• Trim any excess fat from the roast. Place in a Dutch Oven or slow cooker. In a bowl, stir together beer and ketchup. Pour over beef.
• Cover and bake in a 325 degrees F. oven for 2 1/2 hours or until tender. If cooking in a slow cooker, cook for on low for 5 to 6 hours. Remove meat from Dutch oven or slow cooker. Cool slightly. Slice meat and return slices to sauce in pan.
• Reheat or transfer to a storage container; cover and chill up to 24 hours before serving time. To reheat, return mixture to Dutch oven. Bring mixture to a boil and simmer, covered, for 10-15 minutes. Reheat in the same manner if originally cooked in the slow cooker. Once it is heated thoroughly it could be placed in the slow cooker on low or warm to keep it hot for serving.

• Peel and quarter the potatoes. Boil until tender; drain.
• In a large mixing bowl, beat the potatoes until fairly well mashed. Add the cream cheese, sour cream, milk, butter, parsley flakes, and garlic salt; beat until smooth and fluffy.
• Grease a 9 x 13 baking dish; spoon the mashed potatoes into it and spread out evenly. Dab a tablespoon of butter over the top and sprinkle with the paprika.
• Cover with plastic wrap and refrigerate until ready to bake. When ready to bake, place in an oven preheated to 350 degrees F, uncovered. Bake for 40 to 45 minutes or until thoroughly heated.

• Snap the ends of the beans. If desired, break in half. Wash and drain.
• Put the oil in a deep skillet or sauce pan (not hot) over medium heat. Add the beans and stir frequently.
• As soon as the beans turn to darker green add 1/2 cup water. Cover and simmer for 10-15 minutes until tender (10 minutes for firm tender, 15 minutes for soft tender).
• Add the salt and sugar; cook without cover for an additional 1 or 2 minutes. Serve hot.

• Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
• Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
• In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
• Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

• See the double pie crust recipe for instructions on preparing the pie crust. Follow the double pie crust recipe through placing the bottom crust in the pie plate. Trim the edges flush with the edge of the pie plate. Refrigerate the pie crust for the top until ready to use.

• Pour the cherry pie filling into the bottom crust and distribute evenly. Sprinkle the almond extract and sugar over the top of the filling. Gently swirl through the pie filling with the tip of your finger to distribute the extract and sugar through the filling. They do not need to be completely mixed in the filling.

• Roll out the top crust in a long narrow strip. Cut the crust into long strips that are 3/8 to 1/2 inch wide. Starting with one strip in the center of the pie, begin to twist the strip and coil it around the center of the pie. Continue to twist the strip as you coil it around or it will begin to untwist. Work out towards the edge of the pie.
• Add strips as needed to keep them in one continuous length by moistening the ends of each and pressing together to attach to the previous strip. Continue adding strips and coiling out towards the edge until the entire pie is covered. Work carefully so that you do not let the strips touch the filling until you are putting them into place. This will keep filling from getting on the strips where you do not want it.
• Moisten the edge of the pie with water and then place a slightly wider strip tightly twisted around the edge. Press to seal.
• Cut three leaf patterns from leftover crust and apply to the center of the pie. Sprinkle the crust lightly with sugar to give it sparkle and to add crispness.
• Bake at 375°F for 45 minutes or until crust is golden brown.

• Simmer all ingredients, except chicken and cheese, for 45 minutes.
• Add cubed chicken and simmer for an additional 30 minutes.
• Just before serving add cheese and stir until melted.

• 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.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done. Allow about 10 minutes total cooking time for each inch of thickness.
• Remove fillets to a warm platter or individual serving plates.( See TIP ) Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side.
• TIP: An easy way to warm plates: put them in the microwave with a small container of water. Heat for 1 -2 minutes and leave in oven until needed. Heat from the water will warm the plates. Make sure plates are microwavable, though!

• Cook rice according to package directions.
• In a large saucepan, simmer broccoli and cauliflower in boiling water for 8-10 minutes, or until softened but still crunchy. Drain and set aside.
• Preheat oven to 350 degrees.
• In a large saucepan, melt butter and saute onion until softened, about 5 minutes. Stir in cauliflower, broccoli and rice until combined. Add in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake for 30 minutes.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

• Cream together the butter, sugar and egg.
• Add the remaining ingredients and beat until mixed well.
• Chill the dough for at least 1 hour. Can be refrigerated overnight.
• Form 1-inch balls, roll in sugar, and place 2 inches apart on a cookie sheet.
• Press lightly with a glass dipped in sugar. Bake at 350ºF for 10-15 minutes.
• Cool on wire racks.

Cook spaghetti according to package; drain.

Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon the mixture into prepared pan. Press the mixture on bottom and sides to form a crust. Bake 10 minutes.

Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes, tomato paste, sugar, oregano and garlic powder.

Spread the cottage cheese on the spaghetti and then spread on the meat mixture. Bake 30 minutes.

Sprinkle mozzarella on top and bake 5 more minutes.

Cool 10 minutes.

Cut in pie wedges and serve.

VARIATION: Skip the layering and mix in large bowl and pour into pan to bake.

If using a loaf of bread, cut bread in half horizontally. Spread some of the butter mixture on each half of bread. If using pizza crust, spread some of the butter mixture on the top of the crust.

Put bread on ungreased cookie sheet, butter side up. Broil 4-6 inches from heat until brown. Watch carefully, it doesn't take long. Cut into pieces.

VARIATION: Slice whole French loaf into 1" slices; spread butter mix on each slice of bread, wrap sliced and buttered loaf in foil and heat in 350° oven for 10 minutes.

NOTE: You will have plenty of butter mix left over but it keeps well in the refrigerator for another time. Let soften before using.

• 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.)

Add onion, water, bouillon, bay leaves, basil, pepper and vegetables; bring to a boil.

Reduce heat; cover and simmer for 1 1/2 hours or until the meat and vegetables are tender.

Combine cornstarch and cold water until smooth. Stir into stew; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

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.

• Preheat the oven to 350° F.
• In a large bowl combine the cake mix, egg, and butter. Mix well with an electric mixer.
• Pat into a 9 x 13 pan that is lightly greased.
• In another bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. Beat together.
• Add powdered sugar, cinnamon, and nutmeg. Mix well.
• Spread pumpkin mixture over the cake batter. Bake for 40 to 45 minutes. Make sure you do not over bake. Center should be a little gooey.
• Serve with whipped topping if desired.

• Brown hamburger in heavy skillet and drain off fat. Season hamburger with salt and pepper to taste.
• Add gumbo soup, ketchup and mustard. Simmer and serve hot on a bun (Sloppy Joe style).
• Serve on a toasted bun with chips and pickles.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

In a small bowl, mix cornstarch, broth, soy sauce and garlic.

Stir-fry beef in nonstick skillet until browned and juices evaporate.

Add onions, peppers and broccoli, if desired. Then add cornstarch mixture. Cook, stirring constantly until mixture boils and thickens.

Serve over cooked rice.

• 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.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

Add egg and vanilla.

Beat in peanut butter.

Add flour, salt, baking soda and oatmeal.

Spread in a greased 9x13-inch pan. Bake at 350 for 20 minutes.

Sprinkle with chocolate chips. Let stand 5 minutes and spread evenly.

Mix frosting ingredients together until smooth. Drizzle over bars and cool.