Sauce
1 1/4 cups mayonnaise
1 1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained
Freshly ground pepper

Combine first 5 ingredients to make a paste. Rub paste on all sides of beef. Refrigerate 1-2 hours. Place meat in roasting pan & place in a preheated 500° oven. Reduce heat to 400° immediately. cook approximately 40 minutes (meat l\thermometer will register 140° for rare.) Let beef cool, refrigerate until well-chilled before slicing. May also be served warm, if desired.
For the suace combine mayo & next 4 ingredients. Chill. Serve with sliced beef tenderloin.~~

ITALIAN EGG BAKE (serves 10)
1 lb sweet Italian sausage
1 tsp butter
1/2 medium red onion, chopped
8 oz mushrooms, sliced
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
8 oz mozzarella
2 medium tomatoes, peeled & chopped

Preheat oven to 400°. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside.
Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender.
In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan. Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

I'll post more a bit later. Do you also want desserts?

Preheat oven to 350 degrees F.
Crust:
1-1/2 cups graham cracker crumbs (about 18 squares)
1/2 cup butter, melted
1/4 cup sugar
Mix and press onto bottom of 9 x 13 pan. Bake for 4 minutes; remove from oven to let cool while making filling:

Filling:
3 pkgs. (8 oz. each) softened cream cheese
1-1/2 cups granulated sugar
1/8 tsp. salt
4 large eggs
1 tsp. vanilla
Blend cream cheese, sugar & salt; beat until fluffy. Add eggs one at a time, and beat well after each addtion. Blend in vanilla. Pour into prepared crust. Bake 30-40 minutes at 350 or until firm in center. Remove from oven and let stand 15 minutes.

In the mean time reset oven temperature to 400 degrees F. and make topping:

Topping:
Combine 2 cups sour cream, 1/2 cup granulated sugar and 1 tsp. vanilla. Spread over cheesecake. Place back in oven that has been heated to 400 degrees and bake 10-15 minutes longer.

Remove from oven, cool thoroughly and chill overnight.

NOTE: All ovens vary in temperature. My old oven was probably hotter than my current one and I always used the shorter times. I now bake this at the longer listed times and it comes out perfect.

Actually it was from Coup De Pouce..not Guide Cuisine..
Here it is translated..

CRUST

1/3 Cup softened Butter
1/4 Cup packed brown sugar
1/4 tsp vanilla
1 Cup flour
1/3 cup finely chopped pecans

FILLING

3 Packages softened Cream Cheese..250g each
1 Cup sugar
2 tbsps flour
3 eggs
1/2 cup 10%cream
1/3 cup pure maple syrup
1/3 cup finely chopped pecans
Pralined Pecans..Recipe follows..

Crust prep..

Beat butter till creamy..add brown sugar and vanilla and beat till light..add flour and mix till granular..add pecans w/ a spoon.
Press evenly in a 9x13 inch pan that you have papered w/ buttered foil while leaving the long ends out..
Bake in a 325 degree pre-heated oven for ap 12 mins.
Let cool on a rack..

Meanwhile

For the filling..

Using a mixing bowl..beat cream cheese, sugar and flour ..add eggs and incorporate till homogenous..Incorporate cream..maple syrup and pecans w/ a spoon..Pour into cooled crust.
Bake in a 325 preheated oven for 35-40 mins (it took 35 in mine)..till center is set..

Cool on rack 1 hr..cover w/ saran..chill ap 4 hrs before cutting in squares and topping w/ ind.pralined pecans..(I waited 2 hrs)

PECANS

1 3/4 cups (I used 1 and a bit)whole pecans
1/2 Cup sugar
2 tbsps butter
1/2 tsp vanilla

In a large heavy pan..mix all ings and cook med-high until the sugar melts..stirring all the time..reduce heat and continue cooking..stirring w/ a wooden spoon until the sugar is golden..Spread on a foiled and buttered pan cool and break ind. pieces..
..decorate.

I added un filet of syrup:)

Sounds long.. piece of cake..cheesecake:)

1 can frozen limeade, thawed
1 can tequila (1800 is used here)
1 can or 12 oz of Slice or Sierra Mist, or 7up
1 bottle Corona beer

Stir together and refrigerate. I like to freeze mine and scoop out and drink as a slushy.

When I have the $$, I really like to squeeze limes (and usually a lemon or two) and then make the drink 50-50...1/2 lime juice and 1/2 tequila. No sugar. If I am making them this way and having company, I will make a sugar syrup and add a good dose of syrup to the glass.

I have made grapefruit ones before too...not bad...cheaper than the limes! Watermelon ones are very good also! Especially if you are one that likes to salt their watermelon when you eat it.