Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

• Cut bread into 1/2 inch cubes. Allow bread cubes to set out overnight to dry or bake in an oven at 275° F for approximately 20 minutes or until cubes are dry.
• Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
• Melt butter in a skillet over medium heat. Add the onions and celery and cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
• Remove the onions and celery from the heat and add the sage, salt and pepper.
• Combine the bread cubes together with the onion and celery mixture and sausage in a large bowl and stir until the ingredients are well mixed.
• Begin adding the broth or stock gradually. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
• When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
• Add more seasoning if necessary after taste testing. When stuffing is properly seasoned, add the beaten eggs and stir until they are well distributed.
• If necessary, more liquid can be added after the eggs are added to further moisten the stuffing but it should not be tasted again until it is cooked properly.
• If the stuffing is going to be cooked in the cavity of the turkey, leave it drier than if cooking in a separate baking dish. It will take on additional moisture from the turkey's juices as it cooks.
• If cooking the stuffing in a turkey or chicken, place the stuffing in the cavity and roast according to the turkey cooking instructions. The stuffing must reach 165° F through to the center before serving.
• If baking in a separate baking dish, cover with foil and bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the dressing reaches 165° F before serving.

• Heat pan with juices over medium heat.
• Whisk in flour until smooth and juices begin to thicken. Add chicken broth or water gradually, whisking continuously until all drippings have been blended in.
• Bring to a full boil. Reduce heat to simmer for approximately 5 minutes. Adjust the consistency to your liking by adding more liquid or flour.
• Season to taste.
  
  Recipe easily doubles or triples.
  
  Tip: For lump free gravy, add flour to liquids and whisk until smooth before adding to drippings.

• See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
• Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.

• In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
• Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
• When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.

• Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
• Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
• Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
• Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

• Boil chicken pieces in 5 cups salted water.
• Remove chicken from pot and set aside. Boil remaining water down to 2 cups.
• Add chicken bouillon, onion, celery, green pepper and garlic; simmer 30 minutes.
• Add tomatoes, butter, cream of mushroom soup, tomato soup, olives, Worcestershire sauce, oregano, chili powder, salt and pepper. Simmer until well mixed.
• Meanwhile, cook spaghetti according to package; drain. Add to above mixture.
• Remove chicken from bones and cube. Add chicken to pasta mixture. Add Cheddar cheese.
• Place in casserole dish and refrigerate overnight.
• Bake at 350 degrees for 45 minutes.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

• Trim off any large pieces of surface fat.  Mix together salt, pepper, paprika and turmeric and  rub this all over the meat.
• In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed.  Don't rush this step as browning is important for a rich deep flavor.
• Reduce the heat and add 1 cup dry red wine (or tomato juice) and 1 cup water, the bay leaves, and, if using, the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
• Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks.
• After the meat has cooked for an hour, turn it over and add the cut up vegetables. If the vegetables don't all fit in your pan, remove some of the cooking liqiud to a second pan and cook some of the vegetables in it. Continue to simmer, covered, until the meat is tender, about an hour and a half.  The actual time will depend on the size and shape of the meat.
• When the meat is done, remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary.
• Slice the meat across the grain, arrange with the vegetables and drizzle with some of the pan juice. Serve, with the remaining juice in a separate bowl.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes, or until meat is no longer pink.

Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp/tender.

Serve over cooked rice and top with green onions, if desired.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Sift flour, baking powder and soda, and salt together in a medium bowl.
• In a large mixing bowl, cream butter and sugars until light.
• Add egg and vanilla. Beat until smooth.
• Beat in flour mixture.
• Fold in oatmeal, coconut and cereal.
• Bake at 375° for 12-15 minutes.

Stir in flour until smooth.

Gradually whisk in milk. Season with salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in the chicken; heat through.

Serve over biscuits.

Note: Leftover turkey can be used in place of chicken in this recipes.

• 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.

Cream shortening and sugar.

Add eggs and mashed bananas.

Add the remaining cake ingredients.

Spread into prepared jelly roll pan. Bake for 15-20 minutes; cool.

For frosting, mix butter, cream cheese, vanilla and powdered sugar until smooth. Spread on cooled cake.

• Preheat oven to 450° F.
• Heat oil in a large skillet over medium high heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 5 minutes or until the vegetables are just tender. Set aside.
• Place pizza crust on a baking sheet. Stir together chicken and barbecue sauce in a medium bowl. Spoon chicken mixture evenly over pizza crust; top with vegetable mixture. Sprinkle with cheese.
• Bake for 10 to 12 minutes or until the pizza is heated through and cheese is melted.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• In a container, add all ingredients and whisk until thoroughly combined.
• May chill until ready to use. Great on fresh spinach salad!

• Unroll the crescent rolls and set 4 aside. Arrange 12 of the triangle crescent rolls on the pizza pan with the wide end to the outer edge of the pan. The tips won't meet at the center.
• Lightly flour the crescent rolls just enough so that you can lightly roll the seams to seal them together. You should end up with about a 3-inch hole in the center.
• In a small mixing bowl beat the cream cheese, powdered sugar, egg and almond extract together until smooth. Spread this mixture evenly over the dough.
• Top this with the blueberry pie filling; spread out evenly.
• Cut the 4 remaining crescent triangles lengthwise into 3 even sections. Place these sections evenly over the topping in a spoke-like manner. Press the dough together at the center and outer edge to form a seal.
• Bake at 350 degrees F. for 30 minutes or until crust is golden brown.
• Stir the powdered sugar and milk together to create the glaze. Drizzle over the pizza.
Cut into wedges to serve. This dessert pizza can be served warm or cold.

In a stock pot, sauté onion, celery and carrot in butter until tender.

Add flour and mix thoroughly.

Slowly add chicken broth and bring to a boil, stirring until thickened.

Reduce heat to low.

Add rice and chicken. Season with salt and pepper. Cover and cook until ready to serve.

• Put chicken in a bowl and use a fork to shred it up.
• Add the rest of the ingredients. Add additional mayo or seasoning to taste.
• Put on bread and enjoy. This recipe is good as a dip with crackers also.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.