• Preheat oven to 400° F. Trim any silverskin or large areas of fat from the meat.
• Mix mustard, oil, rosemary, and soy sauce into a paste and spread over top and sides of meat. Coarsely grind black pepper over the mustard-coated lamb, about 2 teaspoons total pepper. (If your pepper grinder doesn't have a coarse setting, mash whole peppercorns in a mortar and pestle, or crush with a heavy skillet).
• Put meat in a roasting pan or baking dish and roast to desired doneness. Use an instant-read thermometer ( roast to 125° F to have the meat medium-rare after standing) or figure about 22 - 23 minutes per pound for medium rare. Cook about 10 minutes longer for medium.
• Remove meat, cover loosely with foil, and let stand for 15 - 20 minutes. Don't skip this step--the standing time allows the meat to finish cooking and the juices to be redistributed through the roast.
• Carve and serve. Cabernet sauvignon or syrah are good wine choices.
• TIP: Turn the oven off when roast is removed and put in dinner plates. Serve the carved lamb on warm plates.

• Line a colander with paper towels and pour the yogurt into the paper towels. Allow this to sit, in a bowl for moisture to drain into, in the refrigerator for at least 2 hours or overnight. This will allow any excess moisture to drain from the yogurt and help the sauce from becoming too watery.
• Mince the 4 garlic cloves and place in a medium size bowl.
• Add a pinch of salt.
• Remove the mint leaves from the stem and gather them together. Finely mince the mint leaves and then add it in with the garlic.
• Pour the oil and vinegar in the bowl with the other ingredients and stir together.
• Peel the cucumbers and cut out the seeds. Dice into 1/4 inch pieces.
• Using several paper towels, squeeze the excess moisture from the cucumbers and then add them in with the other ingredients.
• Remove the yogurt from the refrigerator and gently stir it into the other mixture until well blended.
• Store the tzatziki sauce in an airtight container in the refrigerator for up to a week.

• Grease the bottom and sides of a 2 quart baking dish.
• Peel and slice potatoes thinly. Cover with water to prevent them from discoloring while preparing the other ingredients.
• Heat 4 tbsp. butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbling.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, continue to stir. Remove from heat after boiling.
• Drain the potatoes and blot off excess moisture with paper towels. Arrange potatoes in greased baking dish in 3 layers, topping each of the first 2 layers with half of the onion and 1/3 of white sauce.
• Top the last layer of potatoes with the remaining sauce. Dot with 1 tbsp. butter.
• Cover and cook for 30 minutes in an oven preheated to 350° F. Uncover and cook 1 hour longer.
• Let stand 5 to 10 minutes before serving.

In 15 1/2x10 1/2 inch baking pan, sprinkle asparagus with salt and pepper. Drizzle with oil. Shake pan to coat asparagus.

Roast asparagus 10-12 minutes, depending on thickness, or until lightly browned and tender.

Remove pan from oven; cover with foil to keep warm.

Just before serving, sprinkle Parmesan over asparagus.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

• In a medium mixing bowl, whisk together 2 cups of milk with the dry chocolate pudding mix. Whisk until all clumbs are gone; approximate 2 minutes.
• In another mixing bowl, repeat the same process for the pistachio pudding.
• Let each of the puddings set for 3 minutes.
• In parfait glasses, pour in a small amount of the chocolate pudding. Carefully place the pistachio on top of the chocolate, repeat until you have the desired amount of layers.
• Top with whipped topping, if desired.

• In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and sauté for 1 minute.
• In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.
  
  While beef is simmering:
• In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Sauté until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
• Season to taste.

• Preheat the oven to 350°F. Line the bottom of a pie dish or baking sheet with foil or parchment large enough to accomodate an 8-inch circle. Lightly oil the lining material.
• In one bowl, mix together the flour, oats (if using), salt, baking soda, and baking powder. In a second bowl, beat together the milk, oil, egg, and honey.
• Stir the liquid and dry ingredients together to make a sticky dough. If it's too wet to hold a mounded shape, work in a little more flour. Shape into a mound about 6 inches in diameter on the prepared baking surface. With a sharp knife, slice a large X on the top of the loaf.
• Bake about 45 minutes, or until done. To test for doneness, tap the bottom: It should sound rather hollow. Let the bread cool a few minutes, or longer, before slicing, although the bread is at its best when eaten warm, topped with butter, honey, or both.

• Preheat the oven to 375° F.
• Beat the butter and shortening together on medium-high speed until creamy and smooth.
• Add the sugar, coffee granules, baking soda, cream of tartar, and salt; beat until well combined.
• Beat In the egg and vanilla.
• Add the flour gradually. Beat in with electric mixer unless dough gets too stiff. Stir in by hand if it gets too stiff for the mixer.
• Combine the sugar and cinnamon; stir to mix evenly.
• Form dough into 1-inch balls and then roll in the cinnamon and sugar mixture; place on cookie sheet about 2 inches apart.
• Bake for 10 to 12 minutes or until the cookies are just starting to brown around edges. Cool on a wire rack.

• Beat butter and Irish cream liqueur together until smooth.
• Gradually add the powdered sugar. If the frosting gets too dry as you are adding the powdered sugar, start adding a little of the half & half.
• Once all the powdered sugar has been added, gradually add the remaining half & half. Add the half & half until the frosting is the desired spreading consistency.
• Spread frosting on the cooled cookies and sprinkle the tops with a light dusting of the remaining cinnamon and sugar mixture.

• Put the corned beef in a large, heavy pot and cover with water. Add all the rest of the ingredients.
• Bring water to a boil, skimming off any foam that forms on the surface. Lower heat, cover the pot, and simmer for 2 1/2 - 3 hours or until meat is fork tender.
• Drain liquids off. If you like, place meat in a 300 degree oven for 10-15 minutes to dry off the outside of the brisket.
• Serve warm or cold. Slice meat across the grain.

• Core and coarsely cut up the cabbage.
• Combine the butter and broth in a large skillet; bring to a boil.
• Add the cabbage, cover and turn down the heat to low.
• Allow the cabbage to steam for approximately 30 to 35 minutes or until just tender; stir frequently.
• Salt and pepper to taste; serve while warm.

• Preheat oven to 400º F.
• Pour oil into the bottom of the baking dish. While placing prepared vegetables in the baking pan, coat with the oil. Sprinkle seasonings over vegetables.
• Bake for 45 minutes or until vegetables are tender, turning twice during baking. Additional vegetable options: parsnips, winter squash, and yams.

1. Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.
2. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
3. Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
4. Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
5. In a large bowl, whisk together the mint extract, food coloring and the whipped topping. Spread the whipped topping over the fudge layer.
6. Crumble the remaining cookie crumbs over top of the whopped topping. Sprinkle the mint chips over the top.
7. Refrigerate and chill for at least 4 hours, overnight is best.

• Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
• Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
• Mix mayonnaise, horseradish, and caraway seeds.
• Blend this mixture with the shredded cabbage.
• Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
• Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
• Top each sandwich with the second slice of bread; butter the top of the second bread slice.
• Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
• Flip and grill the other side until browned and the cheese is melted.
• Serve with hearty cabbage soup.

• Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
• Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
• Pour into ice-filled glasses, garnish each with a half orange slice.

• Preheat the oven to 350° F.
• Mix the soup, milk, and 1/2 cup each of the cheeses together in a bowl. Spread 2/3 cup of this mixture on the bottom of the casserole dish. Set the remaining aside.
• Open the crescents and spread them out flat. Add a spoonful of diced chicken to the wider end of each crescent roll. It takes about 1 cup of chicken per eight crescent rolls. Divide chicken evenly between them all.
• Spoon about a teaspoon of the soup mixture on top of each pile of chicken.
• Roll chicken up in the crescents, starting with the wide end. Place the rolled crescents in the casserole dish.
• Once all the stuffed crescents have been placed in the casserole dish, spoon the remaining soup mixture over them evenly.
• Sprinkle the remaining cheese over the top and place in the preheated oven. Bake for 30 to 35 minutes or until bubbly and lightly browned on top.

• 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.

• Cook the ditalini macaroni as directed on the package. Drain and rinse with cold water; allow to drain completely.
• Chop the celery, cucumber, green pepper and water chestnuts and combine in a large mixing bowl. Add the minced dried onion.
• Add the package of coleslaw mix and the drained ditalini. Toss all the ingredients together and set aside.
• Combine all the dressing ingredients together in a small bowl and whisk until smooth. Pour dressing over the other ingredients and toss until evenly coated.
• Pour salad into a serving bowl, cover and chill in the refrigerator for at least an hour before serving.

• Place the margarine in the baking pan; then put the pan in a heated oven to melt the margarine.
• Remove pan from the oven and add the graham cracker crumbs; stir until crumbs are evenly mixed with the melted margarine.
• Press the graham cracker crumb mixture into the bottom of the pan.
• Sprinkle the coconut over the crumb crust.
• Sprinkle the two different flavors of chips over the coconut.
• Pour the sweetened condensed milk over all of these ingredients.
• Put in an oven preheated to 375° F for approximately 20 minutes or until edges are starting to brown.
• Remove from the oven and allow bars to cool completely before cutting into squares.

In a bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.

Bake fish in oven for 10-15 minutes or until fish just starts to flake. Baking time will depend on the thickness of the fish you use.

Spread with cheese mixture and bake until golden brown, about 5 minutes. Watch fish closely so that it does not overcook.

**NOTE: This fish can also be made in a broiler. Broil 2-3 minutes on each side. Then top with cheese mixture and broil another 2-3 minutes.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

• Place stick of butter in crock pot.
• Place pork roast on top of butter.
• Sprinkle onions over entire roast.
• Pour honey over onions.
• Set crock pot on low and allow to cook for approx. 6-8 hours, until pork is cooked through and the roast falls apart when you stick a fork in it.

Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.

Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.

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

• Cook noodles until they are al-dente.
• Place pasta in a large bowl; add the peppers, drained olives, other vegetables of choice, and the cheese.
• Pour in half of the dressing and stir into the other ingredients. Determine if you want to add more dressing. The ingredients should be well coated but there should not be dressing setting in the bottom of the bowl. The salad will soak up some of the dressing as it sets but you do not want to over dress it. If necessary, you can always add a little more dressing just before serving.
• Mix and let sit overnight in the refrigerator or until thoroughly chilled.

• Preheat oven to 350°F.
• Crust: Mix graham crackers, butter or margarine and sugar together and pat into the bottom of a baking pan.
• Bake crust for 5 min.
• Filling: Combine one 8 oz. carton of whipped topping with the powdered sugar, and cream cheese in a mixing bowl. Blend with an electric mixer until smooth. Spread over cooled crust.
• Top filling with the blueberry pie filling and then top the blueberry filling with the second 8 oz. carton of whipped topping.
• Chill in the refrigerator.