Heat oven to 400 degrees. Place walnuts on a parchment-lined baking sheet. Cook until beginning to toast, about 5 minutes. Remove from heat; set aside. Meanwhile, stir the Greek yogurt, mustard and vinegar together in a medium bowl; add apple celery and grapes, stirring until coated. set aside. Arrange lettuce on six salad plates. Top with apple mixture. Sprinkle with toasted chopped walnuts.

Combine the ham, celery and onion in a medium bowl. Set aside. Combine the mayonnaise, horseradish, mustard powder and pepper in a small bowl. Stir into the ham mixture, adding more mayonnaise if needed. Stir in walnuts, if using. Cover; refrigerate until ready to serve.

Heat oven to 425 degrees. Dust dough ball lightly with flour if dough is sticky. Roll dough out to about a 12-inch circle with a buttered and floured rolling pin. Cut dough into circles with a 3-inch buttered and floured cutter or top of a glass. Transfer to a parchment-covered pizza circle or baking sheet.

Brush top of each circle with pasta sauce. Top with an egg slice. Add a dab of mustard/yogurt blend. Place ham and roasted red pepper strips, if using over the yogurt. Sprinkle generously with Parmesan.Bake until dough cooks and cheese begins to brown, about 10 minutes. Serve plain or with your choice of condiment such as yogurt/mustard blend or guacamole.

Heat oven to 350 degrees. Whisk together the eggs, milk, mustard, salt and pepper in a medium bowl. Set aside.Heat oven to 350 degrees. Cook pasta according to package directions for al dente; drain. Transfer to a 2-quart buttered casserole, such as a deep 10-inch quiche pan. Top with butter slices. Set aside.

Whisk together the eggs, milk, mustard, salt and pepper in a medium bowl; set aside.Toss the cooked macaroni with the Mexican blend and mozzarella cheese. Add the ham, tomatoes and smoked chorizo, if using, tossing lightly. Pour in the milk mixture. Add the Cheddar cheese, pushing the cheese and pasta down into the mixture to moisten. Add a bit more milk if necessary. Bake until top and edges begin to brown and cheese melts, about 45 to 50 minutes. Sprinkle Parmesan cheese on top, if using. Bake 10 minutes longer. Set aside 10 minutes before serving.

Remove yolks from the eggs; transfer to a medium bowl. Mash yolks with a fork or press through a food mill. Stir in horseradish, salt and dry mustard. Stir in pickle juice, if using. Stir in mayonnaise by the tablespoon, stopping when you reach a stiff but pliable consistency. (Do not add all at once.) Sprinkle tops with paprika. Refrigerate at least two hours. Garnish with chives before serving, if desired.

Heat oven to 325 degrees. Make shallow cuts in fat to make a diamond pattern. Insert cloves into diamond center. Place ham, cut side down, in a foil-covered roasting pan with enough excess foil to cover ham. Cook, about 8 minutes per pound or until a meat thermometer registers 130 degrees. Meanwhile, heat the orange juice in a saucepan over medium heat; cook, stirring occasionally, until mixture almost reduces to 3/4 cup. Stir in the mustard powder, honey and apple juice into the saucepan, stirring constantly until combined. Remove from heat.

Uncover ham; pour glaze over ham. Cook, basting occasionally with pan juices, about 25-30 minutes. Let stand 10 minutes before serving.

Cover unpeeled potatoes with water in a large pot; heat to a boil over medium-high heat until fork tender, about 30 minutes.  Remove from heat; set aside to cool. Slip off skin by sliding the back of a dull knife along the potato.

Meanwhile, combine eggs, bell pepper, celery, onion, pickles, olives, and parsley, if using, in a large bowl; cut the peeled potatoes into coarse chunks. Add to egg mixture. Set aside. Stir together mayonnaise, mustard,  horseradish, salt and pepper in a small bowl. Stir mayonnaise mixture into the potato/egg mixture. Smooth top with back of a spoon. Sprinkle top with paprika. Cover with plastic wrap. Refrigerate at least 4 hours.

Place cabbage, onions, bell pepper, celery and garlic in a large Dutch oven; top with tomato juice and chicken broth, Maggi seasoning, garlic salt, hot sauce and ground pepper to taste. Stir in okra, turnip greens and mushrooms. Add water to top about 1 inch over the mixture if needed.

Heat to a boil over medium high heat; lower heat to a simmer. Add meatballs, if using. Cover. Cook until flavors come together, about 25 minutes. Stir in pearl or cocktail tomatoes during the last 10 minutes of cooking.

Note: Maggi Seasoning, is available in the Asian food section or condiment section of most grocery stores

Heat oven to 350 degrees. Combing flour, baking powder and salt; set aside. Beat together sugar, oil, eggs, extracts and butter flavoring with a mixer on low speed. Add flour mixture and milk to egg mixture, mixing after each addition, beginning and ending with flour. Add poppy seeds.

Divide batter between 2 oiled 9-by-4-by-2-inch loaf pans. Bake until an inserted cake tester comes out dry, about 1 hour, 20 minutes. Cool on wire rack about 12 minutes.

Meanwhile, to make glaze, stir orange juice into confectioners’ sugar until creamy. Spread glaze over cake with pastry brush.