1 (4-6 pound) whole chicken from Govin’s

1 (12 fluid ounce) can Beer or Soda

 salt and pepper to taste

1. Preheat an outdoor grill for low heat.

2. Remove 1/2 the beer, leaving the remainder in the can. Add salt and pepper to beer can. Place can on a disposable baking pan. Stand chicken on can, inserting can into the cavity of the chicken.

3. Place baking pan with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until chicken is no longer pink and juices run clear.

4 cups crushed Govin’s strawberries

1 1/2 cups sugar

1 Pouch Fruit Jell Freezer Jam Pectin from Ball

1. Wash and rinse 1 to 2 cup size containers.
2. Measure 1 1/2 cups sugar into bowl.  Add contents of  Fruit jell freezer jam pectin pouch; stir until mixed.
3. Crush fruit. Crush 1 cup strawberries with potato masher at a time.  If using food processor pulse to finely chopped.  DO NOT PUREE.
4. Combine 4 cups crushed fruit with pectin mixture.
5. Stir 3 minutes
6. Ladle jam into jars leaving 1/2 inch headspace; apply lids. 
7. Let stand until thickened (about 30 minutes)

Makes 6 cups

Refrigerate up to 3 weeks or Freeze up to 1 year.

Crust:

1 cup flour

¼ cup powdered sugar

½ cup chopped pecans

½ cup kind of soft butter

Mix and pat in 9-inch pie pan. Bake at 400 F. for 8-10 minutes. Double crust ingredients if using a 9x13 pan.

Glaze:

1 cup sliced Govin’s strawberries

2/3 cup water

Simmer about 3 minutes

1 cup sugar

3 Tbl cornstarch

1/3 cup water

Blend together and add to simmered berries. Bring to a boil; boil 1 minute then cool to lukewarm.

1 (8 oz.) pkg. Softened cream cheese

5 tsp. Powdered sugar

Mix and spread onto bottom of cooled crust. Arrange 4 cups or more whole, hulled Govin’s strawberries (cut if they are too big) on cream cheese then pour cooled glaze mixture over. Chill at least 2 hours.

1 (15 oz.) pkg. Pillsbury refrigerated pie crusts

1/3 cup margarine or butter

1/3 cup chopped onion

1/3 cup flour

½ teaspoon salt

¼ teaspoon pepper

1 ½ cups chicken broth

2/3 cup milk

2 ½ to 3 cups cubed cooked chicken or turkey

2 cups frozen mixed vegetables

2 medium potatoes cooked and cubed

1 Lb. Lamb Burger

1 tsp. Dried Oregano, crushed

½ tsp. Garlic Powder

½ tsp. Black Pepper

¼ tsp. Onion Powder

¼ tsp. Ground Cumin

¼ tsp. Salt

2 Pita Bread Rounds, Halved or 4 Buns

1 Cup lettuce

In bowl combine oregano, garlic powder, pepper, onion powder, cumin, and salt. Add lamb mix well. Form into 4 patties about ¾ inch thick. Grill over medium heat or broil about 5 minutes on each side or to desired doneness.

¾ C. Plain Yogurt

½ medium Cucumber, peeled, seeded and chopped (about

2/3 cups)

2 Green Onions, thinly sliced

¼ tsp. Sugar

Use Kraft Cucumber Ranch Dressing

For Sauce: Stir together yogurt, chopped cucumbers, sliced green onion and sugar. Split open each pita half forming a pocket. Place Gyro-burger in each pocket. Top with chopped lettuce and sauce.