Grilled Swiss, onion and tomato sandwich
From: Alex a Series cook, Eric friend

Ingredients:
1 Tbsp butter
1 clove garlic
1 medium onion sliced
2 fresh tomatoes sliced
salt and pepper
8 slices of Swiss cheese
8 Slices bread (country bread, French bread ,any kind you like)

Directions:
Sauté onion in butter, garlic until almost soft. Then adds tomatoes and cook 1 min take off heat, Salt and pepper to taste. Butter your bread and add to other sides. So you have bread, cheese, onion tomatoes, cheese and bread. Next grill both sides of sandwich. Eat and enjoy

Spaghetti with Tomato-Cream Sauce

From: Ganae May
Prep: 20 min. Cook 6 to 8 hours (low)
Or 3 to 4 hours (high)
Makes: 8 servings

1 pound bulk hot Italian Sausage
2 cups chopped onions
4 cloves garlic, minced
2 14½ ounce can tomato sauce
3 tablespoons quick-cooking tapioca
2 teaspoons dried Italian seasonings
¼ teaspoon salt
¼ teaspoon black pepper
½ cup whipping cream
8 cups of cook Spaghetti (1 pound)
Finely shredded or grated Parmesan cheese (optional)
Snipped fresh Parsley (optional)

1. In a large skillet cook Italian sausage, onion, and garlic until meat is brown and onions are tender. Drain off fat.
2. Transfer meat mixture to a 3½ or 4 quart slow cooker. Stir in tomatoes, tomato sauce, tapioca, Italian seasoning, salt, and pepper.
3. Cover and cook on a low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4hours.
4. Just before serving stir in cream. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle each serving with cheese and parsley.

Swiss cheese Fondue

Ingredients:
-1 garlic clove, halved
-2 cups Chicken broth or unsweetened apple juice, divided
-1/4 teaspoon ground nutmeg
-7 cups (28 ounces) shredded Swiss cheese
-2 tablespoons cornstarch
-Cubed French bread

Directions:
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Knuckle sandwich

By: Eric May

Just sit back and enjoy!

Berry Pie

By: Lila May
Mix together and let set for 15 min.

1 cup frozen raspberries
1 cup frozen blueberries
1 cup frozen blackberries
1 cup frozen boysenberries
¼ cup tapioca
1 cup sugar

pour into pie shell, dot with butter, top with crust. Bake at 400 degrees for 45-50 min.

Brown Sugar Glazed Salmon

From:Ganae
Prep: 15 Min
Bake: 20 Min
Yield: 8 Servings

-1 Tbsp. brown sugar
-2tsp. butter
-1 tsp. honey 1
-Tbsp. olive oil
-1Tbsp. Dijon mustard
-1 tbsp. soy sauce
-½ tsp. Salt
-¼ tsp. pepper
-1 salmon fillet (2 – ½ lbs)

In a small saucepan over medium heat, Cook and stir brown
sugar, butter and honey unit melted. Removed from the heat;
whisk in the oil, mustard, soy, salt and pepper. Cool for 5
minutes.
Place salmon in a large foil-lined baking pan; brush with brown
sugar mixture. Bake, uncovered, @350 for 20 to 25 minutes or
until fish flakes with easily with fork.

Meat Loaf

It’s Eric Favorite, just try it.
From: Ganae May

-2 lb. Ground Beef
-2 Eggs
-2/3 Cup of Milk
-3 Slices of Bread
-½ Cup of Chopped Onion
-½ Cup of Graded Carrots
-1 tsp. Salt
-½tps.Pepper
-1 tsp. Dried Parsley
-1tps. Dried Basil
-1tps. Garlic Power

Topping
-1 Cup Tomato Sauce
-1 Cup Brown Sugar
-1tps. Yellow Mustered

-1 Cup of Graded Cheese

Per heat oven to 350°combined first 11 ingredients.
Divide meat mixture, place in loaf pans. Cook for 30 min.
then spoon topping on. Cook for 20 min. more. Sprinkle
cheese, and serve with more topping.

Note: You can place a bard boiled egg in the center of the meat mixture

before baking.