• Preheat the oven to 350° F.
• Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top.
• Bake, uncovered, for 30 minutes.
• Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins.
• Bake another 30 minutes, uncovered, basting frequently.

• In a saucepan,  bring 1 quart water and 2 teaspoons salt to a boil.
• While water heats, prepare broccoli: trim off tough stalks (see TIP). Slice broccoli heads and any attached stem lengthwise into strips. Drop broccoli into boiling water and cook, without covering pan, until just tender, 3 to 5 minutes, depending on size of pieces. Drain broccoli and toss with lemon juice and olive oil in a bowl. Add salt and pepper to taste. Scatter olives and pieces of feta, if using, over broccoli and serve.
• TIP: Broccoli stems are delicious when peeled to remove tough, fiberous skin and can be used raw or cooked.

• Preheat oven to 350 degrees.
• Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
• In a small bowl, combine melted butter, garlic, lemon juice and salt.
• Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
• Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

• In a large bowl, combine first 7 ingredients*.
• Fold in whipped topping and chill.
• Garnish with a maraschino cherry, if desired.

           *may add fresh grapes, sliced bananas or any variety of canned fruits.

• Preheat oven to 275 degrees F. (Quantities in this recipe may be adjusted according to the numbers served.)
• On the stove top over medium high heat, add 1 tablespoon of oil to the roasting pan and brown both sides of the roast. Remove from heat when roast is browned, and add onions, garlic, seasonings and enough water to give you up to 1/2 inch of water in the roaster.
• Place in oven; cover pan and bake for 2 hours. When the meat separates easily with a fork, shred the meat. You may need to remove some of the water after shredding the meat. Reserve that amount which may be used later in the cooking process.
• Add at least 18 oz. of barbecue sauce and return to the oven, covered. Continue baking for at least 1 to 1 1/2 hours.
• Add additional reserved water if the meat mixture appears too thick or dry. (The time it takes to cook this is worth the end results. An electric roaster or crock pot can also be used instead of baking in the oven.) This also freezes well.
• Serve on a bun.

• Cook the potatoes; then cool, peel, and dice.
• Hard boil the eggs; then cool, peel, and chop.
• Peel the onions and grate or chop fine.
• Dice the celery fine.
• Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
• Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
• Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

• Cream butter and sugar until fluffy.
• Add eggs, beating well after adding each one.
• Combine flour and soda in a small mixing bowl and then stir into butter mixture.
• slowly add 1/2 cup lemonade concentrate (saving the rest for the top of the cookies).
• Drop approximately one teaspoon of the cookie mixture on an ungreased cookie sheet.
• Bake at 400° F for 7-8 minutes or until edges are lightly browned.
• Remove from oven, brush each cookie lightly with reserved lemonade and sprinkle with sugar.
• Allow to cool on a wire rack.

• Trim off any large areas of surface fat from the ribs. Mix together  salt, pepper, paprika and garlic powder (if using) and rub this mixture into the meat. If time allows, wrap the seasoned meat snugly and refrigerate for an hour or more - overnight, if possible.
• Add wine, onions, garlic, tomato paste and soy sauce to the slow cooker. Stir to mix well, then snuggle the meat down into the liquid. Cover and cook on low for 8 - 10 hours, until the meat is tender.
• If the sauce seems too fatty, pour it out of the cooker into a jar. Let stand a few minutes and spoon off fat as it rises to the surface. ( It's easier to remove the fat from a tall narrow container than from the wide area of the cooker.) Adding a few ice cubes can speed up this step.
• Return sauce to cooker, or reheat in microwave, if necessary.
• Serve hot, with some sauce spooned over meat. Pass extra sauce to add at table, as desired. This is especially good with polenta, mashed potatoes or noodles.
• TIP: To keep wine on hand for cooking, get a drinkable-quality box wine; it will keep for weeks without refrigeration.

• Spray the inside of a slow cooker with nonstick cooking spray.
• Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
• Season with salt and pepper to taste.
• Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
• Serve hot.

• Coat medium sauce pan with cooking spray and place over medium heat until hot.
• Add onions and sauté for approximately 5 minutes, or until the onions are tender.
• Add flour and cook for 1 minute, stirring constantly.
• Gradually add milk and stir until blended.
• Stir in cheese, sour cream, sugar and salt; cook for approximately 5 minutes or until thick and bubbly, stir constantly.
• Place green beans in baking dish, pour sauce over beans. Combine stuffing mix, butter and egg whites in bowl, stir well and sprinkle over green bean mixture.
• Bake at 350 degrees for 25 minutes or until thoroughly heated.

• Preheat oven 350#176;F. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
• In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
• Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
• Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
• Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.

• Preheat oven to 350°F.
• Prepare brownie mix according to package directions.
• Fill cups half full with the prepared brownie mix.
• Place approximately 1 tablespoon of peanut butter chips on top of the mix.
• Bake for 20 minutes or until set.
• Allow to cool completely on wire racks.
• Frost with whipped vanilla frosting and top with a few extra peanut butter chips.
• Sprinkle with cocoa powder if desired.

• If the chops are bone-in, cut the meat away from the bones. Place the meat between plastic wrap and pound with a rolling pin or meat mallet until the chops are about 1/8 inch thick. Pork cutlets can also be used for this recipe.
• Place the flour in a shallow bowl or on a plate and add the salt and pepper. Stir to mix evenly.
• Place the bread crumbs in a shallow bowl or on a plate.
• Combine the egg and milk in a bowl and whisk together.
• Dredge one chop at a time in the flour, shake off excess, and then dip in the egg mixture. Allow excess egg to drip off and then dredge in the bread crumbs, making sure both sides are coated evenly.
• Heat oil in a skillet over medium-high heat. Place coated chops in the skillet when oil is hot. Do not place too many chops in at once so they are crowded in the pan.
• Cook for approximately 3 to 4 minutes per side, until nicely browned. Turn once only.
• Serve while hot.

• Preheat oven to 450° F. If oven is in use at a different temperature, wait until  food being cooked is finished, raise the heat and roast the asparagus so that it can be served immediately--it will only take about 10 minutes.
• Wash asparagus and trim off tough ends. Put asparagus on baking sheet and drizzle with olive oil (rub it on with your hands, or stir the spears around a bit to get them coated with oil). Salt lightly. Roast until just barely tender, 8-15 minutes, depending on the thickness of the spears.
• Drizzle with lemon juice and serve immediately.

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

• Chop pepperoni slices into coarsely cut pieces of a desired size.
• Crack egg into mixing bowl and beat until smooth.
• Add 1/2 cup of cheese, 1/4 cup of pepperoni, green onions, herbs of choice (parsley, rosemary or similar), ground pepper and salt. Add frozen potatoes and mix all ingredients together.
• On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet, warming oil on medium heat setting.
• Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook for an additional 5 to 6 minutes.
• Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
• Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
• Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
• Sprinkle remaining 1/2 cup of cheese over top of potato pizza. Disperse remaining 1/4 cup of pepperoni over cheese.
• Cook second side in uncovered skillet for 5 to 6 minutes, until golden brown. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.

• Preheat oven to 375ºF.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

• Heat oven to 350°.
• In a large bowl, combine flour and powdered sugar.
• Cut in margarine until the mixture is crumbly using a pastry blender or fork.
• Press flour mixture into an ungreased 9x9 pan.
• Bake for 15 minutes.
• In the same bowl, beat eggs and sugar with a wire whisk until light colored.
• Stir in remaining ingredients.
• Pour egg mixture over the partially baked crust. The crust does not have to be cooled.
• Return to the oven and bake another 20-25 minutes or until light golden brown.
• Cool completely.
• Sprinkle with powdered sugar and more grated lemon peel if desired.

• Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
• Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
• Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
• Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
• Turn the heat to low, continue to stir.
• Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
• Finally, add the beer and stir until the soup is hot.
• Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
• Garnish with parsley and serve with a crusty bread or bagel chips.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the coconut and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.