• 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 glass casserole dish, pour drained green beans into bottom. Spread cheese over green beans.

Next, mix soup and milk together. Pour soup mix in dish. Pour French Fried onions over top of mixture.

Put in oven for 25-30 minutes, or until french fried onions are golden brown. You may need to cover with foil if onions are browning too quickly.

• In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.
• Stir in melted butter until all is moistened.
• Press into an ungreased 13x9 baking dish.

• In a large mixing bowl, beat the cream cheese until smooth.
• Beat in a sugar and eggs until fluffy.
• Pour over the crust and bake at 350 degrees for 20 minutes or until set.
• Allow to cool.

• In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt.
• Cook and stir over low heat 10-12 minutes or until mixture thickens.
• Remove from heat.
• In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute.
• Over low heat, stir the gelatin until it is dissolved completely.
• Stir in the pumpkin mixture, allow to cool.
• Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.
• Fold into the pumpkin mixture.
• Pour pumpkin mixture over the cream cheese layer.
• Top with a layer of whipped cream topping.
• Refrigerate for at least 4 hours or until completely set.

• Peel and cut into julienne strips or grate 4 medium carrots.
• Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
• In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
• Garnish, if you wish, with chopped parsley.

• Preheat oven to 350°.
• Combine all cake ingredients in a large mixing bowl.
• Mix on low speed for 30 seconds, then on medium speed for 4 minutes.
• Pour into a greased and floured 10 inch bundt pan.
• Bake for 50-55 minutes.
• Cool in the pan for 15 minutes before inverting the cake onto a wire rack or plate to cool completely.
• For glaze, mix powdered sugar and milk together until smooth.
• Drizzle over cooled cake and allow to set before serving.

• Preheat to 350 degrees F. Grease the bottom and sides of a loaf pan.
• Mix 1st 5 ingredients until soft dough forms (lumpy). Place into oiled loaf pan.
• Pour melted butter on the top. Bake 45-50 minutes.
• When done, allow the bread to cool in the pan for 10 minutes; then remove from the loaf pan and place on a cooling rack. Cool before slicing.

• Combine the butter and chips in a saucepan and place on the stove over low heat. Stir until the chips are melted.
• Stir in the peanut butter and mix well, remove from heat.
• In a large mixing bowl, stir together the cereal and marshmallows. Pour the melted chip mixture over the cereal and mix all together until completely combined.
• Press the mixture into the bottom of a 9x13 pan.
• Chill for approximately 30 minutes. Cut into 2 inch bars. Store in the refrigerator.

• Drain the pineapple as much as possible; set aside.
• Mix the gelatin and cottage cheese. Allow to set for several minutes; blend in drained pineapple.
• Fold in the cool whip. Chill before serving.
• You can use any flavor of gelatin to make this salad.

• Melt the butter in a large saucepan over medium heat and then add the cream.  Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Turn off heat under pan and begin preparing the pasta.
• Add water to a large saucepan and bring to a boil. Just before water begins to boil, add salt. When the water comes to a full boil, add the fettuccine and bring water to a boil again, stirring occasionally.
• Turn heat down so water is just at a steady boil. Check fettuccine package for the length of time to boil. Cook until the pasta is al dente. (Check for doneness before the full cooking time is up to ensure that the pasta does not overcook.) Drain well when done.
• Turn the burner under the sauce back to a low setting. Either: 1) add all the fettuccine to the sauce and toss until all pasta is well coated, or 2) top the fettuccine just before serving and allow it to be tossed at the table.
• Serve immediately and garnish if desired with fresh Parmesan grated on top and/or chives cut into small bits.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

• Heat grill to medium.
• In a small bowl, mix together the mayo, parmesan cheese and mustard.
• Mix in 1 teaspoon garlic and set aside.
• In another small bowl, whisk the olive oil, vinegar and 2 teaspoons of garlic.
• Brush oil mixture over both sides of the mushrooms.
• Sprinkle with salt and pepper.
• Place the gill side of the mushrooms down on the grill for 3 to 5 minutes.
• Turn and grill another 3-5 minutes more.
• Reduce the grill heat to low.
• Turn mushrooms so the caps are up and top each with cheese.
• Place sliced rolls or burger buns, cut side down, on the grill.
• Close the grill and cook until the rolls are crisp and the cheese has melted on the mushrooms, approximately 5 minutes.
• Place the bottoms of the rolls on a platter, top each with a mushroom.
• Place a few leaves of basil on top of the mushrooms, then a slice of tomato, then a slice of red pepper.
• Spread mayo mixture on the top half of the roll and cap the sandwiches.
• Serve warm.

Preheat oven to 350 degrees F.

Heat milk in a large saucepan over medium heat to almost boiling.

Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.

Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.

Bake for 50-60 minutes or until browned and bubbly.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

Add the onions, celery, green pepper, and tomatoes.

Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on LOW for 5-6 hours.

Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on HIGH for 30 minutes or until thickened.

Add chicken broth and bring this to a boil.

When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

• Preheat the oven to 350°F. Grease the bottom and sides of two loaf pans.
• Combine the shortening, sugar, sour milk, and eggs together in a mixing bowl and beat with an electric mixer until well blended.
• Add the vanilla, sifted flour, soda, salt and orange juice. Mix until evenly combined.
• Add the chopped apples and stir into the batter.
• Pour the batter into the greased loaf pans.
• Combine 4 tsp. of sugar and 2 tsp. of cinnamon and sprinkle over the top of the loaves.
• Place the pans into the preheated oven and bake for 45 minutes to 1 hour. Check doneness after 45 minutes by inserting a toothpick in the center of the loaf. If it comes out clean, the bread is done. If not, bake another 5 minutes and check again.
• When the bread is done remove it from the oven and allow it to cool for 10 minutes while still in the pan. Then remove from the pan and allow it to cool completely on a cooling rack.