Directions: Cut the pork crosswise in 8 pieces and flatten each piece with your hand to about 1 inch thick. Combine the flour, salt, and pepper on a piece of wax paper; lightly coat the pork with the mixture. In a large nonstick skillet over medium-high heat, heat the oil. Add the pork and cook until browned on both sides, about 5 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring occasionally to scrape up browned bits on the bottom of the pan, until golden brown, about 7 minutes. Lower the heat if it is browning too quickly. Return the pork and any juices to the pan and spoon some of the onion over the top. Sprinkle with the thyme, salt, and pepper and pour the wine over the top. Cover and cook over low heat until the pork is slightly pink in the center, about 10 minutes. Serves 4.

Directions: 1, Shell and devein the shrimps, wash them, and dry thoroughly. Chop half of them (18) into small pieces and slice the remainder lengthwise down the middle. Chop garlic and parsley together. If using dried sage, soak the leaves in lukewarm water for 15 minutes before using. 2. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook to medium brown. Add celery and carrot, stir, and cook for 5 minutes. Add all the shrimps and cook for 10 minutes. Add garlic with parsley, sage, salt and pepper; stir and cook for 2 minutes. Add wine, cover, and cook for 3 minutes. Add rice and cook 2 minutes longer. Add 3 cups of the boiling broth, stir, and add more broth as needed. 3. Cover and simmer for about 20 minutes; then check for cooking and seasoning. Do not overcook. Place on a warm platter and sprinkle cheese lightly on top.

Directions: Brown sausage, beef, onions and garlic in a large pot. Add remaining ingredients, except beans. Stir to blend, bring to a boil, cover, reduce heat and simmer for 1 1/4 hours. Then combine all beans with refried beans, stir into pot and cook until heated evenly. When serving, garnish with grated Monterey Jack cheese and finely chopped green onions.

Directions: Pre-heat oven to 350. Spread a thin layer of sauce in the bottom of a 9 x 13 pan. Mix together chicken, sour cream and cheese. Add salt and pepper to taste. Fill each tortilla, roll up and place in pan. Pour remaining sauce over enchiladas and sprinkle with 1/2 C cheese. Bake for 30 minutes, til cheese is melted and sauce is bubbly. Serve topped with sour cream.

Directions: Preheat oven to 350 degrees. Cut chicken breasts into 1-inch strips. Pour mayonnaise into a bowl, and dip each piece of chicken into the mayonnaise, coating all sides thoroughly. Dip each coated piece into the Cheez-It crumbs, completely covering each side. Place the strips onto a lined/greased cookie sheet. Bake for 25 minutes. Cheese-It crumbs: Pour Cheez-Its into a gallon sized plastic bag. With a rolling pin, crush the Cheez-Its down until they resemble breadcrumbs in size. Place them in a bowl or plate for dipping.