1 pound sage-flavored sausage
1 medium Granny Smith or Ida Red apple, grated
1 medium red onion, grated
2 c packaged stuffing mix
2 large eggs
parsley, thyme, and rosemary

Mix ingredients in a large bowl until evently blended. Place in two 3×5.5 loaf pans. When ready to bake, sprinkle the generously with 1 teaspoon each of parsley, thyme, and rosemary. Bake 325 degrees for 50-60 minutes until top is brown. Slice and serve with a garnish of fresh parsley.

6 large eggs
1/4 c sugar
1/2 t nutmeg
1 c orange juice
1/2 c milk
1 t vanilla
16 oz French Bread, sliced to 1″ pieces
2/3 c margarine or butter
1/2 c chopped macadamia nuts

Mix eggs, sugar, nutmeg, milk, and vanilla in large bowl. Place bread slices in a single layer in 9×13 dish. Pour egg mixture over bread, turning each slice for good coverage. Cover and refrigerate overnight.

In the morning, heat over to 400 and melt margarine in a 15×10 baking pan. Place egg-saturated bread slices in pan and bake for 10 minutes. Turn slices, sprinkle nuts on top and bake for another 10 minutes. Sift powdered sugar over top before serving. Makes 13-15 pieces, depending on bread size.

5 1/2 c apples
1 T lemon juice
1/2 c sugar
1/4 c brown sugar
3 T flour
1/4 t salt
1/2 t cinnamon (or more)
1/4 t nutmeg

Topping:
3/4 c flour
1/4 c sugar
1/4 c brown sugar
1/2 c butter

Bake 50 minutes at 375.

3/4 c firmly backed brown sugar
1/2 c granulated sugar
8 oz vanilla or plain yogurt
2 egg whites, lightly beaten
2 T vegetable oil
2 T fat free milk
2 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1 t salt
3 c quaker quick or old fashioned oats
1 c diced druied mixed fruit, raisins, or cranberries

Heat oven to 350. In large bowl, combine sugars, yogurt, egg whites, oil milk, and vanilla. Mix well. In medium bowl, combine dry ingredients. Add to yogurt mixture. Stir in oats and fruit.

Spread dough onto bottom of ungreased 9×13.

Bake 28 to 32 minutes or until light golden brown. Cool completely on wire rack. Cut into bars and store tightly covered.

Grilled chicken (ranch dressing mix)
lettuce
cheddar cheese
raisins
croutons
fine chinese noodles
sunflower seeds

Iceberg lettuce
onions
cucumber
tomatoes
green onions
banana pepper rings

Dressing:
oil (little)
wine vinegar
lemon juice
water (little)
fresh garlic
salt and pepper

Brown meat
Fill pan to 1/2 full of water
Add salt and pepper
Worcestershire sauce
ketchup
maggie’s sauce
cook potatoes in pan until tender, then add veggies.
Add corn starch (2-3 T mixed with cold water)

Place eggs in pan of cold water.

Bring to rolling boil, shut off heat and cover for 15 minutes.
Run under cold water and peel eggs.
Slice lengthwise and remove yolk.

Add to yolks:
1 tsp salt
pepper
mustard
mayo

Place shoulder roast in deep roaster.

Salt and pepper both sides. Add lots of chunked onions, hot banana peppers (not juice), 5-6 bay leaves, then cover with water.

Bake at 325 until tender. Shred on cookie sheet while still warm. Place in container with juice on it.

Streusel Topping:
1/3 c Bisquick baking mix
1/3 c packed brown sugar
1/2 t cinnamon
2 T butter or margarine

Coffee Cake:
2 c Bisquick
2/3 c milk or water
2 T sugar
1 egg

Heat over to 375. Grease 9″ round pan. Mix streusel topping ingredients until crumbly and set aside.

Stir coffee cake ingredients until blended. Spread in pan, top with streusel mix.

Bake 18 to 22 minutes or until golden brown. Makes 10 servings.