Bake in oven on lower rack at 450° for 30 minutes.

Add potatoes, onions, and peppers. Bake at 375° for 45-55 minutes. You can add a little water if needed. Add a foil tent if bird is getting too brown.

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil.
• Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into peas. Cook until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

Arrange the strawberries and cucumbers in a bowl, layering one slightly overlapping the other like a fan.

Pour the dressing over the top. Sprinkle with fresh herbs.

Serve immediately or refrigerate until ready to serve.

• Beat the cream cheese and sweetened condensed milk together until it is smooth.
• Add the lemonade concentrate; beat until well mixed.
• Fold in the whipped topping just until evenly mixed. Add a couple drops of food coloring if desired for a little extra color but don't add too much.
• Pour into the prepared graham cracker crust and spread out evenly. Cover and refrigerate until the pie firms up. Keep refrigerated when not serving.

Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes, or until meat is no longer pink.

Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp/tender.

Serve over cooked rice and top with green onions, if desired.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• 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.

• Simmer Bob Evans or Johnsonville original brats in beer of choice, add diced onion and diced green pepper.
• When ready to serve grill brats to add grill marks, put on your favorite bun (potato buns, or poppy seed buns are good) add mustard, some of the onion and peppers.
• Good luck trying to eat just one!

• In a medium bowl, combine sour cream, melted butter, cream cheese, eggs, sugar and lemon juice.
• Whisk lightly with a whisk or fork.
• Cover and refrigerate overnight if possible or at least 2 hours.
• Add 1 teaspoon of oil to a large pot of boiling, salted water. Add noodles and cook until al denté.
• Drain and toss with the 1 tablespoon of butter.
• Cover and refrigerate overnight if desired.
• Preheat oven to 350°.
• Generously grease or butter the cups of a 12 cup popover pan or muffin tin. Set aside.
• After refrigeration, fold the egg noodles into the cold egg mixture and combine well.
• Add cheese and mix to combine.
• Fill cups with noodle mixture.
• Bake until golden brown (40-45 minutes).
• Sprinkle with grated parmesan cheese and serve.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

• Preheat the oven to 350°F.
• In a large bowl, combine the oats, flour, nuts, sugar, soda, and salt. Mix well.
• Add the melted margarine, mixing until the dry ingredients are thoroughly moistened. Reserve 1 1/2 cups of this crumb mixture.
• Press the remaining crumb mixture onto the bottom of greased 10 1/2x15 1/2-inch baking pan. Bake for 12 minutes.
• In a small bowl, combine the condensed milk and peanut butter. Pour this mixture over the baked crust.
• Combine the M&M's and chocolate chips with the reserved crumb mix; then sprinkle this evenly over the peanut butter layer.
• Continue baking for 15-18 minutes or until golden brown.
• Cool thoroughly, and then cut into bars.

Note: Using a pizza cutter makes it much easier to cut the bars.

• Brown hamburger and drain grease.
• Add the chili beans and chili powder to the hamburger.
• Put the hamburger mixture in a 9 x 13" pan.
• Over the hamburger spread the cream of mushroom or chicken soup.
• Cover top with slices of Velveeta cheese. Crumble Doritos over top.
• Bake at 350°F for about 1/2 hour or until cheese is melted and bubbly.

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

• Bring vinegar and sugar to a boil in saucepan over medium heat. Boil 5 minutes or until mixture has a glaze consistency; stir often.
• Stir in wine, shallots, and cinnamon stick. Boil 15-20 minutes or until mixture is reduced to about 1/4 cup, stirring often.
• Add the chicken broth and cherries; cook for about 5 minutes.
• Remove the cinnamon stick, stir in the lemon juice, butter, and pepper. Remove from the heat.
• In a small bowl dissolve cornstarch in water. Stir into the cherry sauce a little at a time.
• Sprinkle salt and pepper over the pork. Grill over medium heat for approximately 8 minutes on each side, turning once.
• Remove to a platter and allow to rest for 10 minutes covered with foil.
• Slice the roast, spoon the cherry sauce over the meat, and serve.
• You may serve the extra sauce on the side if desired.

Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato.

Bake for 40-45 minutes. Great on the grill, too.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.

For topping, combine oats, brown sugar and flour in a bowl. Cut in butter until mixture resembles course crumbs. Add nuts, if desired. Sprinkle topping over fruit.

Bake in a 375° oven for 30-35 minutes or until fruit is tender and topping is golden.

Serve with ice cream!

Pour sauce on top and bake for 15 more minutes.

• Peel potatoes and cut into large cubes. Boil until tender when poked with a fork. Do not overcook.
• Trim beans into 1 to 1 1/2-inch lengths. Cook until just tender but still having a little bite to them.
• While the potatoes and beans are cooking, make up the sauce. Add the butter and flour to a small sauce pan and heat until butter is melted and flour is stirred in.
• Add the milk, stirring constantly as it is added. Mixture may seem lumpy but as you keep stirring and cooking it the flour and butter will blend with the milk.
• Add the chicken bouillon, salt and pepper. Continue to cook until sauce thickens and begins to boil. Once it has boiled, turn heat down.
• Once the sauce has thicken to desired consistency, mix the sauce, beans, and potatoes altogether in one pan. Heat thoroughly and serve.

Toss together vegetables and refrigerate.
• Make dressing and refrigerate overnight.
• Next day mix the vegetables and dressing together; sprinkle with fresh Parmesan.
• Optional red & green pepper, green onion, or bacon.
• Note: The finer the vegetables are cut the better the taste.

• Mix dry ingredients. Rub onto ribs and refrigerate at least 2 hours (up to 24 hours).
• Place roasting rack in the bottom of the roasting pan; add about 1/4 inch of water to the pan.
• Put ribs on the rack in roasting pan and cover tightly with foil.
• Bake in the oven at 300° F. for 2 to 2 1/2 hours or until tender.
• Remove from the oven and finish off on the grill. Grill on medium for a few minutes on each side to lightly char the surface.
• Serve with your favorite BBQ sauce.

• Preheat oven at 400° F. Quarter potatoes; do not peel.
• Place in a 13 x 9 baking pan. Mix remaining ingredients together.
• Pour the mixture over the potatoes and stir until potatoes are thoroughly coated.
• Bake at 400° for l to 1 1/2 hour, stirring after 30 minutes. Potatoes are done if nicely browned and tender when poked with a fork.

• Preheat oven to 450 degrees F.
• Clean and break cauliflower into bite-size pieces.
• Combine the olive oil, smoked paprika, and salt; stir until well combined.
• Pour the oil mixture over the cauliflower and toss until evenly coated.
• Pour onto a large baking sheet and spread out evenly.
• Place in the preheated oven and baked for 10 minutes.
• Remove from the oven and add the minced garlic. Stir cauliflower to distribute garlic.
• Place back in the oven and bake for an additional 10 to 15 minutes or until cauliflower is tender and slightly browned.
• Toss with parsley and serve immediately while still warm.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

• Preheat the oven to 350° F. Line an 8 x 8 baking dish with foil.
• Combine the graham cracker crumbs with the melted butter; pour into the foil lined baking dish. Spread out evenly and press down firmly.
• Combine the cream cheese and sugar in a mixing bowl; beat until smooth. Beat in eggs one at a time.
• In a small bowl whisk the cornstarch into the milk until blended. Add the milk-cornstarch mixture and lemon juice to the cream cheese mixture; beat just until well blended. Do not over beat.
• Pour over the graham cracker crust and spread out evenly. Sprinkle the raspberries and blueberries over the top.
• Place in the preheated oven and bake for 40-45 minutes or until almost set. Cool. Refrigerate 4 hrs. or overnight. Lift out of pan. Cut into bars. Refrigerate extras.