• Peel and chop or slice potatoes.
• Cook in enough water to cover for 3 minutes, then drain.
• Add remaining ingredients, mix well. Spoon into crock pot and cook on high 3 hours or 1 hour on high plus 4 hours on low.

To grill, preheat grill to medium-high heat and poke holes in bottom of disposable aluminum foil pan.

Toss vegetables with dressing and season with pepper. Place in prepared pan and cook until vegetables are crisp tender, approximately 15 minutes.

• Peel and cut potato into cubes. Chop the onion and place it in a small saucepan with the potato cubes. Cover with water and bring to a boil. Reduce the heat once it is boiling; then cover and simmer until potatoes soft when poked with a fork (10 to 15 minutes).
• Drain the water off and then mash the potatoes and onions together until smooth; set aside. (Note: you need about 3/4 cup of mashed potatoes & onions to add to this recipe.)
• In a large mixing bowl, combine the egg, butter, honey or syrup, cheese, parsley, salt, pepper, yeast (dry-do not mix with water), warm milk, mashed potato mixture, and 3 cups of flour. Mix all ingredients together until well mixed.
• Add enough of the remaining cup of flour to make the dough just stiff enough to be able to knead. Mix in with hands if necessary.
• When just stiff enough to knead, place the dough on a lightly floured surface and knead the bread for approximately 8 minutes.
• When done kneading, divide the dough into 3 even sections. Working on the floured surface, roll and form each section into an 18" long rope.
• Place the 3 ropes on a large greased baking sheet. Gather the 3 ropes at one end and then begin to braid the sections together. When you have the entire loaf braided, pinch each end together and tuck under.
• Cover the loaf with a light kitchen towel and place the loaf in a warm place to rise. Allow the loaf to rise to double in size. This should take approximately 60 minutes, depending on how warm the area is where it is place.
• Once the loaf has double in size, brush the top with the egg wash and sprinkle with extra parmesan cheese.
• Preheat oven to 350° F. and bake for 30 to 35 minutes or until it is a nice golden brown.
• When done, remove it from the baking sheet immediately and place on a cooling rack.
• When cooled, it is ready to slice and serve.

• Butter the bottom and sides of a pie plate; set aside.
• Melt the butter and chocolate together in a saucepan large enough to hold the Rice Krispies when added. Heat the butter and chocolate to a boil and then add the sugar.
• Remove from the heat and add the Rice Krispies; stir until evenly coated.
• Reserve 1/2 cup of the Rice Krispie mixture for the top and then pour the remaining into the buttered pie plate; pat firmly into the bottom and on the sides.
• Place the Rice Krispie lined pie plate into the freezer until frozen.
• Once the crust is frozen, allow the ice cream to thaw slightly so that it is soft enough to spread out. When it has thawed enough, remove the crust from the freezer, add the ice cream, and spread it out evenly into the crust.
• Sprinkle the reserved Rice Krispie mixture evenly over the top of the pie. Place the pie into the freezer until it is firm.
• To serve, remove from the freezer a few minutes before serving so it is easier to cut.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper and garlic using your hands.

Form the mixture into 8 patties.

Lightly oil the grill grate. Grill patties 5-7 minutes per side, or until desired doneness.

• Brush a thin layer of mayonnaise on corn.
• Sprinkle the corn with cheese, chili powder, salt and pepper.
• Wrap each corn in foil and place on the grill.
• Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly)
• Serve warm.

• Preheat oven to 325° F. Grease bottom and sides of a large baking dish.
• Dice onion and chop celery into small pieces.
• Cube and brown steak with onion and celery in a small amount of fat.
• Combine rest of ingredients and mix in with the meat, onion and celery. Pour all into the greased baking dish.
• Place in the preheated oven and bake 2 hours.

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil. Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into the peas. Cook over medium high heat until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

Gently mix in peach pie filling.

Chill for 1 hour before serving.

• In a large bowl, combine cereals, peanuts and coconut; set aside.
• In a saucepan, combine corn syrup, sugar, butter and half & half; cook and stir over medium heat until the mixture reaches softball state (about 240° F. on a candy thermometer) about 25-30 minutes.
• Pour over cereal mixture and stir to coat evenly.
• Pat into a greased 15x10x1 baking pan. Cool before cutting.

• Preheat the grill.
• Sauté onion in butter. Add rest of ingredients and simmer.
• Place the short ribs on the grill and cook until nicely charred on one side.
• Turn over and baste with the barbecue sauce. Turn one more time and baste again with the sauce. Grill for another few minutes.
• Remove from the grill and serve with remaining barbecue sauce.

Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato.

Bake for 40-45 minutes. Great on the grill, too.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• Place the pork roast in the bottom of the slow cooker.
• Pour the chicken broth over the roast.
• Sprinkle the Lipton Onion Soup Mix over the top of the roast.
• Place the onion slices on top of the meat and cover the slow cooker.
• Allow it to cook for 7 to 8 hours on low or cook for 1st hour on high and then turn down to low and cook for 5 to 6 more hours.
• Remove from slow cooker and trim excess fat. Drain juice from the slow cooker but do not discard.
• Pull the pork into shredded pieces and place back into the slow cooker. After all the pork has been placed back in the slow cooker, pour some of the juice back in over the pork to help keep it moist. Add just enough to moisten the meat. Do not have more than 1/4 inch of juice sitting on the bottom.
• Cover and reheat; serve on buns with favorite toppings.

Cook pasta according to package directions; drain.

In a large bowl mix cheeses, sour cream, salt and pepper. Stir in pasta. Mix well.

Pour into greased 9x13" baking dish. Bake uncovered 30-35 minutes.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Mix shortening, banana and egg.
• Add all other ingredients and then milk.
• Pour into greased 9 x 9 pan or 12 cupcakes.
• Bake at 350 degrees F. for 20 minutes.
• Frost with cream cheese frosting or any vanilla frosting.
• Recipe can be doubled and baked in 9 x 13 pan for 30 minutes.

Sprinkle yeast over mixture. All yeast dissolves and mixture gets bubbly.

Mix flour and knead until smooth and elastic.

Cover and let rise in a warm place for 5-10 minutes.

Divide into pizza crusts and roll into desired thickness on a floured surface.

Top with desired toppings and bake in 400 degrees F oven for 15-20 minutes on a baking sheet.

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.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

Add turkey, turning to coat both sides. Cover and marinate in refrigerator several hours, turning occasionally.

Grill steaks over hot coals 6-8 minutes per side, depending on thickness. Turkey is done when there is no pink in center of meat. Do not overcook.

Add chicken broth and seasonings. Cover and simmer for 20 minutes on low heat.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
• In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
• Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
• Serve warm.