• Mix all marinade ingredients. Place in large ziplock bag with pork loin. Marinade for 24 hours, turning occasionally.
• Drain. Roast covered at 350 degrees for 2 1/2 hours until internal temperature is 170 degrees.
• Slice and serve, using marinade as sauce (see note below).

• Preheat oven to 350 degrees F. Wash potatoes and remove blemishes.
• Bake potatoes in preheated oven for 1 hour or until tender when poked with a fork.
• Allow potatoes to cool enough to handle. Slice potatoes in half lengthwise. Scrape the potato out of the skins and place in a mixing bowl; set skins aside.
• Mash potatoes and beat in the cream cheese, sour cream, salt, and pepper; beat until creamy.
• Fill the potato skins with the mashed potatoes and set them in a baking dish; cover with foil and refrigerate overnight.
• Before baking to serve, dot the top of the potatoes with butter and sprinkle with the cheese.
• Bake again at 350° for 30-60 minutes or until warm and slightly browned at edges; serve.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

Chop green onion and cabbage.

Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.

Just before serving, mix all ingredients together.

• Peel eggs and slice with an egg slicer; place in a bowl or on a plate.
• Add the remaining ingredients and mix everything together with a fork, smashing the eggs a little more as you are mixing.
• Chill and then spread on white, rye, wheat, or your family's favorite bread.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

Cook spaghetti according to package; drain.

In a small saucepan, cook soup. Add 3 cups of cheese and stir until melted. Add chicken, mushrooms and pimentos. Season with salt and pepper.

Add noodles and broth; stir to combine.

Place in 3 quart casserole dish, top with cheese.

Bake 30 minutes.

• 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.

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.

Brown sausage; drain and set aside.

In a large bowl, combine cheeses and Italian seasoning. Add sausage and mix.

Spread the bottom of a roasting pan or cake pan with a thin layer spaghetti sauce.

Stuff cheese and sausage mixture into the manicotti. Place the stuffed manicotti in the pan in a single layer. Add sauce to the top of the manicotti. Cover with aluminum foil and bake at 350° for 40 minutes.

• Toss lettuce, Salad Toppins and Parmesan cheese in large bowl.
• Divide salad evenly among salad plates.
• Drizzle dressing over each salad. Sprinkle with additional Salad Toppins, if desired.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

In a stock pot, sauté onion, celery and carrot in butter until tender.

Add flour and mix thoroughly.

Slowly add chicken broth and bring to a boil, stirring until thickened.

Reduce heat to low.

Add rice and chicken. Season with salt and pepper. Cover and cook until ready to serve.

• Put chicken in a bowl and use a fork to shred it up.
• Add the rest of the ingredients. Add additional mayo or seasoning to taste.
• Put on bread and enjoy. This recipe is good as a dip with crackers also.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

In a shallow dish, beat eggs. In another shallow dish, combine breadcrumbs, cheese, pepper and parsley. Dip both sides of fillets into eggs, then breadcrumb mixture. Place on baking sheet, and drizzle melted butter over breaded fillets.

Bake for 7-10 minutes, until internal temperature of 160°. Garnish with lemon slices, if desired.

Chill until ready to serve.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

Mix salad dressing, sugar and vinegar together. Add to the vegetables. Refrigerate.

Add diced bacon just before serving.

• Pour both cans of soup in crock pot and stir until mixed. Do not add water.
• In a skillet, salt and pepper roast; brown in melted butter.
• Place roast into soup. Salt and pepper vegetables and arrange around and on top of roast.
• Cook 8 to 10 hours on low setting or until roast is fork tender.

• 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.

• 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.

Break bread into pieces and place in prepared pan.

Beat sugar, eggs and milk. Pour over the bread. Push down so bread is wet. Dot with oleo. Sprinkle with cinnamon. Bake for 50 minutes.

For Vanilla Sauce, mix sugar and corn starch. Add to boiling water and cook until thick. Add oleo and vanilla. Pour this over hot bread pudding.