1. 4 tablespoons grated Parmesan cheese
2. 3 cups croutons slightly crushed
3. 14 ounces marinated artichoke hearts quartered
4. 2 ounces Kalamata olives sliced
5. 8 slices provolone cheese
6. 8 ounces ricotta cheese
7. 1 cup Feta cheese crumbled
8. 7 ounces roasted peppers cut in strips
9. 2 eggs -lightly beaten
10. 2 tomatoes thinly sliced
11. 1/4 teaspoon dried basil

1. Preheat oven to 350F.
2. Mix the parmesan cheese with the crushed croutons.
3. Spread two cups of the crouton mixture on the bottom of the pan.
4. Layer the artichoke hearts first, then sprinkle on the olives, then the feta cheese, followed by the roasted peppers.
5. Top with 4 slices of provolone cheese.
6. In a small bowl, blend the eggs and ricotta cheese and spread over the provolone cheese.
7. Top with the tomato slices and sprinkle on the basil.
8. Place remaining slices of provolone on top of the tomatoes and sprinkle on the remaining croutons.
9. Bake at 350F for 25 minutes.
10. Let sit for 30 minutes before serving.
11. If using a spring form pan, run a knife around the edge of the pan before removing the sides.
12. Cut into small wedges and serve.

1. 1 medium apple, chopped
2. 1 cup diced cooked chicken
3. 2 to 4 tablespoons regular or light mayonnaise
4. 2 tablespoons diced green pepper
5. 1 teaspoon chopped pimientos
6. Dash dried rosemary, crushed
7. Dash lemon pepper
8. Lettuce leaf

1. In a small bowl, combine first seven ingredients.
2. Chill until ready to serve.
3. Place lettuce leaf on a serving plate and top with the chilled chicken salad

1. 2 cloves garlic, crushed
2. 1 tsp. rosemary leaves, crushed
3. 1-1/2 cups brown beef gravy
4. 1/4 cup currant jelly
5. Salt to taste
6. 4 lbs. beef eye round roast, well trimmed
7. 1-1/2 tsp. dry mustard
8. 1 tsp. water
9. Pepper to taste

1. Combine garlic, rosemary and salt and pepper to taste in a bowl. Press evenly onto roast. Place on a rack in a shallow roasting pan.
2. Do not add water or cover.
3. Roast uncovered 18-22 minutes per pound for medium rare to medium doneness.
4. Remove roast when meat thermometer registers 140°F for medium rare, 155°F for medium.
5. Let stand 15 minutes.
6. Combine dry mustard dissolved in water, beef gravy and jelly in a saucepan.
7. Cook over medium heat 5 minutes or until bubbly, stirring occasionally.
8. Carve roast into slices.
9. Serve with sauce.

1. 1 envelope Lipton beefy onion recipe soup mix
2. 1 3/4 cups water
3. 2 T. flour

1. In medium pan, blend beefy onion recipe soup mix with 1 1/4 cups water.
2. Bring to a boil, then simmer covered, stirring occasionally, 8 minutes.
3. Stir in flour blended with remaining water.
4. Bring to a boil, then simmer, stirring constantly until gravy is thickened, about 2 minutes.
5. Makes about 1 1/2 cups gravy

1. 1/4 c. butter, melted
2. 1/4 c. water
3. 1/2 pkg. instant vanilla pudding (1/2 of a 3.4 oz. box)
4. 1 c. milk
5. 1 egg, beaten
6. 1 tbsp. sugar
7. 1/2 tsp. salt
8. 4 c. bread flour
9. 2 1/2 tsp. yeast

1. 1/2 c. butter, softened
2. 2 tbsp. Cream
3. 2 tsp. cinnamon

1. 4 oz. cream cheese, softened
2. 1/4 c. butter, softened
3. 1 1/2 c. confectioners sugar
4. 1/2 tsp. vanilla
5. 1 1/2 tsp. milk

Roll:

1. Place ingredients in machine following the specifications of that particular machine.
2. Set for dough cycle.
3. After complete on dough cycle, remove from machine and roll out to 17×10″ rectangle.

1. Mix together brown sugar and cinnamon.
2. Spread softened butter over dough.
3. Sprinkle brown sugar and cinnamon mixture over top.
4. Roll tightly from long end, pinching edges closed when completely rolled.
5. Slice rolled dough into 1/2″ slices .
6. Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9″ pans. Let rise until doubled.
7. Bake at 350° for 15-20 minutes, until golden. Do not overbake.

1. Spread on very warm rolls.
2. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them

1. 1 (11-ounce) package goat cheese
2. 1 tablespoon extra virgin olive oil
3. 1 teaspoon cracked pepper
4. 1 Red Delicious apple, sliced
5. 1 cup pineapple juice
6. 12 slices provolone cheese
7. 12 slices prosciutto
8. 1 (10-ounce) round Gouda cheese, cut into 16 wedges
9. 1/4 teaspoon dried thyme
10. 1 Granny Smith apple, sliced
11. Garnish: fresh thyme, red flame and green grapes
12. French baguette, sliced and toasted

1. Place first 4 ingredients in food processor and process until smooth.
2. Spoon into a serving container; cover and chill up to 3 days.
3. Combine apples and pineapple juice; cover and chill. Drain before serving.
4. Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate.
5. Cut in half just before serving. Secure with wooden picks, if necessary.
6. Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large serving tray; garnish, if desired.
7. Serve with bread slices.

1. 2lbs. ground meat
2. 1 can of cream of mushroom
3. 1/2 can of milk
4. 1 bell pepper
5. Chopped onion optional

1. 1 cup rice
2. 2 cups water
3. salt for taste
4. Butter for taste

1. Brown your meat and bell pepper and drain.
2. Mix together cream of mushroom and milk.
3. Mix together meat and mushroom mix in skillet
4. Warm while rice is cooking.

1. Bring to a boil and stir 3-4 times
2. Turn the eye off and put lid over rice.
3. Let it set for 20-25 minutes.
4. Then put your meat over the rice.

1. 2 lb Ground beef
2. 2 md Onions chopped
3. 2 Cloves Garlic minced
4. 1 sliced mushrooms
5. 2 1/2 ts Salt
6. 1/4 ts Pepper
7. 3 tb Tomato paste
8. 1 1/2 c cream

1. Mixed with 4 tbsp flour Brown ground beef in large skillet.
2. Add onions, garlic and mushrooms.
3. Saute until onion is golden brown.
4. Put in Crock pot with all remaining ingredients.
5. Stir thoroughly.
6. Cover and cook on Low 20 to 40 min.
7. Serve over hot buttered noodles or rice.