• Preheat oven 350 degrees F.
• Rub entire roast with oil and sprinkle salt and pepper. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
• Roast according to the following cooking temperatures and times:
  
  Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:
  
  RARE (140 degrees F): 18 to 20 minutes per pound
  MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound
  MEDIUM (160 degrees F): 20 to 24 minutes per pound
  MEDIUM WELL (165 degrees F): 22-24 minutes per pound
  WELL (170 degrees F): 22-26 minutes per pound

Drain and place the potatoes in a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and fresh rosemary. Bake at 425 degrees 35-40 minutes or until golden brown.

NOTE: You can use dried rosemary, but use much less.

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.

• Spray a large skillet with non stick cooking spray.
• Add the cabbage, carrots and onions to the skillet.
• Sautee the vegetables until softened, approximately 10 minutes.
• Pour the vegetables into a 2 quart casserole dish.
• In a small mixing bowl, combine the eggs, milk, seasoning salt, parsely and swiss cheese.
• Stir to combine and then pour it over the vegetables.
• Salt and pepper to taste.
• Sprinkle the top with paremsean cheese and place in a preheated 350° F oven uncovered for 35 minutes or until golden brown and bubbly.

Mix together dressing ingredients. Pour over salad when ready to serve.

• 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.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

Add partly thawed strawberries and bananas. Refrigerate until almost firm.

Pour 1/2 of mixture into dish or casserole and spread layer of sour cream over mixture. Pour remaining Jello mixture over sour cream. Refrigerate until ready to serve.

If desired, sprinkle nuts just before serving.

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.

• Dissolve Jello in water.
• Fold in Cool Whip.
• Stir in strawberries and angel food cake.
• Spread onto a 9x13 pan.
• Refrigerate until solid and ready to serve.

• In a large bowl combine all the ingredients, except for the corn flakes, butter and almonds; stir until evenly mixed.
• Preheat the oven to 375 degrees F. and grease a 2-quart baking dish.
• Transfer the chicken mixture to the baking dish.
• Crush the cornflakes and stir in the melted butter; mix thoroughly and add the almonds. Sprinkle cornflakes and almonds over the top of the casserole.
• Place in a preheated oven uncovered and bake for 45 minutes or until bubbling. Allow to stand for 10 minutes before serving. This will let the sauce thicken a little before serving.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
• Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
• Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

In a small saucepan, combine water, bouillon and minced ginger. Bring to a boil; simmer 10 minutes. Let cool. Add hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sherry, 1 1/2 tablespoons cornstarch and red pepper flakes. Set aside.

Heat wok to 325°. Add oil and stir-fry the meat about 2 minutes.

Add onion and garlic; continue to stir-fry about 2 minutes.

Add celery and cook for 1 minute.

Add sweet pepper, snow peas and mushrooms, if desired. Stir-fry 2 more minutes.

If desired, add sprouts and cook 1 minute.

Combine liquid mixtures and pour sauce over meat and veggies. Stir until thickened. Serve over hot cooked rice.

• Soften cream cheese to room temperature.
• In a small bowl combine the cream cheese, onions, soy sauce, salt, pepper and garlic.
• Lightly mix in the crab meat.
  Wonton Wrapper Preparation
• Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges.
• Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
• Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
• Fold the wonton lenghtwise in half again, creating a narrow ribbon of folded dough.
• Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to be remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
• Press the ends together that overlap, so they adequately seal.
• To retain the moisture while filling and preparing each wonton, keep the filled wontons that covered with a damp cloth while preparing.
• When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
• Pour cooking oil in a skillet and heat on medium high to 350ºF
• Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
• Remove and place on paper toweling to absorb any excess grease.

• Preheat oven to 350 degrees.
• In a large skillet, cook ground beef over medium-high heat until no longer pink; drain.
• Stir in vegetables, soups and season with salt and pepper. Heat through.
• Pour into 9x13 baking dish. Cover with mashed potatoes and dot with butter.
• Bake for 30 minutes or until potatoes are golden and meat mixture is hot and bubbly.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

• Preheat the oven to 350 degrees F. Grease a 9 x 13 cake pan.
• Cream the sugar and shortening until light and fluffy. Add the eggs and beat until well mixed.
• Add the cocoa, milk, baking soda, and flour; mix well.
• Add the boiling water; beat just until well mixed. The batter will be thin.
• Pour into the prepared cake pan and bake in preheated oven for 35 - 40 minutes or until a toothpick comes out clean when poked in the center of the cake.
• Allow cake to cool completely before frosting.

• Combine the sugar, cocoa, and salt in a saucepan; add the eggs and stir well.
• Add the milk and vanilla; bring the mixture to a boil, stirring constantly. Don't use too high of heat and watch carefully because it scorches easily. Boil for 1 minute after it comes to a rolling boil.
• Remove from the heat and beat until cool; spread on the cooled cake.

• Spread each slice of bread with butter. Add a layer of pork to one slice and the place the other slice on top to make a sandwich. Cut in half diagonally and place on a plate, separating the two halves.
• In between the two halves of the sandwich, add a scoop of mashed potatoes, making a small well in the center of the scoop.
• Pour a generous helping of hot gray over the sandwich and potatoes, filling the well with gravy also.
• Serve immediately. Make additional sandwiches as needed.
Note: You can use leftover pork roast or you can cook a pork roast just for this purpose, it will well worth the time. Also, the gravy and potatoes can also be leftovers; just heat in the microwave before assembling the sandwich.

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

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

Meanwhile, cook pasta according to package directions; drain.

Preheat a grill pan to medium-high heat. Season the shrimp with lemon pepper and garlic salt. Spray the grill pan with cooking spray and cook the shrimp until pink.

Toss together the pasta with butter and Parmesan cheese. Plate pasta, topping with mushrooms, shrimp and chopped tomatoes. Garnish with more Parmesan cheese. Serve with lemon wedges.

• Preheat oven to 450 degrees F.
• Break cauliflower into large bite-size pieces and place in a large bowl.
• In a small bowl, combine the oil, paprika, and salt; drizzle over the cauliflower.
• Toss thoroughly to coat the cauliflower as evenly as possible.
• In a separate bowl, combine the minced garlic with the parsley flakes and set aside.
• Spread cauliflower out on a 10 x 15 x 1 baking sheet and place in the preheated oven, uncovered.
• Bake for 10 minutes and then remove from the oven and add the minced garlic and parsley flakes; stir into cauliflower to mix evenly.
• Place back in the oven for an additional 10 to 15 minutes or until the cauliflower is crisp tender and lightly browned. Stir once or twice through the cooking time.
• When cauliflower is done, remove from the oven and serve immediately.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

• Score ham by making diagonal cuts in a diamond pattern to stuff clove ends into scored intersections in ham.
• Place ham on rack in roasting pan. Insert a meat thermometer.
• Bake in a 325° oven until thermometer reads 125°. For rump, bake 1-1/4 to 1-1/2 hours; for shank bake 1-3/4 hours.
• For glaze, in saucepan combine remaining ingredients. Cook and stir over medium heat until thermometer registers 135°.
• Let stand 15 minutes before carving. (The meat's temperature will rise 5° during standing).
• Pass remaining glaze.

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.

Add brown sugar, butter and seasonings. Beat until well blended. Fold in pineapple and beaten egg. Pour in buttered casserole and bake in oven at 350 degrees F for 40 minutes or until browned.

If desired, sprinkle marshmallows on top and bake 1-2 minutes until browned.

• Preheat oven to 350 degrees.
• Spread pecans out in a single layer on a large baking sheet.
• Toast the pecans in the preheated oven, approximately 10 to 15 minutes, tossing once. Allow to cool.
• In a large bowl, combine mixed greens, mango, craisins, red onion, swiss cheese and pecans.
• Top with balsamic vinaigrette and toss to combine.
• Serve immediately.

Serve with an assortment of dipping foods such as strawberries, bananas, apples, grapes, brownies, marshmallows, cheesecake cubes, cream puffs, etc.