Combine brown gravy mix, water, onion soup mix and mushroom soup together.
Stir in cola.
Place roast in baking pan. Add carrots, celery and mushrooms, if desired.
Pour soup mixture over roast.
Cover with aluminum foil. Bake for 1 hour.
Reduce oven temperature to 225 degrees F. Bake for 2-3 hours, turning roast halfway through cooking time.
Let rest 10 minutes before slicing.
In a small saucepan, melt butter over low heat. Add cream. Sprinkle in the garlic powder, salt and pepper.
Add cream mixture to potatoes. Beat with mixer on high until potatoes are mashed and smooth.
In a large stock pot, add corn, water, butter, sugar, salt and pepper. Boil for 3 minutes; cool.
When cool put in containers or vacuum pack and freeze.
To cook, warm up over medium heat on the stove.
Toss lettuce with oranges and cooled almonds.
For the dressing, mix all ingredients and shake or stir well.
Add dressing to salad, to taste, and toss. Serve immediately.
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 same skillet, place vegetables, sugar, salt, yolk, soy sauce and garlic and cook for 10 minutes over medium-high heat.
Return meat to pan, mix together and cook another 5 minutes.
Let mixture cool for about 10 minutes.
Place 2 Tablespoons of mixture in egg roll wrapper and fold, sealing with egg white.
Fry egg rolls in hot oil until golden brown, approximately 3-4 minutes.
Mix crab meat, cream cheese, onions and mayo.
Gently place 1 wonton wrapper in each muffin cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 15-18 minutes or until edges are golden brown and filling is heated through.
In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.
Add beans, salt and pepper; heat through.
In a bowl, cream together the butter, chopped parsley and chives.
Arrange the fish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture. Bake 5 minutes in the preheated oven, until the butter is melted. Turn filets and brush with remaining butter mixture; continue baking 10 minutes, or until fish is easily flaked with a fork.
Garnish with parsley sprigs and lemon wedges to 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.