Add remaining ingredients.

Simmer for 20 minutes.

Serve on buns.

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

• Mix all ingredients together.
• Pour into a baking dish and bake 1 hour at 350 degrees F.

Strain the chicken broth and set aside.

Add all the ingredients for the soup and simmer on low heat for 2-3 hours.

About 30 minutes before serving mix up the dumplings by sifting together the dry ingredients. Add half and half to make a moist, stiff batter. Drop by teaspoon into the simmering liquid. Cook covered, without peeking, for 18-20 minutes.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• Grease the baking pan with margarine and set aside.
• Combine the sugar, corn syrup and margarine in a large saucepan. Measure out the peanut butter and set aside.
• Heat sugar, syrup and margarine over medium high heat just until it comes to a rolling boil.
• Remove from heat and add the peanut butter in the saucepan. Stir until the peanut butter is melted and mixed in evenly.
• Add the cereal and stir quickly, making sure all cereal is coated evenly.
• Pour mixture into the baking pan and quickly press down with greased hands to distribute evenly.
• Immediately distribute the chocolate chips, peanut butter chips and butterscotch chips over the top of the warm bars.
• Allow chips to sit for 10 minutes. Check with a knife to see if they have all melted. Spread evenly over the top of the bars. If chips are not completely melted allow them to set for another 5 minutes and then finish spreading.
• Allow to cool at room temperature and then cut into bars.

• Peel and slice garlic cloves. Cut slits into both sides of pork loin and insert sliced garlic in each slit (use about 10-15 slices per side of loin). Rub creole seasoning over entire pork loin.
• Place pork loin in roasting pan and pour approximately 1/2 beer over pork loin. Cover pan and marinate at minimum of 3 hours, longer if desired.
• Loin may then be grilled or baked.
• Oven: bake the loin uncovered at 325º F, 20 to 24 minutes per pound.  (The internal temperature should read 155º - 160º F for medium, 165º - 170º F for medium well.)  After removing meat from oven the temperature will rise approximately 5º F.

• Cover peas with water in a pot and soak overnight.
• Drain peas, cover with fresh water and bring to a boil.
• Reduce heat and simmer for one hour.
• Drain peas, reserving the liquid. Set aside the liquid.
• In a skillet, cook the bacon until crisp.
• Drain on a paper towel and save for later.
• In the same skillet, using the grease from the bacon, saute the onion for 2 minutes.
• Add garlic and cook for 5 minutes.
• Add peas and rice.
• Cook, stirring constantly.
• Add vinegar, 3-4 tablespoons of reserved liquid from the peas to moisten the mixture.
• Cook 5-10 minutes, stirring.
• If needed, add more liquid from the peas.
• Season with salt and pepper.
• Sprinkle with bacon bits and green onions.

If using onion, fry in the bacon drippings in skillet.

Add green beans to the skillet. Add seasonings and enough water to almost cover green beans. Bring to a rolling boil then turn heat down to simmer for 8-10 minutes or until doneness you desire. Remove lid at the end of cooking time and cook down to a very low liquid.

Serve with reserved bacon pieces.

VARIATION: Add some diced country ham which makes this Southern dish even more delectable.

• Heat oil in deep fat fryer or large deep skillet.
• Mix all ingredients together in a large mixing bowl.
• Drop round balls of batter into the oil.
• Fry until light golden brown.
• Remove from oil and allow to drain on paper towels.
• Serve warm or at room temperature.

• Mix ground beef, pineapple juice, and salsa together. Make 6 - 8 burgers as desired.
• Fry or grill the burger; throw on the cheese during the last one or two minutes so that it melts on the burger.
• Put the burger in a bun and enjoy!

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Cook bacon until crisp and place on a paper towel lined plate for grease to drain. Do not drain grease from the pan. Crumble bacon and set aside.
• While bacon is cooking, cut chicken into bites size pieces. When bacon is done, cook the chicken in the bacon grease left in the pan.
• Add the garlic powder; and then add the salt and pepper to taste.
• Cook the pasta according to directions; drain and pour back into the pot.
• Grease the bottom and sides of the 9 x 13 baking dish. Preheat the oven to 400 degrees F.
• When pasta is done and back in pot, add the soup, 1 cup of cheese, and the chicken; stir to mix.
• Pour pasta and chicken mixture into the prepared baking dish and spread out evenly. Sprinkle the bacon over the top.
• Sprinkle the rest of the cheese over the top and place in the preheated oven. Bake for 20 minutes or until the cheese has melted and is slightly browned.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

Over medium-high heat, brown ground beef in a large skillet; drain off fat.

Add tomatoes, water, taco seasoning and green chilies. Simmer on medium, covered, for 10 minutes.

Combine cottage cheese and eggs; set aside.

Place 2 flour tortillas or 4 corn tortillas on the bottom of the pan. Spread with 1/4 of the cottage cheese mixture. Top with 1/4 of the meat mixture. Repeat to create 4 total layers.

Top with shredded cheese.

Bake for 20 minutes.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

• Remove most of the excess fat from the tenderized round steak and cut the steak into serving size pieces. If using round steak that is not tenderized, pound it with a tenderizing mallet.
• Mix the flour, salt, and pepper together in a shallow bowl.
• Heat about a tablespoon of the margarine in the skillet over medium to medium-high heat until sizzling.
• Dredge the steak pieces in the flour and place in the skillet. Only add enough pieces to cover the bottom without crowding.
• Cook until nicely browned on both sides. Remove from the skillet and place on a plate. Set them aside and fill the skillet with more steak pieces. Continue this process until all the pieces have been browned. You will have to add more margarine in between each batch and maybe a little just before turning each batch. You may end up needing a little more than a 1/4 cup of margarine.
• Once all the pieces have been browned, place all the browned steak pieces back in the skillet. Pieces will have to be layered.
• Spread the can of cream of mushroom soup over the top of the steak, cover, and heat until soup is bubbling around the edges. Then turn the heat down to a simmer and allow it to cook, covered, for 45 to 60 minutes.
• Once the steak is done, remove it from the pan, scraping off some of the soup from its surface back into the pan. Place the steak on a serving platter.
• Once the steak has been removed, add a little water (or milk) to the skillet, being careful not to add too much or it will thin the gravy too much. Mix it into the soup, scraping the sides and bottom to blend the flavorful piece into the gravy. Bring to a boil and then remove from the heat and pour into a serving bowl.
• Serve the gravy over mashed potatoes (homemade or instant), along with the tenderized round steak.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.

Top with remaining onions and bake 5 more minutes.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.