• Preheat oven to 425° F.
• Combine the following ingredients in a small bowl: brown mustard, wine, minced garlic, herbs, and freshly ground ginger.  When the mixture has a paste-like consistency, rub it over the entire surface of the roast.
• On the stovetop, heat 1 tablespoon of oil in a heavy roasting pan. Then add the roast to the pan and brown all sides.
• When the roast is browned,  place it in a 425° F oven for 10 minutes. Then, turn the oven down to 250° F and continue baking at 30 minutes per pound.

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.

Mix 2 cups cold water and flour until smooth. Add cold water mixture to the drippings. Whisk until all lumps have been dissolved.

Keep 1 cup cold water close by to add, just in case gravy becomes thick. Turn heat to medium-high. Bring gravy mixture to a boil, stirring constantly. As mixture boils, it turns a slightly darker color; continue to stir.

Salt and pepper to taste; serve hot.

Gravy too thick? Add cold water a little at a time until it thins out. Gravy will thicken a little as it cools. If it is too thick while it is cooking it may become lumpy. If you do have lumpy gravy, strain out the lumps before serving.

Gravy too thin? Boil a little longer until it thickens. If it is still too thin, mix 2 parts cold water to one part flour. Stir quickly until all lumps have been dissolved and add to gravy, stirring constantly.

Stir again. Drop oven temperature to 350 degrees and bake 10 minutes.

This looks nice as a Christmas salad.

• Line a 9x13 pan with wax paper.
• In a small saucepan, melt half of the chocolate chips and half of the crisco over low heat.
• Pour half into prepared pan.
• In a microwavable bowl, melt caramels, butter and water. Stir in peanuts. Pour over chocolate layer. Refrigerate until set.
• When the peanut layer has set, melt the remaining chocolate chips and crisco. Pour over the top and spread out evenly.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Preheat oven to 350° F.
• Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
• Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.

Note: Any type of pie filling can be used for this recipe.

• In a medium bowl, combine turkey, vegetables, cheese, Worcestershire sauce, and seasonings; mix lightly. Shape into 4 patties.
• Grill until burgers are no longer pink in center, about 4 minutes per side.
• Serve burgers in buns, if desired.

Sprinkle with seasoning, toss with dressing.

• Combine butter, flour, and powdered sugar; beat until well blended.
• Press into the bottom of a 9 x 13 cake pan. Bake for 20 minutes at 350 degrees.
• Beat cream cheese until smooth. Add eggs, sugar, and almond extract. Beat until well blended.
• Spread on top of the crust and bake for 15 to 20 minutes. Allow to cool.

• Combine butter, powdered sugar, and a small amount of milk; beat until smooth.
• Add more milk if frosting is too thick to spread easily. If it is too thin, add a little more powdered sugar. Add almond extract.
• Spread on top of bars and then sprinkle with sliced almonds.

Spread onto each cut side of the buns. Broil for 4-5 minutes, watching carefully as they burn quickly.

• Remove 1 tablespoon milk and mix with cornstarch to a smooth paste; mix back into remaining milk. (Adding dry cornstarch directly to the cup of milk would make it difficult to mix in.) Crumble blue cheese into milk.
• In a small pan, melt butter over medium heat. Add milk mixture and whisk until mixture bubbles and is thickened, 3 to 5 minutes. Add salt and pepper to taste. Set aside.
• Poach fillets on the stovetop (or in microwave), put 1 cup white wine, water, or a mixture in a pan (or microwaveable dish). Add fillets in a single layer, salt and pepper lightly. Cover and simmer until fish is opaque and flakes when tested with a fork, about 5 minutes. (Or microwave on high, covered with a piece of waxed paper or plastic wrap until done, about 5 minutes.)
• Remove fillets carefully to a platter or individual plates. Spoon sauce over and dust with paprika. Serve at once.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

For the meatballs, mix the ingredients and form into balls, and drop into the boiling sauce. Stir frequently.

Cook for 1 1/2-2 hours on low simmer.

Serve over desired cooked pasta.

• Cut THICK 1 1/2" vertical slices down the baguette. Butter both sides of each slice and liberally sprinkle garlic powder over each side. OR buy pre-made Texas Toast

• Garlic bread takes less than 10 minutes and is easy to grill up after the primary grilling is done. While the meat is resting and the table being set, put the garlic bread on the GrillGrates. Gently PRESS the bread onto the GrillGrates. Lift and turn. Press again. Lift and TWIST for beautiful sear marks. No need to defrost frozen Texas Toast- you'll know when its ready.

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine the butter, sugar, and gelatin; cream together until light and fluffy. This may take two or three minutes of mixing time.
• Add the eggs to the creamed mixture and blend well.
• Combine the flour and baking powder in a separate bowl. Combine the milk and whipping cream together, separate from the flour mixture.
• Alternately, add the flour mixture and milk mixture to the creamed mixture and stir in by hand.
• Puree fresh strawberries in a blender; add sugar to taste.
• Add the vanilla and strawberry puree; beat with the mixer just until blended in.
• Pour into the prepared cake pans, dividing evenly between the two.
• Bake in preheated oven for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
• Allow cakes to cool on a rack for 10 minutes in the pan. Then remove them and allow them to cool completely.
• Frost with your favorite white frosting recipe.
• Note: If you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Add 2 tbsp. of cornstarch to a 1 cup measuring cup and the fill with all-purpose flour to make 1 cup of cake flour. Add 1 tbsp. of cornstarch to a 1/2 cup measuring cup and fill with all-purpose flour to make 1/2 cake flour. For 1/4 cup add 1/2 tbsp. of cornstarch and fill with flour.