• Spread half of the tomato sauce over the bottom of the slow cooker. Add pepper, onion, celery, carrot, mushrooms, and garlic. Cover with chicken pieces.
• Mix the remaining tomato sauce with wine, soy sauce, and tapioca. Pour over chicken.
• Cook on HIGH about 3 hours, or on LOW about 6 hours.
• Delicious served over pasta, polenta, rice, or potatoes.

• Use 1/2 tbsp. of the butter to coat the bottom and walls of the crock from a 2 or 3 quart slow cooker.
• Add the rice to the buttered crock. Cut the remaining butter into slices and place on top of the rice.
• Boil the water, add the bouillon to it, and stir until it is dissolved. Pour bouillon over the rice. Note: Canned chicken broth can be used in place of the chicken bouillon or water if desired. If using broth or water, add 1 teaspoon of salt.
• Cover the slow cooker and turn it on low. Allow the rice to cook for 1 1/2 hours and then lift the lid and gently stir, but do not over stir. Stir only enough to turn rice over from top to bottom.
• Replace the cover and cook another hour on low. Note: The rice does not have to be stirred if you are not there to do it but it will help the rice cook a little more evenly.
• Taste the rice to see if it is done. The texture should be tender, if not, allow the rice to cook longer. If done, serve while warm. If left in the crock with the slow cooker turned off, the rice will stay warm for 1 to 2 hours.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool.

Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes.

Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet. Bake until set at edges, but still soft in the center, about 18 minutes.

Before serving, run a sharp knife around the edge of the ramekin. Flip over onto a serving dish, tap a few times until the cake fall out. Serve warm with real whipped cream or vanilla ice cream.

TIP: Take the cake out of the oven when the uncooked portion in the middle is the size of a quarter.

NOTE: The batter can be made ahead the day before and stay in the refrigerator until you are ready to bake it. Cooking time varies greatly depending on how cold or room the batter is.

While cheese is melting, cook broccoli and onions. Drain and chop in blender or food processor.

Mix all together and simmer until hot and cheese melted.

• Brown the ground beef and onion together until the ground beef is no longer pink and the onions are translucent. Drain off excess grease.
• Add in the water, mustard, ketchup, horseradish, garlic powder, salt and pepper.
• Mix all together and simmer for 15-20 minutes.
• Serve on your favorite bun.
• Can add a slice of cheese, barbecue sauce or your favorite toppings to each sandwich.
• Note* The meat mixture freezes beautifully.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

• Season stew meat with salt and pepper.
• Dredge the pieces in flour, coasting all sides.
• Heat oil in a dutch oven or saucepan on medium-high heat.
• Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
• Add garlic and tomato paste, cook for 3 minutes.
• Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
• Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
• Taste the broth, add salt if needed.
• Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
• To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
• Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
• Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
• Remove the beef from the au jus and divide it up amoung the warmed rolls.
• Keep the sauce warm and pour into individual cups for serving.
• Add horseradish sauce or sliced cheese to the sandwiches if desired.

Add peas, thyme and water. Cook until peas are tender.

Over medium heat, heat olive oil in large skillet. Brown sausage, onion and garlic for 3-5 minutes.

Add red pepper and cook for 5 more minutes.

Drain pasta and pour pasta into skillet with cilantro or basil and black pepper. Stir to combine and serve.

• Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
• In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
• In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120°-130°F.)
• Using a wooden spoon, stir the milk mixture into the flour mixture.
• Stir in the remaining 3 cups of flour.
• Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
• Divide the dough in half and place each in a prepared bread pan.
• Sprinkle the tops with some more cornmeal.
• Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
• Preheat the oven to 400°F.
• Bake approximately 25 minutes or until golden. The dough will not rise to the top.
• Immediately remove from the pans and cool on a wire rack.

• Prepare pizza dough as directed. Spread pizza dough on greased pizza pan and prick with a fork 8-10 times.
• Place in preheated oven at 450 degrees for 5 minutes.
• Remove pizza dough from oven and spread with pie filling. Sprinkle with crumb topping and place back into oven and bake for 20-25 minutes.
• Remove pizza when dough is golden brown.

• In a Dutch oven, melt butter over medium high heat. Add beef, onion, salt and pepper; stir to brown on all sides, approximately 8-10 minutes.
• Add garlic and mushrooms. Cook for 1 minute more. Add beef broth, water, bay leaf and clove. Bring to a boil. Reduce to a simmer, cover and cook for 1 hour until beef is tender.
• In a small bowl, combine remaining water and flour. Add to beef mix and bring to a boil. Stir until thickened.

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Place vegetables on the lined baking sheet. Sprinkle with olive oil and seasoning; stir to coat evenly.
• Bake for 12-14 minutes until vegetables start to carmelize.

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.

• Combine flour, shortening, salt, milk, and mix until well blended. Form dough into a ball and then flatten. Roll out dough and put into a 9 inch pie plate.
• Bake at 350°F until crust is golden brown. Remove from the oven and set aside.

• Combine sugar, cornstarch and salt in a sauce pan.
• Beat egg yolks and cold water together and add to the mixture in the saucepan; and then add the lemon juice and butter.
• Pour in the boiling water and bring this mixture to a full boil; boil for one minute.
• Remove from the heat and add the lemon extract; stir to mix well and then pour into the baked pie crust.

• Beat egg whites to a soft peak; and then add the powdered sugar and cream of tartar. Beat until whites form stiff peaks.
• Spread over pie filling and bake at 350°F until meringue is golden brown. It is best to let the pie cool before serving to allow the filling to firm up.