Rinse and pat the chicken dry. Salt and pepper the inside of the chicken. Place two orange pieces inside the cavity along with the garlic halves. Rub the chicken with olive oil and season with salt and pepper. Place the chicken in a small roasting pan.

In a bowl, season the remaining oranges and the onions with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken.

Roast the chicken for about 1 hour 15 minutes, until the juices run clear when you cut between a leg and a thigh or until a thermometer reads 165°.

Remove the chicken and place on a platter, leaving the oranges and onions in the pan. Cover the chicken with aluminum foil, and allow to rest for 10 minutes while you prepare the pan sauce.

For the pan sauce, place the pan on top of the stove over medium-high heat. Add the broth and stir scraping up the brown bits off the bottom of the pan. Sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect on the platter under the chicken and taste for seasoning.

Carve the chicken onto the platter and spoon the onions and sauce over it.

NOTE: Lemons would also be perfect in this recipe.

• 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.

• Reserve all the pan drippings from cooking whatever type of meat you are preparing. Use the pan that the meat was prepared in so that you are sure to get all the caramelized pieces that are in the bottom.
• Separate the fat from the drippings; discard fat and return drippings to the pan.
• Mix flour thickening by combining 1 cup of flour to 1 cup of cold water, or in any 1:1 proportions. Combine in a container with a tight lid. Shake vigorously until the flour and water mixture is smooth.
• Add the potato water to the drippings and begin heating over medium high heat.
• Begin to gradually add the flour and water thickening, making sure to stir vigorously as you are pouring it in to prevent lumps from forming.
• Continue to add thickening until the gravy is the desired thickness. You may not need all of the thickening or if gravy isn't thick enough you may have to mix more. You want the gravy to be the desired thickness before it begins to boil, otherwise it is difficult to add the thickening without creating lumps in the gravy.
• Be sure to bring the gravy to a complete full boil before serving.
• Taste test the gravy to check flavor. If it needs extra flavor, add chicken bouillon for chicken, turkey or pork gravy; add beef bouillon for beef gravy. You can also add a gravy mix packet for extra flavor. Salt to taste.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.

• Combine all the dressing ingredients in a small bowl and stir until well combined.
Combine salad ingredients; toss to mix evenly.
• Add dressing just before serving. Start by adding 1/3 to 1/2 of the dressing and toss with the salad ingredients. Determine if you need to add more. You may not use all the dressing, depending on personal preference.

Bake the pie crust according to directions for a "filling pie" and let cool.

Cover the bottom of the pie crust with banana slices. Pour the pudding mix over the bananas. Place in the refrigerator to set up, approximately 30 minutes.

Just before serving, top with remaining whipped topping.

• Brown ground beef; drain.
• Add onion to browned beef. Mix all ingredients together in a kettle. Cover and simmer on low for 1 hour.
• Serve with cornbread, if desired.

In separate bowl, beat wet ingredients together.

Mix wet and dry ingredients just until moistened.

Bake at 350 degrees F in a greased 9x13-inch pan for 45-50 minutes.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

• Place cheese slice and hot dog corner-wise on piece of buttered bread. Fold corners of bread over hot dog. Hold together with toothpick.
• Bake in 350 degree oven until golden brown, approximately 15 minutes. Makes 1 serving.

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5-7 minutes.

Add cheeses and stir until completely melted.

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2-quart casserole dish and cover. Bake in a preheated 350°F oven for 30 minutes.

Let stand 10 minutes before serving.

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

• Bake wings in a foil-lined baking pan for 45 minutes in a 450 degree oven. Turn once in the middle of cooking time.
• Pour off any juice and place into a casserole dish.
• Mix remaining sugar and soy sauce; pour over wings.
• Turn oven down to 350 degrees and bake an additional 20 to 25 minutes. Stir wings once to coat evenly through cooking time.
• Can keep warm in a slow cooker turned on warm or low heat.

• Cut bacon slices in half.
• Wrap one piece of bacon around each smokie and place them seam side down in glass baking dish.
• Top with brown sugar and drizzle with vinegar.
• Refrigerate for several hours or overnight.
• Remove from the refrigerator and bake in a 350° oven for one hour.
• Remove from baking dish and transfer to a small slow cooker to keep them warm while serving.

Pour over the oil, juice from the lemons, soy sauce, parsley and tarragon.

Let marinate for 1 hour, tossing occasionally. Don't marinate them longer since they will cook in the lemon juice and get tough.

Broil under high heat or grill for 5 minutes, turning at least once. Do not overcook!

Serve warm, cold or at room temperature.

• Cook tortellini according to package directions. Drain and rinse with cold water to stop cooking process.
• Place the tortellini, cauliflower, broccoli, and olives into a sealable bag; pour in enough dressing so that everything gets well coated.
• Seal the bag tightly and turn to coat all ingredients evenly. Place in the refrigerator for at least 4 hours. They can be refrigerated overnight if desired. Turn the bag once in a while during the marinating time.
• Remove the bag from the refrigerator and pour off the excess dressing.
• Make up kabobs by adding a folded slice of hard salami, green olive, cauliflower, folded slice of pepperoni, tortellini, broccoli, and black olive to the skewer.
• Place on a platter and continue to make up kabobs until all ingredients are used.
• Refrigerate until ready to serve.

Beat egg with wat.

Dip ravioli in egg and then roll in bread crumbs until coated.

Place in oil, cook 1 minutes on each side. These cook fast, remove when golden brown.

Serve with pizza sauce.

Cover and refrigerate 2 hours.

Serve with crackers of your choice.

Dip with fresh fruit, pound cake, brownies or anything else you prefer.

• Preheat oven 350 degrees F.
• Rub entire roast with oil and sprinkle salt and pepper. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
• Roast according to the following cooking temperatures and times:
  
  Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:
  
  RARE (140 degrees F): 18 to 20 minutes per pound
  MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound
  MEDIUM (160 degrees F): 20 to 24 minutes per pound
  MEDIUM WELL (165 degrees F): 22-24 minutes per pound
  WELL (170 degrees F): 22-26 minutes per pound

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

• Preheat oven to 350 degrees F.
• Combine 2 tablespoons margarine and flour, cook gently. Remove from heat.
• Stir in salt, onions and sour cream; stir in beans.
• Place bean mixture in shallow 2 quart casserole dish.
• In a small bowl, toss together cracker crumbs and remaining butter. Top beans with cheese and follow with cracker crumbs.
• Bake for 30 minutes or until cheese is bubbling.

• 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.

For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.

For the frosting, mix all ingredients together and frost on the cooled cake.

• Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
• Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
• Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
• Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
• Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
• We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.

• 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.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

Preheat oven to 425 degrees F. Lightly grease a 9x13 baking dish.

Place chicken pieces in prepared dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Brush with sauce every 10 minutes during cooking.

Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.

Add onion and carrots and cook until softened.

Add garlic and cook 1 minute more.

Add rice, peas and soy sauce and stir. Let simmer for 5 minutes, stirring occasionally, then 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.