Ingredients
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano

Directions
Clean cauliflower, and trim off leaves and any brown spots. Cut the cauliflower into smaller pieces and place into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 10 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the melted margarine and then the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

(from George Foreman G5 Cookbook)

Ingredients
1/4 to 1/2 c. lowfat margarine
1 1/2 c. all-purpose flour (or 1 c. white flour, 1/2 c. wheat flour)
1 tsp. baking powder
1/8 tsp. salt
2 Tbsp. sugar
2 eggs
1 1/4 to 1 1/2 c. lowfat milk
1 tsp. vanilla extract
nonstick cooking spray

Directions
Melt the margarine in the microwave oven. In a medium bowl, combine the dry ingredients. in another medium bowl, whisk the eggs lightly and stir in the milk, vanilla extract and melted margarine. Stir the liquid ingredients into the dry ingredients and mix until just blended. Do no over-blend.

Set the temperature of the waffle iron to high and allow to preheat. Coat the top and bottom plates with nonstick cooking spray. Spoon about 1/3-cup of batter onto each side of the bottom plate and close the lid. Cook waffles for 3 1/2 minutes. Check the waffles and continue cooking until golden brown. Repeat with any remaining batter. Keep warm in the oven or serve immediately with syrup or honey.

Serves 4.

Ingredients
1/3 cup oatmeal
3 Tbsp. cornmeal
1 1/2 cups boiling water
3 Tbsp. butter or vegetable oil
3 Tbsp. molasses
1 1/4 cup whole wheat flour
2 1/2 cups bread flour
1/3 cup dry milk
3 Tbsp. gluten
2 tsp. salt
2 tsp. dry yeast

Directions
Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

Let the mixture cool for ten minutes. Stir, pour it into the bread pan, and add the rest of the ingredients in the order given.

Ingredients
1 egg
1 c. milk
2 tbsp. vegetable oil
1 c. flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Directions
Blend wet ingredients; blend dry ingredients. Combine mixture and blend with rotary beater. Heat and grease skillet at 360-380 degrees.

Ingredients
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Directions
Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Ingredients
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Directions
Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.

Cover and cook on low setting for 8 to 10 hours.

Makes 12 scones

Ingredients
2 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut up
1 cup mini choc chips
2 tbsp sugar
yolk of 1 egg
3/4 c. buttermilk (use milk and add tbsp of vinegar)
white of 1 egg
sugar for sprinkling

Directions
Heat oven to 375. Put flour, baking powder, baking soda, and salt in a large bowl and stir. Add butter and cut in with pastry blender or rub with fingers until fine granules. Add choc chips and sugar; toss to distribute. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate. In a small bowl, beat the egg white with a fork until broken up. Brush on the top of each scone with egg white and sprinkle lightly with sugar. With a pancake turner, transfer the two cut circles to an ungreased cookie sheet. Be sure that the 6 wedges are touching each other. Bake 18-22 minutes, until medium brown. Cool on a wire rack, after 5 minutes pull the wedges apart and cover loosely with a dish towel.

via Grandma Sue

Ingredients
2 tbsp juice from pineapple can (cube or slices)
1/3 c. orange marmalade
2 tbsp soy sauce.

Directions
Heat them until melted and brush as you grill.

These three sauces come from Libby's Grandma Helen - great for dipping fondue beef into.

Sour Cream Mustard Sauce
1 cup (1/2 pint) sour cream
3 tbs. prepared mustard
2 tbs. chopped green onions
salt and pepper to taste

Mix ingredients together well. Chill. Makes about 1 1/4 cups.


Curry Mayonnaise
1/2 cup mayonnaise
1/2 cup sour cream
1. tsp lemon juice
1. tsp. curry powder

Combine mayonnaise and sour cream. Blend in lemon juice and curry. Taste. Add more seasoning if desired. Chill, Makes about 1 cup.


Avocado Sauce (or Guacamole)
2 ripe avocados
2 tbs. minced onion
1 tbs. lemon juice
1 tbs. mayonnaise
2 drops Tabasco
salt to taste

Mash avocados. Stir in onion, lemon juice, mayonnaise, Tabasco, and salt. Mix until well blended. Makes about 1 1/2 cups.

makes 8-10 generous servings

Ingredients
1 pork shoulder roast (4lbs)
1 lg onion, quartered and sliced
salt and pepper to taste
garlic powder

1 cup BBQ sauce
1/2 cup vinegar
1 tsp of liquid smoke

Directions
Place the roast in the crockpot on low. Add onions, salt and pepper and generous sprinkle garlic powder. Cover and cook on low for 9-11 hours, or until tender and shreddable. Drain all juices and onions off and shred the pork. Add vinegar, bbq sauce and liquid smoke (if using). Continue cooking for 1 hour.