• Prepare meat by removing the fat from a beef tenderloin or a boneless sirloin. Cut into cubes that can be easily eaten. Place meat in refrigerator and prepare the fondue pot
• Measure out enough oil, vegetable or peanut--depending on your preference--to fill the pot half full. (If desired, pre-heat the cooking oil in a sauce pan on the stovetop before pouring into the fondue pot. Or use the gel fuel to heat the oil in the fondue pot to moderately high temperatures, from 350° F to 375° F. Check with a cooking thermometer or by dipping a piece of day-old bread into the pot. If the bread turns golden brown in 25 to 35 seconds, the oil is ready.)
• Remove meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot.
• Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook from 1 to 3 minutes, depending on the doneness desired. (The long fork will help keep hands safely away from the hot oil.) Remove the meat from the fork and begin cooking another piece. Use a table fork to hold the meat for dipping into the dipping sauce.
• Traditional dipping sauces include mustards, barbecue sauces, bearnaise sauce, or any of a variety of meat sauces typically suggested for fondue meat.

• Combine wine and lemon juice in saucepan, placed on a stovetop burner, and begin to heat on a medium heat setting, allow to come to a slow boil.
• Add each variety of grated cheese, stirring as they are added, allowing heat to melt the cheeses together. Continue stirring until smooth.
• In a separate bowl, combine kirsch and water with the cornstarch, mixing thoroughly to blend together and then add the mixture to the melted cheese in the saucepan.
• Rub inside of fondue pot with garlic clove
• Ignite fuel or turn on temperature control. Add the wine and lemon juice mixture to the fondue pot.
• Add the remaining ingredients to the pot and stir to combine
• Keep the temperature at a level where the cheese stays melted and smooth.
• Add pepper and nutmeg seasonings to the ingredients now in the fondue pot.
• Serve with vegetables, breads or whatever else you desire.

• Chop chocolate into small pieces and place in the top pan of a double boiler on the stovetop over low heat. Add cream and stir until chocolate pieces have melted and the cream is stirred into the chocolate.
• Remove from heat and stir in brandy.
• Prepare food to be dipped such as slices of bananas, whole strawberries, sliced kiwi, pineapple pieces, sliced apples, small pieces of cake, or small cookies. Pour melted chocolate mixture into the fondue pot, light the burner, keep flame low.
• Have forks, fruit, cookies or any other food items ready to use.

• Salt and pepper the cut up chicken.
• Heat (on medium-high)  2 tablespoons canola oil in a heavy skillet large enough to hold the chicken pieces in a single layer. When the oil is hot, add the chicken, skin side down, and cook until nicely browned, about 5 minutes. Brown the other side. Reduce heat to  medium and continue to cook the chicken, turning occasionally, for about 20 minutes or until done.
• Serve immediately, or remove to a warmed platter  and deglaze the pan with 1/2 cup wine or broth, stirring to get up all the browned bits. Taste for seasoning, pour over chicken and serve.

• Preheat oven to 450ºF.
• Generously coat baking sheet with vegetable cooking spray or olive oil.
• Peel sweet potatoes.
• Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
• Place potatoes into a large bowl and drizzle with olive oil.
• Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
• Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
• Bake approximately 10 minutes.
• Remove and turn potatoes over, return to oven.
• Bake potatoes an additional 20 minutes or until done.
• Season to taste and serve hot.
  
  *Any combination of your favorite seasonings can replace those listed in the ingredients.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
• Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
• Pour the mixture into a bowl and allow to cool to room temperature.
• Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

30 minutes before serving, add mushrooms and wine or broth.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
• Spread caramel sauce over top. Spread cool whip over this.
• Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
• Put in freezer for at least 2 hours before serving.

In a small saucepan, saute butter and carrots until slightly softened. Add peas, chicken, soup and broth.

Place in bottom crust. Top with 2nd crust, seal and vent crust. Bake at 400° until lightly browned, approximately 30-35 minutes.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

• Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
• Microwave for 2-3 minutes or until the chocolate is melted.
• Stir to combine completely.
• Allow to cool.
• Whip the cream in a small mixing bowl until stiff peaks form.
• Slowly add the chocolate mixture to the cream, whipping as you go.
• Chill in the refrigerator for 1/2 hour.
• Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
• Stir until combined.
• Microwave until hot, not boiling, and stir.
• Top with mini marshmallows if desired.
• The chocolate mixture can be refrigerated for up to one week in a covered container.

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 the oven to 325 degrees. Remove neck and giblets from the cavity of the turkey. Rinse the turkey inside and out with cold water. Pat dry with a paper towel.
• Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Oil the turkey with olive oil and salt and pepper.
• Place turkey in an oven roasting bag. Scatter onions, celery, apple sections and garlic over and around turkey.
• Add 1/2 C of water to the bag. Tie the top of the bag and make a slit in the center of the bag and place into a roasting pan breast side up.
• Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165° F. to 170° F.
• Carefully tear open and remove the bag. Increase the oven temperature to 450° F. Roast 30 minutes longer, or until the thermometer registers 180° F., basting with the pan juices every 5 minutes. Turkey should be golden brown.
• Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Crumble the Oreos and set aside.
• Mix pudding with buttermilk. Fold in thawed whipped topping and Oreos.
• Garnish with crumbled or mini Oreos.

• Brown ground beef; drain.
• Add onion to browned beef. Mix all ingredients together in a kettle. Cover and simmer on low for 1 hour.
• Serve with cornbread, if desired.

In separate bowl, beat wet ingredients together.

Mix wet and dry ingredients just until moistened.

Bake at 350 degrees F in a greased 9x13-inch pan for 45-50 minutes.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.