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I don't use recipes when I cook...but here are some ideas...

Ham or prime rib roast

Baked mac and cheese

Roasted herb red potatoes

Garlic roasted Asparagus

Steamed brussel sprouts w/ butter, garlic and parmesan sauce

Deviled eggs

Crescent rolls

Creamed spinach

Pumpkin or Banana Cream pie

Cheese cake

If you need recipes, I'd recommend http://www.allrecipes.com/

General Tso's Chicken

Ingredients:

1lb boneless skinless chicken thighs (cut into 1” chunks)

5 dried red chili peppers

3 green onions (sliced)

3 eggs (beaten)

½ cup cornstarch

oil (for frying)

Sauce-

1 ½ tablespoons rice vinegar

2 tablespoons rice wine

3 tablespoons sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

Cooking Instructions:

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

(Makes about 2 servings)

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GLAZED PICNIC HAM

1 picnic ham, any size (meat tenderizer, garlic powder)

1 sm. can pineapple juice

3 oz. cherry juice

1 tbsp. garlic powder

1 tsp. cinnamon

1/2 box brown sugar

1/2 c. cane syrup

1/2 c. confectioners' sugar

1/4 lb. butter

Dash Worcestershire sauce

Combine all ingredients in small saucepan and bring to a boil. Allow to cool. Baste ham before and during roasting.

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SCALLOPED POTATOES AU GRATIN

potatoes

onion slices

Wondra flour

butter

salt and pepper

shredded Cheddar cheese

Cream of Mushroom soup

French onion chip dip

Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.

Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.

In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.

Sprinkle Wondra flour over the top and add a couple of pats of butter.

Repeat the first step, adding layers until dish is full.

Bake at 350°F in oven for about 90 minutes or until golden brown.

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SEVEN VEGETABLE CASSEROLE

1 cup corn

1 cup carrot

1 cup green peas

1 cup green beans

4 ounces water chestnuts, canned

1 cup chopped onion, sauteed

1/4 cup butter

1 cup celery, diced

10 3/4 ounces cream of mushroom soup

1/2 cup mayonnaise

1 cup cracker crumbs

1 tablespoon butter

Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake at 300 F. until bubbly and golden brown on top.

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WORLD'S BEST MACARONI SALAD

1 1/2 lb box of elbow macaroni

1/2 bunch of green onions - chopped

1/2 tsp salt (or more to taste)

1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers

2 tsp dijon mustard (generous)

1 1/2 cups Hellman's Mayonnaise

celery salt

Cook Macaroni in salted water. Drain noodles.

While noodles are still hot, mix in mustard and mayonnaise in large bowl.

Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well.

Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in.

Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.

Serve cold.

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spaghetti and some crab legs !