocados and remove seeds. Mash avocado with fork. Add lemon juice, salsa, sour cream and salt. Serve with tortilla chips.

Remove corn from cobs with Lee’s Corn Creamer to yield 3 cups. In a 3-quart sauce pan, cook bacon over medium heat until limp. Add onion and celery; cook until tender. Stir in corn, milk, bouillon cubes, salt and pepper. Cover and simmer, stirring occasionally, 10 minutes.

Mix cornstarch and water, stirring until smooth, and add to corn mixture. Stirring constantly, bring to boiling over medium heat, and boil 1 minute. Stir in parsley.

Makes 2 quarts, or about 8 servings.

Marinate the chicken in the wine, the cloves from one head of garlic and the rosemary for 4 hours in the refrigerator. About an hour before dinner, remove the chicken from the refrigerator.

Build a charcoal fire. When the flames have died down and there is a nice bed of coals, remove the chicken from the marinade, pat the pieces dry, and season with salt and pepper. Take the remaining two heads of garlic, cut the tops off to reveal the top cloves and make individual aluminum foil “cups” for them. Pour olive oil over the garlic heads liberally, and place on the grill. Cook the chicken on the grill, turning frequently until nicely browned and cooked to the degree that you prefer. When the garlic cloves are softened, take them off the grill and pour the oil into a small bowl. Let the garlic heads cool enough for handling and then pinch the soft cloves out into the bowl. Mash the garlic cloves and oil into a paste, spread it on the chicken pieces and wrap each piece in aluminum foil. Return the chicken to the grill for 5 minutes to heat through. Unwrap and serve with ratatouille and polenta.

Makes 4 servings

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8.

Cut the fresh rosemary leaves into small pieces (taking care not to mince too small). Peel the garlic away from the outer shell and cut into thin slices. Place into a small bowl.

In a large cooking pot, set the heat on medium and saute the olive oil and garlic. Cook for 30 seconds and then add the chicken broth. Let the liquid come to a rolling simmer and add the canellini beans and juice from the can. Add the tomato paste, rosemary, salt and pepper.

Continue to cook on medium-low for 8 minutes. In a separate large cooking pot, boil water with a sprinkle of salt. Cook the ditalini pasta as instructed on the box and drain. Add the cooked pasta to the broth and taste. Add salt and pepper if necessary.

Serve hot and sprinkle with grated cheese if desired.

Number of servings: 6

In medium skillet, heat 1 tablespoon corn oil over medium heat. Add onion and garlic and cook, while stirring for 5 minutes.

Place onion mixture, wine and salt in blender. Cover, blend on high for 15 seconds until smooth.

With tail end, roll each fillet lengthwise; place in 10 x 6 x 2 inch shallow pan or dish. Spoon onion mix over fish and bake uncovered at 375°F for 20 minutes.

Meanwhile, heat 2 tablespoons corn oil in skillet over medium heat. Add carrots and celery and cook for 5 minutes; spoon over fish. Bake 5-7 minutes more.

Serves 4.

Cook fusilli according to package directions; drain and rinse with cold water until completely cool.

In large bowl, toss fusilli, zucchini, squash, onion and tomatoes. Blend Pesto, Mayonnaise and pepper; stir into pasta mixture until evenly coated. Cover and refrigerate at least 1 hour.

Serves:4