• For filling, in saute pan cook mushrooms and onion in butter over medium-low heat until tender, stirring frequently. Add garlic and cook 1 minute more. Remove from heat, stir in lemon juice, rosemary, egg yolk and cheese; set aside.
• Butterfly the pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to roughly a 6x8-inch rectangle.
• Spread filling evenly onto meat. Season with the salt and pepper. Roll up lengthwise; tie with kitchen string at 1 to 2 inch intervals to secure.
• Rub Dijon mustard over the pork loin. Place it in shallow pan and roast in a 350 degrees F. oven for 45 to 50 minutes or until internal temperature reaches 155 degrees F.
• Remove from oven, let rest for 10 minutes. Remove string and slice to serve.

• 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.

Mix cheese with broccoli. Place in casserole dish.

Melt margarine and mix with crushed Ritz crackers. Spread crackers over broccoli mixture.

Bake covered at 325° for 25 minutes. The last 10 minutes, the dish should NOT be covered.

Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.

Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.

Place the chicken thighs into the bag containing half the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.

Preheat oven to 425 degrees F.

In a small saucepan, pour the reserved marinade over medium heat. Bring to a boil and cook for 3-5 minutes, stirring often, until sauce is thickened.

Place chicken in a 9x13-inch baking dish; discard used marinade. Brush chicken with 1/3 of the thickened marinade from the saucepan.

Bake 30 minutes, basting one more time after 10 minutes.

Let stand for 5-10 minutes.

Sprinkle with green onions.

Place 1 tablespoon oil in wok, scramble egg, remove and set aside.

Add oil, garlic and onion. Stir fry for 1 minute. Stir in meat and water chestnuts. Cook about 4 minutes. Stir in cold rice and soy sauce until mixed, then add peas and chopped egg. Stir until hot.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

• Preheat oven to 400 degrees F.
• Lay bacon on lined baking sheet. Bake for 12-15 minutes until crisp. Drain on paper towels.
• Cook the pasta according to package directions; drain and toss with the milk in a large bowl; set aside.
• In a large skillet, add tomatoes, thyme and garlic with bacon drippings; toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces. Toss the bacon and tomato mixture with the pasta.
• In a small bowl, mix the mayonnaise, sour cream. Pour over pasta and stir until combined. Season with salt and pepper. Add the lettuce; toss again to coat. Serve.

Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.

Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.

NOTE: Bread could also be grilled in foil or cut side down.

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.

In large bowl, toss the potatoes with butter, olive oil, season salt, cayenne, parsley and 3 Tablespoons Parmesan cheese, if desired.

Arrange in a single layer on 2 cookie sheets. Bake until golden brown and crisp, about 45 minutes. About half way through baking, flip potatoes using a flat spatula.

Remove from oven and taste for seasoning. Add kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan cheese and serve.

• Heat the oil in a skillet over medium heat. Add the chopped onions and saute for approximately 5 minutes and then add the minced garlic; cook an additional minute.
• Add the peas, stock, salt and pepper. Cover and simmer for 10 minutes or just until peas are tender.

• Peel and cut up fruit into bite size pieces. Put all pieces in bowl.
• Add cool whip and stir thoroughly. Chill until serving.

Add salt, vinegar, brown sugar, Worcestershire sauce, and ketchup. Simmer 20-30 minutes.

Add tomato juice, chili powder, and beans. Simmer another 30 minutes or longer.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
• Spread caramel sauce over top. Spread cool whip over this.
• Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
• Put in freezer for at least 2 hours before serving.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• Place brats in a saucepan and cover with beer. Bring to a boil. Cook for 5 to 10 minutes at a low boil.
• Remove the brats from the saucepan and discard the beer.
• Place the brats on a preheated grill and grill just long enough to brown the brats nicely.
• While the brats are on the grill, heat the leftover (or store bought) chili.
• When the brats are done, serve the brats and chili. Allow everyone to add their own chili.
• Serve with chopped onions and cheese if desired.

Melt butter in a large heavy sauce pan over medium-high heat. Slowly wisk in flour until smooth; cook; whisking for 2 minutes.

Gradually wisk in milk, black and red pepper. Cook, whisking constantly for 15 minutes or until thick and bubbly; remove from heat.

Stir in shredded cheddar, parmesan and 1/2 cheese product, until smooth. Stir macaroni into cheese mixture and pour into a lightly greased 11x17 baking dish. Sprinkle evenly with remaining cheese product.

Bake at 350 degrees for 30-35 minutes, or until lightly browned. Let stand for 5 minutes.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.

Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.

Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

• Preheat oven to 350 degrees F.
• Butter one 8x11-inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over casserole.
• Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

• Place chopped lettuce in a 9 x 13-inch pan.
• Layer the vegetables on top of the lettuce.
• Pour ranch dressing on top of vegetables and spread out as evenly as possible.
• Cover with cheese and then bacon; top with croutons.
• Do not toss, leave in layers to serve. Refrigerate to chill before serving.

• Place apple slices in the unbaked pie crust and arrange so they are evenly distributed.
• Mix the sugar and cinnamon together and sprinkle this mixture over the apples.

• Melt the margarine and then add the sugar and flour. Mix together until evenly mixed. Mixture will be thick and lumpy.
• Crumble this mixture over the apples.
• Bake at 400 degrees for 20 minutes and then turn the oven down to 325 degrees. Bake for an additional 20 to 30 minutes or until the apples are tender.