• Place stick of butter in crock pot.
• Place pork roast on top of butter.
• Sprinkle onions over entire roast.
• Pour honey over onions.
• Set crock pot on low and allow to cook for approx. 6-8 hours, until pork is cooked through and the roast falls apart when you stick a fork in it.

• Preheat oven to 350 degrees F.; grease the bottom and sides of the baking dish.
• Cut baked potatoes into 1" cubes. Spread half of the cubed potatoes in the bottom of the prepared baking dish.
• Sprinkle the potatoes with half of the salt, pepper and bacon. Add half of the sour cream on top and carefully spread out evenly. Sprinkle half of the cheeses over the sour cream.
• Repeat all of the layers.
• Place in the preheated oven and bake, uncovered, for 30 to 45 minutes or until the cheese is melted and nicely browned.

Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.

Top with remaining onions and bake 5 more minutes.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

Store in refrigerator.

• Brown ground beef and drain.
• Add taco seasoning and water, simmer 5 minutes.
• Place crescent roll dough in a 9x9 pan to form crust.
• Sprinkle 1/2 of the chips on dough, all of meat mixture, then sour cream.
• Top with cheese and the remaining chips.
• Bake at 375 for 20-25 minutes. can serve with lettuce, tomato, salsa, etc.

• Blend cilantro, green chilis and garlic in blender.
• Bring water to a boil and add the rice, the blended ingredients, and all other ingredients.
• Simmer covered for 30 minutes (or until rice is soft.)

• Combine corn mix and onion.
• Combine the remaining ingredients and add to the corn bread mixture just until moistened.
• Pour into greased 9 x 13 pan.
• Bake at 350° F for 50 to 55 minutes or until lightly browned.
• Serve warm.

In large skillet, brown meat and onion until no longer pink; drain.

Stir in spaghetti sauce with meat, heat to boiling. Reduce heat to low, simmer 5 minutes.

Meanwhile, cook pasta according to package directions for 7 minutes, drain.

In large bowl, stir together ricotta or cottage cheese, egg, parsley, pepper and salt.

In 9x13 inch baking dish, spread 1 cup meat sauce. Evenly layer one-half pasta over sauce. Spread ricotta mixture over pasta, sprinkle with 1 cup mozzarella cheese. Repeat layers of meat sauce, pasta and cheese. Spread remaining meat sauce over pasta. Sprinkle with Parmesan cheese, if desired.

Cover with foil. Bake 30 minutes.

Remove foil, bake 5 minutes or until hot and bubbly.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

• Brown ground beef; drain fat & put in crockpot.
• Add onion, green pepper, garlic, tomatoes, kidney beans, salt, chili powder, pepper and cumin. Stir to combine.
• Cover and simmer for 4-6 hours. Enjoy!

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

• Put the French vanilla ice cream in 3 glasses.
• Carefully top with root beer soda.

• Grill brats as per package instructions.
• While brats are cooking, grill the onion in a small aluminum pan with a little butter. Grill until they are slightly charred.
• Add the grilled onions to the brats when serving.

In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.

Pour dressing over potato mixter and stir to coat.

Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.

In a large stock pot, add corn, water, butter, sugar, salt and pepper. Boil for 3 minutes; cool.

When cool put in containers or vacuum pack and freeze.

To cook, warm up over medium heat on the stove.

Score ham. Insert cloves into ham, if desired.

Mix brown sugar, mustard and juice. Pour 1/2 of glaze over ham.

Bake according to ham package directions, basting with remaining glaze until ham is done.

Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.

Toss potatoes in olive oil to coat.

Bake until brown on one side, approximately 10 minutes.

Turn and bake until brown and crispy on other side, approximately 10 minutes more.

Salt and pepper to taste.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• Preheat oven to 350 degrees.
• In a 1 quart mixing bowl, cut butter into chunks. Add brown sugar and flour; mix at medium speed, scraping sides of bowl often until well mixed (about 1 minute).
• Reserve 1/2 cup crumb mixture for topping; press remaining crumb mixture into 8 inch square baking pan.
• Bake near center of oven for 10 to 12 minutes.
• Prepare filling by beating the cream cheese, sugar, egg, and lemon juice together until smooth.
• Add the cherries and beat just long enough to mix in.
• Spread filling over crust; sprinkle with remaining crumb mixture.
• Continue baking for 18 to 20 minutes or until filling is set and top lightly browned.
• Cool. Store in refrigerator.