Season with salt and pepper.

To BROIL, place filets on rack in broiling pan. Set oven at broil; preheat several minutes. Place broiling pan in highest position in broiler; allow 2-3 minutes on each side to sear filets. Lower pan to middle position; broil 2 minutes on each side for rare, 3 minutes 30 seconds for medium, and 4 minutes for well-done.

To GRILL, place grill rack about 4 inches above red-hot coals. Place filets on grill; sear about 2-3 minutes on each side. Cook 2 minutes 30 seconds for medium rare, 3 minutes for medium, and 3 minutes 30 seconds for well-done.

Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.

NOTE: Potatoes can be made ahead and reheated. They even freeze well.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

• Tear both types of lettuce into bite size pieces and toss together; set aside.
• Fry bacon until crispy and then crumble into pieces.
• Heat butter in the bottom of a skillet over medium heat and then add the noodles and slivered almonds; cook until lightly browned. Spread the noodles and almonds out on paper towels to drain excess butter.

• Combine all ingredients for dressing in a separate bowl and whisk to mix well. Whisk again just before adding to the salad.
• Just before serving add the bacon, noodles, and almonds to the lettuce.
• Pour some of the dressing (do not use all the dressing) over the salad and then toss to coat evenly. Continue to add more dressing until the salad is coated to your taste.
• Serve immediately.

• Grease the bottom and sides of the cake pans. Preheat oven to 350 degrees F.
• Add all the ingredients, except for the chocolate chips, in a large mixing bowl. Beat just until the mixture is well mixed and batter is smooth.
• Stir in chocolate chips. Mix thoroughly.
• Pour batter into the prepared cake pans. Bake as indicated on the cake mix package, adding 5 to 10 minutes to the time (approximately 40 minutes total). Watch the cake carefully for doneness. Check doneness by poking with a toothpick in the center of the cake. Toothpick should come out clean.
• When the cake is done, remove it from the oven and allow to cool for 10 minutes. Then remove from the pans and place on a cooling rack to cool completely.
• Be sure the cake is cooled before frosting.

• Beat Crisco with an electric mixer until fluffy.
• Add the sugar and beat until well blended.
• Add the remaining ingredients and beat on medium to high speed until fluffy.
• Place the first layer of the cooled cake on a cake plate and spread with a layer of frosting.
• Add the second layer and use the remaining frosting to cover the top and sides of the cake. Spread evenly.
• If desired add a decorative pattern to the frosting.

Stir in water, tomato paste and taco seasoning mix, heat to boiling.

Reduce heat to medium-low; simmer 10 minutes.

Meanwhile chop lettuce, dice tomatoes and vegetables.

Warm tortillas in the microwave.

Top each tortilla with desired toppings and enjoy!

Add rice and cook, stirring, until rice turns white and very lightly brown.

Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.

Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.

Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.

Cover with plastic wrap and chill until serving time.

Add partly thawed strawberries and bananas. Refrigerate until almost firm.

Pour 1/2 of mixture into dish or casserole and spread layer of sour cream over mixture. Pour remaining Jello mixture over sour cream. Refrigerate until ready to serve.

If desired, sprinkle nuts just before serving.

• Cook bacon (in cast iron if you have it). Remove and crumble the bacon, making sure to save the rendered fat in the pan.
• Steam the green beans until their color becomes vibrantly green and tender without becoming too soft - about six to nine minutes.
• In the pan the bacon was cooked in, heat remaining bacon fat on medium until melted and sizzling.
• Place thinly sliced shallots into the hot bacon fat, and cook until well-caramelized with a smoky fragrance - about five to seven minutes. Remove and set aside.
• Add steamed green beans to the hot fat and cook for a minute or two until the beans are heated through and well-coated. Take out of the pan, and serve in a nice dish.
• Sprinkle bacon and caramelized shallots over the green beans. Enjoy!

Add soup and cheese to meat mixture and cook until cheese is melted.

Add salt and pepper to taste.

Serve on hamburger buns.

Cut potatoes into wedges. Place wedges in a bowl and pour olive oil over them. Mix until well coated. Place on a large baking sheet.

Combine all seasonings and Parmesan, if desired. Sprinkle wedges with seasonings.

Bake at for 30 minutes.

• Preheat oven to 325° F. Coat inside of casserole with non stick cooking spray.
• In a medium size bowl, combine beans, mustard, brown sugar, and ketchup. Stir well. Place mixture into prepared casserole. Top the bean mixture with raw bacon.
• Place in oven, uncovered. Bake 3 hours.

Stir in the beans, tomato juice, tomatoes, brown sugar and seasonings. Bring to a boil.

Reduce heat and simmer, uncovered, for 45 minutes to allow flavors to blend.

• Preheat oven to 375 degrees F.
• For crust, combine sugar, butter, and corn syrup in a saucepan. Cook and stir on medium-low until smooth.
• Remove from heat. Stir in 1/4 cup peanut butter and vanilla until smooth.
• Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently to combine.
• Press mixture evenly into the bottom of a buttered 9 x 13 pan. Bake for 10-12 minutes or until edges are light brown.
• Meanwhile, in the same saucepan combine chocolate and butterscotch chips. Cook and stir over low heat until melted. Stir in the 2/3 C. peanut butter until smooth.
• Slowly pour chocolate mixture over oatmeal layer, spreading evenly. Sprinkle with peanuts.
• Cool in pan on wire rack. Chill until set & cut into bars.

In a large skillet, sauté onion and green peppers in butter until tender.

Add tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes.

Place half of the cooked spaghetti in a greased 9x13-inch baking dish. Top with half of the vegetable mixture. Sprinkle with half the Cheddar cheese. Repeat layers.

Mix soup and water until smooth, pour over the casserole. Sprinkle with parmesan cheese.

Bake, uncovered, at 350°F for 30-35 minutes or until heated through.

Refrigerate.

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.

Pour sauce on top and bake for 15 more minutes.

• Preheat oven to 475° F.
• Peel potatoes and cut into large chunks; place in a shallow baking pan in a single layer.
• In a small bowl mix butter, olive oil and remaining ingredients; pour over potatoes and toss until well coated.
• Bake, uncovered, in preheated oven for 30 to 40 minutes turning occasionally to brown all sides.

Melt butter and cheese.

Season broccoli and add to cheese mixture.

Pour into a pan. Top with crushed crackers.

Bake 20-25 minutes at 350 degrees F.

Fold in Cool Whip.

Add drained fruit.

Crumble cookies and fold in.

Chill at least 2 hours.

• Combine the shortening, flour, and salt in a mixing bowl; use a fork to mix these ingredients together until crumbly.
• Add the milk and stir it into the mixture. The dough will be a little sticky but you should be able to shape into a ball. Divide into three even pieces.
• Wrap each in plastic and refrigerate for at least 1/2 hour. The crust can be refrigerated overnight.
• take one section and roll it out on a floured work surface until it is 1 to 2 inches larger than the pie plate.
• Line the bottom and sides of the pie plate with rolled out crust. Trim to approximately 1/2 from the edge.

PIE:

• Pour the pie filling into the bottom crust.
• Sprinkle the pie filling evenly with the minute tapioca; then drizzle the almond extract on top. Gently swirl through the pie filling to distribute the tapioca and almond extract more evenly.
• Roll out another section of dough for the top crust.
• Using your finger, dampen the top edge of the bottom pie crust and then place the top crust evenly over the pie.
• Trim the top crust to 1 inch from the edge. Fold the edges of the top crust over the edge of the bottom crust and mold it to form an edge around the pie plate.
• Once an edge has been formed all around the pie plate, crimp the crust edges with any crimping method you prefer.
• Make slits in the top crust so the steam can escape. Place in a 400 degrees preheated oven. Bake for 45 to 60 minutes or until crust is golden brown.
• Remove from oven and cool on a wire rack.