Place roast and onion in Dutch oven or slow cooker. Mix other ingredients and pour over roast. Bake at 325 for 3-4 hours or cook in slow cooker on low heat for 8-10 hours.
Shred meat and serve on buns.
Cook pasta. Preheat oven to 350 degrees. Grease a shallow 1.5 quart baking dish and add cooked macaroni.
In a blender or food processor, combine egg, milk, and garlic. Process for three seconds. Add onion, cheeses, peppers, salt, and paprika, and blend for 10 seconds.
Fold the cheese mixture into the macaroni.
Cover and refrigerate for up to 24 hours, or sprinkle with mixture of melted butter and crackers and bake right away. If refrigerating, bring to room temperature before baking.
Bake for 20 to 25 minutes at 350 degrees. Let stand 5 minutes before serving.
Source: https://www.splendidtable.org/story/2000/12/12/21st-century-mac-and-cheese
Soak peas in water overnight.
Add ham bone and simmer, covered, for two hours.
Remove ham bone from pot, slice meat from bone, cut in small pieces and return to pot. Add potatoes, sausage, vegetables, and seasonings. Simmer, uncovered, for at least two hours, until vegetables are tender.
Steam broccoli.
Cook and stir the steamed broccoli in olive oil until it starts to brown. Sprinkle with parmesan cheese.
Mix flour, salt, and pepper. Pound into beef. Cut beef into 4-6 pieces. Brown beef in shortening 15 minutes.
Add remaining ingredients. Cover and simmer 45 minutes.
Mix corned beef, cheese, sauerkraut, and mayonnaise. Bake in a 2 1/2 quart casserole at 350 degrees for 30 minutes.
Serve on rye bread.
Preheat oven to 400 degrees. Melt butter in a large skillet. Add mushrooms and onion; saute 2 minutes.
Add shrimp and sugar snap peas; saute until shrimp begins to turn pink, about 3-4 minutes.
Whisk together half and half, wine, flour, herbs, and salt. Add to skillet. Bring just to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce thickens.
Pour into a 2-quart baking dish. Cut a layer of biscuit dough to cover the top.
Bake 11-13 minutes or until biscuit topping is golden brown.
Mix flour, butter, and salt like pie crust and press into a 9x13 pan.
Mix brown sugar, eggs, coconut, nuts, baking powder, and vanilla. Pour over crumb mixture.
Bake at 350 degrees for 30 minutes.
Mix together powdered sugar, butter, and egg. Pour on top of bars.
Mix together sugar, butter, cocoa, and milk. Boil one minute. Add peanut butter, oatmeal, and vanilla.
Drop on waxed paper. Refrigerate to set.
Boil chicken.
Cut chicken into bite-sized pieces. Cool broth and remove fat. Cook spaghetti in 1 qt of the broth.
Saute green pepper, onion, and mushrooms in butter. Blend in flour. Gradually add milk and salt and cook and stir until thickened. Stir in cheese until melted.
Combine chicken, spaghetti, and sauce in a casserole. Top with crackers.
Bake for 30 minutes at 350 degrees.