Add onion to pot.

Combine water, catsup, sherry, garlic, mustard, marjoram, rosemary and thyme. Add to meat with bay leaf. Simmer, covered, for 2 hours or until tender.

Remove meat and set aside. Remove bay leaf; skim off any excess fat. Add mushrooms.

For gravy, combine cold water and flour until dissolved. Stir into juices and cook until thick and bubbly.

• 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.

Add peas, thyme and water. Cook until peas are tender.

• Prepare cake mix as directed; pour into prepared cake pan.
• Sprinkle rhubarb on top of cake batter.
• Sprinkle sugar over the rhubarb layer.
• Pour whipping cream over top.
• Bake at 350° F. for 50 to 60 minutes or until top is a golden brown.

• Preheat oven to 350º F.
• In a saucepan over medium heat, combine the soup, sour cream, and green chilies.
• Place cooked chicken onto flour tortillas, distributing it evenly among the tortillas.
• Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, and place them in a 9"x13" baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese.
• Bake for 30 minutes, or until cheese has melted.
• Top with sour cream and serve hot.

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• 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.

• Preheat oven to 325ºF.
• In a heavy sauce pan over medium heat, add 1 cup of sugar and 1/4 cup water. Stir constantly until sugar dissolves and becomes clear.
• Continue cooking and stirring until mixture turns a light golden brown.
• Immediately pour mixture into flan dishes, dividing mixture evenly.
• Over low heat in a small sauce pan, heat milk until hot. Remove from heat.
• In a medium bowl, whisk eggs, salt and 1/2 cup sugar until thick and light yellow in color.
• Pour hot milk mixture gradually into egg mixture. Continue to whisk.
• Add cinnamon, whisk to mix.
• Divide mixture evenly between the baking dishes.
• Place the filled baking dishes into the 9x13-inch pan.
• Pour hot water into pan to approximately 1-inch below the top of the flan baking dishes.
• Bake 30 to 40 minutes or until a knife inserted into the center of the custard comes out clean.
• Remove flan baking dishes from hot water bath and cool on a wire rack.
• When cooled, chill for 2 hours before serving.
• To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.

• In a heavy skillet over medium heat, brown sausage, ground beef, green pepper, onions, and garlic until meat is no longer pink and vegetables are softened, approximately 15 minutes. Drain off excess grease. Add the drained canned mushrooms and heat thoroughly. Pour spaghetti sauce over meat and vegetable mixture in skillet and simmer uncovered for 20 minutes.
• Preheat oven to 350° F.
• Spray 3 quart baking dish with non-stick cooking spray.
• While sauce simmers, prepare pasta according to package directions. Drain pasta and pour into baking dish. Top with meat sauce and combine lightly. Sprinkle mozzarella cheese over top and bake 20 minutes, or until cheese is bubbly and light golden in color.
• Serve hot. Garnish with parmesan cheese, if desired.

• Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
• Place in an ice water bath to stop cooking.
• Drain.
• In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
• Pour over broccoli, pepper to taste and toss to combine.
• Squeeze one lemon over all.
• Sprinkle with toasted, sliced almonds.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

Place 1 tortilla on microwave-safe plate. Sprinkle tortilla with shredded cheese. Microwave for 10-20 seconds until cheese is melted.

Top with bacon pieces, lettuce and diced tomatoes. Fold sides of tortilla over and roll up. Cut each wrap in half before serving.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

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

Place chicken breasts in a two gallon zipper bag and cover with marinade. Seal to close and marinate for 6-8 hours, turning hourly.

Grill breasts until internal temperature is 165.

NOTE: The chicken is good served either warm or cold.

• Preheat oven to 350.
• Cook potatoes, peel when cooled. Grate or dice them. Or peel, dice and then cook them.
• Place in 9 x 13 baking dish. Heat the 1/4 c butter until melted and add soup, sour cream, onions and cheese. Mix well. Pour mixture over potatoes.
• Combine 1/2 - 1/3 c crushed cornflakes with 2-3 tbsp butter and sprinkled over potatoes.
• Bake for 45 min.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

• In a large bowl, combine crab meat, 1/4 cup bread crumbs, 1 slightly beaten egg, mayonnaise, Worcestershire sauce, salt, pepper and 3 tablespoons fresh cilantro. Form mixture into patties.
• Beat 2 eggs. Place eggs in a shallow pan or plate. Pour 1/4 cup of bread crumbs onto a plate. Dip each patty into beaten egg, covering both sides, and then cover with bread crumbs.
• Add 1 to 2 tablespoons of oil to a large skillet. Over medium high heat, cook patties for approximately 3 to 4 minutes on each side. Serve hot.
• Garnish with fresh lime wedges and cilantro sprigs.

Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

Place 1 tablespoon oil in wok, scramble egg, remove and set aside.

Add oil, garlic and onion. Stir fry for 1 minute. Stir in meat and water chestnuts. Cook about 4 minutes. Stir in cold rice and soy sauce until mixed, then add peas and chopped egg. Stir until hot.

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.

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.

• Place the margarine in the baking pan; then put the pan in a heated oven to melt the margarine.
• Remove pan from the oven and add the graham cracker crumbs; stir until crumbs are evenly mixed with the melted margarine.
• Press the graham cracker crumb mixture into the bottom of the pan.
• Sprinkle the coconut over the crumb crust.
• Sprinkle the two different flavors of chips over the coconut.
• Pour the sweetened condensed milk over all of these ingredients.
• Put in an oven preheated to 375° F for approximately 20 minutes or until edges are starting to brown.
• Remove from the oven and allow bars to cool completely before cutting into squares.