Brush the chicken with softened butter. Sprinkle generously with salt and pepper.

In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.

Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.

NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.

• Preheat oven to 400°F.
• Place blueberries in a large bowl.
• In a small container, combine sugar, cornstarch, cinnamon, and grated lemon peel.
• Sprinkle the dry mixture over the blueberries. Drizzle vanilla over the bluberries.
• Line pie pan with one pie crust. Brush bottom of crust with beaten egg white.
• Pour blueberry mixture into crust.
• Cut remaining crust into ½ inch wide strips and create a lattice top. If preferred, place full crust on pie and crimp bottom and top crust together.
• If using the full crust, cut 3 or four ½ in slits into top crust to allow steam to escape while baking.
• Before baking, cover edges of crust with strips of aluminum foil to prevent crust from over browning while baking.
• Bake for 50 minutes or until crust is golden brown and juices are bubbling.
• Serve warm or cool. Add ice cream, if desired.

• Preheat oven to 275 degrees F. (Quantities in this recipe may be adjusted according to the numbers served.)
• On the stove top over medium high heat, add 1 tablespoon of oil to the roasting pan and brown both sides of the roast. Remove from heat when roast is browned, and add onions, garlic, seasonings and enough water to give you up to 1/2 inch of water in the roaster.
• Place in oven; cover pan and bake for 2 hours. When the meat separates easily with a fork, shred the meat. You may need to remove some of the water after shredding the meat. Reserve that amount which may be used later in the cooking process.
• Add at least 18 oz. of barbecue sauce and return to the oven, covered. Continue baking for at least 1 to 1 1/2 hours.
• Add additional reserved water if the meat mixture appears too thick or dry. (The time it takes to cook this is worth the end results. An electric roaster or crock pot can also be used instead of baking in the oven.) This also freezes well.
• Serve on a bun.

Combine all ingredients except potatoes and Parmesan cheese in a large bowl. Blend well.

Stir in potatoes. Spoon in 9x13 pan in an even layer. Sprinkle with Parmesan cheese.

Bake uncovered 1 to 1 1/4 hours.

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

Add beans, salt and pepper; heat through.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.

Combine salad dressing, sugar, cream, salt and pepper. Stir in pasta, shrimp and vegetables. Cover and chill at least 2 hours before serving.

• 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.

• Preheat oven to 350°F. Grease a 13x9 inch baking pan.
• In a medium bowl, combine butter, flour, baking soda, oatmeal, brown sugar and salt. Stir to combine. Press half of this mixture into the bottom of the prepared pan.
• Bake for 10 minutes. Cool slightly.
• Combine caramel topping and flour. Sprinkle chocolate chips over crust. Drizzle caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over the top of the caramel.
• Bake for 15 minutes. Let bars cool before cutting.

Place chicken on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook until no longer pink, 15-20 minutes; dice chicken up.

In a stock pot, melt butter. Saute onion, celery and carrots until softened, approximately 5 minutes.

Add broth, noodles, seasonings and diced chicken to mixture. Bring to a boil.

Reduce heat to a simmer and cover. Simmer for 20-30 minutes until noodles are cooked.

Remove bay leaf before serving.

• Spread Dijon mustard lightly over one side of a slice of bread. Place one or two slices each of Swiss cheese, American cheese, ham, and turkey on top of the mustard. Spread mustard lightly on the remaining slice of bread and place this slice on top.
• Cut the whole sandwich into two halves.
• Repeat for second Monte Cristo sandwich.
• Beat egg, milk and salt. Melt butter in a skillet over medium high heat. Dip the sandwich halves into the egg mixture, covering both sides.
• Place in a skillet with melted butter and brown all sides, adding more butter as needed.
• As a garnish, sprinkle a small amount of powdered sugar over the top of the sandwich.

• Preheat oven to 375°F.
• Spray dish with Pam cooking spray.
• In medium bowl, combine 1 cup mozzarella cheese, diced tomato, canned tomato, cottage cheese, red onion, chili powder, garlic, and cilantro.
• Cut tortillas into fourths. Lay 8 pieces on bottom of dish making sure bottom is covered. (Lay cut edges against sides of dish).
• Spread half the cheese mixture over tortillas, lay 8 more tortilla quarters on top of mixture.
• Spread rest of cheese mixture over tortillas, lay last 8 pieces of tortillas on top.
• Pour taco sauce over tortillas then sprinkle with the Colby Monterey Jack and mozzarella cheese.
• Bake in oven 20-25 minutes or until cheese is melted.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• 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.

• Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
• Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
• Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
• Taste for seasoning and serve--with a dollop of yogurt, if desired.

• Wash, peel, core, and slice apples.
• Place prepared apples in sauce pan. Add 1/2 inch of water to the bottom of the sauce pan and cook, partially covered, over medium to low heat, 15-20 minutes.
• Add sugar, approximately 1/4 cup per 4 or 5 apples. Adjust the amount of sugar based on the type and sweetness of the apple variety being used. Add cinnamon and vanilla.
• Cook for an additional 5 minutes. If sauce is too thick, add a small amount of water.
• 10-12 medium apples make approximately 1 quart of sauce.
• Since some apples cook up softer than others, the consistency of the sauce may vary. If a smoother textured sauce is desired, place sauce in blender or a food processor and blend until desired consistency is achieved.

• Mix cracker crumbs, sugar, nuts and margarine. Press into 9-inch spring form or cake pan. Set aside.
• Blend cream cheese until creamy. Mix in sweetened condensed milk and lemon juice; then add eggs and mix. Pour over crust.
• Sprinkle the chocolate chips over the cream cheese layer and allow them to sink.
• Bake at 300° for 50-55 minutes.
• Remove and drizzle caramel topping over the top and sprinkle with chopped nuts. Bake for additional five minutes. Remove, cool, and refrigerate.