Add beef broth and gravy packets; mix well. Simmer on low heat to allow it to thicken.

Add tomatoes, onion, peppers, garlic powder and Worcestershire sauce to pot. Keep on low heat until ready to serve, approximately 1 1/2 hours.

Slice raw potatoes into 1/2 inch slices, not cutting al the way through the potato. Place on individual foil sheets.

Combine melted butter and soup mix. Spoon mixture over potatoes. Wrap in foil and bake until done, approximately 1 hour.

NOTE: These can also be done on a charcoal grill.

Combine remaining ingredients and saute beans in mixture until coated and heated through.

• Mix all ingredients together until crumbly.
• Pat into the bottom of a 9x13 inch pan.
• Bake at 350 degrees F. for 10 minutes.

• Combine all the filling ingredients together and pour onto the bottom layer.
• Bake at 350 degrees F. for 45 minutes or until done.

• Place the egg whites into a chilled glass or metal mixing bowl.
• Beat on medium speed until soft peaks form.
• Once soft peaks form add the salt and then gradually add the sugar while beating.
• Beat until stiff peaks form. Add the cream of tartar and the vanilla; then beat just to mix thoroughly.
• Do not over beat or the meringue will begin to break apart.
• Spread on top of the baked rhubarb and place in the oven; bake until the meringue is lightly browned

Add all ingredients to the slow cooker, and cook on low 6-8 hours and they should just fall apart.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

• Put ground beef in a bowl. Add all the seasonings, and Worcestershire sauce; mix into the meat with your hands.
• Make 2 thin patties per hamburger. Add 3 tablespoons of cheddar cheese on top of one of the patties and top with another pattie. Finish the other patties in the same manner.
• Press patties around the outer edges to seal the two patties together.
• Grill on medium heat to desired doneness.

Cut potatoes into wedges.

Combine Parmesan cheese, flour and seasonings in a large zipper bag. Add potatoes and shake a few at a time in mixture until coated.

Place potatoes in single layer in dish. Bake at 375° for 45 minutes, turning once while baking.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• Heat oven to 350°.
• In a large bowl, combine flour and powdered sugar.
• Cut in margarine until the mixture is crumbly using a pastry blender or fork.
• Press flour mixture into an ungreased 9x9 pan.
• Bake for 15 minutes.
• In the same bowl, beat eggs and sugar with a wire whisk until light colored.
• Stir in remaining ingredients.
• Pour egg mixture over the partially baked crust. The crust does not have to be cooled.
• Return to the oven and bake another 20-25 minutes or until light golden brown.
• Cool completely.
• Sprinkle with powdered sugar and more grated lemon peel if desired.

In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.

Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.

Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately

• Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
• In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
• In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120°-130°F.)
• Using a wooden spoon, stir the milk mixture into the flour mixture.
• Stir in the remaining 3 cups of flour.
• Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
• Divide the dough in half and place each in a prepared bread pan.
• Sprinkle the tops with some more cornmeal.
• Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
• Preheat the oven to 400°F.
• Bake approximately 25 minutes or until golden. The dough will not rise to the top.
• Immediately remove from the pans and cool on a wire rack.

Place the granola in the bottom of a parfait glass or dish. Spoon the yogurt on top and then raspberries. Drizzle with the maple syrup, if desired.

NOTE: You may use vanilla yogurt inplace of the plain yorgurt with maple syrup or honey.

• In a large skillet, brown the ground beef with the onions and green pepper.
• Add the remaining ingredients and simmer for 35 to 45 minutes. If the sauce is too thick, add a 15 oz. can of diced tomatoes while simmering.
• Serve over 16 oz. of cooked spaghetti.

NOTE: Any vinegar will work in place of the balsamic.

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.

• This recipe can be used with refrigerated french loaf dough or frozen bread dough.
• If using a refrigerated dough, skip the thawing and rising portion that is listed next and skip to rolling out the dough.
• If using frozen dough, place frozen bread dough out to thaw for eight hours or overnight.
• When thawed, place in a large, greased bowl and cover with plastic wrap.
• Place in a warm place and allow the dough to rise until it is doubled in size - approximately 2-3 hours.
• Punch dough down and roll out into a 10x14 rectangle on a floured baking sheet.
• Preheat oven to 350°.
• Spread honey mustard over the dough.
• Layer ham on the dough, coming to within 1/2 inch from the edge. Then a layer of salami over the ham.
• Sprinkle sausage evenly over the salami and top with parmesan cheese.
• Spread chopped spinach over all.
• Sprinkle 1 teaspoon of oregano and then a layer of provolone cheese over all.
• Roll up jelly roll style starting on a long end.
• Seal seam together and pinch and tuck ends under.
• Turn the roll so the seam side is down.
• Bake for 35-40 minutes.
• Cut into sandwich slices after it has cooled for approximately 10 minutes.

• Cook the potatoes; then cool, peel, and dice.
• Hard boil the eggs; then cool, peel, and chop.
• Peel the onions and grate or chop fine.
• Dice the celery fine.
• Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
• Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
• Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

• Cream brown sugar, white sugar and butter until fluffy.
• Add eggs and vanilla until creamy.
• Add the flour, baking soda, baking powder, and salt and stir.
• Add the chips and combine with the other ingredients.
• Form the dough into balls and bake in a 350°F oven for about 15 minutes or until golden brown.
• Cool the cookies on wire racks.

• Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the loin.
• Rub the Creole seasoning over the loin.
• With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
• Cover the pan and marinate a minimum of 3 hours; marinate longer if desired.
• The loin may then be grilled or roasted.
• GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
• OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.

Mash potatoes until smooth. Gradually add milk and butter. Stir in sour cream, onion, salt and nutmeg.

TIP: The potatoes will be even creamier if you warm the milk and butter before adding it to the potatoes.

NOTE: These can be made up to a day in advance and baked in the oven for 45 minutes.

• Mix all ingredients together.
• Pour into a baking dish and bake 1 hour at 350 degrees F.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Grease the bottom and sides of a 9 x 13 baking pan.
• Melt 1/3 cup of butter in a small saucepan; add the 2/3 cup of brown sugar, 1 1/3 cups of coconut, and 3/4 cup of pecans. Stir until all ingredients are evenly mixed.
• Pour this mixture into the greased pan. Pat down evenly into the bottom of the pan.
• Preheat the oven to 350 degrees.
• In a mixing bowl, beat the 1/2 cup of softened butter on medium-high until smooth; beat in the 1 cup of brown sugar, soda, and salt until evenly mixed.
• Add the vanilla and eggs; beat until well mixed.
• Add the flour and mix just until evenly distributed. Add the marshmallows and 1/2 cup chopped pecans; stir to mix in well.
• Add on top of the coconut-pecan layer. Carefully spread out evenly, being careful to not disturb the bottom layer.
• Place in the preheated oven and bake for 25 to 30 minutes. The brownies should be nicely browned and the center may be a little soft. They should firm up when cooled.
• Drizzle with caramel topping when serving.