Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.

In a small bowl, combine the gravy mix with water. Stir in onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

Cover and cook 1 hour in the preheated oven.

Reduce oven temperature to 225 degrees F and continue cooking 2 hours.

Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.

Remove from oven and let meat rest for 10 minutes before slicing.

• 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.

Cut and scrape corn from cob. Discard cobs.

Place all ingredients in an 8x8 casserole dish and stir to combine.

Bake for 35-40 minutes.

Mix cream cheese, plain yogurt, white sugar and vanilla.

Stir in grapes.

Mix brown sugar and nuts. Pour on top of grape mixture.

Let set in refrigerator overnight. Makes a large salad.

• Place apple slices in the unbaked pie crust and arrange so they are evenly distributed.
• Mix the sugar and cinnamon together and sprinkle this mixture over the apples.

• Melt the margarine and then add the sugar and flour. Mix together until evenly mixed. Mixture will be thick and lumpy.
• Crumble this mixture over the apples.
• Bake at 400 degrees for 20 minutes and then turn the oven down to 325 degrees. Bake for an additional 20 to 30 minutes or until the apples are tender.

• Layer mixed greens, tomatoes, cheese, bacon, dressing and croutons.
• Toss just before serving.
• Can also serve dressing on the side.

• Preheat the oven to 375 degrees F.
• Cut baguette into slices between 3/8 and 1/2 inch thick.
• Butter both sides of the baguette slices; place slices on baking sheets.
• Lightly sprinkle buttered slices with garlic salt.
• Place in the preheated oven and bake for 8 to 9 minutes or until bottoms are nicely toasted.
• Remove from the oven and turn the slices over and bake again for an additional 6 or 7 minutes or until bottoms are toasted.
• Remove from the oven and place the slices on a cooling rack and allow to cool completely.

Cream butter, shortening and sugar.

Add egg and vanilla, mixing well.

Sift in dry ingredients and mix well again.

Form into small balls and roll in additional white sugar.

Place on a baking sheet and bake for 10-12 minutes.

1. Stir extract into prepared iced tea. Sweeten as desired.

2. Refrigerate until ready to serve.

Divide mixture into 4 patties. Place each patty in the center of a piece of foil large enough to wrap meal.

Divide onions, carrots, potatoes, celery and rice among the patties.

Wrap in the foil and bake at 350 degrees for 45 minutes. These also work well on the grill.

• 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.)

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

Season shrimp with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated.

Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Heat grill to medium; lightly oil grill grate.

Thread shrimp on skewers; pierce once near head and once near tail. Place shrimp on preheated grill.

Cook 2-3 minutes per side or until opaque.

• 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.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

• Blend mousse according to package directions
• Using individual serving cups or glasses. Fill 1/2 full with mousse. Put layer of crushed cookies then another layer of mousse.
• Top with whip cream, sprinkle with crushed cookies.

• Brown the hamburger in a frying pan. Add the onion salt and pepper to the hamburger while it is frying. Drain off the grease after browning the hamburger.
• While the hamburger is browning start cooking the noodles. Add about a tablespoon of salt to the cooking water before it begins boiling. Do not overcook the noodles.
• When the noodles are done, drain the water and set them aside.
• In the same saucepan that you boiled the noodles, add the soup, milk, butter, and Velveeta cheese. Heat over medium heat until the mixture is hot and all the cheese has melted.
• Add the noodles and continue to cook until the noodles are hot. Turn down the heat a little so the mixture does not burn on the bottom while heating the noodles.
• Once the noodles are hot, add the drained hamburger, stir until mixed evenly, and serve.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

Punch the dough and let it rise again.

Form buns from the dough.

Bake at 350 degrees F until brown.

• Brown hamburger and drain grease.
• Add the chili beans and chili powder to the hamburger.
• Put the hamburger mixture in a 9 x 13" pan.
• Over the hamburger spread the cream of mushroom or chicken soup.
• Cover top with slices of Velveeta cheese. Crumble Doritos over top.
• Bake at 350°F for about 1/2 hour or until cheese is melted and bubbly.

• Prepare all the ingredient and mix all together in a medium size bowl.
• For best flavor, let salsa soak for 1 hour before serving.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
• Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
• Sprinkle the sugar and cinnamon over the buttered tortilla.
• Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
• Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
• Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
• Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

• Combine tomatoes, sun-dried tomatoes, basil and cayenne in a small bowl. Set aside.

• Heat grill to medium.
• In another small bowl, combine mustard, honey and garlic.
• Place chops on grill.
• Grill 4-5 minutes and turn.
• Brush with mustard mixture.
• Grill another 4 minutes, turn and brush the grilled side with the rest of the mixture.
• Remove and allow to rest for 5 minutes.
• Garnish with basil and serve with two tomato salsa.

Mix and sprinkle topping over it.

Bake at 350° for 45 minutes.

Note: These potatoes can be made up the day before and then baked just before serving.

• Put the cream of mushroom soup in a casserole dish.
• Add the green beans and stir until evenly mixed with the soup.
• Place the casserole in the oven and bake at 350 degrees F for 50 minutes.
• Remove from the oven and add the French fried onions on top. Return to the oven and bake an additional 5 to 6 minutes or until you see the onions have browned. Watch so they do not burn.
• Enjoy!

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

• Preheat oven to 350 degrees.
• Spray bottom of pan with oil and flour lightly.
• Peel, core, and grate apples. Slice zucchini in half, remove seeds and grate. If the zucchini is large and has a tough skin, peel before grating.
• In a large bowl, beat eggs and sugar. Add oil and continue to mix until well blended. Add remaining dry ingredients to mixture and blend. Stir in zucchini, apples,* raisins, and nuts (optional).
• Pour batter into prepared pan and bake for 45 minutes. Serve warm or cooled.

          *carrots can be substituted for apples.