What you will need:

1 electric knife

1 kitchen knife

1 round serving tray about 20 inches in diameter

1 small bowl

1 mixing spoon

Ingredients:

1 container of mayo

1 container of mustard

salt

pepper

1 pound of turkey, sliced thinly

1 pound of roast beef, sliced thinly

1 pound of ham, sliced thinly

2 loaves of bread

Directions:

First cut the crusts off of the bread slices. Then take a small bowl and mix several spoons of mayo with about two drops of mustard. Next spread the mayo and mustard mix on two slices of bread. Place the turkey, roast beef, and ham on one slice in thick layers and place the other slice on top. Cut the slices acroin an “X” shape pattern to make four trianglar slices. Place the four sandwiches on the serving tray and repeat, alternating between meats (if needed make a new mayo and mustard mixture). When finished place the serving tray with the sandwiches into the refrigator about half an hour before the party starts.

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Serves 1

What you will need:
1 cutting knife
1 chopping board or durable plate
1 bowl
1 small spoon (if using tub of whipped cream instead of the can of whipped cream)

Ingredients:
Whipped cream (tub or can)
About 4 to 5 strawberries
About 10 blueberries, blackberries, and/or     cranberries
Sugar (optional)

Directions:

First cut the tops off of the strawberries with cutting knife and chopping board or plate. Then wash the strawberries and place them into a bowl. Next wash the blueberries, blackberries, and/or cranberries and place them into the bowl with the strawberries. Sprinkle on sugar if desired. Finally add whipped cream on top and enjoy.

Serves 4

What you will need:
1 saucepan
1 large spoon
1 cutting knife
1 baking dish about 9 inches by 18 inches
In size

Ingredients:
2tea spoons extra virgin olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and diced
1 small butternut squash, peeled, cut in half, deseeded and cut into pieces
1 cube of vegetable stock
2 red peppers, sliced
2 yellow peppers, sliced
4 tomatoes, sliced in half
2 zucchini, sliced
1 broccoli head, chopped
3 carrots, sliced
2 table spoons chopped parsley
4 sweet potatoes, steamed and mashed

Heat a little bit of water and 2 tea spoons of olive oil in a saucepan. Then add garlic, onion, and celery. Simmer for about 5 min. Add squash and heat for 5 more min, stirring occasionally. Pour in the stock and bring to a boil over medium heat. Simmer for 10 min, stirring occasionally. Add the red and yellow bell peppers, the tomatoes, the zucchini, the broccoli, and the carrots. Simmer for 5 min. Stir in parsley. Next put ingredients into the baking dish. Mix in the mashed sweet potato and bake for 15 min at 400 degrees F. Store the leftovers in the refrigerator after dinner.

This recipe works great with a side of corn, French style green beans or peas. You can even try Gloria’s Gourmet Fried Rice and Vegetables. Also for dessert try Gloria’s recipe for Sweet Cinnamon Banana Pudding, Sweet and Spicy Bread Pudding, or Sweet and Juicy Fruit Cake Punch. Enjoy the homey and delicious meal!

Delight your guests and / or family with this great recipe for Sweet Cinnamon Banana Pudding. This creamy dessert is perfect for parties or for after dinner. You’ll have your guests begging for the recipe and other wonderful recipes. Do them a favor and share Gloria’s Great Recipes on Learn to Cook where you can find a new recipe every week.

Serves 12

What you will need:
Large mixing bowl
Large spoon
9 inch by 18 inch pan or glass dish
1 table spoon

Ingredients:
4 cups of milk
2 boxes of instant banana pudding
3 bananas
2 table spoons of cinnamon
½ a tub of whipped topping
½ a box of vanilla wafers

Directions:
Empty 2 boxes of instant banana pudding mix in the large bowl and add 4 cups of milk. Stir for 10 minutes until smooth. Then set bowl in refrigerator for 1 hour to allow pudding to cool. While the pudding is cooling. Prepare 9 inch by 18 inch pan or glass dish by lining the bottom of it with vanilla wafers (use enough to cover the bottom with one layers of vanilla wafers). Then cut bananas into small circles about ¼ inch thick each. After 1 hour, take out the bowl of pudding and add the banana and 2 table spoons of cinnamon. Pour the pudding over the wafers in the pan or glass dish then cover the top of the pudding completely with vanilla wafers. Top with whipped cream and enjoy. Store in the refrigerators until you are ready to serve.

This recipe was written by Gloria who got the basis for her recipe from her mother Gail. Here Gloria has made it her own by adding a cinnamon twist. She encourages others to be inventive with their recipes; imagination can sometimes yield delicious results.

Blender

Ingredients:

1/2 cup the strawberries (fresh or frozen)

1 banana, cut

1 cup of ice

1 cup of plain vanilla yogurt

Directions:

Combine ingredients into blender ad blend for 5 to ten minutes on high speed. Serve in a nice glass and store in the refrigerator.

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1 baking pan

1 large pot

aluminum foil

1 large mixing bowl

Ingredients:

1 can of spaghetti sauce

Italian seasoning

garlic seasoning

1 pack of spaghetti noodles

Italian sausage

1/2 pound of ground meat

2 large eggs

1 cup of onions

Directions:

Preheat the oven to 350 degrees F. Take a large mixing bowl and put in the eggs, ground meat, and onions and mix. Add a little Italian seasoning and garlic seasoning as desired. Roll the meat into balls about the size of golf balls and place them onto the aluimum foil on the baking pan and place in the oven for about 30 to 45 minutes. Next boil the noodles in a large pot until soft. Then drain the water from the pot and place the noodles in a large serving bowl. Next use the same pot to made the red sauce. Pour the red sauce into the pot and add garlic seasoning and Italian seasoning (you may also add mushrooms if desired). Once the meatballs are done place them into the red sauce. Serve the red sauce and meatballs over the noodles and enjoy!

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What you will need:

1 baking pan

1 two-three gallon sized plastic bag

Ingredients:

3 pounds of boneless pot roast

1 tablespoon of olive oil

5 carrots, sliced

5 potatoes cut into cubes

1 cup of onions

garlic seasoning

1/2 cup of water

2 cups of all-purpose flour

Directions:

Place pot roast in the center of the baking pan with the carrots and potatoes around the roast. Add onions, garlic seasoning, and water. Preheat the oven to 35o degrees F and cook for four to six hours. Add all-purpose flour once cooked to thicken the gravy.

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