Ingredients:

- 8 potatoes, peeled and cut into 1/4-inch thick fries - ¼ cup white sugar - 2 tablespoons corn syrup - 1 quart canola oil, or as needed - sea salt to taste

Procedure:

1. Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry. 2. Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry. 3. Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes. 4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 5. Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes. 6. Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

Ingredients:

• Serves 4½ cup of white flour*
• ½ cup whole wheat flour*
• 1 tbsp of powdered eggs
• 1tbsp of powdered milk
• ½ tsp of baking powder
• Pinch of salt
• 1 tsp of cinnamon
• ¼ cup of dried cranberries
• 1 tbsp of olive oil
• ¼ cup of water

Procedure:

1. Mix dry ingredients.
2. Add water slowly to make batter.
3. Fry in an oiled pan at moderate heat.
4. Serve with syrup.

Ingredients:

• Serves 10-12
• 2 pounds lean ground beef
• 1 medium onion, diced
• 1 medium red or green bell pepper, diced
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 2 (14½-ounce) cans diced tomatoes with basil, garlic, and oregano
• 1 (28-ounce) can Italian style chunky crushed tomatoes
• 1 (1-pound) box rotini or bow-tie pasta
• ½ cup grated Parmesan cheese

Procedure:

1. In a large frying pan, brown ground beef over medium flame.
2. Add diced onions, bell pepper, and minced garlic, stirring constantly.
3. Add all spices along with tomatoes. Stir well.
4. Bring to a simmer and cook for 25 minutes.
5. Meanwhile cook pasta in a medium-sized pot, according to package, then drain.
6. Serve meat sauce over pasta or mix together. Top with grated Parmesan cheese and serve.

Ingredients:

Serves 22-24***½ cup butter (substitute: dairy-free margarine) 4 cloves garlic (chopped)3 cups celery (finely chopped) 3 cups carrots (finely chopped) 1 large onion (finely chopped) 8 cups chicken broth3 (29-ounce) cans tomato sauce 6 cups water*** 3 (12-ounce) tortellini (cheese filled)¼ tsp cinnamon (ground)*** 1 (8-ounce) container Parmesan/Romano cheese blend Salt and pepper to taste

Procedure:

Melt butter in large pot and add garlic, celery, carrots, and onion. Stir and sauté for 20 minutes. Add chicken broth, tomato sauce, and water. Stir, then heat to boiling. Pour in tortellini, then cover and cook for about 20 minutes, until pasta is tender. Stir in ground cinnamon and grated cheese. Add salt and pepper for flavor.

Ingredients:

Serves 6

• 1 cup dehydrated strawberries
• 1 cup Bisquick mix
• Flour for Kneading
• 3 tbsp brown sugar
• 1 tbsp olive oil
• 1 cup water
  

Procedure:

1. Let strawberries reconstitute in ½ a cup of water, and brown sugar.
2. Mix Bisquick with ½ a cup of water. Knead handful portions in flour, spread flat and place in an oiled deep-dish frying pan or a shallow cooking pot.
3. Add a glob of strawberries to one side of the dough and flip the opposite side over the top.
4. Press down on the corners, cover the pan and let simmer at low temperature for 7-8 minutes.
   

Ingredients:

• Serves 11
• 5 Ibs of apples
• 3 cups of water
• ¼ cup of brown sugar
• Dash of cinnamon
• 1 can of crescent rolls

Procedure:

1. Peel and cut up apples and place in Dutch-oven. Add water, brown sugar, and cinnamon.
2. Cut the crescent rolls into strips and place it into the apple/water mixture.
3. Heat to a boil and stir occasionally. When the apples turn brown it’s finished.

Ingredients:

Serves 10

• Lemon Pie Filling: 1 can (16 ounces)
• White Chocolate Chips: 1 cup
• Cream Cheese (cubed): 4 ounces
• Lemon Cake Mix: 1 box (15.25 ounces)
• Unsalted Butter (thinly sliced): ½ cup

Procedure:

1. Choose a 12-inch skillet/dutch oven and butter it
   
2. Pour in the lemon pie filling.
3. Evenly distribute the white chocolate chips over the filling.
4. Scatter the cubed cream cheese across the mixture.
5. Carefully cover everything with the lemon cake mix, ensuring all the filling is covered.
6. Slice the butter into about 16 small pads, arranging them evenly on top of the cake mix.
7. Bake for 1 hour or until the top is golden brown and the filling bubbles up, signaling a perfectly baked cake. Toothpick should come out clean. 
8. 10 coals on bottom, approximately 16 coals on top.