Add olive oil to Dutch oven. Add some onion slices if desired. Brown chuck roast on top of stove in Dutch oven. Brown roast on both sides. seasoning well with salt, pepper and garlic powder. Mix soups, water and optional cooking sherry and add to roast and cover. Bake at 350° for 1½ hours in 30-minute increments. Uncover and turn roast each time.

• Quartered red potatoes
• Sliced mushrooms
• Carrot slices
• Sliced onions (if desired)
• Bay leaves (if desired)

Uncover and add the above. Add additional seasonings if desired and bake for another hour at 350° for a total of 2½ hours baking time. Remove bay leaves before serving.

Scrub potatoes and cut each into quarters. Place in bottom of 4-quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to slow cooker. Add undrained tomatoes, broth and water and stir.

Cover slow cooker and cook on low for 7-8 hours until beef and tomatoes are tender. Add stir fry vegetables. Recover and cook on low for an additional 30-40 minutes until vegetables are hot and tender. (Note: About an hour before adding vegetables, remove bag from freezer to allow it to come to room temperature.)

Serve in a bowl by itself or over white rice or elbow macaroni.

Soften cream cheese with fork and blend in light cream until smooth. Add Beau Monde and A-1 steak sauce. (Use large bowl to mix in.) Drain and rinse oysters and cut oysters into small pieces and blend into cheese mixture along with toasted onions. Sprinkle with chervil and serve with crackers.

Note: Thin mixture with additional milk or cream, if desired, and serve as a dip.

Blend all ingredients and place mixture into a small, attractive baking dish. Sprinkle with optional paprika and slivered almonds. Preheat oven and bake at 375° for about 15 minutes. Let cool. Serve in baking dish with crackers or party rye.

Boil kraut and water for 15 minutes. (Use large saucepan!) Dice medium onion. Sauté in a rounded teaspoon of bacon fat. Add to kraut with sugar, salt and grated potato. Add optional caraway seed. Cook 5 minutes longer.

Sauce

• 1½ cups water
• ½ tsp. celery seed
• ¼ tsp. chili pepper
• ¼ tsp. dry mustard
• 1½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. cayenne
• 1½ tsp. catsup

In baking dish, place ribs and onion in layers. Mix all sauce ingredients together and pour over ribs. Bake at 350° uncovered 2 to 3 hours.

In non-stick pan, melt butter over medium heat. While butter is melting, slice bananas ¼- to ½-inch thick. Add bananas, brown sugar and almonds to pan. Sauté 3 minutes without turning. Turn bananas once and sauté briefly until golden brown. Pour warm rum over bananas and flame off carefully. Evenly distribute bananas over 4 servings of ice cream and serve immediately. Makes 4 servings.

Heat oven to 350°. Line an 8- or 9-inch square pan with foil. Lightly grease foil. Beat sugar, flour, butter, eggs and vanilla in a large bowl about 3 minutes, until fluffy. Spread in pan and sprinkle with toffee.

Bake 25 minutes for 9-inch pan (35 minutes for 8-inch pan) or until lightly browned and toothpick inserted near center comes out clean. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.

Mix the cream cheese and powdered sugar together. In a separate bowl, combine milk and instant pudding and mix very well. Then add to the cream cheese mixture and add Cool Whip. Set aside.

Cut the Oreo cookies into small pieces. Place ⅓ of the Oreos in bottom of 9” x 13” pan and cover with ½ of the pudding mixture. Then add another ⅓ of the cookies and add remaining pudding. Top with remaining cookies. Refrigerate.