I'll give you 3! Here's another one for steak, or just to brush on fish or chicken. Nice and citrusy. Tarragon-Citrus Marinade Makes 1 cup 1/4 Cup Extra Virgin Olive Oil 1/4 Cup roughly chopped fresh Tarragon (I used Tarragon Flakes) Zest and Juice of One Orange Zest and Juice of One Lemon 2 Tablespoons Sherry Vinegar (I used Red Wine Vinegar) 2 Tsps Kosher Salt 2 Tsp Minced Garlic 1 Tsp Grated Ginger 1/2 Tsp Chili Powder 1/2 Tsp Freshly Ground Black Pepper Wisk together in a medium bowl. Score flank steak, put in freezer bag, pour in marinade. 2-4 hrs in fridge overnite is better. I make this one and it's delicous. Roasted Chicken with Balsamic Vinegar * 1/4 cup balsamic vinegar * 2 tablespoons Dijon mustard * 2 tablespoons fresh lemon juice * 2 garlic cloves, chopped * 2 tablespoons olive oil * Salt and freshly ground black pepper * 1 (4-pound) whole chicken, cut into pieces * 1/2 cup low-salt chicken broth * 1 teaspoon lemon zest * 1 tablespoon chopped fresh parsley leaves Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve. I've also made this one for Pork Tenderloin and we really like it as well. Thai Tenderloins 2 pork tenderloins 1 tsp hot sauce or hot pepper flakes 1/4 cup orange juice 1/4 cup chopped fresh cilantro (I omit this as I can't stand the stuff. lol) 2 garlic cloves, minced 3 tbsp brown sugar 2 tbsp soy sauce 2 tbsp peanut butter 2 tsp grated fresh ginger 1/2 cup chicken stock Combine marinating ingredients, except chicken stock. Spoon over tenderloins. Marinate 1 hour at room temperature or in frig overnight. Remove meat and reserve marinade. Place tenderloins on a foil-lined baking sheet or baking dish and roast at 375 degrees 30-35 minutes. Combine reserved marinade with chicken stock and boil 2 minutes. Slice tenderloins and spoon sauce over. Serve with rice and asparagus.

Greek Salad with Chicken and Lemon-Mint Vinaigrette One-half medium red onion, thinly sliced (about 1 cup) 1-1/2 lb. chicken tenders Kosher salt and freshly ground black pepper 1/3 cup plus 2 tsp. extra-virgin olive oil 1/3 cup chopped fresh mint 2 Tbs. fresh lemon juice 1 medium clove garlic, minced 1/2 tsp. finely grated lemon zest 12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups) 2 cups cherry tomatoes, washed and halved 1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks 2/3 cup pitted Kalamata olives, halved Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing. In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.

This would be good with all those pancakes. I might leave out the onion though. Sue, thanks for posting the corn souffle recipe. I lost my good old recipe and that sounds just like it. I don't know where I got this recipe so if any of you posted it originally, pardon me for not acknowledging it. RON'S TYBEE ISLAND SAUSAGE PIE 1 pound ground sausage 1/3 cup chopped onion 1 tablespoon butter 3/4 cup milk 1 (3-ounce) package cream cheese 3 eggs 1 cup shredded cheddar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt (use less if the sausage is salty) 1/8 teaspoon pepper 1 (9-inch) deep-dish pie crust, partially baked and cooled Preheat the oven to 375 degrees. In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.

I just love potatoes! I may make those for dinner tonight to go with our BBQ ribs. Yesterday I posted that recipe for strawberries/Nutella in a graham cracker crust. The day before Terri PacNW had posted a recipe I saved for vanilla pudding so I came up with this idea: BANANA DESSERT Graham cracker crust Nutella Bananas Terri PacNW's vanilla pudding Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons natural cane sugar 5 tablespoons unsalted butter, melted Preheat oven to 350°F and lightly grease a pie plate. Stir together the graham cracker crumbs, sugar and butter. When evenly combined, transfer the contents to a pie plate and press onto the bottom and sides of the dish. Bake for 12 minutes or until the shell is crisp. Remove from oven and let cool completely (about 30 to 45 minutes. Pudding: 1/3 c sugar 2 T cornstarch pinch of salt 2 c milk 2 egg yolks 2 t vanilla 2 T of butter (optional) Inside of half a vanilla bean(My addition when doing vanilla) In a medium sauce pan mix cornstarch, salt and sugar, whisk in milk...bring to a boil on medium..boil 1 minute...in the measuring cup from the milk gently whisk 2 egg yolks..when minute is up..pour about 1/3 of the milk mixture and whisk in the measuring cup with yolks...add all of that to the pan and whisk..boiling 1 more minute..stir in vanilla and butter. When crust is cool, spread 1/2 jar Nutella on bottom of crust. Refrigerate while pudding is cooking. When pudding is ready, slice 3 bananas on top of the Nutella. Pour pudding over bananas. Refrigerate.