Heat oven to 350 degrees. Grease bottom only of a 9x5x3 inch loaf pan. Mix all ingredients and beat for 30 seconds. Pour into pan and bake for one hour and 15 minutes.
Prepare Rice-a-Roni according to directions on package.
Melt cheese, milk, and soup together.
Mix all ingredients together.
Bake at 350 degrees for 30 minutes.
Cook onion and garlic in oil until tender but not browned.
Add undrained tomatoes, tomato sauce, sugar, oregano, thyme, and bay leaf. Simmer for 20 to 25 minutes.
Cook manicotti and rinse with cold water.
Stir together eggs, half the mozzarella, the other cheeses, parsley, oregano, and pepper.
Pour half of the tomato sauce into an 8x11inch pan. Fill manicotti with the cheese and arrange them in the pan. Pour the remaining sauce over the manicotti and sprinkle the remaining 1 c mozzarella on top.
Chill up to 24 hours before baking, or bake right away. Bake for 35 to 40 minutes at 350 degrees.
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and serve.
Layer potatoes, onion, salt, pepper, and parsley in a 1.5-quart casserole.
Mix remaining ingredients together and spread over potatoes. Top with more catsup. Bake 1 hour at 350 degrees.
Chop all ingredients and layer or put in separate bowls for each person to assemble their own choices.
Serve with salad dressing.
Melt butter, add onion, and cook until soft and translucent, about 7 minutes.
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add chicken broth; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 8 minutes, adding more chicken broth by tablespoons if dry. (Mixture should be creamy with some sauce, not dry.)
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
Stir in cheese and chives.
(Can stand at room temperature up to 2 hours. Rewarm over medium heat, stirring often.)
Sprinkle steaks with salt, pepper, and chopped thyme.
Heat 1 T olive oil in a large skillet over medium-high heat.
Add steaks and cook to desired doneness, adding more oil as needed, 3-4 minutes per side.
For dressing, blend together mayonnaise, buttermilk, green onion, parsley, garlic salt, and lime juice. Cover and chill at least one hour.
Wrap a slice of pancetta around each shrimp. Thread shrimp onto skewers. Brush with oil and sprinkle with pepper. (Can be made 4 hours ahead; cover and chill.)
Grill about six minutes. Serve with dressing.
Brown the hamburger with the onion. Add seasonings.
Layer hamburger, gravy, and corn in a 2 1/2 quart casserole. Spread mashed potatoes over the top.
Bake for 45 minutes at 325 degrees.
Combine all ingredients except pepper and chicken in a shallow dish. Add chicken pieces and marinate, covered, for at least 2 hours, or overnight. Soak skewers in water. Cut pepper into 3/4-inch squares.
Drain chicken, reserving marinade. Thread pieces of pepper and chicken alternately on 8 skewers.
Cook rice, if serving with rice. Grill skewers 5-10 minutes, turning and basting with reserved marinade.
Serve with rice or pita bread.