• Mash together the minced clove of garlic, parsley, lemon zest, 1/2 teaspoon salt and 2 teaspoons olive oil. Make narrow slits, about an inch deep, in the surface of the meat and pack the parsley mixture into the slits. Salt and pepper the meat.
• Heat remaining olive oil in a heavy skillet or Dutch oven and brown the meat on all sides. Remove meat to a plate and add onion, celery and carrot to the pan. Cook 5 minutes, stirring occasionally. Add peeled garlic cloves and cook another minute or two. Add these vegetables to the plate with the meat.
• Add wine to browning pan, raise the heat and boil until reduced by half. If using optional seasonings, add to the browning pan along with the wine. Stir in tomato paste. Return vegetables and meat to pan. Cover and adjust heat to maintain a very low simmer. Cook until tender, 2 - 3 hours, checking periodically to add water if  liquid level gets too low (should be at least an inch). Turn meat once or twice as it cooks.
• Taste for seasoning, adding salt and pepper as needed. Slice thickly and serve hot, with sauce spooned over. Serve with polenta, noodles, rice or potatoes.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.

• Make Jell-O according to the package directions and pour into the serving bowl. Refrigerate until fairly firm.
• Cut two bananas into approximately 1/8 inch thick slices. Layer the slices over the top of the Jell-O. You should have at least two layers of bananas.
• Spread whipped topping over the layer of bananas. Make the whipped topping layer approximately 1 inch thick or maybe a little less. It should not take a full 8 oz. container of whipped topping.
• Refrigerate until ready to serve.

• Preheat oven to 350 degrees F.
• Cube bread and place in a large bowl. Combine the milk and butter in a saucepan and cook over medium heat until the butter is melted.
• Pour the milk mixture over the cubed bread and let stand for 10 minutes.
• After standing for 10 minutes, add the sugar, eggs, vanilla, and nutmeg; stir to mix evenly.
• Pour into the greased casserole and spread out evenly. Place in the preheated oven and bake for 45 minutes or until the center is set.

• Stir the powdered sugar and melted butter together until smooth.
• Add the vanilla and milk; stir until well blended. Drizzle over warm pudding.

• While the pudding is baking, combine all the sauce ingredient, except for the vanilla, in a saucepan and cook over medium heat. Cook until thickened and comes to a full boil, stirring occasionally.
• Remove from the heat and stir in the vanilla.
• To serve, drizzle caramel sauce over the warm glazed pudding.

Place the tortilla on a microwaveable plate. Cover with a paper towel and microwave until warm, about 15 seconds.

Layer the turkey evenly on the tortilla; top with the coleslaw mixture. Fold the bottom over and roll up to enclose the filling.

Serve at once or wrap in wax paper and refrigerate up to 4 hours.

Cover and cook over medium heat for 15-20 minutes, or until apples are soft.

Allow to cool, then mash with a fork or potato masher.

• Combine all the ingredients in a large bowl.
• Stir until all the ingredients are mixed evenly.
• Pour into an airtight container and store in a dry area.
• To serve, add 1/4 to 1/3 cups of hot chocolate mix to 1 cup of boiling water; stir until mix is dissolved.

• Brown the ground beef in a roaster on the stovetop. Use a pan that can also be used in the oven. Add the minced onions, salt, and pepper while browning the ground beef.
• Cook the ground beef until the bottom of the pan has some nice browned areas and the meat has started to get some well brown pieces but do not burn.
• Drain the grease from the meat and return to the burner and add all of the remaining ingredients. Cover the pan and continue to cook over medium-low heat on the stovetop or place in an oven preheated to 350 degrees F. If placing in the oven, heat on the stovetop until it begins to boil before placing in the oven.
• Cook until carrots and potatoes are tender, approximately 60 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.)

• Preheat oven to 375 degrees F. Grease cookie sheet or muffin tins.
• Sift flour, baking powder, sugar, and salt together.
• Add the remaining ingredients. Stir together until smooth.
• Drop by spoonful onto the prepared cookie sheet or fill muffin tins two-thirds full.
• Bake for 17 to 20 minutes in preheated oven.

Stir in pasta sauce and water.

Mix ricotta, shredded cheese, Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture.

Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.

Cook on HIGH for 4-6 hours or until liquid is absorbed.

Sprinkle with topping cheeses; let stand, covered, 10 minutes or until melted.

• Wash and drain the iceberg lettuce, pat dry, and cut into bite size pieces.
• Wash cauliflower and cut into bite-size pieced.
• In a large glass bowl, layer half the iceberg lettuce in the bottom. Add all cauliflower, sweet onion and frozen peas. Add the remaining iceberg lettuce as the top layer.
• Mix sour cream and mayonnaise together and spread over salad; do not stir in! Sprinkle sugar on top, then sprinkle cheddar cheese over all.
• Cover bowl with plastic wrap. Refrigerate for 24 hours or 8 hours at the least before serving.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.

Add chicken and remaining ingredients; chill at least 2 hours.

Stir well before serving.

• Preheat the oven to 375 degrees F.
• Cut baguette into slices between 3/8 and 1/2 inch thick.
• Butter both sides of the baguette slices; place slices on baking sheets.
• Lightly sprinkle buttered slices with garlic salt.
• Place in the preheated oven and bake for 8 to 9 minutes or until bottoms are nicely toasted.
• Remove from the oven and turn the slices over and bake again for an additional 6 or 7 minutes or until bottoms are toasted.
• Remove from the oven and place the slices on a cooling rack and allow to cool completely.

• Place 8 teabags in 7 cups boiling water. Remove tea bags.
• Add remaining ingredients. Pour into 1 gallon pitcher.
• Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

Add celery and onions and cook over medium heat until soft.

Add garlic and cook 1-2 minutes.

Add potatoes and cook 3-4 minutes, stirring occasionally.

Add bacon and chicken stock to cover potatoes. Simmer, covered, until potatoes are cooked and soft.

Meanwhile, in a medium saucepan, melt butter over medium heat. Add flour and cook 1-2 minutes. Add milk and tarragon. Bring to a boil and, stirring contantly, cook until thickened. Remove from heat.

Add thickened sauce to cooked potato mixture. Blend half of this mixture in a food processor, if desired. Season with salt and pepper and serve.

Spread onto each cut side of the buns. Broil for 4-5 minutes, watching carefully as they burn quickly.

In a large bowl, cream together the butter and brown sugar until smooth.

Beat in the eggs and vanilla.

Stir in the pumpkin puree until well blended.

Sift together the flour, baking soda and pumpkin pie spice; stir into the pumpkin mixture.

Fold in the white chocolate and pecans, if desired.

Drop by heaping spoonfuls onto cookie sheets. Cookies should be at least 2 inches apart. Bake for 12-14 minutes, until bottoms are lightly browned.

Cool for 5 minutes on baking sheets before removing to cool on wire racks.

Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

• Boil potatoes in salted water until soft.
• Mash with milk, butter and ranch dressing mix.
• Stir in half of the cheese and pour mixture into 8x8 casserole dish.
• Sprinkle remaining cheese on top and bake for 5 minutes at 350 degrees F or until the cheese has melted.

• Cut squash in half and remove seeds and stringy fibers. Pierce the skin in several places and place in a microwave-safe baking dish or bowl with cut sides down or facing the sides of the bowl. Cover with plastic wrap, leaving a small opening along the edge to allow steam to escape.
• Cook in the microwave on high for 10 to 20 minutes. Pierce with a fork to check for doneness. Cook for additional time if not at desired tenderness.
• GLAZE: While squash is cooking, mix glaze by adding melted butter, brown sugar and salt. Cook in the microwave until ingredients are well combined and have started to thicken.
• When squash is done in the microwave, place the halves cut side up on a large baking sheet. Drizzle the glaze mixture over the edges and in the cavity of the squash halves. Place the squash under the broiler for 5 to 7 minutes until the glaze has caramelized. If necessary, cut into smaller serving sizes and serve while hot.

• Preheat oven to 350 degrees.
• Spread pecans out in a single layer on a large baking sheet.
• Toast the pecans in the preheated oven, approximately 10 to 15 minutes, tossing once. Allow to cool.
• In a large bowl, combine mixed greens, mango, craisins, red onion, swiss cheese and pecans.
• Top with balsamic vinaigrette and toss to combine.
• Serve immediately.

For crust, drop graham crackers into plastic bag and crush with rolling pin or soda bottle. Mix crumbs, butter and sugar together and press into 9x13 baking pan.

For cream cheese layer, in a separate bowl, mix eggs, sugar and cream cheese. Pour over crust and bake 20 minutes.

For pumpkin layer, in a saucepan, heat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin that has been dissolved in cold water. Cool mixture.

For topping, beat egg whites, remaining sugar. Fold into pumpkin mixture. Pour over cooled cream cheese layer. Chill until ready to serve.

Top with whipped cream.