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.

Ingredients:

1 (16 oz.) carton cream cheese
1 stick of butter
1 (4oz) can chopped green chilies
4 (14 ¼ oz.) cans whole kernel corn, drained

Directions:

Melt cream cheese in microwave until soft. Add chilies and corn, mix well. Pour into baking dish, bake at 325 for 30 minutes.

Ingredients:

1 (10 lb.) ham
½ C. honey
1/3 C. brown sugar
¼ C. orange juice

Directions:

Score ham. Mix honey, brown sugar, and orange juice together. Rub mixture over scored ham. Place ham, fat side up, in roasting pan. Bake ham at 350 degrees F. for 2 ½ hours. Baste with juices during the last 30 minutes of cooking. Serve with

Ingredients:

10 eggs, beaten
1 lb. Monterey Jack cheese, grated
2 C. cottage cheese
½ C. (1 stick) butter, melted
½ C. all purpose flour
1 tsp. baking powder
½ tsp. salt
2 (4 oz.) cans diced, green chilies, drained.

Directions:

Preheat oven to 350 degrees F. Lightly butter a 9 x 13 inch ovenproof, baking dish. Combine first 7 ingredients in a large bowl. Stir in chilies. Pour egg mixture into prepared pan. Bake until lightly browned and tester inserted in center comes out clean, about 35 minutes. Serve immediately.