• Preheat oven to 425° F.
• Combine the following ingredients in a small bowl: brown mustard, wine, minced garlic, herbs, and freshly ground ginger.  When the mixture has a paste-like consistency, rub it over the entire surface of the roast.
• On the stovetop, heat 1 tablespoon of oil in a heavy roasting pan. Then add the roast to the pan and brown all sides.
• When the roast is browned,  place it in a 425° F oven for 10 minutes. Then, turn the oven down to 250° F and continue baking at 30 minutes per pound.

• 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.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.

• Pour the cream over the marshmallows and set aside while preparing the apples.
• Add the apples, nuts, and pineapple; stir.

• Combine all the ingredients in a sauce pan. Over medium heat, cook until thick, stirring so it will not scorch.
• Let cool some then add vinegar and dash of salt. Pour sauce over fruit, stir well, and chill overnight.

• Prepare the chocolate cake according to the directions on the package for a 9 x 13 cake.
• When the cake has completely cooled, poke holes all over the cake with a wooden skewer. Pour the Kahlua over the cake and in the holes. Let it soak in for at least an hour.
• Before assembling the trifle, cut the cake up into 1-inch squares.
• In a mixing bowl, combine the two envelopes of dream whip and instant pudding. Add the milk and vanilla; beat until mixture thickens.
• Break Heath bars into bite size pieces. Try cutting up with a knife or breaking by gently pounding with a hammer or mallet.
• Begin assembling the trifle by starting with a layer of the cubed cake pieces. Add half of these cubes.
• Then spread half of the mousse over the cake layer; then add a layer of Cool Whip.
• Sprinkle half of the broken Heath bars over the Cool Whip. Then repeat the layers with the remaining ingredients, ending with the Heath bars on top.
• Refrigerate until chilled.

• Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
• Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
• Add the hard-boiled egg slice on top of the pasta.
• Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
• Combine the dressing ingredients and stir until blended.
• Carefully spread the dressing over the top of the salad.
• Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

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

Add beans, salt and pepper; heat through.

Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

Stir in carrots and onion, simmer 10 more minutes.

Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.

• 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.

Combine flour, baking soda, salt in small bowl and set aside.

Cream butter, brown sugar, white sugar in a bowl, mix well, add vanilla and egg, beat well, gradually add flour mixture then stir in chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 9-12 minutes.

• In a heavy skillet over medium heat, brown sausage, ground beef, green pepper, onions, and garlic until meat is no longer pink and vegetables are softened, approximately 15 minutes. Drain off excess grease. Add the drained canned mushrooms and heat thoroughly. Pour spaghetti sauce over meat and vegetable mixture in skillet and simmer uncovered for 20 minutes.
• Preheat oven to 350° F.
• Spray 3 quart baking dish with non-stick cooking spray.
• While sauce simmers, prepare pasta according to package directions. Drain pasta and pour into baking dish. Top with meat sauce and combine lightly. Sprinkle mozzarella cheese over top and bake 20 minutes, or until cheese is bubbly and light golden in color.
• Serve hot. Garnish with parmesan cheese, if desired.

• 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.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

In a medium bowl combine remaining ingredients. Cover ribs with sauce. Cover.

Bake for 3 hours at 350 degrees F or 6-8 hours on low in the slow cooker.

Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.

Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9 x 13 baking dish.
• In a large bowl combine the corn, beans, soup, milk, soy sauce, onion salt and half of the stuffing mix. Stir to mix evenly.
• Place the mixture in the prepared baking dish; spread out evenly.
• Sprinkle the remaining half of the stuffing mix on top and place in the oven.
• Bake for 30 minutes or until mixture is bubbling.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add yolks, pineapple, sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 400° F. Bake for 4 or 5 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.