Ingredients:

• 1 can (4 ounces) mushroom stems and pieces, drained, minced
• 2 tablespoons butter
• 1/4 teaspoon onion powder
• Dash Tabasco sauce
• Dash coarsely ground black pepper
• 1/4 teaspoon nutmeg
• 1/4 cup sour cream
• 3 ounces cream cheese, soft
• 1 teaspoon lemon juice
• 2 tablespoons milk

Directions:

1. Sauté mushrooms in butter for a minute.
2. Add onion powder, hot sauce, pepper, and nutmeg.
3. With a fork, mash cream cheese in a bowl; stir in sour cream, lemon juice and milk.
4. Add mushroom mixture; mix well.
5. Serve with potato chips or vegetable dippers.

Ingredients:

• 4 cups diced potatoes
• 2 cups chopped green onions
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 1/2 cups milk
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon prepared yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped pimiento
• 2 cups shredded Cheddar cheese
• 2 cups diced cooked ham
• 1/2 cup plain soft bread crumbs
• 3 to 4 tablespoons butter, cut in small pieces

Directions:

1. In a saucepan cook potatoes and onions together in lightly salted water until tender, 12 to 15 minutes.
2. Drain.
3. To make white sauce melt 5 tablespoons butter in a medium saucepan.
4. Cook, stirring, and gradually stir in milk.
5. Add Worcestershire sauce, mustard, salt, pepper, paprika and pimiento.
6. Cook, stirring, until thick.
7. Place half of the cooked potatoes and onions in a large buttered 3-quart baking dish.
8. Cover potatoes with half of the cheese.
9. Spread all the ham on the cheese.
10. Cover with remaining potatoes.
11. Pour the cooked seasoned white sauce over all.
12. Sprinkle remaining cheese over top.
13. Sprinkle with bread crumbs then dot with butter.
14. Bake in preheated 350° oven until cheese is melted, about 10 to 15 minutes.

Ingredients:

• 2 cups water
• 1 cup brown rice
• 1/4 cup diced red onion
• 1/2 cup diced celery
• 1/4 cup dried cranberries
• 1/2 cup balsamic vinaigrette salad dressing
• 1 tablespoon sugar

Directions:

1. In a saucepan, bring water to a boil.
2. Stir in rice, cover, and reduce heat to low.
3. Simmer for 45 to 60 minutes, or until done.
4. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing.
5. Cover, refrigerate, and serve cold.

Ingredients:

• 1 1/2 cups flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup sugar
• 2 cups buttermilk
• 1/2 cup vegetable oil or melted butter
• 2 large eggs -- separated
• 1 teaspoon vanilla extract
• Pinch cream of tartar
• Ice cream -- for accompaniment

Directions:

1. Sift together flour, cocoa, baking powder, baking soda, and sugar.
2. Make a well in center of sifted dry ingredients.
3. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla.
4. Pour into the well and mix with dry ingredients.
5. Beat egg whites with cream of tartar until soft peaks form.
6. Gradually fold into batter, one third at a time.
7. Cook in waffle iron according to manufacturer's instructions.
8. Top with ice cream.

Ingredients:

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steak
• salt and pepper to taste

Directions:

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic.
3. Set aside.
4. Sprinkle both sides of each steak with salt and pepper.
5. Grill steaks 4 to 5 minutes per side, or to desired doneness.
6. When done, transfer to warmed plates.
7. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Ingredients:

• 1 Be-headed iceberg lettuce
• 1 cup mayonnaise
• 1/3 cup chili sauce
• 1 tablespoon olives, chopped
• 1 tablespoon pimento, chopped
• 1 hard-boiled egg yolk, chopped

Directions:

1. In a mixing bowl, add the mayonnaise, chili sauce, olives, pimento, and egg yolk. 
2. Stir ingredients. 
3. Behead lettuce into 6 wedges. 
4. Put each wedge on a salad plate and spoon over 4 tablespoon of the dressing and serve.

Ingredients:

• 4 potatoes thin sliced
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup mushrooms
• 2 eggs
• 2 slices American cheese

Directions:

1. Slice the potatoes thin and put into frying pan.
2. Mix the onion, pepper, and mushrooms with the potatoes and cook until potatoes are tender and brown.
3. Beat eggs and mix with potatoes and browned.
4. Place American cheese over entire scramble and let cheese melt.
5. Serve while hot.

Ingredients:

• 4 green onions, thinly sliced
• 1 large carrot, shredded
• 1 red bell pepper, cut into 1/2 inch pieces
• 1/2 pound sugar snap peas, halved
• 2 cups chopped, cooked chicken breast meat
• 1/2 cup fresh cilantro leaves
• 1/2 cup blanched slivered almonds, toasted
• 2 tablespoons white sugar
• 2 tablespoons distilled white vinegar
• 1 1/2 tablespoons sesame oil
• 1 tablespoon teriyaki sauce
• 1 tablespoon ground dry mustard

Directions:

1. 1 In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds.
2. Set aside.
3. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.
4. Pour over salad mixture and toss until coated.
5. Serve in pita pockets or on a bed of lettuce.