Score ham. Insert cloves into ham, if desired.

Mix brown sugar, mustard and juice. Pour 1/2 of glaze over ham.

Bake according to ham package directions, basting with remaining glaze until ham is done.

Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.

Toss potatoes in olive oil to coat.

Bake until brown on one side, approximately 10 minutes.

Turn and bake until brown and crispy on other side, approximately 10 minutes more.

Salt and pepper to taste.

Heat the soup in a saucepan over medium heat. Stir in Velveeta cheese and bacon and continue stirring until completely melted.

Remove from heat, stir in the mushrooms, then the green beans, evenly coating. Pour the mixture into a casserole dish, and top with fried onions.

Bake for 25 to 30 minutes, until heated through and bubbly.

NOTE: Check near the end of cooking to make sure the onions aren't getting too brown. If they are, cover lightly with tinfoil.

• 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.

• Preheat skillet or wok to med-high.
• Add sesame seeds to dry pan. Stir frequently, until lightly toasted.
• Add 3 tablespoons olive oil.
• Add chicken, cook until chicken is cooked, no longer pink, stirring often.
• Add asparagus, carrots, green onions and artichokes.
• Stir fry until vegetables are crisp tender.
• Add pea pods and sliced water chestnuts. Stir to heat through.
• Add ginger, red pepper flakes and teryaki sauce.
• Season with salt and pepper.
• Serve hot with hot, cooked rice.

• In a small sauce pan, combine first 6 ingredients. Bring to boil.
• Reduce heat. Cover and simmer for 5 minutes.
• Stir in milk. Return to a boil. Boil for 1 minute then remove tea bags and strain.
• Stir in sugar until dissolved.
• Pour into mugs. Top with whipped cream, cinnamon, and cinnamon stick, if desired.

Add remaining ingredients.

Simmer for 20 minutes.

Serve on buns.

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

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

Strain the chicken broth and set aside.

Add all the ingredients for the soup and simmer on low heat for 2-3 hours.

About 30 minutes before serving mix up the dumplings by sifting together the dry ingredients. Add half and half to make a moist, stiff batter. Drop by teaspoon into the simmering liquid. Cook covered, without peeking, for 18-20 minutes.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• Grease the baking pan with margarine and set aside.
• Combine the sugar, corn syrup and margarine in a large saucepan. Measure out the peanut butter and set aside.
• Heat sugar, syrup and margarine over medium high heat just until it comes to a rolling boil.
• Remove from heat and add the peanut butter in the saucepan. Stir until the peanut butter is melted and mixed in evenly.
• Add the cereal and stir quickly, making sure all cereal is coated evenly.
• Pour mixture into the baking pan and quickly press down with greased hands to distribute evenly.
• Immediately distribute the chocolate chips, peanut butter chips and butterscotch chips over the top of the warm bars.
• Allow chips to sit for 10 minutes. Check with a knife to see if they have all melted. Spread evenly over the top of the bars. If chips are not completely melted allow them to set for another 5 minutes and then finish spreading.
• Allow to cool at room temperature and then cut into bars.

• In a large skillet, brown the ground beef and sausage over medium-high heat. When no longer pink, drain.
• Add onions and mushrooms to the ground beef and cook for 5 minutes more.
• Add the pasta sauce and simmer for 10 minutes. Salt and pepper as needed. Allow to cool 10 minutes so the dough will not melt when putting the sandwich together.
• Preheat oven to 350 degrees.
• While meat mixture cools, roll out each dough into approximately 12x5 rectangles onto parchment paper. Place one rectangle onto baking sheet, including the paper.
• Fill with meat mixture, leaving a 1-inch border. Carefully place remaining dough rectangle on the top. Seal the edges and fold under. Make several slits in the top of the dough to allow steam to escape.
• Bake for 15-20 minutes, until golden brown. May sprinkle with parmesan cheese during the last 5 minutes of baking.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

• Peel and slice garlic cloves. Cut slits into both sides of pork loin and insert sliced garlic in each slit (use about 10-15 slices per side of loin). Rub creole seasoning over entire pork loin.
• Place pork loin in roasting pan and pour approximately 1/2 beer over pork loin. Cover pan and marinate at minimum of 3 hours, longer if desired.
• Loin may then be grilled or baked.
• Oven: bake the loin uncovered at 325º F, 20 to 24 minutes per pound.  (The internal temperature should read 155º - 160º F for medium, 165º - 170º F for medium well.)  After removing meat from oven the temperature will rise approximately 5º F.

• Cover peas with water in a pot and soak overnight.
• Drain peas, cover with fresh water and bring to a boil.
• Reduce heat and simmer for one hour.
• Drain peas, reserving the liquid. Set aside the liquid.
• In a skillet, cook the bacon until crisp.
• Drain on a paper towel and save for later.
• In the same skillet, using the grease from the bacon, saute the onion for 2 minutes.
• Add garlic and cook for 5 minutes.
• Add peas and rice.
• Cook, stirring constantly.
• Add vinegar, 3-4 tablespoons of reserved liquid from the peas to moisten the mixture.
• Cook 5-10 minutes, stirring.
• If needed, add more liquid from the peas.
• Season with salt and pepper.
• Sprinkle with bacon bits and green onions.

If using onion, fry in the bacon drippings in skillet.

Add green beans to the skillet. Add seasonings and enough water to almost cover green beans. Bring to a rolling boil then turn heat down to simmer for 8-10 minutes or until doneness you desire. Remove lid at the end of cooking time and cook down to a very low liquid.

Serve with reserved bacon pieces.

VARIATION: Add some diced country ham which makes this Southern dish even more delectable.

• Heat oil in deep fat fryer or large deep skillet.
• Mix all ingredients together in a large mixing bowl.
• Drop round balls of batter into the oil.
• Fry until light golden brown.
• Remove from oil and allow to drain on paper towels.
• Serve warm or at room temperature.

• Add flour to melted crisco.
• Stir and cook over medium heat until it starts to brown.
• Add onions, celery and pepper.
• Stir while it cooks for 5 minutes.
• Add tomatoes, water, okra, salt and pepper.
• Cook over medium low heat for at least 1 hour or until the vegetables are tender.
• Add the shrimp and crab plus the filé.
• May add a few dashes of tabasco for a little spice.
• Serve over 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.

In a large mixing bowl, blend corn meal, flour, baking powered and sugar.

In another bowl, whisk together milk, eggs and melted butter. Add this mixture to corn meal mixture and blend together thoroughly.

Next using oven mitts, carefully remove the skillet from the oven. Pour batter into the skillet and return to oven. Bake for about 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Serve with soft butter and honey or maple syrup.

• Combine all ingredients in mixing bowl. Add 3 drops green food coloring if you want a more intense green color.
• Bake according to directions on box (25-35 min.). Cool.
• Frost with frosting and refrigerate.

• Beat butter and cream cheese together. Add juice and powdered sugar. Blend with mixer until smooth.
• Add 4-6 drops green food coloring if you would like green color for St. Patrick's Day.
• Spread on cake.