In a small bowl, beat together the eggs and milk.

In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Toss bread crumbs and butter; sprinkle over top.

Cover and bake at 350° for 30 minutes; uncover and bake 15 minutes longer.

NOTE: 2 cups cooked converted rice can be used instead of the instant rice.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

• Dump in the order given above into a 9 X 13 pan.
• Spread evenly, layer after layer.
• Bake at 325° F for 1 hour or until cake is firm.
• Serve warm with whipped cream or ice cream.

• Trim off any large areas of surface fat from the ribs. Mix together  salt, pepper, paprika and garlic powder (if using) and rub this mixture into the meat. If time allows, wrap the seasoned meat snugly and refrigerate for an hour or more - overnight, if possible.
• Add wine, onions, garlic, tomato paste and soy sauce to the slow cooker. Stir to mix well, then snuggle the meat down into the liquid. Cover and cook on low for 8 - 10 hours, until the meat is tender.
• If the sauce seems too fatty, pour it out of the cooker into a jar. Let stand a few minutes and spoon off fat as it rises to the surface. ( It's easier to remove the fat from a tall narrow container than from the wide area of the cooker.) Adding a few ice cubes can speed up this step.
• Return sauce to cooker, or reheat in microwave, if necessary.
• Serve hot, with some sauce spooned over meat. Pass extra sauce to add at table, as desired. This is especially good with polenta, mashed potatoes or noodles.
• TIP: To keep wine on hand for cooking, get a drinkable-quality box wine; it will keep for weeks without refrigeration.

• Spray the inside of a slow cooker with nonstick cooking spray.
• Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
• Season with salt and pepper to taste.
• Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
• Serve hot.

• Coat medium sauce pan with cooking spray and place over medium heat until hot.
• Add onions and sauté for approximately 5 minutes, or until the onions are tender.
• Add flour and cook for 1 minute, stirring constantly.
• Gradually add milk and stir until blended.
• Stir in cheese, sour cream, sugar and salt; cook for approximately 5 minutes or until thick and bubbly, stir constantly.
• Place green beans in baking dish, pour sauce over beans. Combine stuffing mix, butter and egg whites in bowl, stir well and sprinkle over green bean mixture.
• Bake at 350 degrees for 25 minutes or until thoroughly heated.

• Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
• Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
• Add the hard-boiled egg slice on top of the pasta.
• Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
• Combine the dressing ingredients and stir until blended.
• Carefully spread the dressing over the top of the salad.
• Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

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

Add beans, salt and pepper; heat through.

Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.

Stir in pizza sauce.

Quarter the biscuits; place in 9x13" greased baking dish. Top with beef mixture.

Bake uncovered at 400° for 20-25 minutes.

Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheese is melted.

Let stand 5 minutes and then serve.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

Mix sugar, sour cream, butter, and eggs in large mixer bowl on low for 1 minute.

Beat in mashed bananas and vanilla on low for 30 seconds.

Beat in flour, salt and soda on medium for 1 minute.

Stir in nuts. Spread in pan. Bake until light brown, 20-25 minutes. Cool.

For frosting, heat butter over medium heat until delicate brown color. Remove from heat. Mix in powdered sugar. Beat in vanilla and milk. Mix until smooth and spreadable.

Frost cooled bars.

Stir in carrots and onion, simmer 10 more minutes.

Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.

• In a bowl, mix together chopped eggs, pickle relish, diced celery, chopped onions, parsley, celery seed, and cut up chicken. Blend in mayonnaise until desired consistancy is achieved. Salt and pepper to taste.
• Cover and chill 1 to 2 hours before serving. Spread approximately 1 cup of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve.

Combine flour, baking soda, salt in small bowl and set aside.

Cream butter, brown sugar, white sugar in a bowl, mix well, add vanilla and egg, beat well, gradually add flour mixture then stir in chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 9-12 minutes.

In a large bowl, combine tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce and pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat and vegetables, keep warm.

Skim off fat from cooking juices if necessary, transfer to a small saucepan.

In a small bowl, combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook for 2 minutes or until thickened. Serve with roast.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

• Mix graham crackers with 1/2 cup sugar. Mix in melted butter.
• Mix thoroughly and press into a 9"x13" pan.
• Beat eggs with vanilla, cream cheese and 1 cup sugar. Beat until smooth.
• Spread on crumbs, sprinkle with cinnamon.
• Bake 15-20 minutes at 350 degrees F.
• Remove from the oven and allow to cool completely. Cover the top with the blueberry pie mix. Refrigerate.