• Place roast in crock pot and sprinkle with onion soup. Add cream of chicken soup and Pepsi.
• Cook all day on low. Will be very tender.
• Makes good gravy. Serve with buttered noodles or mashed potatoes.

• Preheat oven to 475° F.
• Peel potatoes and cut into large chunks; place in a shallow baking pan in a single layer.
• In a small bowl mix butter, olive oil and remaining ingredients; pour over potatoes and toss until well coated.
• Bake, uncovered, in preheated oven for 30 to 40 minutes turning occasionally to brown all sides.

• Husk and clean sweet corn, removing as much silk as possible.
• Prepare a large bowl of ice water and set up a workspace where the water, sugar and salt are located. Also, allow enough space for a large bowl for mixing the corn and an area where you can fill freezer containers or bags.
• Slice the corn kernels from the cob into a thoroughly cleaned sink.
• Combine 15 cups of corn with 5 cups of ice water, 1/2 cup of sugar, and 2 tablespoons of salt.
• Stir mixture together and the scoop into freezer containers or bags. You can fill pint, quart or gallon size containers. Use whatever you feel is appropriate for your use. Divide liquid evenly between the containers. The liquid is used when you cook the corn before serving.
• Seal the containers or bags tightly. Be sure to leave room for expansion when the corn freezes.
• Place the corn in the freezer as soon as possible.
• TO SERVE: When you are going to serve the frozen corn, place the entire contents in a pan and boil until cooked thoroughly. You will know when it is done by its flavor. If it is done it will have the sweet flavor of sweet corn. If it isn't it will have a raw corn flavor, which means you just need to cook it longer. It can also be cooked in the microwave. Just place frozen corn in a covered microwave-safe dish and make sure there is plenty of room in the dish for when the corn boils. Cook on high for 5 minutes; take out and break up frozen pieces. Return to microwave and cook for 10 minutes; remove and stir. Microwave for 5 more minutes; drain juices and serve.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

Combine cookie crumbs, pecans and melted butter; press evenly into the bottom of a greased 9-inch spring form pan. Stand up whole cookies around edge of pan, rounded side of cookie against pan. Bake 10 minutes; cool completely on a wire rack.

In a small saucepan, combine bananas, lemon juice and brown sugar. Cook over medium heat until sugar dissolves. Remove from heat.

Beat cream cheese with an electric mixer until light and fluffy. Beat in sugar. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Gently stir in mixture.

Pour mixture over prepared crust. Bake for 45-55 minutes until center is set.

Cool completely, then refrigerate, not covered, for at least 6 hours.

Before serving, prepare whipped cream. Beat whipping cream on low until bubbles start to form, 20 to 30 seconds. Increase to medium speed and beat until it begins to thicken; then beat on high. Just before it reaches the soft peak stage, add the sugar and vanilla; continue to beat on high until stiff peaks form.

Place the chicken thighs into the bag containing half the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.

Preheat oven to 425 degrees F.

In a small saucepan, pour the reserved marinade over medium heat. Bring to a boil and cook for 3-5 minutes, stirring often, until sauce is thickened.

Place chicken in a 9x13-inch baking dish; discard used marinade. Brush chicken with 1/3 of the thickened marinade from the saucepan.

Bake 30 minutes, basting one more time after 10 minutes.

Let stand for 5-10 minutes.

Sprinkle with green onions.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
• For medium-rare, grill the burgers for 3- minutes on each side.
• After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
• Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Remove from heat and stir in peanut butter.

Pour over Rice Krispies and mix well.

Press mixture into buttered 9x13 inch pan.

Melt chips together in microwave. Stir until blended and spread over the top of the Krispie mixture.

Cool until firm.

Add carrots, celery and onion to broth and simmer until vegetables are softened.

Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.

For the dumplings, mix your flour, salt, egg, butter and milk. Mix until a ball forms. Add more flour, if necessary.

Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board sprinkled with flour. Using a sharp knife or pizza cutter, cut your dough into bite size pieces.

To your soup, stir in cream of chicken soup and chicken. Bring the chicken soup to a boil.

Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. Reduce heat to medium-low, cover and cook for 8-10 minutes.

• Fill a small sauce pan with enough water to just cover eggs and bring to a full boil. Reduce heat to low and cover. Cook eggs for about 10 minutes.
• Remove from heat, drain, and immediately cool eggs with cold running water.
• Peel eggs and finely chop. Add mayonnaise, pickle relish, chopped onion, salt, and pepper and mix. 
• Spread on bread of your choice. Garnish with lettuce or sprouts (optional).

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

Heat a skillet over medium-high heat. Add hot dog pieces and fry until pieces start to brown.

Add beans and lower heat to medium. Simmer until heated through.

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.

• Put the French vanilla ice cream in 3 glasses.
• Carefully top with root beer soda.

Sprinkle yeast over mixture. All yeast dissolves and mixture gets bubbly.

Mix flour and knead until smooth and elastic.

Cover and let rise in a warm place for 5-10 minutes.

Divide into pizza crusts and roll into desired thickness on a floured surface.

Top with desired toppings and bake in 400 degrees F oven for 15-20 minutes on a baking sheet.

• 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.

• Preheat oven to 400 degrees F. Spray pizza stone or pan with cooking spray.
• Spread pizza crust or Italian bread out on the pizza stone or pan.
• Mix the butter and garlic together; spread over the crust.
• Sprinkle half the Mozzarella cheese over the garlic butter, then the Parmesan cheese, and then the remainder of the Mozzarella cheese.
• Place in the preheated oven and bake for 15 to 20 minutes or until the cheese has started to brown nicely.
• Serve with pizza sauce or marinara sauce.

In a small bowl, mix together the Dijon mustard, stone ground mustard, honey, garlic, thyme and rosemary.

Place pork in a baking pan. Spread the honey mustard mixture all over the pork. Starting at one end of the pork, arrange the bacon slices over the pork, slightly overlapping one after the other. The pork should be covered entirely with bacon. Tuck the ends of the bacon underneath the pork.

Place the pan in the oven and roast for 50-55 minutes until a meat thermometer reads 160 degrees F in the center.

Remove pan from the oven and allow the meat to rest for 10 minutes.

Slice the pork into 1/4-inch thick slices. Arrange slices on a platter and serve.

• Boil potatoes with skins on until barely tender. Cool overnight or several hrs.
• Use a food processor or hand slicer to cut potatoes into thin slices (do not need to peel potatoes). Place in a buttered baking dish or pan (9x13).
• Heat half and half, butter, and salt (do not boil); pour over potatoes.
• Top with cheese. Bake 1 hr. at 350 degrees F.

• Cut squash in half crosswise and scrape out seeds. Place two halves cut side down in baking dish.
• Cut several slits in the skin of the squash and the cook in the microwave or oven until tender when poked with a fork. Approximately an hour in the oven or 20 minutes in the microwave.
• When done, scrape the squash from the skin and place in a baking dish. Stir in the butter and maple syrup until butter is melted; then spread the squash out evenly in the dish.
• Mix cinnamon & sugar in amount desired. If 1 tbsp. of sugar & 1 tsp. of cinnamon does not cover as desired, mix another batch. Sprinkle on top of the squash.
• Place in an oven preheated to 350 degrees F. Bake for 30 minutes or until squash is hot.

• Toss vegetables in large salad bowl.
• In a small bowl combine mayonnaise, sugar and Parmesan cheese.
• Pour over vegetables and toss to coat. Cover and chill.
• Stir in the bacon before serving, reserving a little to sprinkle on top. Sprinkle top with a little grated Parmesan cheese and bacon just before serving.

• Preheat oven to 450° F.
• Place prepared pie crust into an 8 or 9 inch pie plate. Mold it to the bottom of the plate and crimp the edges.
• In a mixing bowl, combine the sugar, flour, vanilla and cream. Mix until smooth.
• Pour into the unbaked pie crust.
• Dot with diced butter.
• Sprinkle with nutmeg and cinnamon.
• Place the pie plate onto a cookie sheet to catch any drippings and place in the preheated oven for 15 minutes.
• Reduce oven temperature to 350° F and continue baking for and additonal 45-50 minutes or until the center is just somewhat jiggly.
• You may need to cover the pie loosely with aluminum foil if it begins to brown to much.
• Remove from the oven and allow to cool and then place in the refrigerator until ready to serve.