Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.

Combine breadcrumbs, Parmesan and lemon peel in shallow dish.

Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.

Garnish platter with lemon wedges and serve.

Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

Add rice and stir until rice is well coated with butter.

Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

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.

• Drain the juice off the cherries and set aside to use later.
• Cut the cherries in half and take 9 or 10 of the halves and put in a small bowl. These will be used to garnish the top of the salad when it is done. Place the remaining cherries in a separate bowl and set them aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Add the reserved cherry juice and beat until the mixture is smooth again.
• Then fold the whipped cream into the cream cheese mixture. Fold in the whipped cream until it is evenly mixed. Do not over stir.
• Add the cherries (all but the 9 or 10 set aside for the top,) bananas, pineapple, and marshmallows; stir until the ingredients are evenly distributed.
• Pour into a serving bowl and place the reserved cherry halves on top of the salad. Chill for completely before serving.

• Trim excess fat from the pork chops. Combine the flour, salt, and pepper together in a shallow bowl.
• Heat the oil in a large frying pan over medium-high heat, coat the pork chops on both sides with the flour mixture, and place in the pan with heated oil. Brown the pork chops on both sides.
• Do not overcrowd chops in the pan when frying. Fry in batches. Remove from pan and set aside once they are browned.
• Combine the rest of the ingredients in a bowl; only add half of the French-fried onions.
• Pour the mixture into a large baking dish and spread out evenly.
• Place pork chops on top of sauce in the baking dish.
• Bake in an oven preheated to 350 degrees F. Bake covered for 25 minutes. Uncover and sprinkle the remaining French fried onions over the top and bake uncovered for another 10 minutes.
• Serve pork chops alongside the gravy poured over toast, noodles, or mashed potatoes.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

Add eggs, milk, soda, flour and bananas.

Pour in greased 9x5 inch loaf pan. Bake at 350° for 60-70 minutes.

NOTE: For muffins, bake 12 muffins for 30 minutes.

Add pudding mixes, whisk 2 minutes longer.

Let stand for 2 minutes or until soft-set.

Fold in 1 cup whipped topping. Transfer to crust. Refrigerate for at least 4 hours.

Serve with remaining whipped topping and garnish with chocolate curls, if desired.

NOTE: Fat-free yogurt and milk along with sugar free pudding mixes can be used for a healthier version.

• 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.

• 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.

• In small sauce pan, melt butter gradually. Stir in chicken bouillon and seasonings. (Sometimes I add a little water and let it cook down so the spices will dissolve better).
• Pour enough sauce mixture in the bottom of a glass baking pan to cover the bottom of the pan. Place steaks in pan. Make sure they don't touch each other or the sides of the pan.
• Spoon more sauce over the top (not all of it). Bake uncovered for 30 minutes at 350 degrees. Don't open the over, do NOT turn the steaks.
• Serve with white rice or pasta. Pour the remaining sauce over the top to serve with the steaks.
• TIP: Make up a double or triple batch of sauce and freeze the extra.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

In a small bowl, whisk together oil, vinegar, water, garlic, oregano, and black pepper. Pour over salad and gently toss.

• Preheat the oven to 350 degrees F. Grease a 9 x 13 cake pan.
• Cream the sugar and shortening until light and fluffy. Add the eggs and beat until well mixed.
• Add the cocoa, milk, baking soda, and flour; mix well.
• Add the boiling water; beat just until well mixed. The batter will be thin.
• Pour into the prepared cake pan and bake in preheated oven for 35 - 40 minutes or until a toothpick comes out clean when poked in the center of the cake.
• Allow cake to cool completely before frosting.

• Combine the sugar, cocoa, and salt in a saucepan; add the eggs and stir well.
• Add the milk and vanilla; bring the mixture to a boil, stirring constantly. Don't use too high of heat and watch carefully because it scorches easily. Boil for 1 minute after it comes to a rolling boil.
• Remove from the heat and beat until cool; spread on the cooled cake.

• Combine potatoes, water, onion, celery, pepper and salt in a large saucepan. Cook until vegetables reach a desired tenderness.
• In separate bowl, mix flour and one cup of milk, blending well.
• Add flour/milk mixture, butter, chicken broth, ham and remaining milk to large saucepan with potato mixture.
• Simmer on medium heat for about 20 minutes or until heated through and thickened. Cooling soup slightly before serving will thicken soup.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

• Preheat the oven to 350ºF.
• Cream together the peanut butter and the sugar; then add the flour and mix well.
• In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
• Add the chocolate chips and mix well.
• Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

In a bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.

Bake fish in oven for 10-15 minutes or until fish just starts to flake. Baking time will depend on the thickness of the fish you use.

Spread with cheese mixture and bake until golden brown, about 5 minutes. Watch fish closely so that it does not overcook.

**NOTE: This fish can also be made in a broiler. Broil 2-3 minutes on each side. Then top with cheese mixture and broil another 2-3 minutes.

Add flour, salt and pepper. Stir to a batter.

Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.

Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.

• Grease or butter 4 custard cups or soufflé dishes. Place on a baking sheet.
• Microwave chocolate and butter together in a medium bowl for approximately 1 minute.
• Take the chocolate mixture out of microwave and whisk until the chocolate is completely melted.
• Whisk in vanilla and sugar until blended.
• Lightly beat the eggs and egg yolk together and then whisk them into the chocolate.
• Stir in the flour, cinnamon, nutmeg, and ginger.
• Spoon evenly into the prepared dishes, filling each approximately 3/4 full.
• Bake in a preheated oven at 425° for 10 minutes. The sides should be firm but the centers should be very soft.
• Remove from the oven and let stand for 1 minute.
• Run a table knife around the edges to loosen.
• Invert onto a serving plate.
• Sprinkle with confectioners' sugar or add a dollop of whip cream and strawberries.