This document provides directions for making a ranch-flavored veggie tray. It instructs the reader to spread a mixture of cream cheese and ranch dressing on a baked crescent roll crust, then top it with carrots, peppers, broccoli and green onions. The tray is then chilled for 1 hour before serving.

4. Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to
form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the
preheated oven, or until golden brown. Allow to cool.
3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch
dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over
the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top.
Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

5. Directions
1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic,
lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

6. Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente,
about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce,
and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture,
remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated
Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

7. Directions
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper,
lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the
marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass
dish, and bake 35 to 45 minutes, until easily flaked with a fork.

8. Directions
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and
drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in
large bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over
mixture, add Parmesan cheese and mix well.
4. Chill for one hour before serving.

9. Directions
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons
of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with
salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and
add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the
hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season
with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned
bread cubes.

10. Directions
1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into
batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a
criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until
cookies begin to brown. Do not over-bake.

11. Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time,
mixing well after each, until thoroughly blended.
3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture
until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking
dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove,
and cool pan on wire rack before cutting.

12. Directions
1. Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid
becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice
into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

13. Directions
1. In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is
dissolved. Chill in refrigerator.