1. For topping, place potatoes in large saucepan of cold, salted water.
2. Bring to boil, then simmer partially covered 20 minutes or until very tender. Drain. Add milk, butter, nutmeg, salt and pepper to taste.
3. Mash potatoes until smooth and fluffy. Keep warm.
4. For filling, heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage.
5. Cook 5 minutes or until onions have softened slightly.
6. Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes.
7. Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.
8. Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, worcestershire sauce, salt and pepper to taste.
9. Cook 5 minutes. Skim and discard any fat.
10. Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
11. Spread potato mixture on top. Score topping using prongs of fork.
12. Bake in preheated 350 degrees F oven 30 to 40 minutes, until potatoes are golden brown on top and filling is hot.

1. Cook pasta to desired doneness as directed on package. Drain; keep warm.
2. Meanwhile in large saucepan or dutch oven, brown ground beef over med-high heat; drain.
3. Add all remaining ingredients except cilantro.
4. Cook until thoroughly heated. Gently stir in pasta; sprinkle with cilantro.

1. Combine all ingredients in a large bowl and mix well.
2. Shape into patties and BBQ or cook under the broiler.

1. Place one sliced onion at the bottom of a crock pot.
   
   
2. Stud pork roast with cloves and season with salt and pepper.
   
   
3. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two-thirds of the way.
   
   
4. Cover and cook on low 8-12 hours (or overnight).
   
   
5. Remove roast. Remove and discard cloves and bone as well as any water, onions and grease remaining in pot.
   
   
6. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
   
   
7. Return the pulled pork to the crock pot. Mix in the chopped onion and the BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft

Notes: Serve on large, crusty buns with a mustard-based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp,homemade cole slaw (either on the side or on the sandwich).

1. Combine, ground beef, bread crumbs, milk, onion, garlic, egg, worcestershire, salt and pepper. Mix well and form into 1 inch meatballs. don not handle too much.
2. Place meatballs in a single layer in a lightly greased casserole and bake for 15 minutes.
3. In the meanwhile, make the sauce by combining cornstarch, brown sugar, vinegar, beef broth & 1 cup of the reserved pineapple juice in a saucepan. Bring to a boil, stirring often until thickened.
4. Add in green pepper, simmer 5 minutes.
5. Add in pineapple pieces and remaining seasonings. Heat through.
6. Pour over cooked meatballs and serve.

1. Place all ingredients is a large bowl and with your hands mix together well.
2. Pack meat mixture into a loaf pan, smoothing top with your hands or a fork.
3. Bake at 350 degrees for 45-50 minutes or until no longer pink; remove from heat and allow to stand for 10 minutes before slicing.

1. In a large bowl combine mix together ketchup, tomato juice, salt, pepper, cayenne pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.
2. Add ground beef, mix gently until combined. Line a loaf pan with tin foil, and gently press in the beef mixture. Don't press too hard or the meat loaf will be heavy.
3. In a separate bowl, combine all topping ingredients, blend well. Spread evenly over top of meat loaf.
4. Bake for 35-45 minutes until meat loaf is done and no pink shows when sliced.
5. Remove from overn, drain off fat and let sit for 5 minutes before serving.
   

1. Season flour with salt and pepper to taste, thyme and oregano.
2. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil.
3. Add garlic and onions and cook about 5 minutes.
4. Add sugar, parsley, garlic, bay leaf, tomatoes sauce, bouillon, and wine.
5. Bring to a boil, reduce heat, and simmer over very low heat for 1 1/2 hours. Add broth, water or wine as necessary.
6. Taste and season with additional salt and pepper as required.
7. Add carrots, parsnips and potatoes and continue to simmer until vegetables are tender.

Notes: To prepare this recipe in the Crockpot, follow directions as above, but transfer to crockpot and cook for about 8 hours adding vegetables at the beginning. Veggies will be very very tender.

1. Combine all ingredients in a large pot. Bring to a boil and cook for 15 minutes.
2. Add browned meat of your choice; reduce heat and cook until meat is tender.

Notes: We especially like this prepared with short ribs served with mashed potatoes to soak up the sauce. If you prepare it with stew meat, I like to serve it over broad egg noodles.

1. Place a large saucepan coated with cooking spray over medium heat until hot. Add roast and brown on all sides.
2. Add broth and next nine ingredients to the apn; bring to a boil, cover and then reduce heat. Simmer for 3 hours.
3. Slice roast; place on a serving platter and set aside.
4. Increase heat to medium, and cook liquid for 10 minutes to reduce. Discard peppercorns and bay lead and pour over sliced roast.

Notes:
Serve with cooked red potatoes and salad.

1. Make a layer of sliced onion on the bottom of oven-proof pot. Rub the dry mustard over entire surface of meat.
2. Mix up the rest of the ingredients in big measuring cup and spread it over the roast. Now, place the roast atop the onion layer in pot.Let stand several hours.
3. When you are ready to cook, preheat oven to hottest (450 or 500 degrees) and roast 15 minutes. Then turn back oven to 350 degrees and roast 45 minutes or longer, depending on desired doneness.Use your meat thermometer to determine time.

Notes:
Serve with: Scalloped potatoes and buttered grean beans. Hot rolls are nice too.
For an excellent gravy use the pan juices and cooked onions, flour,chicken stock, and pepper.

1. Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper. Stir in hash browns, grated cheese and the onions. Spread into a greased 13x9 inch baking dish. Arrange pork chops on top.
   
   
2. Cover and bake at 350 for 40 minutes. Uncover. Sprinkle with more grated cheese and onions. Bake uncovered 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.

1. Preheat grill to high. Place ribs in Dutch oven and cover with water. Bring water to a boil. Reduce heat and simmer 10 to 15 minutes. Combine remaining ingredients, mix well and set aside.
   
   
2. Remove ribs from water and place on heated grill. Baste generously with sauce. Cook on grill for 10 to 15 minutes, turning occasionally and basting frequently.
   
   
3. Optional: after parboiling ribs, cool and place in heavy-duty zip lock bag. Pour BBQ sauce over ribs and marinate for a minimum of 2 hours to 2 days.