• Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
• Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
• If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
• Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
• Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
• Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
• 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
• To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
• Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
• Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.

• Pour fat off from drippings in the roasting pan.
• Add beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice.
• Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.
• Drizzle the Au Jus over the prime rib when serving.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

• Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
• Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
• In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
• Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

• Preheat the oven to 350° F. Grease the bottom of a 9 x 13 cake pan.
• Open caramels and place them in a heavy saucepan. Set aside.
• Mix the cake up according to the directions on the package.
• Pour 2 cups of batter into the bottom of the greased cake pan; spread out evenly.
• Bake this layer in the preheated oven for 15 minutes.
• While this layer is baking, add the margarine and sweetened condensed milk to the saucepan containing the caramels.
• Melt this mixture over medium low heat. Cook until caramels are all melted and mixture is smooth; stir constantly so bottom does not burn.
• When the bottom cake layer is done, remove from the oven and pour the caramel mixture over the top of it and spread out evenly.
• Pour the remaining cake batter over the caramel layer and carefully spread it out evenly.
• Sprinkle the top with chopped pecans and return to the oven and bake for an additional 30 minutes.
• Remove from the oven and allow to cool before serving. The cake can be served with a whipped cream topping or a scoop of ice cream but it is also very delicious all on its own.

Combine tuna, cooked noodles, soup, milk and peas, if desired. Sprinkle cheese on top.

Bake for 30 minutes.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

Roll into walnut size balls, dip top of ball in white sugar. Bake at 325 degrees for 15 minutes.

Cut in pie shaped wedges.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

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

Stir in carrots and onion, simmer 10 more minutes.

Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Preheat oven to 350 degrees
• Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
• Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
• Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
• Layer bean mixture and then cheese. Top with remaining masa corn mixture.
• Bake for 1 hour. Serve with Salsa.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• In small bowl, combine the garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
• This recipe makes approximately 2 1/2 cups of salsa.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• 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.

• 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.