Ingredients:

1 (4 oz.) pkg. lemon gelatin
1 (4 oz.) pkg. orange gelatin
2 C. hot water
1 small can crushed pineapple drained (save juice)
2 bananas, sliced
1 C. miniature marshmallows
½ C. sharp cheddar cheese shredded
1 egg beaten
2 Tbsp. flour
2 Tbsp. butter
½ C. sugar
1 C. pineapple juice
1 (4 oz.) pkg. cream cheese, softened
1 C. whipped cream or cool whip

Direction:

Dissolve gelatin in hot water. Add cold water and let cool. Add pineapple, bananas, and marshmallow. Pour into a 9 x 13 inch pan and chill until firm. To make topping, combine the egg, flour, margarine, sugar and pineapple juice in a small saucepan. Stir over low heat until thick. Cool and fold in cream cheese and whipped cream or cool whip. Spread over the top of chilled gelatin. Sprinkle with cheese. Cut into squares to serve.

Ingredients:

1 medium size cabbage, shredded
1 (13 oz.) can evaporated milk
1 C. breadcrumbs
½ C. butter

Directions:

Place cabbage in a shallow 4 quart casserole. Pour milk over cabbage. Sprinkle with breadcrumbs, and dot with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5 minutes more.

Ingredients:

5 slices bacon
1 Tbsp. extra-virgin olive oil
1 small onion, chopped
8 large eggs
¾ tsp. salt
½ tsp. hot red pepper sauce
1 (10 oz.) box frozen chopped spinach, thawed and dried
¾ C. (3 oz.) shredded sharp cheddar cheese

Directions:

Place the bacon in a large skillet. Cook over medium heat until the bacon is browned and crisp, about 10 minutes. Transfer the bacon to paper towels to drain cool. Discard the bacon fat or save it for another use. Coarsely chop the bacon. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Meanwhile, beat the eggs, salt, and red pepper sauce well in a medium bowl. Stir in the spinach and bacon, and mix well to break up the spinach. Pour into the skillet with the onion and cook until the edges begin to set. Using a rubber spatula, lift up an edge of the mixture, and tilt the skillet so the uncooked eggs run underneath the set portion. Continue cooking, occasionally lifting the edge and tilting the skillet, until the top is almost set, about 4 minutes.

Sprinkle the top with the shredded cheese. Cover skillet with a lid and cook on low heat until the top is puffed and the cheddar has melted, about 3 minutes. Cut into wedges and serve hot or cooled to room temperature.

Ingredients:

1 medium eggplant, cut into 1 inch chunks
2 tsp. salt, divided
1 ½ tsp. four peppercorn blend or 1 tsp. black peppercorns, coarsely crushed
2 ½ lbs. beef eye of round
2 Tbsp. olive oil, preferably extra virgin, divided
1 lb. Yukon gold potatoes, peeled and cut into 1 inch cubes
1 large red bell pepper, seeds and ribs discarded, and cut into 1 ½ inch chunks
Pepper
2 Tbsp. kitchen workhorse pesto or store bought pesto

Directions:

About one hour before cooking, place the eggplant in a colander and toss with one tsp. salt. Lest stand over a bowl for 1 hour to drain the juices. Rinse and pat dry with paper towels.

Preheat the oven to 325 degrees F. Lightly oil a large roasting pan

Mix the peppercorn blend and remaining salt in a small bowl. Rub all over the beef. In a large skillet, heat 1 tsp. oil over medium heat. Add the roast and cook turning occasionally until brown on all sides, about 8 minutes.

Mix the eggplant, potatoes, red pepper, and onion in a large bowl. Add the remaining 3 Tbsp. of oil and mix well. Season the mixture with salt and pepper. Spread the vegetables in the roasting pan and place beef on top.

When the thermometer reads 130 degrees F., for medium rare, transfer the meat to a carving board and let stand for 10 minutes

Increase the temperature to 450 degrees F. and roast the vegetables until tips are lightly browned, about 10 minutes. Stir in pesto.

Ingredients:

Nonstick vegetables oil spray
5 lbs. chicken wings or 4 lbs. chicken wing drumettes
1 C. mayonnaise
1 Tbsp. salt-free Cajun seasoning, or mix ½ tsp. each paprika, dried thyme, dried basil, garlic powder, onion powder and freshly ground pepper with 1/8 tsp. ground red pepper
1 tsp. salt

Directions:

Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil and coat the foil with vegetable oil spray. Using a large knife or cleaver, cut the wings into 3 sections at the joint and discard the wing tips. If you are using drumettes, they will not need any cutting. Mix the mayonnaise, Cajun seasoning, and salt in a large in a large bowl. Add the chicken wings and mix well to coat. Arrange the wings on the baking sheet. Bake for 15 minutes. Turn the chicken wings over and continue baking until the wings are golden brown and tender, 15 to 20 minutes more. Serve hot with plenty of napkins and a bowl for the bone. Watch them magically disappear.