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Cut up in a large bowl.
Mix dressing into vegetables 1 hour before serving. Add bacon bits if desired.
Blend well. Chill for 1 hour. Enjoy!
Place roast in a shallow roasting pan. Trim and remove all fat. Squeeze lemon over roast and pierce with a fork. Preheat oven to 350 F.
Place roast in oven cooking bag according to instructions on the bag. Cut and peel potatoes and arrange them around the roast. Also, arrange carrots and onions around the roast inside the cooking bag. Put celery and bell pepper on top of the roast. Sprinkle dry mustard, thyme, and garlic over roast.
Pour tomato juice around the beef in the bag. Seal the bag and cut slits in the bag for venting. Roast for 1 hour at 350 F.
Remove from bag and let stand 5 minutes. Cut into slices and enjoy. You will have natural gravy from the meat juices that will smother the vegetables for a delicious meal.
If you are comfortable using a pastry bag and tip, it will work like a charm for these cookies. Use a large star tip and pipe out 1 1/2-inch rosette.
Preheat oven to 250°F. Coat baking sheets with cooking spray; flour them lightly and shake off excess. Beat egg whites, salt, and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds. Drop batter by tablespoonfuls onto baking sheets. Bake for about 1 1/2 hours until firm and dry. Store in airtight containers.
Yields about 60 cookies.
Sprinkle salt on both sides of the eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture. Preheat the grill, grill pan or sauté pan. Brush eggplant slices with olive oil. Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, and bread.
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