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).

Toss bread crumbs and butter; sprinkle over top.

Cover and bake at 350° for 30 minutes; uncover and bake 15 minutes longer.

NOTE: 2 cups cooked converted rice can be used instead of the instant rice.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

• Dump in the order given above into a 9 X 13 pan.
• Spread evenly, layer after layer.
• Bake at 325° F for 1 hour or until cake is firm.
• Serve warm with whipped cream or ice cream.

In a small saucepan, melt butter. Stir in Worcestershire sauce and garlic powder, allow to cool for 5-10 minutes.

Pour the butter mixture over the top of the sandwiches. Sprinkle poppy seeds over the top.

Place foil lightly over the top and refrigerate overnight or for 6-8 hours.

Bake at 350 for 15-20 minutes.

• 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.

In a large bowl, combine corn, milk, 1 cup cracker crumbs, eggs and salt. Pour into prepared pan. Dot with butter and sprinkle with remaining cracker crumbs on top.

Bake for 45-60 minutes.

Add salt, vinegar, brown sugar, Worcestershire sauce, and ketchup. Simmer 20-30 minutes.

Add tomato juice, chili powder, and beans. Simmer another 30 minutes or longer.

• 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.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

In a shallow dish, beat eggs. In another shallow dish, combine breadcrumbs, cheese, pepper and parsley. Dip both sides of fillets into eggs, then breadcrumb mixture. Place on baking sheet, and drizzle melted butter over breaded fillets.

Bake for 7-10 minutes, until internal temperature of 160°. Garnish with lemon slices, if desired.

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.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Preheat the oven to 350°F.
• Note: This recipe does not call for any eggs.
• Combine the margarine, powdered sugar and vanilla in a mixing bowl and beat until light and fluffy.
• Add the flour and baking soda. Mix until well blended.
• Add cherry chips and stir until well distributed.
• On an ungreased cookie sheet, drop rounded teaspoons of dough, leaving at least an inch between to allow for spreading. Slightly flatten each cookie with the back of a spoon. Note: A rounded teaspoon makes a fairly small cookie. If a larger cookie is desired, use approximately 50% more dough.
• Place in the preheated oven and bake for 8 to 9 minutes (11 to 13 minutes for larger cookies). Cookies are done when they start to brown slightly around the edges.
• Remove from the oven and allow cookies to set on cookie sheet for 1 to 2 minutes to firm up slightly before removing. Remove and place on a wire rack to cool.

• Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
• Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.

• 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 lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

Drizzle with melted white chocolate, if desired.

Prick each potato several times. Bake 45 minutes or until tender.

Meanwhile, cook meat until no longer pink; drain. Combine with seasoning mix as directed on package.

Cut slits in tops of potatoes; top with meat mixture and remaining ingredients.

• Place all ingredients in a microwaveable dish.
• Microwave on high for 4 minutes or until the cheese is melted, stirring part way through.
• Serve with tortilla chips or baguette slices.

Velveeta® is a registered trademark of KF Holdings.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

In a large bowl, combine tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce and pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat and vegetables, keep warm.

Skim off fat from cooking juices if necessary, transfer to a small saucepan.

In a small bowl, combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook for 2 minutes or until thickened. Serve with roast.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

• Mix graham crackers with 1/2 cup sugar. Mix in melted butter.
• Mix thoroughly and press into a 9"x13" pan.
• Beat eggs with vanilla, cream cheese and 1 cup sugar. Beat until smooth.
• Spread on crumbs, sprinkle with cinnamon.
• Bake 15-20 minutes at 350 degrees F.
• Remove from the oven and allow to cool completely. Cover the top with the blueberry pie mix. Refrigerate.