Using a mandoline or a sharp knife, slice potatoes into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter.

Cover dish with foil and bake for about 1 hour or until potatoes are tender.

Remove foil, sprinkle with Parmesan cheese and bake for another 15 minutes or until crisp.

• Put the cream of mushroom soup in a casserole dish.
• Add the green beans and stir until evenly mixed with the soup.
• Place the casserole in the oven and bake at 350 degrees F for 50 minutes.
• Remove from the oven and add the French fried onions on top. Return to the oven and bake an additional 5 to 6 minutes or until you see the onions have browned. Watch so they do not burn.
• Enjoy!

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

Stir together egg substitute, sweetener, cornstarch and brandy or Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken, approximately 3-4 minutes.

Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly, 10-20 seconds, to make a more creamy texture. Pour into medium bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.

Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days. To serve, layer strawberries and mousse in wine glasses. Top with additional whipped cream and chocolate shavings, if desired.

Brown meatballs and drain on paper towel.

In saucepan bring spaghetti sauce to a boil; gently drop in meatballs. Reduce heat to low and simmer covered until meatballs are done. Place meatballs and sauce to each sub roll, top with cheese, if desired.

• Mix all ingredients together and simmer for about 5 minutes to blend the flavors.
• When covered, it will keep in the refrigerator for several weeks or more.

• Cook pasta in boiling water, just until done; about 11-13 minutes.
• Drain and run cold water over pasta until cool.
• In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
• Add pasta and all other ingredients to dressing. Mix carefully; chill before serving.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, eggs, and vanilla together in a large mixing bowl.
• Combine the flour, soda, and salt in a separate bowl. Add to the creamed mixture and beat until well mixed.
• Stir in the oatmeal and coconut until evenly distributed.
• Drop by rounded tablespoon onto an ungreased cookie sheet.
• Place in the preheated oven and bake for 10 - 12 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

• Coat casserole dish with butter or non-stick cooking spray.
• Preheat oven to 350°F.
• Combine prepared noodles, tuna, soups, onion rings, and peas in casserole dish.
• In a separate bowl, mix melted butter with crushed corn flakes.
• Sprinkle corn flakes over noodle mixture.
• Bake uncovered for 30 to 35 minutes or until heated through.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Mix together lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

• Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
• Drain water and place in a shallow dish; set aside.
• In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
• Pour the butter mixture over the broccoli and sprinkle with the cashews.
• Serve immediately.

Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.

Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.

For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
• Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
• Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
• Bake for 1 hour at 350 degrees F.

• Mix all the ingredients together and pour into a casserole or slow cooker.
• Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

Place cream in a shallow bowl.

In a large resealable plastic bag, combine the bread crumbs, toasted sesame seeds, paprika and salt.

Dip chicken in cream, then place in the bag and shake to coat evenly.

Pour butter into a 9x13" baking dish. Add chicken, turning to coat. Bake uncovered at 375° for 40-45 minutes or until juices run clear, turning every 10 minutes.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

• Combine the coleslaw with the onions and refrigerate.
• Smash the ramen noodles and combine with the seasoning package, sesame seeds and almonds.
• Melt the butter in a skillet,add the noodle mixture, and brown.
• Place noodles in a baggie after they have cooled and refrigerate.
• Combine the remaining ingredients in another baggie and refrigerate.
• Mix all ingredients together prior to serving.

In a small bowl, combine mustard and cayenne pepper. Evenly season pork chops.

In a small bowl, stir together sugar and broth.

Heat oil in a large skillet over medium-high heat. Sear pork chops in batches until browned, approximately 2 minutes per side.

Remove chops from pan and lower heat. Add broth mixture, scraping up browned bits and cook for 30 seconds. Return chops to the pan and cook until chops are warmed through, flipping to completely glaze both sides.

Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.

Toss potatoes in olive oil to coat.

Bake until brown on one side, approximately 10 minutes.

Turn and bake until brown and crispy on other side, approximately 10 minutes more.

Salt and pepper to taste.

• Preheat oven to 450 degrees F.
• Clean and break cauliflower into bite-size pieces.
• Combine the olive oil, smoked paprika, and salt; stir until well combined.
• Pour the oil mixture over the cauliflower and toss until evenly coated.
• Pour onto a large baking sheet and spread out evenly.
• Place in the preheated oven and baked for 10 minutes.
• Remove from the oven and add the minced garlic. Stir cauliflower to distribute garlic.
• Place back in the oven and bake for an additional 10 to 15 minutes or until cauliflower is tender and slightly browned.
• Toss with parsley and serve immediately while still warm.

• In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
• While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
• Once the Jell-O begins to jell, stir in the prepared vegetables.
• Add the mayonnaise and stir until well mixed.
• Fold in the whipped topping.
• Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

• Crush graham crackers into crumbs.  Add sugar and butter/margarine until evenly mixed.
• Bake in preheated 350° F oven for 6 to 7 minutes.  Remove from oven and allow to cool completely before filling.

• Beat cream cheese and sugar together until smooth.  Add sour cream and vanilla and beat until mixed well.  Add Cool Whip and beat on low until well blended.  Do not over beat.
• Pour into cooled crust and refrigerate until well chilled.
• Serve with the fresh blueberry topping.

• Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
• In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
• Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
• Allow topping to cool and then serve over the cheesecake.