In your slow-cooker (coated with cooking spray) place a large onion that has been sliced. Add a 3 pound flank steak on top & sprinkle a packet of dry onion soup mix & 1-14.5 oz can of stewed tomatoes (undrained).
Cover & cook on low for 8 hours (overnight).
In the morning, stir together 3 stalks of celery (chopped) & 1 can of cream of celery soup.
Add to the slow cooker & cover. Cook for 8 hours more.
Melt 1 tbsp of butter in a pan & add 8 large eggs (whisked) without stirring. When eggs begin to set on the bottom sprinkle 1-3 oz package of cream cheese that has been cut into cubes evenly over the egg mixture.
Lightly scramble. Cook until thickened. Sprinkle with seasonings.
In a bowl mix 2-8 oz packages of softened cream cheese & 1 can of cream of chicken soup. Mix well.
Stir in 2-16 oz packages of frozen, chopped spinach, thawed & well drained.
Spoon into a 3 qt baking dish coated with cooking spray.
Sprinkle 1 cup of crushed round, buttery crackers over the top. Bake at 350 degrees for 35 minutes.
In a frying pan combine 2 tbsp of pan drippings (the juices from cooking most meats) & 2 tbsp all-purpose flour.
Stir until smooth & cook about a minute.
Stir in 1 cup of pan drippings & cook over medium heat,
stirring often & cook for a few more minutes until thick & bubbly. Season.
In a bowl mix 1 stick of softened butter & 1 cup of sugar & 2 tbsp of lemon juice & 2 cups of flour (adding last).
Drop teaspoonfuls of dough onto a cookie sheet that has been coated with cooking spray.
Bake at 350 degrees for 15 minutes.
Melt 3 tbsp of butter in a medium saucepan over medium heat.
Whisk in 3 tbsp of all-purpose flour & cook until bubbly (about 3 minutes).
Stir in 1 cup of seafood stock & 2 1/2 cups of milk.
Bring to a boil, stirring constantly. Remove from the heat & add seasonings (salt, pepper, cilantro, etc). Let it cool.
In a large bowl add 2 cups of any seafood, chopped & cooked. (firm fish, shrimp, crab, lobster, etc.). Whatever you have, whatever you want.
Stir in 1/2 cup of the cooled sauce & 1/2 cup of shredded Monterey Jack cheese.
In a 6 inch corn tortilla spread a thin layer of sauce & 4 tbsp of filling down the center.
Roll it up & place seam side down in a 9 x 13 inch baking dish coated with cooking spray.
Repeat this with 11 more tortillas. Spread the remaining sauce over the top & sprinkle 1 1/2 cups of Monterey Jack cheese over it.
Bake at 350 about 40 minutes or until hot & bubbly.
Process in a blender 3 cups of vanilla ice cream
& 1 cup of milk
& a teaspoon of vanilla extract.
Dip 6 boneless chicken breast halves in 3/4 cup of mayo. Combine 2 cups of crushed corn flake crumbs & 1/2 cup of parmesan cheese in a bowl. Dip mayo-covered chicken in the corn flake mixture. Place in a baking pan coated with cooking spray & bake for 1 hour.
Combine 6oz of cooked & chopped shrimp & 1 cup of mayonnaise with 1 cup of shredded cheddar cheese.
Spread the shrimp mixture on white bread, trimmed & cup in squares.
Broil until bubbly.
In a large bowl combine 1 can of cream of mushroom soup, 1/4 cup of mayo, 1/2 cup of shredded Cheddar cheese & 1 tsp lemon juice.
Add 30 oz of fresh or frozen chopped, cooked & drained broccoli.
Mix well & transfer to a 1 & 1/2 quart baking dish coated with cooking spray.
Top with 1/2 cup of crushed cheese crackers & bake at 350 degrees for 35 minutes.