Cook the pasta al dente in a large pot of boiling, salted water-- 5 minutes for fresh pasta, 10 minutes for dried. Drain the pasta and place it back in the pot. Do not rinse. Toss the cream cheese with the pasta until it softens and coats the strands. Then add the Parmesan cheese. Taste and add either of the creams if you wish. Sprinkle with black pepper to taste. Makes two servings.

Mix all together and let it go! I have the crockpot on high, but you can cook on low if you like. Usually, I cook it about 6 hours but the meat is always falling off the bone. Check to see the consistency that you like.
(Yolanda)

Combine the broth, cumin and salt in a medium saucepan. Bring to a boil and add the rice, stirring well. Continue at a boil until the level of the liquid just covers the rice. Cover, turn the heat to low and cook 15 minutes. While the rice is cooking, combine the tomatoes, onion, garlic, olive oil and lime juice. Uncover the rice, stir in the tomato mixture, re-cover the pan and continue cooking 5 minutes. Remove from the heat and set aside 5 minutes. Fluff with a fork before serving. Serves 4.

Quarter potatoes(if large, cut in half lengthwise and then into 1/2 inch slices). Cut peppers and onion into 1-by-2 inch wedges. Put potatoes, peppers and onions on a cookie sheet and toss with garlic, oil, paprika and salt to taste. Spread potatoes in a single layer. Bake at 350 degrees for about 30 minutes until potatoes are tender.

Place potatoes in 4-quart saucepan. Add water to cover potatoes. Over high heat, bring to a boil. Reduce heat to medium. Cook 8 minutes or until potatoes are fork-tender. Drain in colander. In same saucepan, combine soup, milk, dill weed and black pepper. Add potatoes and peas with pearl onions. Over low heat, heat thoroughly, stirring occasionally. Garnish with fresh dill and lemon wedge, if desired. Serves about 6.

Combine all ingredients except cheese and chips. Toss gently and pile lightly into casserole dish. Sprinkle with shredded cheese and chips. Bake at 450 degrees for 10-15 minutes. May be served on toasted buns or as an appetizer on assorted crackers.

Pre-heat oven to 400 degrees F.
With a fork, pierce the scrubbed sweet potatoes. Place on middle oven rack and bake for about 45 minutes or until tender. While potatoes are cooking, in a small saucepan, cover dried apricots and cherries(cranberries) with cold water and simmer until soft(about 15-20 minutes. Drain fruit, and set aside. Remove cooked potatoes from oven and carefully cut off one third of each potato lengthwise. Gently scoop out the pulp from the potato, leaving a 1/4 inch thick shell. Scoop out the pulp from the potatoe tops and discard the tops. In a large bowl or mixer, mash the potato pulp with butter(margarine), orange juice,and brown sugar. May be seasoned with salt, if desired. Fill the potato shells with the hot mixture, mounding it slightly; top with the reserved dried fruit and pineapple chunks. Place sweet potato under the broiler just to heat toppings.--garnish mounds with broken walnuts, and serve.