• Preheat oven to 450°.
• Place cut potatoes and carrots on baking sheet that has been covered in foil, season with salt and sprinkle olive oil over all.
• Mix to evenly coat.
• Sprinkle on rosemary.
• Place in the oven and roast for 20 minutes.
• Meanwhile, place the rump roast in roasting pan.
• Season with salt and pepper.
• Sprinkle onions around roast.
• After vegetables have roasted for 20 minutes, place around roast in roasting pan.
• Add one cup of beef broth.
• Roast at 450° for another 20 minutes then reduce heat to 300° and roast meat and vegetables until a meat thermomenter registers 130° for medium/rare meat and vegetables are golden. Do not cover while cooking.
• Transfer meat and vegetables to a serving platter, cover loosely with foil to keep warm until serving.

Salad Supper Favorite!

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• Beat the cream cheese and sugar together until smooth.
• Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture.
• Pour this mixture into a 13x9x2-inch dish and spread out evenly.
• Pour the blueberry pie filling over the top and spread out evenly.
• Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving.

In a skillet, melt butter over low heat.

Add onion and cook until brown.

Add soup, milk, tuna, peas, salt, pepper and cooked noodles. Stir to combine.

Pour into greased baking dish, sprinkle with cheese. Bake in moderate 350°F oven for 25 minutes.

• Combine the first 5 ingredients in a large salad bowl and toss.
• In a separate container (a jar with lid or a salad dressing shaker work well), combine all the remaining ingredients (except the feta cheese) and whisk or shake until all of the ingredients are well blended and the oil is well distributed.
• When you are ready to serve the salad, toss the salad ingredients and add the dressing. (You may prepare the dressing ahead of time and refrigerate).
• Garnish the salad with feta cheese.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• In a bowl, mix together chopped eggs, pickle relish, diced celery, chopped onions, parsley, celery seed, and cut up chicken. Blend in mayonnaise until desired consistancy is achieved. Salt and pepper to taste.
• Cover and chill 1 to 2 hours before serving. Spread approximately 1 cup of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve.

For the cheese sauce: melt butter over low heat. Blend in flour, salt and oil stirring until smooth. Allow to cook for 1 minute. Remove from heat and slowly add milk. Return to heat and bring to boil until thickened. Add cheese and cook on low until cheese melts.

Stir cheese sauce into macaroni.

Add lobster is preferred.

• Preheat oven to 350° F.
• Lightly grease the baking pan and set aside.
• Mix the butter, sugar and brown sugar together with a mixer until creamy.
• Add the egg, peanut butter, soda, salt, vanilla, and flour. Blend until all ingredients are evenly distributed.
• Add the oatmeal and mix just until it is evenly distributed.
• Scrape the mixture into the greased baking pan and pat the bars until they are spread evenly into the bottom.
• Place in the preheated oven and bake for 20 to 25 minutes.
• Remove from the oven and sprinkle chocolate chips over the bars while they are still hot.
• Allow the chips to sit for 5 to 10 minutes and then spread evenly over the top of the bars.
• Allow to cool and then cut into bars.

• Combine in a large bowl, ground beef, 1/2 cup ketchup, eggs, soup mix and bread crumbs. Use your hands to mix all the ingredients thoroughly.
• Shape the mixture into a loaf that will fit the shape of your slow cooker.
• Place the loaf into the bottom of a 5 or 6 quart slow cooker.
• Cover and allow the meat loaf to cook on high for 1 hour and then finish cooking on low for 2 to 4 more hours. Or, cook on low for 4 to 6 hours. When properly done, the meat should have an internal temperature of at least 145°F.
• One half hour before serving spread the 3/4 cup of remaining ketchup on top of the loaf. Sprinkle ketchup evenly with the brown sugar.
• Cover again and allow the meat to cook for an additional 30 minutes on low.
• When done, use two spatulas, inserting one at opposite sides of the loaf and lift from the slow cooker.
• Slice the meat loaf and serve it while it is still warm.

• Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
• Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
• Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
• Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
• The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Cook spaghetti according to package directions; drain.
• Meanwhile, brown ground beef and onions. Cook until the ground beef is no longer pink and onions are translucent. Drain off any excess fat drippings.
• Add the spaghetti sauce to the meat and heat through.
• When the pasta in done, add one cup of the mozzarella cheese, the parmesan and romano cheese, eggs, oil, garlic powder and salt and pepper.
• Press this into a greased 13x9 inch baking dish.
• Pour spaghetti sauce and meat mixture over the pasta.
• Cover and bake at 350° for 20 minutes.
• Uncover and sprinkle the remaining mozzarella cheese on top.
• Bake uncovered for an additional 10 minutes.
• Allow to cool slightly before serving.
• May add mushrooms, black olives, green peppers, etc.
• Freezes well.

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.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• In a large saucepan, melt the butter and sauté the onion until translucent, 3-4 minutes.
• Add the soups, milk and half and half.
• Add the crabmeat and bring just to a boil.
• Salt and pepper to taste.
• Serve immediately.

• Preheat oven to 350° with the rack placed on the middle shelf.
• Spread bread cubes and bacon on the baking sheet.
• Sprinkle with oil and black pepper.
• Bake, stirring a few times, until the bacon is crisp and bread cubes are golden brown. Approximately 20 minutes.
• Let cool.
• Serve with potato soup or salads.
• Store in refrigerator.

• Thinly slice onions and put in a microwavable dish with 1/2 cup water, a pinch of salt and 1 teaspoon sugar (omit the sugar if using sweet onions, such as Vidallia). Cover and cook for about 3 minutes, until soft.(Or put onions, water, salt and sugar in a small saucepan, cover and simmer about 10 minutes, until soft.
• Rinse chicken and pat dry, skin off or on, as preferred. Mix salt, pepper, flour and garlic powder, if using, in a paper or plastic bag and shake chicken, a few pieces at a time, in this mix.
• Heat oil in a heavy skillet (medium high heat) and brown chicken well on both sides. When chicken is browned, add onions with the cooking water. Lift chicken pieces so some of the onions can be tucked underneath. Add herbs and wine, adjust heat to maintain a simmer, cover and cook until chicken is tender, 25 - 30 minutes.
• When chicken is done, remove pieces to a serving dish. Taste sauce and correct seasoning, if needed. If sauce is thinner than you would like, raise heat and boil for a few minutes, to desired thickness. Spoon sauce over chicken and serve hot.

• Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
• Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
• Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
• Mix all herbs in small bowl.
• Mix sea salt and black pepper in another small bowl.
• Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
• Cover gratin tightly with foil. Bake 30 minutes.
• Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
• Let stand 10 minutes before serving.
• NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt, pepper and Parmesan cheese. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

NOTE: The cheese has to melt and the broccoli gets a bright green color. If you like, keep it in the oven for few extra minutes until starts getting light brown and the broccoli will get crunchy.

• Preheat oven to 375º F.
• Toast bread in a toaster or by placing the bread on a large baking sheet and putting the sheet in a preheated oven for approximately 15 minutes.
• Place prepared fruit and raisins in a bowl and sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon.  Put the fruit mixture in a large skillet and cook over medium heat until softened, approximately 15 minutes.  Stir frequently.
• Coat baking dish with cooking spray.
• Tear toasted bread into pieces (6 to 8 pieces per slice) and place in the bottom of the baking dish.  Pour cooked fruit over bread and spread evenly.
• In a bowl, whisk eggs, milk, salt and remaining sugar together. Pour egg mixture over fruit. Allow bread pudding to set at room temperature for 5 minutes.
• Using a hot water bath, bake the pudding 35 to 45 minutes or until the pudding is slightly set.  Remove from water bath and cool completely before serving.