In a small bowl, mix together the Dijon mustard, stone ground mustard, honey, garlic, thyme and rosemary.
Place pork in a baking pan. Spread the honey mustard mixture all over the pork. Starting at one end of the pork, arrange the bacon slices over the pork, slightly overlapping one after the other. The pork should be covered entirely with bacon. Tuck the ends of the bacon underneath the pork.
Place the pan in the oven and roast for 50-55 minutes until a meat thermometer reads 160 degrees F in the center.
Remove pan from the oven and allow the meat to rest for 10 minutes.
Slice the pork into 1/4-inch thick slices. Arrange slices on a platter and serve.
Mash potatoes until smooth. Gradually add milk and butter. Stir in sour cream, onion, salt and nutmeg.
TIP: The potatoes will be even creamier if you warm the milk and butter before adding it to the potatoes.
NOTE: These can be made up to a day in advance and baked in the oven for 45 minutes.
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
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.
Spread 1 tablespoon of cream cheese in each pita half, if desired.
Combine oil, salt and black pepper. Brush both sides of each bread half with oil mixture. Place bread halves on grill. Grill, uncovered, 1 1/2 - 2 minutes on each side or until lightly browned.
Cut bread halves into wedges.
Stir in vinegar, ketchup, brown sugar and mustard; season with cloves and salt. Simmer for 30 minutes on low.
Serve on hamburger buns.
Pour into greased or sprayed 9" iron skillet, casserole dish or spring-form pan. Sprinkle additional shredded cheese and sugar, if desired.
Bake at 350 degrees F for 45 minutes.
Skewer the shrimp on wooden skewers.
Place on the grill and sprinkle shrimp with seasoning salt, Old Bay and pepper. Grill for 2-3 minutes on each side.
NOTE: Be sure to soak the wooden skewers in water for about an hour prior to grilling. If not, they will burn up on the grill because they will be dry wood.
VARIATION: Make it a one dish meal, add cubed ham and peas.
If using onion, fry in the bacon drippings in skillet.
Add green beans to the skillet. Add seasonings and enough water to almost cover green beans. Bring to a rolling boil then turn heat down to simmer for 8-10 minutes or until doneness you desire. Remove lid at the end of cooking time and cook down to a very low liquid.
Serve with reserved bacon pieces.
VARIATION: Add some diced country ham which makes this Southern dish even more delectable.
In a small bowl combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour.
Sprinkle with the bacon and sunflower seeds, if desired.
VARIATION: Add 2 cups spiral macaroni may be added if you want a pasta salad.