Bake the pie shell for 7-8 minutes in a preheated 450-degree oven. When done, lower oven to 400 degrees and set pie shell aside to cool in the pie pan. In a bowl, beat together evaporated milk, eggs, mustard. Sprinkle the bacon in the cooled baked pie shell. Layer half of the ham, onion, jalapenos, and tomato. Cover with half the cheeses. Repeat. Pour the egg mixture over the filled shell, shaking the pan to distribute the liquid. Sprinkle the top with parsley and nutmeg. Bake for 30-40 minutes, or until the filling has set. (A knife inserted in the center of the quiche should come out clean.)

Preheat the oven to 350°F. Cook peas and carrots until barely done, set aside. Trim excess fat off the leftover roast and dice. Heat the oil in a skillet, add chopped onion and saute until translucent. Add the diced meat, tomato paste or catsup, gravy, thyme, parsley, salt and pepper, and heat through. Spoon into a pie dish.

Peel and quarter the potatoes and place in a saucepan with enough cold water to cover. Simmer until tender (10-15 minutes). Drain and mash with one tablespoon of butter until the potato is very creamy - add a little milk if needed. Stir in the cheese, reserving a little to sprinkle on top of the pie. Add salt to taste. Spoon the mashed potato over the meat mixture. Sprinkle with the remaining cheese and bake until the potato is golden and the pie is heated through. Or you can heat in the microwave, then pop under the broiler to brown the potato.

In a soup pot, saute the onion in oil, adding celery and carrot when the onion is translucent. Cook together until the onion is soft. Add tomatoes and simmer gently until tomatoes are very soft. For a velvety soup, put it through a food mill to remove the seeds and skins. Heat chicken stock and add with basil, adjusting amount of stock to get the thickness you want. Bring to a boil and simmer on low heat for 5 minutes. Season with salt and pepper to taste. Makes 4 two-cup servings.

To roast the pepper, slice it in half, place under the broiler, skin-side up, and broil until the skin turns black. Place in a covered dish for a few minutes to steam. Then rub and wash off the blackened skin and remove the seeds and stem.

Tear spinach and lettuces, arrange in serving bowls. Add peppers, sliced mushrooms, onion. Sprinkle with parmesan cheese. Toss with Orange-Ginger dressing.

Place in blender and mix until well-blended. Cover and chill for several hours to blend flavors. Refrigerate, tightly-covered.

Preheat oven to 425 degrees. Combine flours, baking powder, sage, parsley, and salt in a bowl. Add butter and cut in with two forks until pea-sized. Add cheese and mix well. Stir in milk. Handling dough as gently as possible, turn it out onto a floured board and press into a circle, 1/2" thick. Cut out biscuits with a two-inch cutter. Place on ungreased baking sheet and bake at 425 degrees for 10-15 minutes, or until brown. Serve hot with butter.