Cut eggs into halves carefully; gently remove yolks and putting yolks into bowl.

Mash yolks with fork until fine crumbs. Add mayonnaise, mustard and relish; mix lightly.

Spoon egg mixture into holes in egg whites. Sprinkle paprika over top and chill.

Meanwhile, for glaze, heat marmalade, Madeira or sherry, lemon juice and orange juice in a saucepan over medium heat until runny, about 5 minutes.

Increase temperature to 400 and bake uncovered, for 30 minutes, brushing with glaze after 15 minutes.

In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. It can be helpful to spray slow cooker with cooking spray or use a liner.

Just before serving, stir in butter and season with salt and pepper to taste.

In a large stock pot, add corn, water, butter, sugar, salt and pepper. Boil for 3 minutes; cool.

When cool put in containers or vacuum pack and freeze.

To cook, warm up over medium heat on the stove.

Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes.

Add the Brussels sprouts and stir them around so that they are coated with the bacon fat and brown slightly. Season with salt and pepper, to taste.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 8-10 minutes.

Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and almonds and serve.

• Dissolve yeast in warm water; let stand until foamy, for about 10 minutes.
• Heat butter in milk until butter melts; cool.
• In a large bowl, beat eggs .
• Add sugar, salt, yeast mixture and cooled milk mixture
• Add enough flour until dough is stiff enough to stir with a spoon. Cover and let rise until double in size, approximately 1 hour.
• Punch down and raise the second time.
• Roll out to 1/4 inch thick. Cut into circles with a tea cup. Lightly butter 1/2 of the circle, fold in half and pinch edges together. Melt shortening on baking sheet. Dip the top of the roll in grease from pan, turn over and set the bottom of the roll on greased pan.
• Cover and let rise for 1 hour or until doubled in size.
• Uncover and bake at 400° for 12 minutes or until light brown.
• Spread butter on top for rolls.

In a small bowl combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour.

Sprinkle with the bacon and sunflower seeds, if desired.

VARIATION: Add 2 cups spiral macaroni may be added if you want a pasta salad.

In bowl toss remaining ingredients except croutons. Shake dressing before adding to salad. Add croutons last. Serve immediately.

• Mix pretzels, melted butter and 1/2 cup sugar.
• Press into the bottom of a 9x13x2 baking pan and place in a 350° F. preheated oven. Bake for 10 minutes.
• Mix cream cheese and remaining 1/2 cup sugar. Fold in whipped topping.
• Spread on top of pretzel crust. Refrigerate.
• Combine Jello with hot water. Stir until dissolved.
• Fold in frozen raspberries.
• Pour over cooled cream cheese mixture.
• Refrigerate until ready to serve..