Bake in oven on lower rack at 450° for 30 minutes.

Add potatoes, onions, and peppers. Bake at 375° for 45-55 minutes. You can add a little water if needed. Add a foil tent if bird is getting too brown.

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.

• Dissolve yeast in warm water; let stand until foamy, for about 10 minutes.
• Heat butter in milk until butter melts; cool.
• In a large bowl, beat eggs .
• Add sugar, salt, yeast mixture and cooled milk mixture
• Add enough flour until dough is stiff enough to stir with a spoon. Cover and let rise until double in size, approximately 1 hour.
• Punch down and raise the second time.
• Roll out to 1/4 inch thick. Cut into circles with a tea cup. Lightly butter 1/2 of the circle, fold in half and pinch edges together. Melt shortening on baking sheet. Dip the top of the roll in grease from pan, turn over and set the bottom of the roll on greased pan.
• Cover and let rise for 1 hour or until doubled in size.
• Uncover and bake at 400° for 12 minutes or until light brown.
• Spread butter on top for rolls.

• Preheat oven to 375°F.
• Peel and core all the fruit, and then slice into 1/2" pieces and put into the baking dish.  Add the lemon juice to the fruit slices, tossing gently to coat.
• Combine granulated sugar, cornstarch, and 1 tsp. cinnamon, and stir with a whisk. Add cornstarch mixture to sliced fruit, toss well to coat.
• Lightly spoon flour and level with a knife. Place flour, 2 tsp. cinnamon, brown sugar, and salt in a food processor, and pulse just until combined. Then add chilled butter, and pulse until mixture resembles coarse meal. Add oats and walnuts, pulse 2 times. Finally, sprinkle the flour mixture evenly over sliced fruit.
• Bake at 350°  for 60 minutes or until fruit is tender and the topping is golden brown.
• Cool 20 minutes on a wire rack. Serve warm or at room temperature. Great topped with ice cream. (You may use just one or the combination of all 3 fruits. Frozen peach slices may be used instead of fresh.)

• Prepare taco meat according to packet seasoning directions, cool.
• In a tortilla taco salad bowl or a regular salad bowl, add the lettuce. Add a serving of taco meat on top of the lettuce.
• Then top the meat with the other ingredients you wish to include with your salad. Choose from tomatoes, onion, sour cream, black olives, cheese, and beans (optional).
• If serving in a regular salad bowl, line the outside of the bowl with tortilla chips to eat with your salad.
• Serve with Thousand Island or French dressing.
• Serve salsa, taco sauce, and jalapenos, on the side for those who like to add them to their salad.

• Preheat oven to 375°.
• Butter or grease a baking dish.
• In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
• Mix with a fork.
• Stir in the eggs, cream and melted butter.
• Fold in corn, cheese and jalapeno pepper until well distributed.
• Spoon batter into the prepared baking dish.
• Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

• 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.

• For the Brownies, prepare brownie mix as directed on package. Stir in chocolate chips, vanilla and cinnamon.
• Bake and cool as directed on package.
• Meanwhile, for the frosting, mix chocolate frosting and cinnamon. Spread over cooled brownie; cut into squares.

Remove turkey from slow cooker, de-bone and shred with 2 forks. Place meat back in with juices and keep warm until ready to serve.

Serve on rolls.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

• Cook macaroni, rinse with cold water, drain, and set aside.
• In a large bowl, add the salad dressing, milk, onion salt, pepper, and sugar; stir together until well mixed.
• Add the drained macaroni to the dressing mixture; stir to evenly coat the macaroni.
• Add the ham, celery, and cheese; stir to evenly distribute. Taste test and add more onion salt, pepper, or sugar as needed.
• Note: Add or substitute desired ingredients. You could substitute chicken, crab, or shrimp in place of the ham. If desired, you could add other vegetables, such as peppers, carrots, and cucumbers. If you add other ingredients you may need to add a little more salad dressing so that the salad does not get too dry.

Brown ground beef with chopped onion; drain.

Stir in pizza sauce, mushrooms and pepper; simmer.

Press biscuits into 9-inch pie pan to form crust. Spoon meat mixture into crust. Sprinkle with mozzarella cheese.

Bake for 20-25 minutes.

Let stand 5 minutes before serving.

Saute onion in reserved hot drippings over medium heat for 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process onion, buttermilk, sour cream, ranch dressing mix, basil and garlic cloves in food processor until smooth, stopping to scrape down sides.

Top each lettuce wedge with dressing; sprinkle with bacon. Top with additional shredded basil if desired.

NOTE: You can make the dressing ahead of time and store in refrigerator. This recipe take more time to make the dressing from scratch, but it's well worth it.

• Fill tall glass with ice. Add cherry juice.
• Top with cola and garnish with a Maraschino cherry.

• Remove most of the excess fat from the tenderized round steak and cut the steak into serving size pieces. If using round steak that is not tenderized, pound it with a tenderizing mallet.
• Mix the flour, salt, and pepper together in a shallow bowl.
• Heat about a tablespoon of the margarine in the skillet over medium to medium-high heat until sizzling.
• Dredge the steak pieces in the flour and place in the skillet. Only add enough pieces to cover the bottom without crowding.
• Cook until nicely browned on both sides. Remove from the skillet and place on a plate. Set them aside and fill the skillet with more steak pieces. Continue this process until all the pieces have been browned. You will have to add more margarine in between each batch and maybe a little just before turning each batch. You may end up needing a little more than a 1/4 cup of margarine.
• Once all the pieces have been browned, place all the browned steak pieces back in the skillet. Pieces will have to be layered.
• Spread the can of cream of mushroom soup over the top of the steak, cover, and heat until soup is bubbling around the edges. Then turn the heat down to a simmer and allow it to cook, covered, for 45 to 60 minutes.
• Once the steak is done, remove it from the pan, scraping off some of the soup from its surface back into the pan. Place the steak on a serving platter.
• Once the steak has been removed, add a little water (or milk) to the skillet, being careful not to add too much or it will thin the gravy too much. Mix it into the soup, scraping the sides and bottom to blend the flavorful piece into the gravy. Bring to a boil and then remove from the heat and pour into a serving bowl.
• Serve the gravy over mashed potatoes (homemade or instant), along with the tenderized round steak.

• 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.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Combine cinnamon and sugar and coat pan with mixture.

Mix apples, eggs and oil with electric mixer.

Add flour, sugar, baking soda, and cinnamon; mix well. Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.

Allow cake to rest in pan for at least 10 minutes before inverting onto a cake plate.

To prepare glaze, combine butter, brown sugar and milk in a saucepan. Bring to a boil and cook for 1 minute. Spoon over cake. Allow to cool before serving.

• Cut fish into serving-size pieces.
• Place milk in a shallow bowl. In another shallow bowl, combine potato chips, Parmesan cheese and thyme.
• Prepare baking sheet by greasing the bottom and sprinkling evenly with the bread crumbs.
• Dip fish in the milk, coat with the potato chip mixture, and place the coated fish on the prepared baking sheet.
• Drizzle with butter. Bake, uncovered, at 450 degrees F. for 15-20 minutes or until fish flakes easily with a fork.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

• Tear both types of lettuce into bite size pieces and toss together; set aside.
• Fry bacon until crispy and then crumble into pieces.
• Heat butter in the bottom of a skillet over medium heat and then add the noodles and slivered almonds; cook until lightly browned. Spread the noodles and almonds out on paper towels to drain excess butter.

• Combine all ingredients for dressing in a separate bowl and whisk to mix well. Whisk again just before adding to the salad.
• Just before serving add the bacon, noodles, and almonds to the lettuce.
• Pour some of the dressing (do not use all the dressing) over the salad and then toss to coat evenly. Continue to add more dressing until the salad is coated to your taste.
• Serve immediately.

Preheat oven to 425 degrees F. Lightly grease a 9x13 baking dish.

Place chicken pieces in prepared dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Brush with sauce every 10 minutes during cooking.

Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

In large pot fitted with steamer basket, bring 1 inch water to boil.

Add broccoli, cover and steam until tender, 7-9 minutes.

Transfer to a serving bowl. Toss with soy sauce, sesame oil and pepper. Garnish with sesame seeds.

• Preheat oven to 350° F.
• Crush graham crackers with a rolling pin or in a food processor. Combine sugar with the cracker crumbs; add butter and mix thoroughly.
• Press mixture firmly into pie pan and along the sides of the pie pan.
• Bake for 10 minutes. Let crust cool while making the pie filling.
• Mix cream cheese, peanut butter, whipped topping, condensed milk, vanilla extract and lemon juice in mixing bowl until smooth and creamy.
• Pour into COOLED graham cracker pie crust.
• Refrigerate for 5-6 hours.
• Sprinkle with cocoa or chocolate shavings. Cut and serve.