• Mash together the minced clove of garlic, parsley, lemon zest, 1/2 teaspoon salt and 2 teaspoons olive oil. Make narrow slits, about an inch deep, in the surface of the meat and pack the parsley mixture into the slits. Salt and pepper the meat.
• Heat remaining olive oil in a heavy skillet or Dutch oven and brown the meat on all sides. Remove meat to a plate and add onion, celery and carrot to the pan. Cook 5 minutes, stirring occasionally. Add peeled garlic cloves and cook another minute or two. Add these vegetables to the plate with the meat.
• Add wine to browning pan, raise the heat and boil until reduced by half. If using optional seasonings, add to the browning pan along with the wine. Stir in tomato paste. Return vegetables and meat to pan. Cover and adjust heat to maintain a very low simmer. Cook until tender, 2 - 3 hours, checking periodically to add water if  liquid level gets too low (should be at least an inch). Turn meat once or twice as it cooks.
• Taste for seasoning, adding salt and pepper as needed. Slice thickly and serve hot, with sauce spooned over. Serve with polenta, noodles, rice or potatoes.

• Preheat oven to 350 degrees.
• Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
• In a small bowl, combine melted butter, garlic, lemon juice and salt.
• Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
• Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

• Combine sweet potatoes and 3 tablespoons of olive oil on a large baking sheet.
• Toss to coat all pieces.
• Spread them out on the baking sheet in an even layer.
• Season with salt and pepper.
• Bake at 450° for 35 minutes or until nicely browned, stirring occasionally.
• Combine 1/4 cup of olive oil, vinegar and mustard in a medium bowl. Whisk to combine.
• Place roasted potatoes and onions in a large serving bowl.
• Add crasins, raisins and pecans.
• Toss to combine.
• Pour dressing over the top and toss gently.
• Serve warm or cool.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.

• Preheat oven to 350 degrees F.
• In 2 medium bowls, separate egg yolks and whites. Add 1/2 cup sugar to each, beat whites until stiff peaks form then beat yolks until peaked. When stiff, fold whites into yolk mixture. Gradually add flour, mixing with wooden spoon.
• Mix in butter.
• Pour mixture into greased cake pan. Bake for approximately 20 minutes or until spongy and golden.
• Remove from oven, cool for 5 minutes in pan, then turn out on rack or plate to cool completely.

• In saucepan, bring butter, milk and cream to boil. While mixture is coming to boil, whisk together sugar, cornstarch and eggs. Whip with electric mixer for 5 minutes. When milk boils, whisk in egg mixture and bring to boiling. Boil for 1 minute, whisking continuously. Pour into medium bowl and cover surface with plastic wrap. Chill overnight or until well chilled.
• Once chilled, whisk to smooth out. Add rum and honey, mix well.

• Cut the sponge cake into 2 layers. Spread pastry cream over first layer, spreading thick.
• Top with second cake layer. Spread chocolate icing on top. Spread extra cream around sides of cake. Gently place sliced almonds around the sides of the cake, sticking to the sides.

• Place chocolate squares in medium saute pan over medium heat. Add water, stirring occasionally until melted and combined.
• Spread over the top of the cake.

Add water and seasoning mix. Stir to loosen browned bits from pan. Transfer meat and drippings to a 3-quart slow cooker.

Sauté mushrooms and onion in butter until tender. Combine the wine, mustard and sugar, stir into mushroom mixture. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.

Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

• Husk and clean sweet corn, removing as much silk as possible.
• Prepare a large bowl of ice water and set up a workspace where the water, sugar and salt are located. Also, allow enough space for a large bowl for mixing the corn and an area where you can fill freezer containers or bags.
• Slice the corn kernels from the cob into a thoroughly cleaned sink.
• Combine 15 cups of corn with 5 cups of ice water, 1/2 cup of sugar, and 2 tablespoons of salt.
• Stir mixture together and the scoop into freezer containers or bags. You can fill pint, quart or gallon size containers. Use whatever you feel is appropriate for your use. Divide liquid evenly between the containers. The liquid is used when you cook the corn before serving.
• Seal the containers or bags tightly. Be sure to leave room for expansion when the corn freezes.
• Place the corn in the freezer as soon as possible.
• TO SERVE: When you are going to serve the frozen corn, place the entire contents in a pan and boil until cooked thoroughly. You will know when it is done by its flavor. If it is done it will have the sweet flavor of sweet corn. If it isn't it will have a raw corn flavor, which means you just need to cook it longer. It can also be cooked in the microwave. Just place frozen corn in a covered microwave-safe dish and make sure there is plenty of room in the dish for when the corn boils. Cook on high for 5 minutes; take out and break up frozen pieces. Return to microwave and cook for 10 minutes; remove and stir. Microwave for 5 more minutes; drain juices and serve.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Brown the ground beef and add the onion salt when browning; drain grease.
• Add the cream of mushroom soup and Velveeta cheese.
• Cook on medium-low heat until the mixture is hot and all the cheese is melted.
• Serve on a hamburger bun.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes, or until meat is no longer pink.

Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp/tender.

Serve over cooked rice and top with green onions, if desired.

• 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.

• 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.

• Sift flour, baking powder and soda, and salt together in a medium bowl.
• In a large mixing bowl, cream butter and sugars until light.
• Add egg and vanilla. Beat until smooth.
• Beat in flour mixture.
• Fold in oatmeal, coconut and cereal.
• Bake at 375° for 12-15 minutes.

• Soak beans overnight in salt water, drain.
• In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
• Remove from heat.
• Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
• Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
• Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
• Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

Roll into balls. Roll balls in sugar and place onto cookie sheet. Gently press down on balls.

Bake at 350° for 12-15 minutes.

• Boil chicken pieces in 5 cups salted water.
• Remove chicken from pot and set aside. Boil remaining water down to 2 cups.
• Add chicken bouillon, onion, celery, green pepper and garlic; simmer 30 minutes.
• Add tomatoes, butter, cream of mushroom soup, tomato soup, olives, Worcestershire sauce, oregano, chili powder, salt and pepper. Simmer until well mixed.
• Meanwhile, cook spaghetti according to package; drain. Add to above mixture.
• Remove chicken from bones and cube. Add chicken to pasta mixture. Add Cheddar cheese.
• Place in casserole dish and refrigerate overnight.
• Bake at 350 degrees for 45 minutes.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

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.

• Mix the cornmeal or flour (use cornmeal for a gluten-free version), paprika, salt, pepper, garlic powder, and oregano on a plate. Reserve half of the seasoning mixture; use the other half to pat onto one side of each fillet.
• Heat the oil or butter (or mixture of the two) in skillet large enough to hold the fillets in a single layer.
• Place the fillets, seasoned side down, into the pan.
• Pat the remaining seasoning onto the top side of each fillet.
• Allow a cooking time of 8 minutes for each inch of thickness. Carefully turn the fillets when half cooked.
• Remove the fillets from the pan when the fish becomes opaque. Serve hot.

• In a saucepan, combine the rice, water, onion, salt and bouillon granules; bring to a boil.
• Add carrot, corn and peas. Return to a boil. Reduce heat, cover and simmer for 15 minutes.
• Cook until rice and vegetables are tender. Serves 4 to 6.

Refrigerate.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the coconut and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.