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