• In a large bowl, combine the lean ground beef, ground pork, chopped onions, garlic, seasoning salt, Worcestershire sauce, bread crumbs, mustard, salt and pepper and eggs. It is often easiest to use your hands to blend the ingredients together.
• Stir until well blended.
• Pack the mixture into a greased, 9 x 5 loaf pan and smooth the surface. Spread the ketchup on the top of the meatloaf.
• Bake in a preheated, 400º degree oven for approximately 1 hour. The internal portion of the meatloaf must be cooked to a minimum temperature of 160º as indicated by a meat thermometer.

• Preheat oven to 425 degrees F.
• Fill large bowl with cut potatoes.
• Drizzle oil and seasonings over potatoes, stir to coat.
• Place potatoes in a single layer on a foil lined baking sheet, which has had the foil sprayed with non-stick cooking spray.
• Bake uncovered 40 to 45 minutes, turning half way through baking time. Baking time may vary depending on the size of the potatoes.
• Potatoes should be a light golden brown and tender.
• Serve warm.
• Experiment with other seasonings if desired.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

• Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion.
• Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
• Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
• Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
• Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
• Replace the cover and cook another hour or until the biscuits are done all the way through.
• To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

• Preheat oven to 375° F.
• In a large bowl, combine both of the flours, baking powder, baking soda, and salt; set aside.
• In large mixing bowl, cream the butter and sugars. Add sugar a little at a time making sure that it is incorporated before adding more. Add the vanilla extract. Slowly add in the flour mixture, a little at a time, until it is all combined. Mix in the chocolate chips.
• Spray cookie sheet or stone with non stick cooking spray. Drop approximately nine dollops on the sheet and bake 8-9 minutes, or until cookies are slightly brown. Remove from the oven and let the cookies rest on the sheets for approximately 2 minutes. Remove cookies from sheets and place on cooling racks. Makes approximately 3-4 dozen cookies.

• Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
• Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
• Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
• Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
• Turn the heat to low, continue to stir.
• Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
• Finally, add the beer and stir until the soup is hot.
• Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
• Garnish with parsley and serve with a crusty bread or bagel chips.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the coconut and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

• Preheat oven to 275 degrees F. (Quantities in this recipe may be adjusted according to the numbers served.)
• On the stove top over medium high heat, add 1 tablespoon of oil to the roasting pan and brown both sides of the roast. Remove from heat when roast is browned, and add onions, garlic, seasonings and enough water to give you up to 1/2 inch of water in the roaster.
• Place in oven; cover pan and bake for 2 hours. When the meat separates easily with a fork, shred the meat. You may need to remove some of the water after shredding the meat. Reserve that amount which may be used later in the cooking process.
• Add at least 18 oz. of barbecue sauce and return to the oven, covered. Continue baking for at least 1 to 1 1/2 hours.
• Add additional reserved water if the meat mixture appears too thick or dry. (The time it takes to cook this is worth the end results. An electric roaster or crock pot can also be used instead of baking in the oven.) This also freezes well.
• Serve on a bun.

• If the chops are bone-in, cut the meat away from the bones. Place the meat between plastic wrap and pound with a rolling pin or meat mallet until the chops are about 1/8 inch thick. Pork cutlets can also be used for this recipe.
• Place the flour in a shallow bowl or on a plate and add the salt and pepper. Stir to mix evenly.
• Place the bread crumbs in a shallow bowl or on a plate.
• Combine the egg and milk in a bowl and whisk together.
• Dredge one chop at a time in the flour, shake off excess, and then dip in the egg mixture. Allow excess egg to drip off and then dredge in the bread crumbs, making sure both sides are coated evenly.
• Heat oil in a skillet over medium-high heat. Place coated chops in the skillet when oil is hot. Do not place too many chops in at once so they are crowded in the pan.
• Cook for approximately 3 to 4 minutes per side, until nicely browned. Turn once only.
• Serve while hot.

• Cook the potatoes; then cool, peel, and dice.
• Hard boil the eggs; then cool, peel, and chop.
• Peel the onions and grate or chop fine.
• Dice the celery fine.
• Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
• Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
• Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

• Cream butter and sugar until fluffy.
• Add eggs, beating well after adding each one.
• Combine flour and soda in a small mixing bowl and then stir into butter mixture.
• slowly add 1/2 cup lemonade concentrate (saving the rest for the top of the cookies).
• Drop approximately one teaspoon of the cookie mixture on an ungreased cookie sheet.
• Bake at 400° F for 7-8 minutes or until edges are lightly browned.
• Remove from oven, brush each cookie lightly with reserved lemonade and sprinkle with sugar.
• Allow to cool on a wire rack.

While cheese is melting, cook broccoli and onions. Drain and chop in blender or food processor.

Mix all together and simmer until hot and cheese melted.

• Brown the ground beef and onion together until the ground beef is no longer pink and the onions are translucent. Drain off excess grease.
• Add in the water, mustard, ketchup, horseradish, garlic powder, salt and pepper.
• Mix all together and simmer for 15-20 minutes.
• Serve on your favorite bun.
• Can add a slice of cheese, barbecue sauce or your favorite toppings to each sandwich.
• Note* The meat mixture freezes beautifully.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

• Chop pepperoni slices into coarsely cut pieces of a desired size.
• Crack egg into mixing bowl and beat until smooth.
• Add 1/2 cup of cheese, 1/4 cup of pepperoni, green onions, herbs of choice (parsley, rosemary or similar), ground pepper and salt. Add frozen potatoes and mix all ingredients together.
• On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet, warming oil on medium heat setting.
• Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook for an additional 5 to 6 minutes.
• Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
• Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
• Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
• Sprinkle remaining 1/2 cup of cheese over top of potato pizza. Disperse remaining 1/4 cup of pepperoni over cheese.
• Cook second side in uncovered skillet for 5 to 6 minutes, until golden brown. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.

• Preheat oven to 375ºF.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

• Heat oven to 350°.
• In a large bowl, combine flour and powdered sugar.
• Cut in margarine until the mixture is crumbly using a pastry blender or fork.
• Press flour mixture into an ungreased 9x9 pan.
• Bake for 15 minutes.
• In the same bowl, beat eggs and sugar with a wire whisk until light colored.
• Stir in remaining ingredients.
• Pour egg mixture over the partially baked crust. The crust does not have to be cooled.
• Return to the oven and bake another 20-25 minutes or until light golden brown.
• Cool completely.
• Sprinkle with powdered sugar and more grated lemon peel if desired.