• Simmer (uncovered) tomatoes, tomato sauce, 1 teaspoon salt, oregano, and onion powder in a medium sauce pan.
• In 2 tablespoons of oil, on medium heat, sauté fresh onion and garlic until golden brown. Add ground beef and cook until meat is no longer red in color.
• Add meat mixture to the tomato sauce. Simmer for 2 hours or longer.
• Prepare lasagne noodles according to package directions.
• Preheat oven to 350º F.
• Grate cheeses. In the bottom of baking dish, spread a thin layer of the tomato sauce. Follow with a thin layer of cooked lasagne noodles and a layer of grated cheese. Repeat layers twice. The final layer of cheese can be covered with a thin layer of tomato mixture and sprinkled with parmesan cheese.
• Bake for 45-50 minutes. Remove from oven and let sit for 10-15 minutes before serving.

• 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.

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.

• Combine all ingredients in mixing bowl. Add 3 drops green food coloring if you want a more intense green color.
• Bake according to directions on box (25-35 min.). Cool.
• Frost with frosting and refrigerate.

• Beat butter and cream cheese together. Add juice and powdered sugar. Blend with mixer until smooth.
• Add 4-6 drops green food coloring if you would like green color for St. Patrick's Day.
• Spread on cake.

Add remaining ingredients. Bring to a boil.

Turn down the heat, cover and let it simmer, stirring only once, for 20-25 minutes.

Once the liquid is absorbed, leave it alone with the lid on it for 5 minutes.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Cook the macaroni according to package directions. Drain.
• In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
• Add milk all at once. Stir until thick and bubbly.
• Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
• Mix in the cooked macaroni.
• Transfer to a greased casserole dish.
• For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
• Bake at 350 degrees F for 30 minutes or until golden brown.

• Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
• Add the flour, soda, and salt. Beat until well mixed.
• Add the oatmeal and coconut and stir until evenly distributed.
• Drop by rounded teaspoons on to an ungreased cookie sheet.
• Place in an oven preheated to 350° F and bake for 10 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

• In food processor, combine marinade ingredients. Process until smooth.

Skewers:

• Put shrimp in large plastic bag and pour in marinade. Press out air and seal bag tightly. Turn bag to distribute marinade and refrigerate 30-45 minutes.
• Remove shrimp from the bag and discard the marinade. Thread shrimp on skewers (through head and tail to prevent them from spinning). Grill over direct high heat until shrimp are firm to the touch and just opaque (2-4 minutes), turn once.
• Place on serving platter, squeeze a little lime juice over shrimp, and serve warm.

• Preheat oven to 375°.
• Butter or grease a baking dish.
• In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
• Mix with a fork.
• Stir in the eggs, cream and melted butter.
• Fold in corn, cheese and jalapeno pepper until well distributed.
• Spoon batter into the prepared baking dish.
• Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

• Soak 12 wooden skewers in water for one hour.
  For Cilantro Sauce:
• In food processor, combine cilantro, parsley, scallions, garlic, and lime juice. Puree until finely chopped. Add yogurt and sour cream and puree until smooth. Season to taste with salt and pepper.
• For Skewered Vegetables:
• Preheat grill or grill pan.
• In a small bowl, stir together olive oil, garlic, and ginger root.
• Arrange vegetables on 12 skewers and baste with the oil mixture. Season with salt and pepper.
• Grill vegetables, basting occasionally, until browned and tender. (Approximately 10-12 minutes.)
• Serve with cilantro sauce.

• Salt and pepper each side of the pork chops.
• Brown chops with onions over medium heat in oil for approximately 5 minutes each side.
• Place browned chops in the casserole dish.
• Mix soup, onion, catsup and Worcestershire sauce in medium bowl.
• Pour mixture over chops and bake for 45-60 minutes at 350°.
• Serve over buttered, parsley egg noodles, mashed potatoes or rice.
• The sauce can be doubled if you would like extra gravy.

• After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
• Cut the rest of the Brussels sprouts in half and add them to the water as well.
• Transfer the sprouts to a large skillet with one cup of cold water.
• Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
• Drain in a colander.
• Wipe the pan dry and add butter, oil and sage.
• Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
• Do not brown the sage.
• Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
• Serve warm.

• Preheat oven to 350 degrees F. Grease a 9"x5" loaf pan.
• In a large bowl combine sugar, shortening (or oil), and eggs. Beat in bananas. Add remaining dry ingredients and combine. Fold in nuts. Batter will be thick.
• Pour into prepared pan and bake for 60 minutes or until done. Insert a toothpick in center to check for doneness. If toothpick is clean when removed, the bread is done.
• Remove from pan and cool.

• Heat oil in large skillet over medium high heat.
• Sauté onion and garlic until soft - approximately 10 minutes.
• Add sundried tomatoes.
• Remove from heat and cool slightly.
• Place mixture in a food processor or blender (when cool).
• Add in 1 cup feta cheese, crumbled or cubed and 1/2 cup chicken stock.
• Process until combined and smooth, approximately 45 seconds.
• May need to scrape down sides.
• Cook pasta according to package directions. Drain.
• Toss pasta in large serving bowl with sauce and basil.
• Add the rest of the chicken stock, 1 tablespoon at a time as needed to keep pasta and sauce moist.
• Sauce should cling nicely to pasta.
• Season with salt and pepper to taste.
• Sprinkle with parsley and feta cheese.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• Prepare asparagus by steam cooking in a steamer filled with 2 cups of water mixed with 1 teaspoon of salt. Heat water on high temperature setting until boiling. Add asparagus to steamer, cover steamer and cook for 3 to 4 minutes or slightly longer if thicker pieces of asparagus are being cooked.
• When finished cooking, drain water and cool by running cold water over the hot asparagus. Set aside until cool. When ready to add asparagus to salad, cut into 2 inch lengths. If the end of any stalk of asparagus is tough and fiberous, slice off and discard.
• Using a salad bowl, combine the cooked asparagus with the mandarin oranges slices, tomatoes, avocados, garlic, and spinach. Refrigerate until serving. When ready to serve, add dressing and toss all ingredients to mix well.
• If salad is served on individual plates, garnish each salad with bits of bacon as a topping over dressing, spinach greens and other mixed ingredients. If salad is to be served from salad bowl, garnish salad in bowl with pieces of bacon.

• Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
• Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
• Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
• Taste for seasoning and serve--with a dollop of yogurt, if desired.

• Mix cracker crumbs, sugar, nuts and margarine. Press into 9-inch spring form or cake pan. Set aside.
• Blend cream cheese until creamy. Mix in sweetened condensed milk and lemon juice; then add eggs and mix. Pour over crust.
• Sprinkle the chocolate chips over the cream cheese layer and allow them to sink.
• Bake at 300° for 50-55 minutes.
• Remove and drizzle caramel topping over the top and sprinkle with chopped nuts. Bake for additional five minutes. Remove, cool, and refrigerate.