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.

Add peas, thyme and water. Cook until peas are tender.

• Drain the juice off the cherries and set aside to use later.
• Cut the cherries in half and take 9 or 10 of the halves and put in a small bowl. These will be used to garnish the top of the salad when it is done. Place the remaining cherries in a separate bowl and set them aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Add the reserved cherry juice and beat until the mixture is smooth again.
• Then fold the whipped cream into the cream cheese mixture. Fold in the whipped cream until it is evenly mixed. Do not over stir.
• Add the cherries (all but the 9 or 10 set aside for the top,) bananas, pineapple, and marshmallows; stir until the ingredients are evenly distributed.
• Pour into a serving bowl and place the reserved cherry halves on top of the salad. Chill for completely before serving.

• Prepare cake mix as directed; pour into prepared cake pan.
• Sprinkle rhubarb on top of cake batter.
• Sprinkle sugar over the rhubarb layer.
• Pour whipping cream over top.
• Bake at 350° F. for 50 to 60 minutes or until top is a golden brown.

Place chicken breasts in a two gallon zipper bag and cover with marinade. Seal to close and marinate for 6-8 hours, turning hourly.

Grill breasts until internal temperature is 165.

NOTE: The chicken is good served either warm or cold.

• Preheat oven to 350.
• Cook potatoes, peel when cooled. Grate or dice them. Or peel, dice and then cook them.
• Place in 9 x 13 baking dish. Heat the 1/4 c butter until melted and add soup, sour cream, onions and cheese. Mix well. Pour mixture over potatoes.
• Combine 1/2 - 1/3 c crushed cornflakes with 2-3 tbsp butter and sprinkled over potatoes.
• Bake for 45 min.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

• Butter outside of each slice of bread.
• Place 3 slices of bread, butter side down on panini pan.
• Top each with 1 slice of bacon, 3 basil leaves, 2 slices of mozzarella cheese.
• Sprinkle each with parmesan cheese, chopped sundried tomatoes then top with 2 slices of tomatoes.
• Top with bread slice, butter side up.
• Grill over medium heat, placing panini press on top. Grill for approximately 5-7 minutes until golden brown, turn and grill other side. Serve warm.

Chop green onion and cabbage.

Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.

Just before serving, mix all ingredients together.

• Combine the butter and chips in a saucepan and place on the stove over low heat. Stir until the chips are melted.
• Stir in the peanut butter and mix well, remove from heat.
• In a large mixing bowl, stir together the cereal and marshmallows. Pour the melted chip mixture over the cereal and mix all together until completely combined.
• Press the mixture into the bottom of a 9x13 pan.
• Chill for approximately 30 minutes. Cut into 2 inch bars. Store in the refrigerator.

• Grill bratwurst sausages until the grill-marks are slightly visible, but not prominent.
• Remove brats from the grill and allow them to cool just slightly. Roll lightly on a paper towel to remove some of the grease from the surface of the brats.
• Wrap each brat in a triangle of refrigerated crescent-roll dough.
• Return the wrapped brats to the grill and turn frequently (every 1 or 2 minutes) until the dough is golden brown.

• Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
• Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
• Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
• Serve immediately.

• Fill pot with about one quart of cold tap water. Place pot on burner, add 10 regular size tea bags to pot of water. Heat until boiling.
• While tea is cooking put 2 and 1/2 cups of sugar into a gallon tea pitcher.
• When tea starts to boil, remove from burner and pour tea into pitcher, (do not steep the tea) straining the tea bags. Use a spoon to squeeze tea from tea bags into the pitcher.
• Stir tea and sugar until dissolved and fill the pitcher to gallon mark with cold tap water.
• Stir and pour over a glass of ice. Refrigerate remaining tea for up to 4 to 5 days.

• Heat 1 teaspoon of oil in a large skillet over medium-high heat.
• Season the steaks on both sides with salt and pepper; brown for 2 minutes per side. Remove from the skillet and set aside.
• Add remaining olive oil to the skillet. When hot, add the onion and the sugar to the skillet and sauté until wilted, about 5 minutes.
• Add the garlic and sauté 1 minute.
• Sprinkle the flour over the onions and cook for 1 minute.
• Stir in soup, water, wine and thyme.
• Return the steaks to the skillet (or move dish to a glass pan if your skillet is non-bake one).
• Cover and bake for 1 hour, until steaks are tender.
• While the steaks bake, place the slices of bread on a baking sheet and top with the cheese.
• Bake on the top rack of the oven during the last 10 - 15 minutes.
• To serve, place 1 slice of the cheese toast on a dinner plate. Top with a cube steak and spoon the French onion sauce over the top.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

• Heat oven to 350° F.
• Spray the bottom of the pan with a non stick cooking spray.
• Mix the sugar cookie mix with the butter and egg until combined.
• Press the dough into the bottom of the baking pan.
• Bake for 15 minutes or until just turning brown and then cool completely on a cooling rack.
• Melt the baking chips in a microwave until the chips are melted and smooth.
• Beat the cream cheese until smooth with a hand mixer and then add in the melted chips and mix until combined.
• Spread the cream cheese and chips over the crust and refrigerate.
• In a small bowl, smash approximately 1-1 1/2 cups of the strawberries with 1/3 cup water, cornstarch and sugar.
• Place this in a small saucepan and heat, stirring constantly, until the mixture boils and thickens.
• Allow this to cool for 10-15 minutes and then stir in the remaining strawberries.
• Spoon over the filling and refrigerate until ready to serve.

Stir in pizza sauce.

Quarter the biscuits; place in 9x13" greased baking dish. Top with beef mixture.

Bake uncovered at 400° for 20-25 minutes.

Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheese is melted.

Let stand 5 minutes and then serve.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

In a small bowl, beat together the eggs and milk.

In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

• Heat oven to 425 degrees F.
• Peel the potatoes and cut into 1/4 to 3/8 inch slices, being careful not to cut completely through the bottom of the potato.
• Place potatoes in a 13 x 9 x 2 baking pan. Brush each potato with butter and sprinkle with salt.
• Bake 40 to 45 minutes or until tender and golden brown, basting occasionally with butter.

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

• Lemon curd filling: In a medium sauce pan, combine eggs, sugar, fresh lemon juice and finely grated lemon zest. Whisk constantly while cooking over medium heat until mixture comes to a boil, and then turn heat to low and continue whisking. Cook an additional 7-10 minutes.
• Remove from heat, whisk in the butter and immediately pour sauce through a strainer to remove any lumps. This recipe makes approximately 1 2/3 cups of lemon curd.
• Crust: Preheat the oven to 350°F and lightly butter a 9" spring form or tart pan.
• Sift together flour, salt and powdered sugar in a small mixing bowl. Add the ground walnuts and beat in the cooled, melted butter and vanilla extract until thoroughly blended, forming a thick dough.
• Press the dough into the bottom and slightly up the sides of the prepared pan, using your fingers to spread it evenly.
• Place pan in oven and bake for 15-20 minutes or until lightly browned. Remove from oven and cool on a wire rack.
• Pour a thin layer of the cooked lemon curd mixture into the cooled crust and return to oven, baking another 20 minutes, or until the filling is set and slightly browned.
• Remove from oven and cool on a wire rack. Remove the outer ring of the pan, leaving the lemon tart on the pan bottom.
• To garnish the tart, lightly sprinkle powdered sugar over the top or drizzle chocolate across the top. Transfer tart to a serving plate.