In a mixer bowl, beat ricotta cheese, 1/3 cup sugar, 3 of the eggs and 1 egg yolk, the crumbs, flour and extract to blend thoroughly. With clean beaters, in a small bowl, beat the remaining egg white until stiff, but not dry, then gently fold into the cheese mixture. Pour into prepared dish.

1. Combine gelatin, 1/2 cup sugar and 2. Beat together egg yolks and water; 3. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. 4. Remove from heat; stir in lime rind, lime juice, rum and banana liqueur. 5. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. 6. Beat egg whites in large bowl until soft peaks form; gradually beat in remaining sugar.

In medium saucepan, melt butter, stir in flour and continue cooking until bubbly. Gradually add cream, stirring constantly until mixture thickens. Add bacon and beat in egg yolks, add dry onion flakes and seasoning pepper. Pour mixture into large bowl and set aside.

Preheat oven to 400 degrees. Melt the butter and pour into two 8- or 9-inch square pans, coating the bottom thoroughly. In a large bowl, beat eggs slightly and stir in the cheeses. Combine the flour and baking powder and add to the egg mixture; blend thoroughly. Stir in asparagus pieces, saving some tips for garnish.

Preheat oven to 350 degrees. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.

Cut butter into cornbread mix until small lumps remain. Mix together egg, sour cream, and the cans of corn. Add to cornbread mix and stir until well blended. Bake uncovered in greased 9 x 9-inch baking dish for 35 to 45 minutes or until center is solid and edges are brown. Don’t open oven for first 20 minutes or souffle will fall.

Spray 9-inch pie plate with non-stick cooking spray. Spread salsa on bottom of plate. Chop artichoke hearts and mushrooms in food processor; add to pie plate. Whisk remaining ingredients together and pour over mixture. Top with parsley and more cheese if desired. Bake at 350 degrees for 30 to 40 minutes or until set.

Extend depth of 5 cup souffle dish by securing 4 inch band of double thickness aluminum foil around top. Pour 2/3 of reserved apricot syrup in blender; sprinkle in gelatin. Heat remaining apricot syrup to boiling point. Pour into blender and blend on low until gelatin dissolves (about 1/2 minute).

Mix all ingredients and bake in a greased casserole or souffle dish for 30-60 minutes, according to how deep the dish is; at 350 degrees. It is done when has a Jello “molded” look. Remove from oven and top with miniature marshmallows. Return to oven until browned.

Generously butter 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325 degrees. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to over-brown).