Ingredients:

2 cups fresh strawberries, crushed
1 tablespoon sugar
6 eggs
2 cups whole milk
3/4 cup sugar
1 to 3 tablespoons honey
1/4 teaspoon salt
2 cups heavy whipping cream
crushed ice
rock salt

In a medium bowl, combine strawberries and 1 tablespoon sugar, mixing well. Set aside.

In a medium saucepan, combine eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Cover and refrigerate until thoroughly chilled.

When ready to freeze:

Add whipping cream and strawberry mixture to the custard mixture, mixing well. Pour into a one gallon ice cream freezer* and freeze until firm.

*Freezers may vary. Freeze according to manufacturer's directions. A combination of 6 parts ice to 1 part rock salt should be used.

Yield 12 servings

Ingredients:

6 Cups Strong Tea
1 Cup Sugar (while Tea is hot)
1 can Frozen Lemonade
4 cans water
2 1/2 Cups Pineapple Juice

Mix together, then freeze, then serve as a slush

Ingredients:

1/4 cup steak sauce
4 beef boneless rib eye steaks (about 5 oz. each)
4 slices French bread, 1 inch toasted
1 package ( 8 oz) frozen onion rings, baked

Heat coals or gas grill for direct heat. Brush steak sauce on both sides of beef.

Cover and grill beef 4 to 5 inches from medium heat 7 to 12 minutes, turning once, until desired doneness.

Serve beef on bread slices and top with onion rings. Serve with additional steak sauccce if desired. 4 sandwiches

Ingredients:

8 cups shredded cabbage
1 cup sliced green onions
4 oz. (1 cup) cubed American cheese
1/2 cup sliced ripe olives
2 (11oz) cans Green Giant Mexi-corn, drained

Dressing:

2 cups salad dressing or mayonnaise
1/4 cup sugar
2 tablespoons prepared mustard
1 teaspoon celery seed
1/4 cup vinegar

In large bowl, combine all slaw ingredients; blend well. Add to slaw, tossing to coat evenly. Cover and refrigerate to blend flavors.

Ingredients:

4 cups (2 lb) cubed peeled cooked potatoes
1 cup sliced celery
1/2 cup sliced radishes
1/2 cup sliced green onions
1/4 cup plain, lowfat yogurt
2 tablespoons reduced-calorie mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
lettuce, if desired

In large bowl, combine potatoes, celery, radishes and onions; toss lightly. In small bowl, combine yogurt, mayonnaise, mustard, salt and pepper; blend well. Add to ;otato mixture; mix lightly. Cover, refrigerate to blend flavors. Serve in lettuce -lined bowl.

11 (1/2 cup) servings

Ingredients:

4 - oz. cream cheese, softened
1 - cup Cheddar cheese (4 oz.), shredded
1 - can (4 oz.) green chiles, diced
1/2 - cup scallions, sliced
1/2 - cup pitted ripe olives, chopped
4 - (6-inch) flour tortillas
1 - cup salsa

In bowl, you want to blend the cream cheese, cheddar cheese, chiles, scallions, and olives. On each tortilla shell, spread 1/2-cup cheese mixture. Roll up each tortilla jellyroll fashion. Wrap each roll in plastic wrap and chill 1 hour.

When chilled, cut each roll into 12 (1/2-inch) slices. Pour salsa into a serving dish and allow everyone to top or dip the wrap with salsa.