Cook the macaroni according to package directions; drain in a colander.

In a large bowl, blend milk, egg, and salt. Stir in macaroni.

Spread the mixture in a greased 9″ x 13″ (23 cm x 33 cm) pan.

Spoon the sauce evenly over the noodles. Top with the cheese, mushrooms, olives, and pepperoni.

Bake at 375° F (190° C) for 30–35 minutes or until set. Let the pizza cool for five minutes before cutting.

In a small bowl combine bread crumbs and oil, then mix in Parmesan cheese.

In a separate bowl, lightly beat egg and water together.

Dip vegetable pieces into egg mixture, letting excess drip off before rolling in bread crumbs. Place vegetables on a nonstick baking sheet.

Bake at 375° F (190° C) for 20–25 minutes or until crust is crisp and vegetables are tender. Serve with Sweet and Sour Dip.

Mix all the ingredients in a saucepan.

Bring the mixture to a boil over medium heat, stirring constantly. Boil about one minute until mixture thickens.

In a large pan, mix the sugar, corn syrup, and peanut butter over medium heat until the sugar is dissolved; remove from heat.

Stir in the chocolate chips, butterscotch chips, and cereal.

Spoon the mixture into a buttered 9″ x 13″ (23 cm x 33 cm) pan. Spread with the buttered back of a large spoon. Cut into bars.