Split the ground beef into 4 equal parts and make into four patties, each 4″ across. In a small bowl mix all dried seasonings. Press the seasoning mixture evenly into both sides of each appty. Meanwhile, heat a large, heavy, non-stick skillet (cast iron for choice) over medium heat for 5 minutes. Cook the patties in the hot skillet for 6 minutes, turning once. Remove patties and keep them warm. Increase the heat to high, add onion rings and cook until just tender, stirring all the time. Place a tomato slice on each half-bun, top with a patty and then onions. Garnish with sour cream.

Variations:

Mix the spices in with the hamburger meat before forming patties, instead of rubbing on the outside
Use fresh herbs instead of dried, increasing amounts as needed
Spread hamburger buns with butter, mayo or other dressing before adding filling
Use hot sauce instead of or as well as sour cream

Pound cutlets between sheets of waxed paper with a mallet, of not pre-tenderized. Cut each into 2″ pieces. Shake in  bag with flour, salt and pepper to coat, and set aside. In a medium-size saucepan, bring water, milk and 2 tbsp butter to a boil. Stir in noodles and sauce mix, mushrooms and garlic. Boil 8 mins or until noodles are tender, stirring as needed. Meanwhile, in a medium-size skillet over medium heat, melt remaining 4 tbsp butter. Saute cutlets until lightly browned on each side, then add lemon juice to pan (reserving some lemon slices for garnish if desired) and cook until reduced. Place noodles and sauce on serving platter. Arrange cutlets on top, then pour reduced lemon/butter mix over cutlets. Garnish with parsley and lemon slices. Serves 4.

Variations

Use chicken breast or pork tenderloin slices instead of veal cutlets
Add wine or Marsala to lemon juice when cooking meat

Heat the butter and oil in a large skillet over medium heat. Add the onion, sweet pepper, and tarragon: saute, stirring when necessary, until tender. Add potatoes and stir until heated through. Stir in chicken, parsley and salt and pepper. Pour cream over mixture, and cook over low heat until cream is absorbed. Sprinkle with Parmesan and place under broiler until lightly browned. Serves 4.

Variations:
Substitute other cooked meats (or canned fish) for chicken
Substitute other herbs for tarragon and parsley
Use fresh or dried hash brown potatoes instead of frozen
Use some hot pepper instead of sweet
Add other vegetables like chopped celery or carrot

Remove giblets etc from inside, then wash the chicken and pat dry. Sprinkle salt, pepper and parsley inside the cavity of the bird. Fold legs and wings across the breast and tiw with string. Place breast-side-up in the slow cooker, brush the skin with melted butter or margarine, then sprinkle herbs over top. Cover the pot, and cook on high for 1 hour, then on low 8-10 hours. Save the broth to use in soup or gravy.

Drain beets, reserving juice. Cut beets into thin strips. In medium sized bowl, combine beets, beet juice, broth and orange juice. Stir well. Serve in a chilled bowl, garnished with orange peel if desired.

In a latge bowl, mix garlic powder, oregano and seasoning mix until blended. Stir in tomato juice, tomatoes, cucumber, pepper and onion. Add oil and vinegar and blend. Cover and chill at least 1 hour. To serve, ladle into chilled bowls and sprinkle each with seasoned pepper to taste.

In a medium-sized saucepan, combine potatoes with 1 inch boiling, salted water.Reduce heat. Cover and simmer 7-10 minutes until tender. Drain. In a large bowl, combine potatoes, yogurt, cucumber, garlic, salt, celery seed and water: mix well. Gradually stir in oil. Cover, Refrigerate until chilled, at least 1 hour. To serve, sprinkle with walnuts.

In covered blender container, blend all ingredients except lemon slices (or mix well together by hand). Serve in chilled bowls. Garnish with lemon slices.

Preheat oven to 350F. With knife blade in processor bowl, churn peanuts to a chunky peanut butter stage, about 2 minutes. Add brown sugar, shortening, baking soda, egg, vanilla and salt. Process to mix, about 20-30 secs. Add flour: pules just until mixed, 8-10 times.

If flour is not completely mixed in, remove knife blade and mix by hand. Shape dough into 1″ balls. Place on ungreased cookie sheets, and flatten balls with a fork in a criss-cross pattern to 1/4″ thick. Bake until golden brown, 10-12 mins. Makes 40+ 2″ cookies.

Preheat oven to 350F. In 1qt saucepan, combine butterscotch chips and butter and melt over low heat. Remove from heat, stir in graham cracker crumbs. Set aside 1/2 cup of mixture. Press the rest of the mixture into an ungreased 8″ square baking pan. Bake for 10 mins.

With knife blade in food processor bowl, add remaining ingredients. Process until smooth, about 10 seconds. Spread over baked crust while still hot. Sprinkle remaining crumb mixture on top. Return to oven and bake 20-25 mins. Cool, cut into squares, and store in fridge.

Makes 16 2″ squares.