Add onion to pot.

Combine water, catsup, sherry, garlic, mustard, marjoram, rosemary and thyme. Add to meat with bay leaf. Simmer, covered, for 2 hours or until tender.

Remove meat and set aside. Remove bay leaf; skim off any excess fat. Add mushrooms.

For gravy, combine cold water and flour until dissolved. Stir into juices and cook until thick and bubbly.

• 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.

Place vegetables on the prepared baking sheet. Sprinkl with garlic and olive oil. Season with salt and pepper. Mix to combine.

Bake for 20-25 minutes or until caramelized, stirring every 10 minutes.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

In a large mixing bowl, whip cream until stiff peaks form. Stir in marshmallows. Pour over crust. Top with pie filling. Refrigerate until ready to serve.

• Preheat oven to 350 degrees.
• In a large skillet, brown hamburger with onions.
• In a large saucepan, cook noodles according to package and drain.
• Cut cheese into cubes.
• Add all ingredients to casserole dish. Bake for 30-45 minutes.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Mix together lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

Remove chicken from broth and cool.

Remove meat from bones and skim off fat from broth. Cut chicken into bite size pieces and put back into the broth.

Add noodles and cook until noodles are done.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

• In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
• Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough.
• Chill the dough at least 1 hour.
• Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
• Bake at 350 degrees F for 8 to 9 minutes.
• Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

• Fill a small sauce pan with enough water to just cover eggs and bring to a full boil. Reduce heat to low and cover. Cook eggs for about 10 minutes.
• Remove from heat, drain, and immediately cool eggs with cold running water.
• Peel eggs and finely chop. Add mayonnaise, pickle relish, chopped onion, salt, and pepper and mix. 
• Spread on bread of your choice. Garnish with lettuce or sprouts (optional).

• Cook macaroni and rinse in cold water. Drain and place in large bowl.
• Add chopped bell pepper, cucumber, celery, eggs and cheese.
• Mix dressing separately. Add to salad just before serving.

• Brown ground beef and drain.
• Add taco seasoning and water, simmer 5 minutes.
• Place crescent roll dough in a 9x9 pan to form crust.
• Sprinkle 1/2 of the chips on dough, all of meat mixture, then sour cream.
• Top with cheese and the remaining chips.
• Bake at 375 for 20-25 minutes. can serve with lettuce, tomato, salsa, etc.

Add rice and cook, stirring, until rice turns white and very lightly brown.

Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.

Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.

Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.

• Cream the butter with an electric mixer; then gradually mix in the sugar.
• Blend in the salt, vanilla, flour, and pecans. The resulting dough will be stiff.
• Pinch off small pieces of the dough and roll into balls.
• Place the dough balls on an ungreased cookie sheet and bake for 12 minutes at 400°F.
• Remove the cookies from the oven and roll them in powdered sugar while still hot.
• Place the cookies on wax paper to cool.

Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

• Combine the honey, butter, corn syrup, mustard, and orange juice together in a microwavable bowl. Whisk together until well mixed.
• Place in the microwave and heat until the mixture boils. Continue to heat at 10 second intervals until the mixture has boiled about 30 seconds. Watch carefully so that it doesn't boil over.
• Place the chops on a preheated grill and baste the top side with the glaze. Grill for 2 or 3 minutes and baste again.
• After 5 minutes turn the chops over and coat the other side with the glaze in the same manner as the first side. Grill side two for 5 minutes.
• After grilling for 5 minutes, baste again with the glaze and then remove from the grill. Serve immediately while warm.

Clean and halve the Brussels srouts.

Place on the baking dish with the minced garlic. Drizzle with olive oil and season with salt and pepper; toss. Bake for 18-22 minutes, until lightly browned and caramelized.

Sprinkle with juice from lemon and place in a serving dish. Top with cooked bacon pieces and toasted almonds.

Mix ingredients together thoroughly. Fill muffin tin 3/4 full.

Bake for 12-15 minutes.

NOTE: These can be baked in a 9x13" pan for 45 minutes.

While cake is baking, blend together cream of coconut and condensed milk.

While cake is still hot, poke holes throughout the cake. Pour liquid over cake. Cool completely.

Top with whipped topping and sprinkle with coconut. Store in refrigerator.