Wash asparagus. Snap off the lower parts. Steam for 7 minutes.
Drain well. Melt butter and saute bread crumbs for one minute. Pour this mixture over the tips of the asparagus.
Mix cornmeal, flour, and spices.
Dip pork chops in milk, then coat with cornmeal mixture.
Cook in a shallow roasting pan at 425 degrees for 30 to 35 minutes.
Soften sherbet; combine with pineapple juice.
Add 7-Up right before serving.
Cream sugar and butter. Add eggs, vanilla, and almond extract. Add flour and baking powder and mix just until moistened.
Pour into greased 9x13 pan. Top with cherry filling, poking cherries gently down into the batter.
Combine all topping ingredients and sprinkle on top.
Bake 60-70 minutes (until toothpick comes out clean) at 350 degrees.
Cut up and steam the potatoes.
Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl.
Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste.
Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.
Source: https://www.foodnetwork.com/recipes/loaded-baked-potato-salad-9871612?soc=itksocialsharedefault%7Cios%7Cp
Cook hamburger and onion until brown.
Stir in remaining ingredients. Cover and cook on low heat for 10 to 15 minutes.
Serve on buns.
Cook and stir mushrooms and green pepper in butter over medium heat for 5 minutes. (If using canned mushrooms, reserve the liquid.)
Blend in flour, salt, and pepper. Cook until bubbly.
Add milk, water, bouillon, and mushroom liquid. Boil and stir 1 minute. Add chicken and heat through.
Serve over toast or mashed potatoes.
Soak bread in 1/2 c milk.
Mix all ingredients, shape into balls, and brown in a Dutch oven.
Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.
Stir fry the curry paste with oil, then add 1 c coconut milk.
Add meat and 1/2 c coconut milk. Heat until boiling.
Add potatoes, onion, peas, and 1/2 c water. Cook until the vegetables soften.
Add sugar and season to taste.
Combine flour, cornmeal, sugar, baking powder, and salt. Add 1 T butter to a 10 - inch cast - iron skillet. Place in a 400 - degree oven for about 3 minutes, until butter melts. Swirl to coat bottom and sides of pan.
Combine eggs, milk, and oil. Add wet ingredients all at once to the dry ingredients. Stir just until moistened. Pour batter into the hot skillet. Bake for 15-20 minutes.