1 1/2 lb Lean ground beef

1 t Salt

Few grains pepper 1/4 t Garlic salt

8 oz Can tomato sauce

1 c Creamed cottage cheese

1 c Dairy sour cream

6 Green onions, finely

1 lb Large Shrimp (deveined)

1 lb Freah Sea Scallops

1 lb Large Mushrooms

17 oz Bottled Bar-B-Q Sauce

1/4 c Honey

4 tb Stone Ground Dijion Mustard

8 ea Wooden Skewers

2 lb Fresh

1/2 lb Fully cooked Smoked Sausage,

-cut into 1-1/2 inch pieces 1/2 lb Fully cooked Bratwurst, cut

-into 1-1/2 inch pieces 1/2 lb Fully cooked Thuringer or

-Summer Sausage, cut into -1-1/2 inch pieces 10 Pineapple chunks, drained

1 Red

Red peppers --------------------------------GARLIC TOAST-------------------------------- 1/4 c Olive oil

2 Garlic cloves, sliced

Grilled Red Peppers: Select sufficient number of red peppers to serve 6 as appetizers. Cut peppers into quarters and broil until skin blackens. Place peppers in a plastic

6 ea Whole portabella mushrooms

-- cleaned, stems removed --------------------------------VINAIGRETTE-------------------------------- 1/4 c Vinegar

3/4 c Olive oil

1 ts Sugar

1 ts Salt

1/4 ts Freshly ground black pepper

1 tb Balsamic vinegar

2 ts Lemon juice

Prepare vinaigrette: Combine

2/3 c Warm water

1 pk Active dry yeast

1 T Olive oil

2 t Sugar

1 1/3 c All-purpose flour

3/4 c Quick or old-fashioned oats

1/4 c Romano cheese

1/2 c Green pepper, sliced

1/2 c Red onion,

-----------------------------------SALAD----------------------------------- 1 ea Romaine lettuce, torn

1 ea Scallion, chopped

1/2 ea Green bell pepper, diced

1 ea Celery stalk

1 ea Granny Smith apple, diced

1/4 c Walnuts, toasted

----------------------------------DRESSING---------------------------------- 2 lg Ripe tomatoes

1/8 c Almonds, toasted

2