Place 4 lemons sliced in a lightly greased 13 x 9 baking dish & arrange the chicken breasts over the lemon. Sprinkle about 20 pitted greek or black olives around.
Bake at 350 degrees for 45 minutes. Sprinkle with Feta cheese & serve.
Pour 2 tbsp of melted butter into your baking dish & sprinkle with 2 tbsp of grated Parmesan cheese.
In the bowl with the potatoes add and mix 1/2 cup of sour cream, 4 oz of softened cream cheese, 2 tbsp of softened butter & 1/3 cup of grated Parmesan cheese.
Beat the potatoes until they are smooth. Season with salt & pepper.
Transfer to the prepared dish & dot with butter & Parmesan cheese. Cover & refrigerate for up to 3 days. When ready to bake just bring to room temperature for about 30 minutes & bake at 350 degrees for 30 minutes.
Stir in 1 30-oz can of pumpkin pie mix & 1 5-oz can of evaporated milk.
Pour the mixture into 1 9-inch deep-dish piecrust.
Cut 2-inch strips of foil & cover the crust edges to prevent excessive browning.
Bake at 400 degrees for 15 minutes. Reduce the temp to 325 degrees & bake an additional 40 minutes. Cool.
Bake at 325 degrees until done. Remove the foil & drain the liquid.
Spread 1/2 cup of Dijon mustard over the ham. Pat 2/3 cup of brown sugar over the mustard.
Drizzle 1/4 cup of honey over the entire ham & bake at 375 degrees for 30 minutes. Basting it once or twice. Let it cool for 45 minutes and serve.
Add 1 large chopped onion & 4 ribs of chopped celery, 1 chopped bell pepper & 2 eggs, well beaten. Mix well.
Pour chicken stock over the mixture until it is thin. Season.
Pour into a casserole dish & bake for 30 to 45 minutes. Don’t let it get too brown.
Dot with 1/4 cup of thousand island salad dressing.
Spread 1 16-oz can of drained sauerkraut over top.
Toss 6 crumbled slices of rye bread with 1/4 cup of melted butter and sprinkle on top.
Top with 1/2 pound of shredded swiss cheese. Bake at 350 degrees for 30 minutes.