Combine brown gravy mix, water, onion soup mix and mushroom soup together.

Stir in cola.

Place roast in baking pan. Add carrots, celery and mushrooms, if desired.

Pour soup mixture over roast.

Cover with aluminum foil. Bake for 1 hour.

Reduce oven temperature to 225 degrees F. Bake for 2-3 hours, turning roast halfway through cooking time.

Let rest 10 minutes before slicing.

In a small saucepan, melt butter over low heat. Add cream. Sprinkle in the garlic powder, salt and pepper.

Add cream mixture to potatoes. Beat with mixer on high until potatoes are mashed and smooth.

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.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.

• Mix cracker crumbs, butter or margarine and sugar together in a medium mixing bowl.
• Reserve 1/4 cup for the topping. Spread the rest in a 9x13 pan and pat it down into the bottom and slightly up the sides.
• In a large bowl, mix together the whipped topping, sweetened condensed milk, orange juice and drained oranges.
• Spoon this over the crust.
• Sprinkle with the reserved crumbs on the top.
• Garnish with slices of mandarine orange and mint leaves if desired.

• Heat the oil in 10" skillet over med-high heat. Brown the pork on all sides.
• Add the soup, ketchup, vinegar, and brown sugar to a 6 quart slow cooker and stir until mixed.
• Add the pork and turn to coat.
• Cover and cook on low for 6 to 8 hours, the pork should be fork tender.
• Remove the pork to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Remove any excess fat as you are shredding it.
• Pour sauce from the slow cooker and save.
• Return pork to the slow cooker. Pour some of the sauce back over the shredded pork. Add just enough to moisten pork well. Heat in slow cooker until meat is hot. If desired, stir in a little of your favorite barbecue sauce but just enough to add a little barbecue flavor.
• Serve the shredded pork on hamburger buns.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

Add onion and carrots and cook until softened.

Add garlic and cook 1 minute more.

Add rice, peas and soy sauce and stir. Let simmer for 5 minutes, stirring occasionally, then serve.

In same skillet, place vegetables, sugar, salt, yolk, soy sauce and garlic and cook for 10 minutes over medium-high heat.

Return meat to pan, mix together and cook another 5 minutes.

Let mixture cool for about 10 minutes.

Place 2 Tablespoons of mixture in egg roll wrapper and fold, sealing with egg white.

Fry egg rolls in hot oil until golden brown, approximately 3-4 minutes.

Mix crab meat, cream cheese, onions and mayo.

Gently place 1 wonton wrapper in each muffin cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 15-18 minutes or until edges are golden brown and filling is heated through.

Serve warm.

• Brown meat in large skillet; drain grease.
• Add 2 1/2 cups water. Bring to boil; reduce heat to medium-low.
• Stir in pasta; cover. Simmer 15 minutes or until pasta is tender.
• Stir in spaghetti sauce and 1 cup of mozzarella cheese.
• Sprinkle with remaining cheese; cover. Cook 3 minutes or until cheese is melted.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

• Mix all ingredients together until smooth; spread on front and back of French bread slices.
• Put under broiler until light brown; turn and brown other side.
• Or, cut the loaf of French bread in half lengthwise and spread mixture on both halves. Wrap loosely in foil and warm in a 350 degrees F. oven for 15 to 20 minutes. Slice crosswise before serving.
• Serve hot.

• Preheat oven to 350° F.
• Combine the flour, soda, and salt in a small bowl and whisk to mix evenly; set aside.
• In a large mixing bowl blend the butter and sugar together until fluffy.
• Add the egg and vanilla; mix until evenly distributed.
• Add the flour mixture to the batter and beat until well blended; add milk and beat to blend in.
• Add the sprinkles and mix just until they are evenly distributed.
• Scoop approximately a 1-inch ball of dough and drop on a cookie sheet. Place cookies about 2 inches apart. Flatten the cookies with the bottom of a glass that has been dunked in sugar.
• Bake for approximately 7 to 8 minutes or until the edges are lightly browned. Remove and place on a rack to cool.

• Place the whole chicken in a Dutch oven or stock pot. Add enough water to just cover the chicken.
• Cut each celery stock into two or three pieces and place in the water with the chicken.
• Add the salt and pepper. Bring the water to a boil and then turn down the heat to a gentle boil.
• Gently turn the chicken over after it has boiled for 15 to 20 minutes. Continue to cook until juices run clear when you poke the chicken with a fork. The chicken will need to cook a total of approximately 45 minutes.
• Remove the chicken from the pot and pull the meat off the chicken and cut into bite-size pieces.
• Skim fat off the juices if necessary. Pour it into a gravy separator and then pour juices back into the pot. Discard fat.
• Add the sliced carrots to the broth and then add the chicken back in.
• Cook at a simmer until the carrots are tender.
• If you need more broth, add water until you have the desired broth. Season with chicken bouillon if you think the broth needs a little added flavor.
• Cook the noodles separately and add them to the rest of the ingredients.
• Continue to cook just until everything is hot. Remove the celery stalks before serving.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• 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.

In a bowl, cream together the butter, chopped parsley and chives.

Arrange the fish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture. Bake 5 minutes in the preheated oven, until the butter is melted. Turn filets and brush with remaining butter mixture; continue baking 10 minutes, or until fish is easily flaked with a fork.

Garnish with parsley sprigs and lemon wedges to serve.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

• Preheat oven to 350 degrees.
• In a large skillet, brown hamburger with onions.
• In a large saucepan, cook noodles according to package and drain.
• Cut cheese into cubes.
• Add all ingredients to casserole dish. Bake for 30-45 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.)

• Butter the bottom and sides of a 9 x 13 pan.
• Melt the butter in a large saucepan over low heat.
• Add the marshmallows and stir until melted; remove from heat.
• Add the Lucky Charms and stir until evenly coated.
• Pour mixture into the buttered pan. Using well-buttered hands, carefully press the mixture into the pan so it is evenly distributed.
• Press bars down firmly and then allow to cool completely.
• Once cooled, melt the almond bark in the microwave. Dip the top of each bar into the melted almond bark and then place on wax paper. Allow to set until almond bark hardens.