• Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done. Allow about 10 minutes total cooking time for each inch of thickness.
• Remove fillets to a warm platter or individual serving plates.( See TIP ) Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side.
• TIP: An easy way to warm plates: put them in the microwave with a small container of water. Heat for 1 -2 minutes and leave in oven until needed. Heat from the water will warm the plates. Make sure plates are microwavable, though!

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

• Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
• If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
• In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
• Pour the dressing over the peas and cabbage and stir until well coated.
• Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
• When thoroughly chilled, the cole slaw is ready to serve.

• Place pork shoulder in a slow cooker.
• In a small bowl, combine the remaining ingredients and pour over the pork roast.
• Cover the slow cooker with the lid and cook on low for 10-12 hours.
• Remove the roast to a tray or cutting board.
• Using two forks, pull the meat apart until shredded.
• Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you like.
• Return the meat to the slow cooker to keep it warm until ready to serve.
• Serve on fresh buns for sandwiches.

• Boil the noodles until you see that the noodles are looking less hard and more loose.
• Cut the Velveeta cheese into cubes and add to the pasta.
• When the pasta and the Velveeta cheese are into the pot add the chopped onion and let it cook on medium low heat.
• Add 1 cup of water.
• Add the white pepper then add the seasonings of choice.
• Then add the flour but don't let the flour burn. If it does the recipe isn't messed up; just turn the heat down mix constantly.
• Add the milk and mustard; let the macaroni cook.
• Now, and finally, add the creamed cheese.
• Put the macaroni and cheese mixture in a good sized baking pan.
• Then melt the butter and add it to a large bowl; add your breadcrumbs and mix slowly.
• Add the breadcrumbs on top of the mixture. Then take a cooking brush and remove the little bit of butter left in the bowl and brush it on the breadcrumbs.
• Bake for 45 minutes.

• Cream butter, sugar and eggs together with an electric mixer.
• In a medium bowl, sift the flour, baking powder, salt and baking soda.
• Combine this into the creamed mixture.
• Add the vanilla.
• Stir in oatmeal, Total flakes, coconut and raisins.
• Drop by spoonfuls on an ungreased baking sheets.
• Bake at 350° for 10-12 minutes.
• Do not over cook these - keep them soft.

• 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 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.

• Mix ground beef, pineapple juice, and salsa together. Make 6 - 8 burgers as desired.
• Fry or grill the burger; throw on the cheese during the last one or two minutes so that it melts on the burger.
• Put the burger in a bun and enjoy!

• Preheat the oven to 400° F. Clean potatoes and pat dry with a paper towel. Cut the potatoes into quarters.
• Pour the butter into the baking pan and sprinkle the cheese evenly over the butter.
• Sprinkle garlic salt and pepper lightly over the cheese.
• Arrange the potatoes, face down, in the pan. Place in the oven and bake for 40 minutes or until the potatoes are tender when poked with a fork.
• To prevent the layer of parmesan cheese from separating from the potato, allow them to cool for 5 to 6 minutes before removing from the pan.

• Preheat oven to 350 degrees F.
• Mix all ingredients together in a large bowl, until well blended.
• Pour into a casserole dish and bake at 350 degrees for 45 minutes or until center is firm.

• Butter outside of each slice of bread.
• Place 3 slices of bread, butter side down on panini pan.
• Top each with 1 slice of bacon, 3 basil leaves, 2 slices of mozzarella cheese.
• Sprinkle each with parmesan cheese, chopped sundried tomatoes then top with 2 slices of tomatoes.
• Top with bread slice, butter side up.
• Grill over medium heat, placing panini press on top. Grill for approximately 5-7 minutes until golden brown, turn and grill other side. Serve warm.

Chop green onion and cabbage.

Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.

Just before serving, mix all ingredients together.

• Combine the butter and chips in a saucepan and place on the stove over low heat. Stir until the chips are melted.
• Stir in the peanut butter and mix well, remove from heat.
• In a large mixing bowl, stir together the cereal and marshmallows. Pour the melted chip mixture over the cereal and mix all together until completely combined.
• Press the mixture into the bottom of a 9x13 pan.
• Chill for approximately 30 minutes. Cut into 2 inch bars. Store in the refrigerator.

In a small bowl, beat together the eggs and milk.

In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

• Heat oven to 425 degrees F.
• Peel the potatoes and cut into 1/4 to 3/8 inch slices, being careful not to cut completely through the bottom of the potato.
• Place potatoes in a 13 x 9 x 2 baking pan. Brush each potato with butter and sprinkle with salt.
• Bake 40 to 45 minutes or until tender and golden brown, basting occasionally with butter.

Mix together dressing ingredients. Pour over salad when ready to serve.

• Lemon curd filling: In a medium sauce pan, combine eggs, sugar, fresh lemon juice and finely grated lemon zest. Whisk constantly while cooking over medium heat until mixture comes to a boil, and then turn heat to low and continue whisking. Cook an additional 7-10 minutes.
• Remove from heat, whisk in the butter and immediately pour sauce through a strainer to remove any lumps. This recipe makes approximately 1 2/3 cups of lemon curd.
• Crust: Preheat the oven to 350°F and lightly butter a 9" spring form or tart pan.
• Sift together flour, salt and powdered sugar in a small mixing bowl. Add the ground walnuts and beat in the cooled, melted butter and vanilla extract until thoroughly blended, forming a thick dough.
• Press the dough into the bottom and slightly up the sides of the prepared pan, using your fingers to spread it evenly.
• Place pan in oven and bake for 15-20 minutes or until lightly browned. Remove from oven and cool on a wire rack.
• Pour a thin layer of the cooked lemon curd mixture into the cooled crust and return to oven, baking another 20 minutes, or until the filling is set and slightly browned.
• Remove from oven and cool on a wire rack. Remove the outer ring of the pan, leaving the lemon tart on the pan bottom.
• To garnish the tart, lightly sprinkle powdered sugar over the top or drizzle chocolate across the top. Transfer tart to a serving plate.