• Cook bacon over medium heat in a skillet until crisp. Drain on paper towels. Reserve the bacon drippings in the pan.
• To make the dressing, add garlic and raisins to the skillet, stirring until the garlic is pale golden, approximately 1 minute.
• Stir in vinegar, oil, salt and pepper.
• Bring to a simmer for one minute and then remove from heat.
• Cook the broccoli florets and stems in a large pot of boiling, salted water for 4-5 minutes until crisp tender.
• Drain broccoli and put in a large serving bowl.
• Pour hot dressing over the broccoli.
• Chop the cooked bacon and sprinkle over the top.
• Toss to combine.

• Use a wire whisk to mix all dry in a bowl. Set aside.
• With a mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Slowly add the dry ingredients until all is incorporated and forms a nice dough. Chill for at least 1 hour.
• Preheat oven to 350° F.
• Roll the dough to the desired thickness and cut into desired shapes with cookie cutters.
• Bake cookies on an ungreased cookie sheet for 8-10 minutes, or until the edges are just turning brown. Transfer the cookies to a cooling rack. Decorate as desired.

• Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl.
• Place sirloin steaks in a large resealable plastic bag.
• Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks.
• Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours.
• Remove the pan from the refrigerator and allow to come to room temperature.
• Meanwhile, heat the grill to medium heat and rub the grates with cooking oil.
• Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness.
• While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
• Remove the steaks from the grill and allow to rest for five minutes before serving.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Rinse strawberries and dry completely.
• Melt chocolate in microwave or double boiler, stirring occasionally, until smooth. Mix in half and half and vanilla. Remove from heat.
• Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Turn strawberry upside down and push the toothpick into a styrofoam block so the chocolate will dry evenly. Allow to set.
• Melt white chocolate and drizzle over the dipped strawberries.
• Allow to set and serve.

• Preheat oven to 350° F. Butter 2 quart casserole dish.
• Cook rice according to directions on package.
• In a heavy skillet, brown ground beef with onions and celery, and then in a prepared casserole dish, mix together cooked rice, browned ground beef mixture, canned soups, soy sauce and molasses.
• Cover the dish and bake 30 minutes. Uncover and add chow mein noodles. Bake an additional 10 minutes.

• 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.

• Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
• Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
• Mix mayonnaise, horseradish, and caraway seeds.
• Blend this mixture with the shredded cabbage.
• Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
• Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
• Top each sandwich with the second slice of bread; butter the top of the second bread slice.
• Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
• Flip and grill the other side until browned and the cheese is melted.
• Serve with hearty cabbage soup.

• Preheat oven to 375° F.
• In a large skillet, over medium heat, brown the ground beef and onion. Drain and return the meat mixture to the skillet.
• Add in the beans, corn, soup, milk, chili powder and salt. Bring to a boil.
• Turn the heat to low and add the cubed cheese.
• Stir until melted.
• Spoon into a greased 2 1/2 quart baking dish.
• Bake, uncovered, for 10 minutes.
• Meanwhile, dip the biscuits into the melted margarine, turning to coat each side.
• Roll each biscuit into the cornmeal.
• Place the biscuits on top of the bubbling meat mixture.
• Return to the oven and bake for another 10-15 minutes or until the biscuits are lightly browned and cooked through.

• Bring chicken broth to boil in stock pot or large sauce pan.
• Drop in florets and lemon. Cover and simmer until florets are tender, about 5-6 minutes.
• Remove lemon. Turn heat to low.
• In skillet, heat oil over medium heat. Saute onion, carrots, celery and mushrooms until onions are soft.
• Whisk in the flour.
• Whisk in 2 ladles full of the cauliflower broth. Stir until smooth and thickened.
• Add all back into cauliflower soup.
• Add seasonings.
• Cover and simmer 15 minutes.
• Serve hot.
• Use an immersion blender or food processor if you would like a smoother soup.

• Place salmon on baking sheet, skin side down if skin is still on.
• In small bowl mix together mustard, lemon juice, and honey. Spread on top of each fillet. Transfer to grill over medium heat. Grill until fillets are no longer dark pink in center; approximately 6-8 minutes. Do not turn.
• Sprinkle with dill just before serving.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

• In a large bowl, combine salad ingredients: spinach, grated carrots, mushrooms, and bean sprouts. If spinach leaves are large in size, tear into smaller bite-sized pieces.
• Prepare dressing ingredients. In small bowl, combine vinegar, lime juice, soy sauce, sugar, canola oil and sesame oil. Mix well.
• When ready to serve salad, toss dressing with spinach and other salad ingredients. Garnish salad or each serving with sliced almonds and feta cheese.

• Place the beefsteak into a glass baking dish or glass bowl.
• In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
• Remove steak from dish and save the marinade mixture.
• Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
• Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
• In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
• Slice the steak across the grain, diagonally.
• Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
• Wrap the ingredients inside the tortilla.
• Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.

• Put Crisco into a frying pan, enough to fill the bottom of the pan when it is melted.
• Pour your rice into the Crisco and cook until browned.
• Fill a pan up with water (check package for recommended amount for the size bag of rice you use).
• And garlic salt and onion salt to taste, as well as tomato paste. Bring to a boil and add the browned rice.
• Put your onion on top of the rice and take off of the heat.
• Cover and let sit for about 30 minutes before serving.

• Peel and slice enough potatoes to fill the slow cooker three quarters full.
• Cube leftover ham and add to the potatoes. Add as much ham as you feel is adequate.
• Add the chopped onion.
• Add 1/2 carton of Half & Half and then pour in enough cream to just cover the potatoes.
• Add salt and pepper to taste.
• Cook on high for one hour and then reduce the heat to low. Cook them for 5 to 6 hours on low or until the potatoes are tender.
• Place the cover on the slow cooker so that it is a little crooked to allow the steam to escape as the potatoes are cooking. This will keep the cream from curdling.

• Lightly grease a 15" x 10" x 1" baking pan and set aside.
• Cream the margarine and sugar together in a large mixing bowl.
• Add eggs, bananas and vanilla and beat until well blended.
• Add the flour, baking soda, and salt. Beat mixture just enough to combine all ingredients evenly.
• Pour into the greased 15" x 10" x 1" baking pan, spread evenly and place in an oven preheated to 350° F.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool bars before frosting.

FROSTING:

• Cream margarine and cream cheese.
• Gradually add the powdered sugar and vanilla. A little more powdered sugar can be added if a firmer frosting is desired.
• Spread frosting evenly over the cooled bars.
• Cut the bars into squares.