Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-in. rounds. Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired. Yield: 2 dozen.

In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.

Place the burgers on buns and top with tomato and avocado slices.

Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.

In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork tenerloin and shake to coat.

Moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.

Combine the first five ingredients; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

To test for doneness, pierce one of the chicken breasts in the thinkest part. If juice runs clear, it is done. If the juice has any pink in it, cook a little longer.

Yield: 6 servings.

Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.

Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Add more seasoning, if needed. Garnish with parsley and serve.