• Preheat oven to 325°F.
• Rub pork roast with a light coat of oil and season to taste with salt, pepper and minced garlic. Cover the tops of the bones with foil to prevent excessive browning.
• Place roast on a rack in a shallow roasting pan, bone end up. Roast uncovered 2-3 hours or until meat thermometer registers 160°.
• Remove from oven and cover with foil, letting it sit 10 minutes while it continues to cook.
• To serve, remove the foil at the tips of the ribs and decorate with crab apples or paper frills, if desired.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

Mix together dressing ingredients. Pour over salad when ready to serve.

• Prepare and bake the cake in two 9-inch cake pans as instructed on the package.
• Cool for 10 minutes in the pans and then turn out onto a cooling rack, top side down; cool completely.
• Once cooled, place the clean cake pans over the layers and turn them back into the pans so they are top side up. Poke the cakes with a large fork (such as a meat fork) in half inch intervals all over both layers.
• Mix one cup of boil water and the strawberry gelatin mix in a small bowl; stir for approximately 2 minutes until the gelatin dissolves.
• Leaving the cake layers in the pan, carefully pour the strawberry gelatin mixture evenly over one of the cake layers, trying to pour in the holes as much as possible.
• Repeat this process with the lime gelatin and the second layer of cake.
• Cover the layers lightly with waxed paper and place in the refrigerator for at least 3 hours to allow the gelatin mixture to set.
• Just before you are ready to assemble the layers, prepare the frosting. Pour the milk, pudding mix, and powdered sugar in a mixing bowl.
• Using a wire whisk, beat the mixture for approximately 2 minutes; carefully fold in the Cool Whip.
• Unmold layers by placing the pans in hot water to loosen the cake. Turn out the red layer and place on a cake plate.
• Spread a 1/4-inch layer of frosting over the first layer. Turn out the 2nd layer and place on the first layer.
• Spread the remaining frosting evenly on the top and sides of the cake. Finish the frosting with desired decorative design. If desired, decorate the top of the cake with Christmas sprinkles.
• Place in the refrigerator to chill for approximately 1 hour before serving.

Remove chicken from broth and cool.

Remove meat from bones and skim off fat from broth. Cut chicken into bite size pieces and put back into the broth.

Add noodles and cook until noodles are done.

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.

• In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
• Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough.
• Chill the dough at least 1 hour.
• Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
• Bake at 350 degrees F for 8 to 9 minutes.
• Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

Add onion to pot.

Combine water, catsup, sherry, garlic, mustard, marjoram, rosemary and thyme. Add to meat with bay leaf. Simmer, covered, for 2 hours or until tender.

Remove meat and set aside. Remove bay leaf; skim off any excess fat. Add mushrooms.

For gravy, combine cold water and flour until dissolved. Stir into juices and cook until thick and bubbly.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

Place vegetables on the prepared baking sheet. Sprinkl with garlic and olive oil. Season with salt and pepper. Mix to combine.

Bake for 20-25 minutes or until caramelized, stirring every 10 minutes.

In a large mixing bowl, whip cream until stiff peaks form. Stir in marshmallows. Pour over crust. Top with pie filling. Refrigerate until ready to serve.

In a mixing bowl, combine chicken, soup, sour cream, chilis and cheese. Mix well and spoon into corn tortillas. Roll them up.

Fry in a small amount of oil until golden brown or you can bake them in a 400 degree F preheated oven for 18-20 minutes.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

In a large bowl, combine all ingredients. Pour into prepared dish.

Bake covered for 1 1/2 hours.

SLOW COOKER VARIATION: Combine all ingredients except broccoli in slow cooker. One hour before end of cooking time, stir in broccoli. Cook on high for total of 3-4 hours or on low for total of 6-7 hours. If casserole is too runny as end of cooking time nears, remove lid from slow cooker for 15 minutes while continuing to cook on high.

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.

• Melt butter and chips over low heat; add sweetened condensed milk.
• Remove from heat and add marshmallows and peanuts.
• Pour into a buttered 9X13 pan. Refrigerate.

• Slice rolls in half. Place layer of ham and cheese on bottom of each roll.
• Place the buns in a 9 x 13 cake pan and put tops of rolls on.
• Melt butter, add the worcestershire sauce, onion powder, and mustard. Spoon over top of rolls. Sprinkle each roll with poppy seeds.
• Bake at 350 degrees for 10 - 15 minutes or until cheese is melted.
• Serve while warm.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

In another bowl, combine the breadcrumbs, flour, salt and pepper.

Dip fillets into egg mixture, then coat with crumb mixture.

In a large skillet, heat oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.

• Pour the chicken stock into a medium sized saucepan. Water can be substituted, but chicken stock (or any other type of stock) adds more flavor to the dish.
• Add the olive oil and a pinch of salt to the liquid and bring to a boil.
• Add the couscous to the boiling liquid.
• Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the suggested time has expired.
• Fluff the couscous with a fork and serve immediately.
• Note: Serve it as an accompaniment to stews, meats, vegetables, and other savory dishes that include sauces or gravy. Couscous is able to absorb the flavors of the other ingredients that are added to it.
• Variations: An endless variety of other ingredients may be added to the couscous to provide flavor. Chopped dried fruit or chopped nuts are popular additions, as well as various seasonings, such as cinnamon, ginger, cumin, black pepper, garlic, or the zest of citrus fruit.

• Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
• In a small bowl, combine dressing ingredients.
• Pour dressing over broccoli mixture, stirring until combined.
• Cover and refrigerate for several hours to overnight allowing the blending of flavors.
• Add nuts just before serving.
• This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.