• Preheat oven to 375° F.
• Rinse off the chicken and pat dry with a paper towel.
• Gently loosen the skin from the meat on the breast of the chicken.
• Slide slices of lemon and sprigs of lemon thyme under the skin.
• Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the bird.
• Sprinkle liberally with salt and pepper.
• Cover with a lid and place in the oven.
• Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken.
• Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches 180° F.
• Allow the chicken to rest for 10-15 minutes before serving.
• Serve with the sauce on the side and roasted vegetables if desired.

• Combine the orange juice and mustard in a suacepan.
• Whisk in the corn starch.
• Add thyme, sage and raisins.
• Whisk continuously over medium heat or until it comes to a simmer and thickens.
• Turn off heat and pour over chicken as instructed.

• Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
• Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
• Transfer to a serving dish.

• Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
• Add drained oranges and pour into prepared mold.
• Chill for several hours or overnight until firm.
• Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
• Unmold mandarin ring onto a serving plate and fill center with fruit salad.

              *Any combination of canned fruit you desire.

• In small saucepan, melt chocolate chips over medium heat, cool slightly.
• Beat egg yolks, add to chocolate.
• Beat egg whites until stiff, beat in sugar and salt, fold into chocolate mixture.
• Fold in non-dairy whipped topping. Mix completely.
• Take half the cooled angel food cake and either cut or tear into small pieces.
• Place in bottom of 9x13 pan.
• Spread half the chocolate mixture over cake pieces.
• Cut up or tear other half of cake into small pieces.
• Place over chocolate layer.
• Spread rest of chocolate mixture over top.
• Chill several hours or overnight, covered with plastic wrap.
• If desired, serve with non-dairy whipped topping and chocolate chips.

• In each tortilla cut a 1" slit towards the center (at the 12, 3, 9 o'clock positions). Place a tortilla in each of the 4 custard or muffin cups.
• Combine meat, bread crumbs, picante sauce, egg and chile powder. Blend well.
• Divide meat mixture into 4 equal portions. Place each portion in 1 tortilla lined custard cup.
• Make slight indentations in center of loaf with spoon or thumb.
• Place in oven and bake at 350 degrees for 40 minutes.
• Remove from oven and sprinkle each center with shredded cheese of choice.
• Let sit 2-3 minutes. Garnish with lettuce and tomatoes.
*May also microwave loaves at 70 percent (med-high) 8-9 minutes, rotating cups part way through. Remove and top with cheese.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• Preheat grill.
• In a medium bowl, combine ground beef, onion, Worcestershire sauce, salt and pepper. Form into 4 patties.
• Spray the burgers with cooking spray to prevent them from sticking to the grill grate while grilling, or brush cooking oil directly on the grill grate. Grill burgers approximately 4 to 5 minutes per side.
• Add sliced cheese during the last minute of grilling, allowing the cheese to melt slightly before serving.
• Serve each burger patty on a bun and garnish as desired.

• In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
• Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 minutes.

• Bring 4 quarts of water to boiling, add salt to add flavor and reduce stickiness.
• Add macaroni to the boiling water, stir. Bring back to a rapid boil. Cook uncovered, stirring occasionally. Cook until desired tenderness, drain well.
• Let macaroni cool slightly.
• Combine remaining ingredients with cooled macaroni into mixing bowl. Stir until well combined.
• Serve immediately or chill until ready to serve.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Sift together the flour, baking powder and salt; set aside.
• With a mixer, combine the 1 cup of yogurt, sugar, eggs, vanilla, oil and lemon zest.
• Add in the dry ingredients and mix just until combined.
• Pour into a greased loaf pan and place in a 350°F preheated oven for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Allow the cake to cool slightly in the pan.
• Remove the cake from the pan and place onto a serving platter.
• In a small saucepan, heat the orange marmalade just until melted and then stir in the 1/4 cup of yogurt.
• Remove from the heat and allow to cool slightly. Then just slowly pour the marmalade mixture over the cake and allow it to pool around the bottom of the cake.
• Store covered in the refrigerator.

• If using oven instead of crockpot, preheat oven to 350° F.
• Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
• Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
• Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
• Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.

• Preheat oven to 350º F.
• In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
• Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
• Bake uncovered for 1 hour. Serve hot.

• Preheat oven to 350°.
• In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.
• Beat until light and fluffy.
• Add flour, oatmeal, baking soda, baking powder and salt.
• Mix until a soft dough forms.
• Stir in chips.
• Drop dough by heaping teaspoons two inches apart onto greased cookie sheets.
• Bake for 10-12 minutes or until golden brown.
• Allow to cool completely on wire racks.
• Store in an airtight container.

• In a large bowl, combine crab meat, 1/4 cup bread crumbs, 1 slightly beaten egg, mayonnaise, Worcestershire sauce, salt, pepper and 3 tablespoons fresh cilantro. Form mixture into patties.
• Beat 2 eggs. Place eggs in a shallow pan or plate. Pour 1/4 cup of bread crumbs onto a plate. Dip each patty into beaten egg, covering both sides, and then cover with bread crumbs.
• Add 1 to 2 tablespoons of oil to a large skillet. Over medium high heat, cook patties for approximately 3 to 4 minutes on each side. Serve hot.
• Garnish with fresh lime wedges and cilantro sprigs.

• In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
• Add rice and cook another 4-5 minutes, stirring frequently.
• Add orange juice, salt and one cup water.
• Heat to boiling.
• Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
• If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
• Continue simmering until rice is tender.
• Shut off heat, gently stir in orange pieces and almonds.

• Clean asparagus under running water. Snap the cut ends from the asparagus. They will snap at the first node which will eliminate the toughest part of the stalk.
• Add two inches of water to an asparagus steamer, along with the salt, and boil. Add asparagus to the basket and lower into the boiling water. Remove asparagus from steamer when the tips are just tender.
• Allow water to drain and serve while warm.

• Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl.
• Place sirloin steaks in a large resealable plastic bag.
• Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks.
• Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours.
• Remove the pan from the refrigerator and allow to come to room temperature.
• Meanwhile, heat the grill to medium heat and rub the grates with cooking oil.
• Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness.
• While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
• Remove the steaks from the grill and allow to rest for five minutes before serving.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.