• For filling, in saute pan cook mushrooms and onion in butter over medium-low heat until tender, stirring frequently. Add garlic and cook 1 minute more. Remove from heat, stir in lemon juice, rosemary, egg yolk and cheese; set aside.
• Butterfly the pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to roughly a 6x8-inch rectangle.
• Spread filling evenly onto meat. Season with the salt and pepper. Roll up lengthwise; tie with kitchen string at 1 to 2 inch intervals to secure.
• Rub Dijon mustard over the pork loin. Place it in shallow pan and roast in a 350 degrees F. oven for 45 to 50 minutes or until internal temperature reaches 155 degrees F.
• Remove from oven, let rest for 10 minutes. Remove string and slice to serve.

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large plastic bag, combine the potatoes, soup mix and olive oil. Close bag, and shake until potatoes are fully covered.
• Spread potatoes onto lined baking dish. Bake for 40 minutes, stirring occasionally.

• Cut squash in half and remove seeds and stringy fibers. Pierce the skin in several places and place in a microwave-safe baking dish or bowl with cut sides down or facing the sides of the bowl. Cover with plastic wrap, leaving a small opening along the edge to allow steam to escape.
• Cook in the microwave on high for 10 to 20 minutes. Pierce with a fork to check for doneness. Cook for additional time if not at desired tenderness.
• GLAZE: While squash is cooking, mix glaze by adding melted butter, brown sugar and salt. Cook in the microwave until ingredients are well combined and have started to thicken.
• When squash is done in the microwave, place the halves cut side up on a large baking sheet. Drizzle the glaze mixture over the edges and in the cavity of the squash halves. Place the squash under the broiler for 5 to 7 minutes until the glaze has caramelized. If necessary, cut into smaller serving sizes and serve while hot.

Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.

Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.

For crust, drop graham crackers into plastic bag and crush with rolling pin or soda bottle. Mix crumbs, butter and sugar together and press into 9x13 baking pan.

For cream cheese layer, in a separate bowl, mix eggs, sugar and cream cheese. Pour over crust and bake 20 minutes.

For pumpkin layer, in a saucepan, heat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin that has been dissolved in cold water. Cool mixture.

For topping, beat egg whites, remaining sugar. Fold into pumpkin mixture. Pour over cooled cream cheese layer. Chill until ready to serve.

Top with whipped cream.

In a skillet, brown meat; drain. Stir in tomato sauce and seasoning mix and simmer 5 minutes.

Unroll dough and press into bottom and sides of ungreased 12" pizza pan. Prick bottom and sides with a fork. Bake 10-12 minutes.

Cover crust with meat mixture and top with cheese. Continue baking until cheese begins to melt, approximately 5-10 minutes.

Top with remaining ingredients.

• Brown hamburger and onion, drain.
• In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
• Set on low and stir occasionally.
• If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

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.

• Brown hamburger in Dutch oven or soup pan. Add onion flakes, salt, and pepper when browning hamburger; drain off grease.
• Pour in tomato juice; add the tomato soup and chili beans. Stir to mix evenly.
• Add the chili powder, sugar, and butter. Stir to mix in.
• Heat until chili comes to a boil; allow to boil lightly for about 5 minutes and serve.
• The chili can be left to simmer for a couple of hours if desired. It can also be made up the day before; then reheated and simmered before eating.
• Serve with a sprinkle of cheese on top (optional).

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

Sift dry ingredients. Add dry ingredients to creamed mixture; beat until well blended.

Stir in oats, chocolate chips, and walnuts; mix well.

Drop by teaspoon onto ungreased cookie sheet.

Bake at 375 for 10-12 minutes; place on wire racks to cool.

Store in a sealed container to preserve freshness.

Meanwhile, in large microwave-safe bowl, place peas and 2 tablespoons broth mixture; cover with vented plastic wrap and microwave on High for 4 minutes.

In blender, combine 1 1/2 cups peas and 1/4 cup hot broth mixture. Remove center part of blender top; cover blender and blend peas and broth mixture until pureed. Set remaining peas aside.

In microwave-safe 4-quart bowl, combine olive oil and rice. Cook, uncovered, in microwave on High for 1 minute. Stir in remaining hot broth mixture; cover bowl with vented plastic wrap and cook in microwave on Medium for 10 minutes, stirring once halfway through cooking.

Stir in pea puree; cover with vented plastic wrap and cook on Medium for 8 minutes longer or until most of liquid is absorbed.

Stir in Parmesan, salt, pepper and remaining peas. Garnish with more Parmesan cheese, if desired.

• Peel and slice enough potatoes to fill the slow cooker three quarters full.
• Cube leftover ham and add to the potatoes. Add as much ham as you feel is adequate.
• Add the chopped onion.
• Add 1/2 carton of Half & Half and then pour in enough cream to just cover the potatoes.
• Add salt and pepper to taste.
• Cook on high for one hour and then reduce the heat to low. Cook them for 5 to 6 hours on low or until the potatoes are tender.
• Place the cover on the slow cooker so that it is a little crooked to allow the steam to escape as the potatoes are cooking. This will keep the cream from curdling.

• Peel carrots and cut into strips that are approximately 1/2 inch wide and 2 inches long.
• For extra flavor, lightly brown the carrots in a skillet with a little butter on the stovetop before placing in the slow cooker. Just brown lightly, do not overcook.
• When browned, place carrots in the bottom of a 2 or 3 quart slow cooker.
• Mix all the other ingredients together in a bowl except for the coconut. Pour this mixture evenly over the carrots.
• Place the cover on the slow cooker and cook on low for 3 to 4 hours until the carrots are tender.
• Remove the carrots from the slow cooker and use the coconut to garnish the carrots when serving.

• In a two-cup or larger container, heat 1 cup water almost to boiling (about 1 1/2 minutes in microwave).
• Stir corn meal, molasses, salt and butter into the heated water and mix well. Set aside to cool to 110 degrees or less. To speed the cooling process, stir in an ice cube or two.
• While corn meal mixture cools, add yeast to 1/4th cup warm water (110 degrees or less) and set aside until foamy.
• Measure  flour into food processor work bowl. Add corn meal mixture and yeast mixture. Pulse until blended. Dough should be in a clump but somewhat sticky. Scrape dough out on to a floured surface and shape into a ball. If dough is very sticky, knead in more flour, a little at a time.
• Put dough into an oiled bowl. Cover with a damp cloth and let rise until approximately double in size, about an hour. To speed the rising process, microwave a glass of water for 2 minutes, add bowl of dough to microwave with the heated water.
• When dough has doubled, turn onto lightly floured work surface and shape into a loaf, or cut in half for 2 smaller loaves.
• Put bread into an oiled loaf pan, or on a baking sheet or stone liberally dusted with corn meal. Cover with a damp cloth and let rise until almost doubled, about 45 minutes.
• Preheat oven to 375°F. Bake bread in preheated oven until it sounds hollow when tapped on the bottom, about 40 - 45 minutes for large loaf, 30 - 35 for smaller loaves.
• Remove from pan or sheet and cool on a rack.

Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.

Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.

For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.

Add seasonings, sauce and paste. Simmer for 30 minutes, stirring throughout.

While browning hamburger start water for noodles; boil and drain.

In a large bowl, combine cottage cheese, Parmesan cheese, parsley, eggs, salt and pepper.

Spray a 9x13 pan with cooking spray. Place half of noodles in bottom of pan, 3 across works well. Top with a layer of cheese mix, mozzarella, then meat mixture. Repeat layers one or two more times. Sprinkle mozzarella on top.

Bake at 375 for 45 minutes.

IMPORTANT: Allow to stand 10 minutes before cutting.

NOTES: Freshly grated parmesan and freshly shredded mozzarella are the best way to go, but store bought saves a lot of time.

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.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

• 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.

• Heat pan with juices over medium heat.
• Whisk in flour until smooth and juices begin to thicken. Add chicken broth or water gradually, whisking continuously until all drippings have been blended in.
• Bring to a full boil. Reduce heat to simmer for approximately 5 minutes. Adjust the consistency to your liking by adding more liquid or flour.
• Season to taste.
  
  Recipe easily doubles or triples.
  
  Tip: For lump free gravy, add flour to liquids and whisk until smooth before adding to drippings.