Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.

In a small bowl, combine the gravy mix with water. Stir in onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

Cover and cook 1 hour in the preheated oven.

Reduce oven temperature to 225 degrees F and continue cooking 2 hours.

Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.

Remove from oven and let meat rest for 10 minutes before slicing.

In a small saucepan, warm the buttermilk. Add butter, stirring until melted.

Mash the potatoes and mix in warm buttermilk mixture. Season with salt and pepper.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. The carrots will shrink while cooking so make the slices big.

Place them on a sheet pan. Sprinkle with olive oil, salt and pepper. Toss and spread into 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

• Toss vegetables in large salad bowl.
• In a small bowl combine mayonnaise, sugar and Parmesan cheese.
• Pour over vegetables and toss to coat. Cover and chill.
• Stir in the bacon before serving, reserving a little to sprinkle on top. Sprinkle top with a little grated Parmesan cheese and bacon just before serving.

• Grease sides and bottom of two 8 or 9 inch round cake pans or a 9 x 13 cake pan. Preheat oven to 350 degrees F.
• Mix all ingredients together in the order listed.
• Use a fork to mix; batter is thicker and moister if you do not use an electric mixer.
• Pour batter into two round cake pans or a 9 x 13 pan.
• Bake for 30 minutes. Check doneness by poking a toothpick in the middle of the cake. If it comes out clean the cake is done. Do not over bake.
• Allow the cake to completely cool and then frost or dust as desired.

Note: This cake recipe does not contain any eggs.

• Boil chicken pieces in 5 cups salted water.
• Remove chicken from pot and set aside. Boil remaining water down to 2 cups.
• Add chicken bouillon, onion, celery, green pepper and garlic; simmer 30 minutes.
• Add tomatoes, butter, cream of mushroom soup, tomato soup, olives, Worcestershire sauce, oregano, chili powder, salt and pepper. Simmer until well mixed.
• Meanwhile, cook spaghetti according to package; drain. Add to above mixture.
• Remove chicken from bones and cube. Add chicken to pasta mixture. Add Cheddar cheese.
• Place in casserole dish and refrigerate overnight.
• Bake at 350 degrees for 45 minutes.

• Shred the lettuce or tear into bite size pieces. Place in a large bowl.
• Place your favorite salad fixings in small bowls.
• Allow everyone to make up their salad the way they like it best.
• Serve with everyone's dressing of choice.

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.

Place peppers in baking dish and cover with aluminum foil. Bake 15 minutes in the preheated oven.

Meanwhile, in a skillet over medium-high heat, cook the turkey until evenly brown; set aside.

Heat oil in the skillet over medium heat and cook onion, zucchini, carrots and mushrooms until tender, approximately 8-10 minutes.

Return turkey to the skillet with vegetables. Add the tomatoes and tomato sauce, Italian seasoning, garlic powder, salt and pepper.

Stuff the green peppers with the skillet mixture.

Cover with foil again and return peppers to the oven, and continue cooking 35-40 minutes.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

• In a medium bowl, combine the vinegar, mustard, garlic, lime and lemon juice, brown sugar, salt and pepper. Whisk in the olive oil.
• Place chicken in a ziploc bag and pour marinade in. Close and marinate 6-8 hours, or overnight.
• Preheat an outdoor grill for medium-high heat.
• Place chicken on the prepared grill, and cook 6-8 minutes per side, until juices run clear. Discard marinade.

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.

• Preheat oven to 400 degrees F.
• Cut broccoli into bite size pieces. Spray large casserole dish with cooking spray.
• Dice onion and garlic. Place broccoli, onion, and garlic into casserole dish.
• Drizzle olive oil (or butter) over the top. Sprinkle with salt and pepper and red pepper flakes.
• Bake in preheated oven for 25 minutes.

• In a medium non-stick skillet, melt 1 tablespoon of butter over medium heat.
• Add onions and cook until translucent, 8-10 minutes. Add garlic and cook 1 minute. Pour into a bowl and set aside.
• Add 1 tablespoon of butter in the same skillet and melt over medium heat. Add the bell peppers and cook just until slightly softened. Remove from heat.
• Using a large grill pan, heat oil over medium heat.
• Assemble quesadillas by placing desired fillings (chicken, onion/pepper mixture, cilantro, spinach and cheese) to cover the tortilla. Place a second tortilla over the top.
• Using a wide spatula, carefully place in the prepared skillet. Cook 3-5 minutes or until slightly browned. Carefully turn over and cook on second side until slightly browned.
• Remove from skillet and place on a plate. Cut in half and then cut each half into 3 triangles. Serve with Pico de Gallo, sour cream and any other desired Mexican fixings.

Cover with plastic wrap and chill until serving time.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• Cook pasta and drain.
• Mix soup, sour cream, onions, green pepper and cheese in a bowl.
• Add the ham and stir the pasta into the mixture.
• Pour into greased 9x13-inch casserole. Bake at 350 degrees F. for 40 minutes or until bubbling.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

Add bananas, pineapple and strawberries. Pour 1/2 of the ingredients in 8x12 inch dish. Refrigerate to let jell.

Spread sour cream over all. Pour remainder of jello over sour cream. Refrigerate until ready to serve.

Thread shrimp on skewers.

Grill over low flame for 5 minutes on each side, and baste frequently with the leftover marinade.

• Cook pasta, rinse, and drain; set aside.
• Break cauliflower and broccoli into bite-sized pieces.
• Dice the bell peppers and mix with the cauliflower and broccoli.
• Cut the ham into cubes and toss with the vegetables.
• Add the sliced onions, black olives, and green olives.
• Toss with half of the bottle of dressing. Add in the pasta and stir. Add the remaining dressing a little at a time until coated as desired.
• Refrigerate for a few hours before serving. Can make the night before. Keeps well.

In a small bowl, combine butter, cheese, garlic, and oregano. Brush onto cut surface of bread. Sprinkle with paprika.

Broil 4 inches from heat for 2-3 minutes or until lightly toasted.

• Peel and slice the apples, and place them in a large bowl.
• Add the sugar, flour, salt and cinnamon to the apples and mix thoroughly; then place the apple mixture into a 9x13 inch baking pan.
• For the topping, combine the melted butter, brown sugar, flour, oatmeal and salt. Mix well and spread over the top of the apples.
• Bake at 350ºF for about 1 hour.