• Trim excess fat from lamb. Cut part way between each rib. Mix mustard, salt and olive oil, and rub or paint the mixture on meat. Mix herbs, garlic and pepper. Sprinkle on the meaty side of the rack, letting some fall into the cuts between the ribs. Let stand while oven preheats to 400° F.
• Roast in a shallow-sided pan to desired doneness, (medium-rare, about 25 minutes; medium, about 30 minutes)
• Let rest a few minutes before serving, to distribute juices.
• TIP: Put plates in turned-off oven to warm while meat rests.

Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.

Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.

Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.

Add garlic and cook 30 seconds.

Deglaze the pan with the wine, stirring the rice until all the wine evaporates.

Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.

NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.

• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• Preheat oven to 350 degrees F.
• In 2 medium bowls, separate egg yolks and whites. Add 1/2 cup sugar to each, beat whites until stiff peaks form then beat yolks until peaked. When stiff, fold whites into yolk mixture. Gradually add flour, mixing with wooden spoon.
• Mix in butter.
• Pour mixture into greased cake pan. Bake for approximately 20 minutes or until spongy and golden.
• Remove from oven, cool for 5 minutes in pan, then turn out on rack or plate to cool completely.

• In saucepan, bring butter, milk and cream to boil. While mixture is coming to boil, whisk together sugar, cornstarch and eggs. Whip with electric mixer for 5 minutes. When milk boils, whisk in egg mixture and bring to boiling. Boil for 1 minute, whisking continuously. Pour into medium bowl and cover surface with plastic wrap. Chill overnight or until well chilled.
• Once chilled, whisk to smooth out. Add rum and honey, mix well.

• Cut the sponge cake into 2 layers. Spread pastry cream over first layer, spreading thick.
• Top with second cake layer. Spread chocolate icing on top. Spread extra cream around sides of cake. Gently place sliced almonds around the sides of the cake, sticking to the sides.

• Place chocolate squares in medium saute pan over medium heat. Add water, stirring occasionally until melted and combined.
• Spread over the top of the cake.

Fry ham in small saute pan; set aside.

In same saute pan, fry egg, breaking yolk before flipping and seasoning with salt and pepper. When flipped, top with ham and cheese.

Assemble sandwich. Top with tomatoes, if desired.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

HEALTHY VARIATION: Use skim milk in place of the evaporated milk and frozen vanilla yogurt for the ice cream. Still delicious!

• In a large bowl combine all the ingredients, except for the corn flakes, butter and almonds; stir until evenly mixed.
• Preheat the oven to 375 degrees F. and grease a 2-quart baking dish.
• Transfer the chicken mixture to the baking dish.
• Crush the cornflakes and stir in the melted butter; mix thoroughly and add the almonds. Sprinkle cornflakes and almonds over the top of the casserole.
• Place in a preheated oven uncovered and bake for 45 minutes or until bubbling. Allow to stand for 10 minutes before serving. This will let the sauce thicken a little before serving.

• Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
• Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
• Transfer to a serving dish.

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.

• Simmer Bob Evans or Johnsonville original brats in beer of choice, add diced onion and diced green pepper.
• When ready to serve grill brats to add grill marks, put on your favorite bun (potato buns, or poppy seed buns are good) add mustard, some of the onion and peppers.
• Good luck trying to eat just one!

Cook pasta according to package directions; drain.

Melt butter over low heat. Mix in flour and stir until smooth; remove from heat.

Add milk slowly. Return to heat and cook, stirring constantly until mixture comes to a boil and thickens, approximately 5 minutes.

Remove from heat and add mustard and cheese, reserving 1/4 cup of the Cheddar. Stir until cheese is melted.

Season with salt and pepper.

Mix in cooked macaroni. Pour into prepared dish. Top with reserved cheese.

Bake at 350 for 20-30 minutes.

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

Beat bananas and vanilla into sugar mix for 30 seconds.

Beat remaining ingredients into banana mix for 1 minute. Spread into a greased 15 1/2x10 1/2 inch pan.

Bake for 20-22 minutes at 375 degrees F.

For glaze, mix ingredients. Beat until smooth. Spread onto bars when cooled.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• 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.)

Cut slices down the length of bread loaf at 1" intervals without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves.

Mince garlic.

Combine butter, garlic, parsley and Parmesan cheese into a small bowl. Spread butter mixture between bread slices and on top of loaf.

Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

Beat the cake mix, water, vegetable oil, egg whites and extracts together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/2 full with white batter; set aside.

Stir 4 drops of food coloring into the remaining bowl of batter to make desired color. Fill cupcake liners up to 2/3 full with colored batter.

Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15-20 minutes.

Cool completely before frosting.

Lightly salt and pepper the chicken and place in a baking dish. Cover the chicken with the cheese slices.

Mix soup, wine and seasonings; pour over the chicken. Top with croutons. Pour melted butter over stuffing.

Cover dish with foil. Bake covered for 30 minutes.

Remove cover and bake additional 30 minutes.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

• Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
• Drain water and place in a shallow dish; set aside.
• In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
• Pour the butter mixture over the broccoli and sprinkle with the cashews.
• Serve immediately.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
• Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
• Allow to cool completely before frosting.

• Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
• Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
• Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.