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1/2 cup butter 1 onion, chopped 1 (16 ounce) package frozen chopped broccoli 1 (1 pound) loaf processed cheese food, cubed 2 cups milk 1 tablespoon garlic powder 2/3 cup cornstarch 1 cup water In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water 4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

½ c. Dijon mustard ½ c. sugar 2 tsp. dill 2 Tbs. white vinegar

1 can shoepeg corn (green giant) 1 can sliced olives 1-3 chopped green onions 1 chopped jalapeno chopped cilantro 4-5 tomatoes ½ c. zesty Italian dressing Sprinkle of sugar

small (3 loaves) regular (5-6 loaves) 4 c. warm water 6 c. warm water 1 Tbs. salt 1 ½ Tbs. salt 1/3 c. oil ½ c. oil 1/3 c. honey ½ c. honey 1 ½ Tbs. dough enhancer 2 Tbs. dough enhancer 2 Tbs. yeast 3 Tbs. yeast 7 c. wheat kernals (10 c. flour) 10 c. wheat kernals 3 Tbs. gluten 1/3 c. gluten Add water and several cups flour and mix. Add salt, honey, oil, dough enhancer, yeast, gluten, and mix briefly. Add flour slowly until dough pulls away from the sides. Knead about 10-12 min. Preheat oven to 150. Shape loaves and put in pans. Turn off oven and let bread rise in there until doubled (25 min.). Set oven to 350, leaving loaves in oven. Bake 30-35 min.

4 ½ c. powdered sugar 6-7 Tbs. milk 1 tsp. almond extract Blend ingredients and divide into bowls. Dip cookies into the frosting. Marble by drizzling a second color on top and swirling with a toothpick.

1 box spice cake mix 1 can pumpkin 1 bag chocolate chips Drop by small spoonfuls and bake @350 for 10-12 min.

1 box cake mix 1/3 c. oil 2 eggs 1 tsp. vanilla Drop by small spoonfuls and bake @350 for 10-12 min.

2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled 1 tsp. chopped garlic (2-4 cloves garlic) 1 tsp. salt (I used fine grind sea salt) 1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste) 1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired) 1/2 cup extra virgin olive oil 2 heads Romaine lettuce, chopped 1/2 cup thinly sliced green onion 1 cup diced tomatoes (let drain a minute or two if extra juicy) 1 cup diced cucumber (same size as tomatoes) 1/2 cup coarsely chopped fresh mint leaves 1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems) ...

1 Tbs. liquid from jarred roasted red peppers 2 Tbs. balsamic vinegar 2 tsp. olive oil 1 tsp. Dijon mustard ¼ tsp. ground black pepper 2 green peppers, seeded and diced 2 c. frozen Italian green beans, thawed 1 c. diced jicama 2 (14oz.) cans artichoke hearts, drained and diced 4 oz. part-skim mozzarella, cut into ½” cubes 16 slices pepperoni, cut into thin strips 1 c. diced roasted red peppers, diced ¼ c. chopped fresh basil 20 sesame Melba toast rounds Whisk wet ingredients and spices, then toss with remaining vegetables. Serves 4.

2 Tbs. red-wine vinegar 2 tsp. olive oil ½ tsp. dried oregano ¼ tsp. black pepper 4 c. romaine lettuce, cut into ½ ribbons 1 c. shredded carrots 1 c. diced cucumber 1 c. diced tomato 1 (15oz.) white beans, rinsed and drained ½ c. crumbled feta cheese 20 pitted kalamata olives 1 c. croutons In a bowl, whisk vinegar, oil, oregano, and black pepper. Add other ingredients and toss to coat. Serves 4.

2 Tbs. sugar 1 Tbs. flour 1 tsp. salt 2/3 c. evaporated milk 1/3 c. orange juice 1 egg, well beaten 3 c. cooked, chopped, chicken 1 c. thinly sliced celery ¾ c. toasted sliced almonds 2 Tbs. sliced green onion 1 can mandarin oranges lettuce leaves Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk orange juice and egg. Cook over medium heat until mixture comes just to a boil. Remove from heat, cover and refrigerate until cool. Combine all ingredients and refrigerate for 2 hours, serve over lettuce.

145 g. oil 420 g. sugar 35 g. cocoa 2 eggs 414 g. flour 1 tsp. salt 245 g. sour milk (milk plus 2 Tbs. vinegar) 2 tsp. baking soda 165 g. boiling water 2 Tbs. cinnamon 60 g. Rum

½ c. mayonnaise 1/3 c. freshly grated parmesan ½ tsp. garlic powder 4 chicken breast ½ c. Italian seasoned bread crumbs Combine mayo, cheese, and garlic powder. Place chicken breasts on baking sheet. Spread cheese mixture on top of chicken. Sprinkle bread crumbs on top. Bake @400 for 30 min.

2-1/2 cups boiling water 2 pkg. (6 oz. each) JELL-O Gelatin, any flavor 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 cup cold milk Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature. Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until well blended. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove jigglers from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.

1 (16oz.) can refried beans 1 (16oz.) container sour cream 1 pkg. taco seasoning 2 c. shredded cheddar cheese 1 c. prepared guacamole 1 c. chopped tomato ½ c. sliced green onions ½ c. sliced black olives tortilla chips Spread refried beans in shallow serving dish. Spread guacamole over refried beans. Mix sour cream and seasoning mix until well blended and spread over guacamole. Top with cheese, tomato, onions, olives and serve with tortilla chips.

1 lb. ground beef ½ c. chopped onion ½ c. chopped bell pepper (optional) 1 pkg. Chili seasoning mix 1 (14oz.) can diced tomatoes, undrained 1 (8oz.) can tomato sauce 2 c. water 2 c. uncooked macaroni 1 c. shredded cheddar cheese Brown beef, onion, and bell pepper in large skillet on med-high heat and drain fat. Stir in seasoning mix, tomatoes, tomato sauce and water. Bring to a boil and stir in pasta. Cover and reduce heat. Let simmer 10 minutes, or until pasta is tender. Remove from heat and fold in cheese.

1 ½ lbs lean ground beef 1 pkg. taco seasoning 1 can (15oz.) tomato sauce 1 can pinto beans, drained 1 can corn 1 c. shredded Cheddar cheese 1 c. broken tortilla chips Brown beef and drain. Stir in seasoning, tomato sauce, beans, and corn. Bring to a boil, reduce heat and simmer 5 minutes, stirring occasionally. Spoon into 2 qt. baking dish and top with cheese and tortilla chips. Bake @400 for 5-10 minutes or until cheese is melted. Serve with sour cream, shredded lettuce, chopped tomatoes, onions, and sliced green onions.

3-3½ lb. roast 1 Tbs. cumin 1 Tbs. chili powder 1/8 tsp. black pepper 1 c. chopped onion 1 (14oz.) can stewed tomatoes 1 (7oz.) can green chili peppers 1/4-1/2 c. snipped fresh cilantro Trim fat from meat. Mix spices and rub generously on both sides of the roast. Add to crock pot with onions, tomatoes, and green chilies. Cook on low for 10-12 hours or high for 5-6 hours. Remove meat and shred with fork then mix with juices. Serve on rolls with monterey jack cheese.

1 lb. chicken breast, cut into strips 2 Tbs. oil 1 pkg. taco seasoning 1 (14 oz.) can diced tomatoes 1/3 c. apricot or peach preserves Toss chicken strips in taco seasoning then saute in oil over medium heat for 5-7 minutes (until done). Stir in tomato and preserves. Cover and simmer 10 minutes. Serve over rice.