• Preheat oven to 425° F.
• Mix apricots, nuts, olive oil, lemon zest, salt, pepper, parsley and garlic. Set aside.
• Cut 6 or 7 pieces of string, each long enough to encircle the rolled-up meat, plus a bit extra to tie. Lay the string pieces out, an inch or so apart. Spread the meat on top of the string, with the interior facing up. Salt meat lightly, then spread apricot mixture over, stopping about an inch from each edge. Roll the meat into a snug cylinder, tucking in any loose ends. Tie each string securely and put meat in roasting pan.
• Roast for 20 - 25 minutes, then turn the oven down to 325° F., pour the wine and broth or water into the roasting pan and roast to desired doneness (another 30 - 60 minutes, depending on size and desired doneness). Use a sharp thin knife to cut into the meat to check doneness.
• Remove from oven, tent loosely with foil, and let rest 15 - 20 minutes. Remove strings and carve into thick slices. To use pan juices as a sauce, spoon off any excess fat, correct the seasoning and pass in a small pitcher or bowl.

• Preheat the oven to 425F°. Peel and cut vegetables into approximately 3/4 inch cubes.
• Use some of the olive oil to oil the pans. Mix the rest with the garlic, finely minced or pressed, and the rosemary. Using your hands, rub oil mixture all over the vegetable pieces. Arrange in a single layer on the prepared pans. Salt lightly and place in preheated oven.
• Turn once, after 20 to 25 minutes (pull pan out of oven to do this) and continue roasting until done, a total of about 45 minutes. Vegetables can be roasted at a lower temperature for a longer time, if  necessary to accomodate other food being roasted. 

• Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
• In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
• Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
  
  Serves 6 as a main entree; serves approximately 12 as a side dish.

• Pour melted butter into a small bowl, add graham cracker crumbs, and stir until moistened. Press mixture into an 8"x 8" baking dish.
• In a medium bowl, combine the marshmallow, liqueurs (or extracts) and food coloring. Whip until fluffy.
• In a different bowl, whip the whipping cream. Fold into the marshmallow mixture. Pour over crust; sprinkle with remaining crumbs and freeze for 8 hours or overnight.
• Cut dessert into squares to serve. Garnish with whipped cream, if desired.
• *Can easily be doubled.

Stir in carrots and onion, simmer 10 more minutes.

Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

Roll into walnut size balls, dip top of ball in white sugar. Bake at 325 degrees for 15 minutes.

Cut the chicken into finger-sized pieces.

Crush the chips with the back of a wooden spoon or a rolling pin into small pieces, like bread crumbs.

In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat. Place the chicken pieces on an ungreased cookie sheet and sprinkle with garlic powder.

Let sit for 10 minutes then bake for 20 minutes, flipping once.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

1. In a small bowl, combine flour, baking soda and salt.
2. Cream the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla; beat until smooth. Add the flour mixture until combined. Stir in the chocolate chips. Form the dough into tablespoon-sized balls and place on a baking sheet. Freeze until solid, approximately 2 hours.
3. Preheat an oven to 350 degrees F. Line muffin tin with paper liners.
4. In a large bowl, combine cake mix, water, oil and eggs. Beat for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
5. Bake in the preheated oven about 16-18 minutes. Do not overbake; you want the dough ball to still be a little doughy. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Drain chicken; discard juice mixture.

In a small bowl, combine broth and soy sauce. Set aside.

In a wok or large non stick skillet, heat oil over med heat. Add garlic and ginger; stir fry for 30 seconds.

Add chicken, stir fry for 3 minutes.

Add vegetables; stir fry until crisp-tender, about 5 minutes.

Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

Meanwhile, in a large skillet, cook ground beef, onion and pepper, if desired; drain.

Add taco seasoning and water to browned meat and simmer for 5 minutes.

Combine meat mixture, pasta and tomato sauce in large pot. Season with salt and pepper.

Serve with shredded cheese, if desired.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux.
• Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring until thickened.
• Bring to a boil, stir in cayenne and beef, heat thoroughly.
• Serve over toast.

• Snap the ends of the beans. If desired, break in half. Wash and drain.
• Put the oil in a deep skillet or sauce pan (not hot) over medium heat. Add the beans and stir frequently.
• As soon as the beans turn to darker green add 1/2 cup water. Cover and simmer for 10-15 minutes until tender (10 minutes for firm tender, 15 minutes for soft tender).
• Add the salt and sugar; cook without cover for an additional 1 or 2 minutes. Serve hot.

Add flour, lemon and salt, beating until combined.

Stir in coconut. Cover and chill dough for 30 minutes.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls. Place on a parchment-lined baking sheet. Bake for 15-20 minutes or until golden brown on bottom; cool on wire racks for 5 minutes.

Place remaining powdered in a small bowl. Roll warm cookies in powdered sugar, coating well. Cool completed on wire racks.

Roll cooled cookies in powdered sugar again, coating well.

• Place stick of butter in crock pot.
• Place pork roast on top of butter.
• Sprinkle onions over entire roast.
• Pour honey over onions.
• Set crock pot on low and allow to cook for approx. 6-8 hours, until pork is cooked through and the roast falls apart when you stick a fork in it.

• Preheat oven to 350 degrees F.; grease the bottom and sides of the baking dish.
• Cut baked potatoes into 1" cubes. Spread half of the cubed potatoes in the bottom of the prepared baking dish.
• Sprinkle the potatoes with half of the salt, pepper and bacon. Add half of the sour cream on top and carefully spread out evenly. Sprinkle half of the cheeses over the sour cream.
• Repeat all of the layers.
• Place in the preheated oven and bake, uncovered, for 30 to 45 minutes or until the cheese is melted and nicely browned.

Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.

Top with remaining onions and bake 5 more minutes.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

Store in refrigerator.