• Heat oven to 325° F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. (Do not overcook.)
• Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145° F for medium rare.)
• Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
• Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

• 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.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.

• Calories: 300 calories
• Protein: 30 grams
• Fat: 9 grams
• Sodium: 400 milligrams
• Cholesterol: 70 milligrams
• Saturated Fat: 3 grams
• Carbohydrates: 27 grams
• Fiber: 4 grams

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• In a heavy skillet over medium heat, sauté bacon for 3-4 minutes or until slightly browned.
• Add onions and sauté until onions are light brown in color and bacon is crisp. Remove onion and bacon and drain off excess bacon drippings. Set aside.
• Prepare rice, instant or uncooked.
• Add soup, milk, rice, cheese & bacon mixture. Simmer until cheese melts, approximately 10-12 minutes. If needed, thin with additional milk to appropriate consistency.

FOR CREME PUFF
• Preheat oven to 400°F.
• Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms. Remove mixture from heat and beat in eggs, with spoons, one at a time. Beat with spoons until smooth. With a spoon, drop dough onto ungreased pan 3-inches apart.
• Bake 35 to 45 minutes, or until lightly browned.
• Remove from oven, set aside to cool. When cream puffs have cooled, slice in half.
FOR DILL CHICKEN SALAD
• In a medium bowl, shred or cut up chicken into bite sized pieces. Add mayonnaise and dill and mix.
• Chill until ready to use.
• Serve inside creme puffs or on top of lettuce.

In a separate bowl, combine flour, oats, baking soda, baking powder, and salt. Gradually add to creamed mixture. Stir in remaining ingredients. Batter will be stiff.

Drop onto ungreased baking sheet. Bake in preheated 350 oven for 10-12 minutes.

• Drain the pineapple as much as possible; set aside.
• Mix the gelatin and cottage cheese. Allow to set for several minutes; blend in drained pineapple.
• Fold in the cool whip. Chill before serving.
• You can use any flavor of gelatin to make this salad.

• Preheat oven to 325° F.
• Remove the giblets from the body cavity along with anything that has been tucked into the neck skin. Reserve the giblets or discard.
• Rinse turkey under cold, running water, inside and out. Pat dry with a paper towel, inside and out. Sprinkle salt and pepper inside the body cavity of the turkey.
• Coat the outside of the turkey with canola oil and lightly sprinkle salt and pepper to cover. Place onion, celery, garlic cloves, and fresh parsley inside the body cavity. Place the turkey in a roasting pan and put the pan in the preheated oven.
• Bake for approximately 3 hours*. Prevent over-browning by covering the turkey with a tin foil tent. To allow for some browning, remove the tent during the last 45 minutes of baking. To ensure that the turkey is done, insert a meat thermometer into thickest part of the breast. Once the turkey has reached an internal temperature of 180° F, remove it from the oven and let it rest approximately 15 minutes before carving.

*The weight of the turkey will determine the length of time it needs to bake.  Follow  directions on the package for your specific turkey.  It is typically 20 minutes per pound  for an un-stuffed turkey.

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.

• If using your own bread to make cubes, have them cut and dried before beginning stuffing preparation. Store bought stuffing mix can also be used.
• Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
• Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
• Remove from the heat and add the sage, salt and pepper to the celery mixture.
• Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed.
• Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
• When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
• Add more seasoning if necessary and then add the beaten eggs and stir until they are well distributed.
• If necessary, more liquid can be added after the eggs are added to further moisten the stuffing.
• Butter the bottom and sides of a baking dish and place the stuffing in the dish.
• Lightly pat the stuffing in the dish and cover with foil. Bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the stuffing reaches 165°F before serving.

• 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.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Preheat oven to 425 degrees.
• Line pie pan with 9" pie crust.
• Combine filling ingredients and beat well. Pour into pastry lined pan.
• Bake 45-55 minutes, or until knife inserted near edge of pie pulls out clean. The center of pie will appear soft, but will set while cooling.
• Serve cold or warm. Optional: serve with a dollup of whipped topping.

• Preheat oven to 350°F. Grease 2 quart baking dish.
• Cook spaghetti according to package directions. Drain and keep hot.
• In a heavy skillet, saute mushrooms and garlic in 2 tablespoons of butter. Remove from heat and set aside.
• In the same skillet, melt 1/4 cup of butter over medium low heat.
• Add flour, salt and pepper to melted butter and whisk until smooth.
• Gradually add chicken broth to skillet mixture, Stirring constantly. Bring mixture to a boil, stirring constantly. Boil for 1 minute.
• Reduce heat and cook until slightly thickened.
• Remove from heat. Stir in milk, sherry and Worcestershire sauce.
• Combine cooked spaghetti, mushrooms, turkey and mozzarella cheese. Pour into prepared baking dish. Sprinkle with Parmesan cheese. Bake for 30 minutes or until lightly browned.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

• Preheat oven to 450 degrees F.
• In a small bowl, thoroughly blend the baking mix, milk, cheese, and garlic.
• Using a tablespoon, drop the batter onto the ungreased baking sheet.
• Bake 9 to 10 minutes or until the biscuits are golden brown. This recipe easily doubles.

• Boil pasta according to package directions.
• During the last two minutes of cooking time, add the sugar snap peas and carrots to the pasta. If you are using frozen sugar snap peas, wait to add them until the very end of the cooking time so they only cook in the water for approximately 30 seconds.
• When finished cooking, rinse pasta and vegetables under cold water to prevent further cooking and drain well.
• Mix dressing as described below and set aside.
• Pour pasta and vegetables into a large bowl and add the remaining ingredients. Toss until all ingredients are well distributed.
• Add the dressing and stir until all ingredients are well coated. Refrigerate until chilled.
• Before serving, add two tablespoons of lime juice and toss to distribute throughout the ingredients.
• Garnish with chow mein noodles sprinkled on top.

• In a medium bowl, combine mayonnaise, sour cream, mint, garlic powder, and onion powder. Stir the ingredients until they are well blended.
• Add salt and pepper to taste and then set dressing aside until needed.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

• 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.