• Combine seasoning mix ingredients in a small bowl.
• Melt butter over medium heat in a skillet.
• Add onion, red pepper and 3 tablespoons of the seasoning mix.
• Cook until the onions are golden brown, approximately 20 minutes. Cool slightly.
• Rinse chicken under cold water and remove any giblets that may be inside the cavity. Pat dry with a paper towel.
• Stuff vegetable mixture into the cavity of a chicken.
• Sprinkle the outside of the chicken with 1 tablespoon of the seasoning mix.
• Place chicken into the slow cooker.
• Cover and cook on low for 6 hours.
• Empty the vegetable stuffing from the cavity and pour juices from the bottom of the slow cooker into a medium saucepan.
• With the heat on medium high, whisk in flour and 1 cup of stock.
• Stir continuously until thickened and starts to bubble.
• Add more stock if you prefer a thinner gravy. Serve over mashed potates.

• Preheat oven to 450°.
• Rub sweet potatoes with oil.
• Pierce once with a fork.
• Place a baking sheet on bottom rack to catch any drippings.
• Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.

• Mix all ingredients together and serve chilled over sweet potatoes.
• Use within an hour of preparation in order for the recipe to remain creamy. The acid in the jalapeños and lime juice have a tendency to break down the sour cream and make it "watery".

• Drain the beans and water chestnuts. First place the beans in the bottom of the crock of a 6 quart slow cooker and then the French fried onion rings on top of the beans.
• Then add the water chestnuts on top of the French fried onion rings.
• Combine the remaining ingredients in a bowl and stir until well mixed. Spread the mixture over the water chestnuts in the crock but do not stir into the beans.
• Place the cover on the slow cooker and cook for 5 to 6 hours. Or, cook on high for 3 hours.
• When the beans are done, serve them from the crock or remove and place in a serving bowl.

• 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.

• Heat broth over medium heat, keep warm.
• Heat oil in medium saucepan.
• Add sage and bacon.
• Saute for 5 minutes stirring occasionally - it will become fragrant.
• Transfer to a paper towel.
• Add shallots or onion to the pan, stirring until softened, approximately 3-5 minutes. May need to add a small amount of oil to the pan.
• Add squash and rice and cook, stirring for one minute.
• Ladle enough broth into squash and rice mixture to just cover the rice.
• Cook, stirring frequently, until the broth is mostly absorbed.
• Add more broth and continue steps until the broth is gone and the rice is just tender, approximatly 25 minutes.
• As the rice cooks it may bubble gently. If you use all the broth before the rice is cooked, add a little more at a time until the rice is done and the liquid is absorbed.
• Stir in bacon, sage and cheese.
• Season with salt and pepper.
• Ganish with sage leaves - optional.

• Peel and cut into julienne strips or grate 4 medium carrots.
• Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
• In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
• Garnish, if you wish, with chopped parsley.

• Separate croissant rolls into eight sections.
• Wrap hot dogs in cheese. Lay cheese covered hot dog on top of flat croissant dough and roll until hot dog and cheese are covered with dough.
• Continue process for remaining hot dogs and cheese.
• Baked at 375 degrees F. for 12-15 minutes.

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 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Cream together melted margarine and sugar; beat in eggs one at a time.
• Add the vanilla.
• Add in the flour, baking powder, and salt; then add Hershey's syrup.
• Pour in a greased 11x15-inch jelly roll pan.
• Bake at 325° for 30 minutes.

• Combine the margarine, milk, and sugar in a small saucepan. Bring to a boil; allow to boil for 30 seconds.
• Add chocolate chips and beat until creamy.
• Cool frosting until it has thickened enough to spread on the brownies.

• Add the honey, brown sugar, oil, red pepper flakes, and lime juice to a sealable plastic bag.
• Add the smoked pork chops, seal, and place in the refrigerator. Allow to marinate for 20 to 30 minutes.
• Preheat the grill to high
• After the chops have marinated, remove them from the bag. Lightly oil the grill. Place the chops on the grill and then turn the grill down to medium-high.
• Grill on the smoked pork chops for about 4 minutes on the first side and then flip over and grill another 2 to 3 minutes.
• Grill just long enough to create grill marks and heat chops through. Do not overcook.
• Remove from the grill and serve.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.

• Cut squash in half lengthwise. Remove seeds and fibers.
• Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes.
• Heat butter (medium-high) in skillet until light to medium brown. Watch closely to prevent burning. If using a skillet with a dark interior, scoop some of the browning butter into a shiny spoon to check color.
• Add squash cubes to butter. Stir to coat well. Cover and reduce heat to medium. Cook for about 10 minutes, remove cover and add sage and pepper. Stir to make sure that all chunks have contact with bottom of pan and cook until squash is tender. Taste for seasoning and add salt if needed.

• Peel, core, and slice the apples and place in a 9x13 inch baking pan.
• Mix sugar, flour and cinnamon. Sprinkle this mixture onto the apples.
• For the topping, combine flour, oatmeal, brown sugar, margarine or butter and baking powder. Crumble this mixture over the apple mixture.
• Sprinkle the milk over the top; then sprinkle with remaining sugar.
• Bake at 350ºF for 1 hour or until the apples are done.
• Serve with vanilla ice cream.

• Place the chicken breasts in the slow cooker; then add the soups and stock.
• Cover the crock pot and turn the heat setting to low. Cook 8 hours.
• Boil 1 bag of egg noodles according to the package directions.
• While the noodles are boiling, shred the chicken with a fork. It often works best to use two forks to shred the chicken directly in the crock pot.
• Drain the cooked noodles, add to the slow cooker, and gently stir. Cover the crock pot and continue to heat on low for another 15 minutes before serving.

• Place a layer of ham on one slice of bread.
• Add a layer of cheese and cover with another slice of bread.
• Generously butter one side of the sandwich.
• Place a skillet over medium-high heat and allow to heat up.
• Add the sandwich to the skillet, buttered side down. While the sandwich is being browned on the first side, generously butter the unbuttered side while it is in the skillet.
• When the first side is nicely browned flip the sandwich over and brown the other buttered side.
• Once both sides are browned, remove from the skillet, cut in half and serve.
• Continue to make as many sandwiches as needed to serve your family. You can cook more than one sandwich at a time if the skillet is large enough.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

Add the remaining ingredients, mix together, and simmer 10 minutes. Serve on buns.

Note: Meat mixture can be made up ahead of time and reheated to serve.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

• Shred cabbage and carrots; chop pepper, celery, and tomato.
• Mix dressing ingredients and pour over cabbage mix. Mix well.
• Keep in the refrigerator.

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
• Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
• Allow to cool completely before frosting.

• Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
• Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
• Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.

Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

When everything is finely ground, mix in the relish, salad dressing and mustard.

Serve chilled on your favorite bread.

NOTE: Ham may be used in place of the bologna.

Roll into balls. Roll balls in sugar and place onto cookie sheet. Gently press down on balls.

Bake at 350° for 12-15 minutes.