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1 head of cauliflower 2-3 cloves of garlic, peeled and coarsely minced 1 Tbsp lemon juice (or about half a lemon) Olive Oil Coarse salt and freshly ground black pepper Freshly grated Parmesan cheese Directions: 1: Preheat oven to 400F (205 C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil. Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn't reached 400 F yet, set aside until it has. 2. Place the cauliflower in the hot oven, uncovered for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done. Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.

2 cups graham wafer crumbs 1/4 cup melted butter 1 Tbsp sugar 8 cups (2 L) vanilla ice cream 1 Crispy Crunch chocolate bar 1 large container Cool Whip 2 pkg Instant pistachio pudding mix (6 serving size) Mix crumbs, butter and sugar. Press into 9X13 inch pan. Soften the ice cream. When soft, add 250g. Cool Whip and pistachio pudding mix. Mix all together in a large bowl. Blend well and pour over crumb base. Crumble Crispy Crunch chocolate bar and sprinkle over top. Put in freezer until firm.

1 cup flour 2 tsp baking powder 1/4 tsp cream of tartar 1/4 tsp sugar 1/4 tsp salt 1/4 cup cold butter or margarine 1 cup cheddar cheese, shredded 1/3 cup plus 2 Tbsp. milk Preheat oven to 450°F. Cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir in cheese and add milk, stirring until mixture forms soft dough. Place on lightly floured surface and knead 8 to 10 times or until smooth. Pat dough to form a 6 inch square. Cut into 9 squares and place on a greased baking sheet. Bake 10 to 12 minutes until golden brown.

1 C white sugar 1 C white corn syrup 1 C peanut butter 8 C cornflakes Combine sugar and corn syrup in a saucepan and bring to a boil. Remove from heat and add the peanut butter and cornflakes. Mix together and pour into a casserole and press down. Cut into pieces after it cools.

4 Chicken breasts cut into large pieces 2 onions, minced 3 cloves garlic, minced 1 tbsp. turmeric 1 tbsp. cumin 1 tbsp. ground ginger 1 tbsp. chill powder 4 tbsp. butter 1 cup heavy cream 1 cup water Directions: Saute chicken pieces in butter until golden. Remove from pan. Add onions, garlic and spices. Gently saute 2 to 3 minutes, stirring constantly. Add cream, hot water and chicken. Simmer until chicken is tender and sauce is reduced to about 1/2 original amount.

3 large bananas 3/4 cup white sugar 1 egg 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 1/2 cups flour 1/3 cup melted butter Mash bananas and add sugar and egg. Add butter. Add dry ingredients. Bake at 375F for 20 minutes.

1 Package (170 g) of Sweetened Dried Cranberries 1 Tub (250 g) Spreadable Cream Cheese 1 Cup (250 ml) Crumbled Feta Cheese 1/4 Cup (50 ml) Chopped Green Onions 4 Large Tortillas (any flavor) Combine all ingredients except tortillas and mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least 1 hour. Cut into slices. Makes 48 appetizers.

5 lb Pork loin roast 1 Tbsp minced ginger 2 cloves minced garlic 1 tsp sage 1 tsp salt 1 ¼ tsp hot sauce 1/3 cup jam or jelly (peach, apricot, etc) Directions: Mix ginger, sage, garlic and salt. Rub over roast. Roast at 325 F for 1 ½ hours. Remove. Score meat in diamond pattern. In small bowl, mix jam and pepper sauce. Spread generously over roast. Roast 1 hour longer.

2 cups of crushed vanilla wafers 1/4 cup of melted butter 2 tablespoons peanut butter 1/2 cup of chopped nuts Mix ingredients together and put in a pan saving 1/4 cup for the top. TOP: 1 x 8 ounce package of cream cheese 1/2 teaspoon of peanut butter 1/2 cup of sugar 4 eggs 2 tablespoons of vanilla 1 large tub of Cool Whip 6 tablespoons of Brown Cow Cream the cream cheese, peanut butter and sugar together. Add eggs - one at a time. Fold in Cool Whip. Spread over crumb mixture in pan and cover with the 1/4 cup of save crumbs.

2 tablespoons flour 1 16 ounce can creamed corn 1 tablespoon sugar 1 cup milk 2 teaspoons salt 3 tbsp. softened butter 3 eggs, beaten Preheat oven to 325F degrees. Mix flour and corn. Add sugar, milk, salt and butter. Add eggs and mix well. Pour pudding into greased one quart casserole. Place casserole in pan of hot water. Bake one hour.

Carrots Dill weed Garlic gloves 1 cup sugar 1 cup coarse salt 1 quart vinegar 3 quarts water. Pack scraped carrots in pint sealers with about 1/2 teaspoon dill weed and 2 to 3 garlic goves per jar. In a large saucepan, combine sugar, salt, vinegar and water. Bring to a boil and pour over carrots and seal. The brine is enough for 11 or 12 pint jars.

4 to 6 boneless, skinless chicken breasts 1 C Catalina salad dressing 1 pkge dried onion soup mix 1 C apricot jam or preserves Place chicken in a greased 3 1/2 to 5 quart slow cooker. In a bowl, combine salad dressing, onion soup mix and jam/preserves. Pour over chicken. Cover and cook on low heat for 6 to 8 hours. Do not cook on high heat. Makes 4 to 6 servings. This recipe is perfect served over hot cooked rice and served with a fresh garden salad.