Finely chop the green onion and bacon.

Toss the potatoes with olive oil, salt, pepper, onions and bacon.

Place a Dutch oven over medium-high heat (grill, directly over the charcoals; gas and stove-top, set gauges accordingly). When the Dutch oven is hot, place a few pieces of the bacon at the bottom of the pot so that the fat begins to coat the bottom of the pot. Once a thin layer of grease is on the bottom, pour the potato mixture into the pot, cover and wait. Stir occasionally to prevent sticking and cause even cooking.

When the potatoes are soft, remove Dutch oven from heat and add cheese. Stir until all of the cheese has melted. Serve with a dollop of sour cream.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• Whisk yolks and 1/2 cup milk in a large bowl.
• Add sugar, flour, vanilla, cinnamon and nutmeg.
• Whisk until the sugar is dissolved,
• Meanwhile, bring 1 1/2 cup of milk to simmer in a medium saucepan over medium heat.
• Remove from heat and gradually add the milk into the yolk mixture in the large bowl.
• Whisk to combine.
• Return mixture to the saucepan.
• Cook until it thickens and boils, approximately 5-7 minutes. Be sure to stir constantly or it will stick to the bottom and burn.
• Transfer to a medium bowl and add the 2 tablespoons of butter, stir to melt.
• Press plastic wrap directly onto the surface.
• Place in the refrigerator and chill until cold - approximately 2 hours. This can be made and refrigerated 2 days ahead.

• Melt butter in a small saucepan over medium heat.
• Add sugar and cook until the mixture is deep amber in color. At first it will turn into a slush mixture but will then turn amber and thick. This takes approximately 10-15 minutes with constant stirring. The mixture will be grainy.
• Reduce heat to medium low and add cream.
• Stir until the sugar mixture dissolves - approximately 2 minutes.
• Add the pumpkin and stir until heated through.
• Refrigerate until cold, approximately 2 hours. Can be made and refrigerated two days in advance.

• Preheat oven to 400° F.
• Mix apples, pears, and lemon juice in a large bowl.
• Place butter in a 9x13 baking dish.
• Place dish in the oven and allow the butter to melt.
• Add fruit to the melted butter and mix to combine.
• Place in the oven and roast until the fruit is soft and golden, stirring occasionally for approximately 45 minutes to one hour. When finished, allow the fruit to cool.

• Whip the cream, sugar and vanilla into a bowl until stiff peaks form. Refrigerate until ready to use.

• Place split ladyfingers, flat side up, on a baking sheet.
• Brush each with spiced rum.
• Line the bottom of the trifle dish with ladyfingers, covering the bottom completely, rum side up.
• Spoon half of the pastry cream into the lined dish, smooth the top.
• Top the cream with 1/2 of the fruit mixture.
• Drizzle with 1/2 cup of the caramel sauce.
• Line the edges of the dish with a second row of ladyfingers, rum side in.
• Cover the top with a layer of ladyfingers, rum side up.
• Spoon the remaining fruit over the top of the ladyfingers and then the rest of the pastry cream. Drizzle with another 1/2 cup of caramel sauce.
• Line the edge with a 3rd row of lady fingers, rum side in.
• Chill until ready to top with whipped cream and serve.
• May garnish with thinly sliced pears brushed with lemon juice.

• Preheat oven to 375° F.
• Spray 2 (13x9-inch) baking pans with cooking spray. Unroll 1 can of pizza dough onto bottom of each prepared pan; pat out dough to completely cover bottom only of pan. Set aside.
• Mix reserved pineapple liquid and sugar in small saucepan until well blended. Cook 5 minutes on medium heat, stirring occasionally. Brush both pans of dough lightly with pineapple liquid mixture; set aside remaining pineapple liquid mixture for later use.
• Spread half the ham evenly over each dough; top with equal amounts of each the pineapple and cheese. Roll up dough, starting with long sides of dough. Pinch seams and both ends together to seal. Rearrange in pan, if necessary, so seam side of roll is on bottom of pan.
• Bake 30 minutes, or until golden brown. Cut each loaf into 12 (2-inch) slices to serve. Drizzle slices with the remaining pineapple liquid mixture, if desired

Push potatoes into center of baking sheet. Stir soup in can and spoon over potatoes. Bake 3 minutes or until soup is hot.

• Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
• Add the flour, soda, and salt. Beat until well mixed.
• Add the oatmeal and M & M's and stir until evenly distributed.
• Drop by rounded teaspoons on to an ungreased cookie sheet.
• Place in an oven preheated to 350°F and bake for 10 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

• Preheat oven to 350° F.
• Sprinkle chicken breasts with salt and pepper. In a large skillet, brown chicken on both sides over medium-high heat. Place in a lightly greased 9x13 inch baking dish.
• In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour half of this mixture over the chicken.
• Bake for 20-25 minutes. Turn chicken pieces over and brush with the remaining honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

• Melt the butter in a large saucepan over medium heat and then add the cream.  Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Turn off heat under pan and begin preparing the pasta.
• Add water to a large saucepan and bring to a boil. Just before water begins to boil, add salt. When the water comes to a full boil, add the fettuccine and bring water to a boil again, stirring occasionally.
• Turn heat down so water is just at a steady boil. Check fettuccine package for the length of time to boil. Cook until the pasta is al dente. (Check for doneness before the full cooking time is up to ensure that the pasta does not overcook.) Drain well when done.
• Turn the burner under the sauce back to a low setting. Either: 1) add all the fettuccine to the sauce and toss until all pasta is well coated, or 2) top the fettuccine just before serving and allow it to be tossed at the table.
• Serve immediately and garnish if desired with fresh Parmesan grated on top and/or chives cut into small bits.

• Preheat oven to 350 degrees F.
• Butter one 8x11-inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over casserole.
• Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

• Cook rice according to package directions.  Drain and cool to room temperature.
• In a large salad bowl combine rice, orange zest, shallot, green onions, red pepper, and cranberries.
• In a small container whisk together oil, orange juice, and season to taste. Add cucumber and parsley to salad.
• Drizzle salad with dressing. Stir to combine.
• Allow salad to sit, covered, for 2 hours before serving. Serve at room temperature.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• Preheat oven to 350 degrees.
• Brown hamburger with onion and garlic in large skillet; drain grease.
• Cook noodles according to package directions.
• Drain noodles, add to hamburger. Add soup, spaghetti sauce, 2 cups cheese and seasonings. Mix together.
• Pour into cake pan. Spread last 2 cups of cheese on top.
• Bake for 20 minutes or until cheese is melted.

• Preheat oven to 400 degrees F.
• For dressing, combine 3 cloves of minced garlic, mayonnaise, anchovies, Worcestershire sauce, mustard, lemon juice and 2 tablespoons of the Parmesan cheese.
• Season to taste with salt and black pepper. Refrigerate until ready to use.
• On a large baking sheet, place bread cubes. Drizzle with melted butter. Add remaining 3 cloves of minced garlic and season with salt and pepper. Stir to coat bread cubes evenly. Bake until golden brown, 10-12 minutes, stirring frequently.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

• In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
• Incorporate the dry ingredients into the batter in the large mixing bowl.
• Pour into a greased and floured 10x15 baking pan and bake in a 350° F pre-heated oven for 25 minutes or until a tooth pick inserted into the center comes out clean.
• Remove from the oven and allow to cool completely before frosting them.

• Mix the cream cheese, butter, milk and vanilla together with a mixer in a small mixing bowl.
• Slowly add the powdered sugar until the frosting reaches the right consistency to spread and hold.
• Frost the pumpkin bars and allow to sit for one hour.
• Slice and serve.

• Season stew meat with salt and pepper.
• Dredge the pieces in flour, coasting all sides.
• Heat oil in a dutch oven or saucepan on medium-high heat.
• Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
• Add garlic and tomato paste, cook for 3 minutes.
• Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
• Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
• Taste the broth, add salt if needed.
• Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
• To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
• Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
• Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
• Remove the beef from the au jus and divide it up amoung the warmed rolls.
• Keep the sauce warm and pour into individual cups for serving.
• Add horseradish sauce or sliced cheese to the sandwiches if desired.

• Peel and slice onions thinly, separate into rings.
• Mix flour and seasonings in a medium bowl.
• Heat canola oil in deep pan or deep fryer to 350°.
• Dredge onion rings in seasoned flour, shake off excess. Not much sticks to the rings.
• Fry until golden brown.
• Do small batches so the rings don't stick together.
• Drain on paper towels.
• Keep warm until the rest are finished.
• Serve with ranch blu cheese dip.

• Mix all ingredients together.
• Refrigerate until ready to serve.
• Also good with cut up vegetables.

• Preheat oven to 350 degrees F.
• On a large baking sheet with edges, combine almonds, sunflower seeds, crushed Ramen noodles. Lightly spritz with vegetable oil spray. Roast for 10 minutes. Let cool.
• In a large bowl, combine coleslaw and green onions. Add almond mixture and combine.
• In a jar or small bowl, combine oil, sugar, vinegar, black pepper, soy sauce and seasoning packet from the ramen noodle mix. Whisk until thoroughly blended.
• Just before serving, pour dressing over salad; toss to coat evenly. Serve immediately.

• Trim excess fat from chops. Mix together wine, grated ginger and soy sauce.
• Mix together the ground ginger, salt and pepper and pat onto chops, both sides.
• Heat oil until almost smoking. When hot, add chops and brown on both sides, 2 - 3 minutes per side.
• Add wine mixture and scrape pan to loosen any browned bits. Reduce heat to medium, cover pan and cook to desired doneness, 5 to 10 minutes (time depends on thickness of the chops. They should feel firm, but not hard when pressed, or show little or no pink when cut into).
• Serve immediately with pan juices spooned over. Delicious served with applesauce.
• TIP: to keep fresh ginger without having it dry out, cut the root into good-sized chunks and freeze in snug fitting air-tight container. To use, grate or slice without thawing, returning unused bits to the freezer. 

• Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
• Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
• Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
• The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

• Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
• Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
• Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.

• Preheat oven to 300°F.
• Grease and flour tube pan.
• Cream butter and sugar in mixer.
• Add eggs one at a time making sure each one is incorporated before adding the next.
• Add flour and cream alternately.
• Add vanilla and almond extracts.
• Sprinkle almonds on top.
• Place in the oven and bake for 90 minutes.
• Allow to cool in the pan for 30 - 40 minutes.
• Invert onto serving platter when cool.
• Serve as is or top with non-dairy whipped topping and garnish with almonds.