Brush the chicken with softened butter. Sprinkle generously with salt and pepper.

In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.

Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.

NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.

• Preheat oven to 400°F.
• Place blueberries in a large bowl.
• In a small container, combine sugar, cornstarch, cinnamon, and grated lemon peel.
• Sprinkle the dry mixture over the blueberries. Drizzle vanilla over the bluberries.
• Line pie pan with one pie crust. Brush bottom of crust with beaten egg white.
• Pour blueberry mixture into crust.
• Cut remaining crust into ½ inch wide strips and create a lattice top. If preferred, place full crust on pie and crimp bottom and top crust together.
• If using the full crust, cut 3 or four ½ in slits into top crust to allow steam to escape while baking.
• Before baking, cover edges of crust with strips of aluminum foil to prevent crust from over browning while baking.
• Bake for 50 minutes or until crust is golden brown and juices are bubbling.
• Serve warm or cool. Add ice cream, if desired.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

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.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.

2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.

3. Serve immediately or refrigerate to serve cold.

• Arrange onion slices evenly over the bottom of the slow cooker. Place the roast on top of the onion.
• In a small bowl, mix together remaining ingredients and pour over roast.
• Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.

Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.

NOTE: Potatoes can be made ahead and reheated. They even freeze well.

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, cream sugars and butter.

Add eggs one at a time, mixing well after each addition.

Add vanilla, corn syrup, salt and baking soda.

Add remaining ingredients, mixing well after each one.

Place on ungreased baking sheet. Bake for 10-12 minutes, depending on the size of cookie. Cool on baking sheet for 2 minutes than transfer to a wire rack.

• Cook shells; rinse in cold water and set aside.
• Cook ground beef until no longer pink.
• Add 1/2 taco sauce, cream cheese, chili powder, and 3/4 cup Mexican cheese.
• Stuff shells with mixture and place in a greased 9 x 13 baking pan.
• Drizzle remaining half taco sauce on top.
• Bake at 350° for 35 minutes. Uncover, spread 3/4 of remaining cheese over top and then bake for 10 more minutes.
• Sprinkle last bits of cheese over final dish. Serve immediately.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• Preheat oven to 400 degrees F.
• Melt butter and brush on the front and back of each tortilla.
• Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
• Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
• While the wedges are baking, combine the dip ingredients together and beat until smooth.
• Serve chips and dip together.

• Heat oven to 375° F. Spray 9" x 13" pan with cooking spray.
• Cut fish into four serving pieces, place in pan. Tuck under any thin ends for more even cooking.
• Mix remaining ingredients, drizzle over fish.
• Bake uncovered 15-20 minutes or until fish flakes easily with fork.

• Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• 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.

• Wash, peel, core, and slice apples.
• Place prepared apples in sauce pan. Add 1/2 inch of water to the bottom of the sauce pan and cook, partially covered, over medium to low heat, 15-20 minutes.
• Add sugar, approximately 1/4 cup per 4 or 5 apples. Adjust the amount of sugar based on the type and sweetness of the apple variety being used. Add cinnamon and vanilla.
• Cook for an additional 5 minutes. If sauce is too thick, add a small amount of water.
• 10-12 medium apples make approximately 1 quart of sauce.
• Since some apples cook up softer than others, the consistency of the sauce may vary. If a smoother textured sauce is desired, place sauce in blender or a food processor and blend until desired consistency is achieved.

• 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.