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"Headline: BREAD MACHINE RESCUES MEAL FROM BOREDOM! Never again will you purchase French bread from the store. Impress your friends and neighbors with a warm loaf, laugh delightedly when the compliments start rolling in. COOKING TIME includes rising time, too."

Ingredients: eggs, warm water, milk...

"This is a scrumptious, out of the ordinary sandwich, that will tickle your taste buds! Popular in England, Scandinavia, and all over the USA (especially California)"

Ingredients: cream cheese, cucumbers...

"This is a outstanding potato gratin. It goes great with all grilled and roasted meats, poultry, and game. Different textures can be achieved by coarsely or thinly grating, dicing, or julienning the potatoes. From New Basics Cookbook."

Ingredients: pepper, cream cheese...

"This is the perfect side dish for any entree - beef, chicken, or fish. I always have the ingredients on hand, but it always tastes super-fresh. Very clean and bright flavor. I use a double boiler for this, but if you don't have one, prepare the beans according to package directions and use a separate saucepan for the sauce."

Ingredients: salted butter, salt and pepper...

"I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no..."

Ingredients: cornstarch, Mrs. Dash onion and herb seasoning...

"The key here is to finely crush the cornflakes and nuts. I use my hand cranked nut chopper and just put them all thru it together. The combinations on this are endless, we like maple flavoring with pecans or walnuts, but use almond or vanilla extract with almonds, or butter flavoring with peanuts! Enjoy using your imagination!"

Ingredients: cinnamon, corn flakes, eggs...

"This was taken from Better Homes and Gardens.
The nutmeg gives a taste that is definitely for breakfast (not necessarily the best for dessert).
These go GREAT with sausage and eggs!

They are best served warm with breakfast. If you want to make them ahead of time, let them cool completely. Then place muffins in freezer containers..."

Ingredients: eggs, margarine, milk...

"Roasting turns the starch into sugar in these delicious green beans coated with a vinegar and honey mixture. Mmm...mmmmm! Adapted from Cook's Illustrated magazine."

Ingredients: green beans, honey, olive oil...

"This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states."

Ingredients: cider vinegar, cognac...

"Be sure to serve this pretty potato tart whole, and slice it into wedges and slice it in front of everyone at the table. Everone will be enchanted! Adapted from The New Basics Cookbook. West, Mid West, French"

Ingredients: fresh Italian parsley, fresh ground black pepper...

"Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit."

Ingredients: dried morels, creme fraiche...

"Cute little individual tarts that are decadent tasting. From Donna Hay's Food Fast Cookbook"

Ingredients: cream, desiccated coconut...

"From the cookbook Cook Now Serve Later by Reader's Digest, this is yummy and looks good too!"

Ingredients: cider vinegar, dill...

"Healthy dish of tilapia, shrimp, and summer vegetables baked in paper. This can be made ahead up until the baking step and refrigerated until you are almost ready to eat. From Fusion By Mark restaurant in Fond du Lac, Wisconsin."

Ingredients: tilapia fillets, olive oil...