• Preheat oven to 425° F.
• Mix apricots, nuts, olive oil, lemon zest, salt, pepper, parsley and garlic. Set aside.
• Cut 6 or 7 pieces of string, each long enough to encircle the rolled-up meat, plus a bit extra to tie. Lay the string pieces out, an inch or so apart. Spread the meat on top of the string, with the interior facing up. Salt meat lightly, then spread apricot mixture over, stopping about an inch from each edge. Roll the meat into a snug cylinder, tucking in any loose ends. Tie each string securely and put meat in roasting pan.
• Roast for 20 - 25 minutes, then turn the oven down to 325° F., pour the wine and broth or water into the roasting pan and roast to desired doneness (another 30 - 60 minutes, depending on size and desired doneness). Use a sharp thin knife to cut into the meat to check doneness.
• Remove from oven, tent loosely with foil, and let rest 15 - 20 minutes. Remove strings and carve into thick slices. To use pan juices as a sauce, spoon off any excess fat, correct the seasoning and pass in a small pitcher or bowl.

• Preheat the oven to 425F°. Peel and cut vegetables into approximately 3/4 inch cubes.
• Use some of the olive oil to oil the pans. Mix the rest with the garlic, finely minced or pressed, and the rosemary. Using your hands, rub oil mixture all over the vegetable pieces. Arrange in a single layer on the prepared pans. Salt lightly and place in preheated oven.
• Turn once, after 20 to 25 minutes (pull pan out of oven to do this) and continue roasting until done, a total of about 45 minutes. Vegetables can be roasted at a lower temperature for a longer time, if  necessary to accomodate other food being roasted. 

• Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
• In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
• Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
  
  Serves 6 as a main entree; serves approximately 12 as a side dish.

• Pour melted butter into a small bowl, add graham cracker crumbs, and stir until moistened. Press mixture into an 8"x 8" baking dish.
• In a medium bowl, combine the marshmallow, liqueurs (or extracts) and food coloring. Whip until fluffy.
• In a different bowl, whip the whipping cream. Fold into the marshmallow mixture. Pour over crust; sprinkle with remaining crumbs and freeze for 8 hours or overnight.
• Cut dessert into squares to serve. Garnish with whipped cream, if desired.
• *Can easily be doubled.

Brown ground beef; drain.

Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish.

Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes.

Top with salsa, if desired.

Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.

Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.

Pour over rice, let steam until sauce has desired consistency.

• Cream together cream cheese, 1 cup sugar and vanilla.
• 1st layer - In 9x13 pan spread 1 can of the crescent rolls on the bottom.
• 2nd layer - Spread cream cheese/sugar/vanilla on top of rolls.
• 3rd layer - Spread 1 can crescent rolls on top of cream cheese/sugar.
• Melt butter with remaining 1/2 cup sugar and pour on top of rolls. Sprinkle cinnamon over all.
• Bake approx. 25 - 30 minutes in 350° oven.

• Slice carrots, mushrooms and celery about 3/8 inch thick. Chop onion. Mince garlic. Remove skin from turkey legs: starting at the top (big) end, pull down and cut at base of leg bone.
• In a heavy skillet, heat oil or butter. Salt and pepper legs and brown over medium heat in hot fat.
• Remove browned meat to slow cooker; add vegetables and rosemary to skillet and cook, stirring occasionally, for several minutes. Add wine and stir to get up any browned bits in the pan. Pour over meat, cover and cook : on High-about 3 hours; on Low- 6 to 8 hours.
• Good served with mashed potatoes, rice, noodles, etc.
• TIP: Since the slow cooker isn't nearly filled by this quantity, consider doubling the recipe and freezing the extra for a second meal.

• Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
• Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
• Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
• Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
• The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

• Brown ground beef; drain.
• Add onion to browned beef. Mix all ingredients together in a kettle. Cover and simmer on low for 1 hour.
• Serve with cornbread, if desired.

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.

Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.

Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.

Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.

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.

• 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.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

Beat sugars, margarine, shortening, eggs, vanilla and vinegar until creamy. Don't over mix.

Combine baking soda, salt and flour and add to creamed mixture. Stir in chocolate chips.

Form into balls using medium size cookie scoop and drop onto cookie sheet. Bake for 10-12 minutes until done but not brown.

Cool and enjoy.

NOTE: The trick is to not cook them too much. They are better when they are chewy. Take them out of the oven before they brown.

While sauce simmers, combine beef, onion, celery leaves, egg, cracker crumbs, and salt in large bowl. Blend lightly.

Form meat mixture into 24 small balls; drop into hot sauce; simmer 45 minutes, stirring occasionally.

Cook spaghetti in large amount of boiling water; drain.

Spoon meatballs and sauce over spaghetti. Serve with parmesan cheese.

Butter both sides of bread. Place on a baking sheet.

Sprinkle with garlic seasoning, then top with cheese.

Bake for 10 minutes or until cheese starts to brown.

Add rest of ingredients; toss well.

For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.

Add dressing to the salad just before serving.