Amanda's Broccoli Cole Slaw

Vary the ingredient amounts depending on the number of servings you'd like. This is a good main dish salad or could be used in a wrap sandwich.

Quantity	Unit	Ingredient
		almonds	sliced and toasted
		La Choy Chow Mein Noodles
		red cabbage
		broccoli
		parmesan or asiago cheese	shredded
		Good Seasons Asian Sesame with Ginger salad dressing
		grilled chicken	diced
		sesame seeds	toasted
		Romaine lettuce	washed and torn into pieces

Toss all ingredients together.

Serve extra dressing on the side.

Amy's Stuffed Mushrooms

Quantity	Unit	Ingredient
2	pounds	mushrooms
8	ounces	cream cheese or neufchatel cheese	softened
1	pound	hot Italian sausage
0.5	cup	seasoned bread crumbs

Lightly brown sausage and drain.

Remove and mince mushroom stems.

Mix stems, cream cheese, sausage, and bread crumbs.

Fill mushroom caps with the mixture.

Bake at 350 degrees for 20 minutes.

Baked Eggs with Herbs

The original of this recipe came from from a bed and breakfast inn.

Number of Portions:

6

Quantity	Unit	Ingredient
1	Tablespoon	butter
1	bunch	green onions	chopped
1.5	cups	cheddar cheese	shredded
0.5	cup	Parmesan cheese	shredded
8		eggs
12	ounces	evaporated milk
1	teaspoon	herbs de Provence
		ground pepper	to taste

Preheat oven to 375 degrees.

Spray 9 x 13 glass baking dish with non-stick spray.

In a small pan, saute green onion in butter until tender. Spread in the bottom of baking dish.

Sprinkle cheeses over green onions.

Whisk together eggs, milk, herbs and pepper. Pour over onions and cheese in baking dish. (At this point, dish can be refrigerated overnight.)

Bake for 30 minutes or until top is golden brown and center is set.

Baked Salmon

This recipe came from my Uncle Jack Williams.

Quantity	Unit	Ingredient
16	ounces	salmon	drained, skin and boned
1	cup	mashed potatoes
4		eggs	separated
0.5	cup	cheddar cheese	grated
0.5		green pepper	chopped
1	medium	onion	chopped
2	teaspoons	celery salt
0.5	teaspoon	dry mustard

Mix all ingedients except egg whites.

Beat egg whites until stiff.

Fold beaten egg whites into salmon mixture.

Pour mixture into a greased casserole dish.

Bake at 350 degrees for 1 hour.

Garnish with paprika and green olives if desired.

Beef and Sausage Dip

Original recipe found in the American Profile Magazines, Hometown Recipes.

Quantity	Unit	Ingredient
1	pound	lean ground beef
0.5	pound	mild pork sausage
0.5	large	onion	chopped
2	cloves	garlic	chopped
1	cup	ketchup
4	teaspoons	chili powder
3	teaspoons	sweet paprika
2	15 ounce can	pinto beans	undrained
2	cups	Cheddar cheese	shredded
1	cup	black olives	sliced
0.5	cup	green onion	chopped

Preheat oven to 325 degrees.

Brown beef, sausage, onion and garlic in a medium skillet. Drain excess fat. Add ketchup, chili powder, paprika and beans. Mix well.

Place mixture in a 13 x 9 baking dish. Bake 25 minutes. Sprinkle cheese, black olives and green onion on top. Bake and additional 5 -10 minutes, until cheese melts.

Serve with your favorite tortilla chips.

Best Ever Blueberry Muffins

The original of this recipe was found in the Better Homes and Gardens Homemade Bread Cookbook.

Number of Portions:

12

Quantity	Unit	Ingredient
1.75	cups	flour
0.25	cup	sugar
2.5	teaspoons	baking powder
0.75	teaspoon	salt
1		egg	beaten
0.75	cup	milk
0.33	cup	cooking oil
1	cup	fresh blueberries	or frozen blueberries
2	tablespoons	sugar
1	teaspoon	grated lemon peel
		melted butter
		sugar

Stir together the flour, 1/4 cup sugar, baking powder and salt; make well in center.

Combine egg, milk and oil; add all at once to dry mixture.
Stir just till moistened.

Combine blueberries, 2 tablespoons sugar and lemon peel; fold into batter.

Fill paper cup-lined muffin pans 2/3 full.

Bake at 400 degrees for 20 - 25 minutes.

While muffins are warm, dip tops in melted butter and then in sugar.

Broccoli Raisin Salad

This recipe is from Mary Oleson.

Quantity	Unit	Ingredient
1	bunch	broccoli	cut up fine
1.5	cups	raisins	chopped
0.5	pound	bacon	fried and diced fine
0.5		red onion	chopped fine
1	cup	mayonnaise
0.25	cup	sugar
2	Tablespoons	vinegar
		peanuts

In a large bowl combine the broccoli, raisins, bacon and red onion.

In a medium bowl mix the mayonnaise, sugar and vinegar until the sugar is dissolved. Pour over broccoli mixture and stir to combine.

Let marinate in the refrigerator at least one hour or overnight.

Buttermilk Corn Bread

This was a hit at Winter Games 2007. Recipe found at allrecipes.com submitted by Judy Sellgren.

Number of Portions:

16

Quantity	Unit	Ingredient
2.5	cups	corn meal
2	cups	flour
1.33	cups	packed brown sugar
0.67	cup	sugar
2	teaspoons	baking soda
1	teaspoon	salt
2		eggs	beaten
2	cups	buttermilk
1	cup	vegetable oil
		butter	to brush on top after

Preheat oven to 425 degrees.

In a mixing bowl, combine cornmeal, flour, sugars, baking soda, and salt.

In another bowl, beat the eggs, buttermilk, and oil; stir into dry ingredients just until moistened.

Pour into a greased 13 x 9 pan.

Bake at 425 degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.

Brush butter over the top and cool on a wire rack.

Chocolate Zucchini Cake

The original of this recipe came from Sheri Luepke.

Quantity	Unit	Ingredient
0.5	cup	cooking oil
1.5	cups	sugar
2	teaspoons	vanilla
0.5	cup	water
2	Tablespoons	vinegar
2	cups	flour
0.5	cup	unsweetened cocoa powder
1.5	teaspoons	baking soda
1	teaspoon	salt
2	cups	zucchini	seeded, shredded

Preheat oven to 350 degrees.

Spray 13 x 9 baking pan with nonstick cooking spray.

Mix the oil, sugar and vanilla until well blended.

Stir in the water and vinegar.

In a seperate bowl, combine the flour, unsweetened cocoa powder, baking soda and salt.

Stir dry ingredients into oil, sugar and vanilla mixture. Mix well.

Fold zucchini into mixture.

Pour mixture into the baking pan.

Bake for 25 - 30 minutes.

Frost with your favorite chocolate frosting.

Chocolate-Oatmeal Brownie Cookies

This is a combination of Susan Albers' Chocolate-Oatmeal Cookies and Patti Coppock's Double-Chocolate-Oatmeal Cookie recipes. Laura calls them brownie cookies. They can be prepared as a drop cookie or a pan cookie bar. They freeze well.

Quantity	Unit	Ingredient
2	cups	soft shortening
4	cups	packed brown sugar
4		eggs	beaten
4	cups	flour
4	teaspoons	baking powder
2	teaspoons	salt
6	teaspoons	vanilla
0.67	cup	cocoa
3	cups	chocolate chips
4	cups	old fashioned oatmeal

Cream shortening and sugar in a large bowl with electric mixer.

Add remaining ingredients, blending well.

May be dropped by heaping teaspoonfuls on ungreased cookie sheets or baked in 2 - 11x17 inch baking pans.

For drop cookies: bake in a 350 degree oven for 10 minutes. Do not overbake.

For pan cookie bars: bake in a 350 degree oven for 20-25 minutes. Do not overbake.

Cilantro Pesto

This is what to do with leftover fresh cilantro. Use on sandwiches, tossed with pasta or in cooking. Freeze any extra to use later. Original recipe found in Cuisine at Home magazine.

Quantity	Unit	Ingredient
2	cups	cilantro leaves and stems
4	cloves	garlic	chopped
1	Tablespoon	lime juice
	pinch	salt
2	Tablespoons	olive oil

In a food processor or blender, pulse the cilantro, garlic, lime juice, and salt until minced. Scrape down side.

With the machine running, drizzle in oil until a paste forms.

Classic White Sauce

White sauce is the basis of cheese sauce for macaroni and cheese or Mornay sauce; or an herb sauce to serve over vegetables, meat or seafood. This version is based on the recipe found on the Argo cornstarch box.

Quantity	Unit	Ingredient
1	cup	cold milk
1	Tablespoon	corn starch
2	Tablespoons	margarine or butter
0.25	teaspoon	salt
0.13	teaspoon	pepper

In small saucepan, gradually stir milk into corn starch until smooth.

Add margarine or butter, salt and pepper.

Stirring constantly, bring to boil over medium heat; boil 1 minute.

Coconut Macroon Cupcakes

This reciipe is from former West Des Moines neighbor, Barb Dunn.

Number of Portions:

20

Quantity	Unit	Ingredient
1	cup	flour
1	cup	nonfat dry milk powder
0.5	cup	butter or margarine
1	cup	sugar
1		egg yolk	beaten
0.33	cup	evaporated milk
0.33	cup	water
2.5	cups	flaked coconut

Stir together flour and dry milk powder.

ln a separate bowl beat butter on medium speed 30 seconds.

Add sugar; beat till fluffy.

Add egg yolk and evaporated milk; beat well. (Mixture will look curdled).

Add flour mixture alternately with 1/3 cup water and beat well.

Stir in coconut.

Spoon about 3 Tablespoons batter into each paper cup-lined muffin cup.

Bake in 350 degree oven for 20 minutes or till lightly browned.

Cranberry Relish

This recipe is from Verda Delperdang. It is a good accompaniment to turkey or ham.

Quantity	Unit	Ingredient
1	small packag	cherry jello
1	cup	sugar
1	cup	water	boiling
1	package	cranberries	chopped fine
1		orange	with peel
1		apple	with peel

Pour boiling water over cherry jello and sugar in a large bowl. Stir till dissolved. Cool to lukewarm.

Rinse and drain cranberries, discarding any soft berries.

Chop orange into large chunks with peel on.

Seed apple and chop into large chunks with peel on.

Place cranberries, orange and apple chunks into food processor and pulse till chopped small.

Stir chopped fruit into lukewarm jello mixture. Chill till ready to serve.

Crazy Cake

The original of this recipe is from LaNeda Kuehler. I remember that she had a childrens cookbook when we were growing up that included this recipe. It really is easy enough for children to make.

Number of Portions:

12

Quantity	Unit	Ingredient
3	cups	flour
2	cups	sugar
2	teaspoons	soda
0.5	cup	cocoa
1	teaspoon	salt
0.75	cup	vegetable oil
2	teaspoons	vinegar
1	teaspoon	vanilla
2	cups	cold water

Put all ingredients in a large bowl and mix with a large spoon until smooth. ( Do not use electric mixer.)

Bake in an ungreased 13x9 pan at 350 degrees for 35 minutes.

Cream Cheese Frosting

Quantity	Unit	Ingredient
3	cups	powdered sugar
3	ounces	cream cheese or neufchatal cheese	room temperature
0.33	cup	butter or margarine	softened
1	teaspoon	vanilla
		lemon juice	optional

Beat ingedients together.

If frosting is too thick, thin with milk to spreading consistency.

Cream Cheese Icing

This recipe from Margaret Huey is for Italian Cream Cake.

Number of Portions:

12

Quantity	Unit	Ingredient
0.5	cup	butter or margarine	softened
8	ounces	cream cheese	room temperature
1	pound	powdered sugar	softened
1	teaspoon	vanilla
		shredded coconut	optional

Beat all ingredients till spreading consistency.

Frost cake and sprinkle with coconut.

Crockpot Beef Stroganoff

This recipe is based on the Hungarian Goulash recipe in the Rival Crock-Pot Cookbook.

Number of Portions:

6

Quantity	Unit	Ingredient
2	pounds	round steak	cut in 1/2" cubes
1	cup	onion	chopped
1	clove	garlic	minced
1	cup	mushrooms	sliced
2	Tablespoons	flour
1	teaspoon	salt
0.5	teaspoon	pepper
1	Tablespoon	paprika
0.13	teaspoon	thyme
1		bay leaf
28	ounces	diced tomatoes
1	cup	sour cream	reserved

Put steak cubes, onion, garlic, and mushrooms in the crockpot.

Stir in flour and mix to coat steak cubes.

Add all remaining ingredients except sour cream. Stir well.

Cover and cook on low for 7 - 10 hours.

Add sour cream 30 minutes before serving, and stir in thoroughly.

Serve over buttered noodles.

Crockpot Magic Meatloaf

The original of this recipe was found in the Rival Crock-Pot Cookbook.
NOTES : This recipe may be doubled for the 5-quart crockpot.

Number of Portions:

4

Quantity	Unit	Ingredient
1	pound	ground chuck
1		egg	beaten
0.25	cup	milk
1.5	teaspoons	salt
1	cup	dried Italian bread crumbs
0.5	cup	onion	chopped
4		potatoes	unpeeled, cut-up
		ketchup
		butter flavor cooking spray

Mix egg, milk, salt and bread crumbs; allow to soften. Thoroughly combine with ground chuck and onion.

Shape into loaf and place in the crockpot. Top with ketchup.

Place potatoes at the sides of loaf. Spray with butter flavor cooking spray.

Cover and cook on low for 8 - 9 hours.

Crockpot Tamale Casserole

This is an adaptation of two recipes found on Allrecipes.com.

Number of Portions:

12

Quantity	Unit	Ingredient
1	pound	Bob Evans Zesty Sausage
1	pound	ground beef
2		eggs	beaten
1.5	cups	cornmeal
3	cups	milk
2	cans	whole kernel corn
2	cans	diced tomatoes with green chiles
1	can	sliced black olives
2	packages	taco seasoning mix
2	cups	shredded Mexican blend cheese

In a skillet, crumble and cook sausage and beef over medium heat until no longer pink: drain.

In a bowl, combine the egg, cornmeal and milk until smooth. Add corn, tomatoes with green chiles, olives, taco seasoning and browned meat. Stir well.

Transfer mixture to a greased crockpot. Cover and cook on low 6 hours.

Top with cheese just before serving, covering till cheese is melted.

Delicious Bean Soup

When I asked LaVonne Kontz for her bean soup recipe, this is the recipe she gave me. This is Mary Olesons recipe.

Quantity	Unit	Ingredient
2	cups	navy beans
1		onion
1	package	dry onion soup mix
2	cubes	beef bouillon
2	teaspoons	worcestershire sauce
1	large	potato	unpeeled, cut-up
3	teaspoons	molasses
0.5	teaspoon	sugar
	dash	paprika
2		smoked ham hocks, or ham bone
8	cups	water

Mix ingredients in a large soup pot.

Let simmer, covered 6 - 12 hours; or until done, stirring from time to time.

Add more water if needed.

Easy Pot Roast Dinner

Original recipe found in Hometown Recipes, American Profile magazine.
NOTES : May be cooked in a crockpot on low for 8 hours.
To decrease cooking time, preheat oven to 325 degrees and roast for 3 hours.

Quantity	Unit	Ingredient
4	pounds	boneless chuck roast or arm roast
5		russet potatoes	quartered
4	stalks	celery	cut in 2 inch pieces
1	pound	baby carrots	sliced
1	package	onion soup mix	optional
14	ounces	diced tomatoes	liquid reserved in can

Preheat oven to 275 degrees.

Prepare a 13x9 inch baking dish by laying two 24 inch long pieces of heavy duty aluminum foil crosswise in the dish. Lay the roast in the center and arrange the potatoes, celery and carrots around the roast.

Spread contents of onion soup mix over top of roast. Place diced tomatoes on top. Add water to reserved tomato liquid to fill the can and pour over vegetables surrounding the roast. Bring ends of foil together all around, creating a seal so that juices do not escape.

Place dish in oven and roast for 8 hours. Transfer roast to serving platter, surround it with the vegetables and spoon pan juices over everything.

Egg Coffee

This is the original, old fashioned coffee that John and Tuttie Willison made for many years at St. Joseph Church, Milford, Iowa.You'll need a large enamelware coffee pot.

Yield:

18 cups

Quantity	Unit	Ingredient
18	cups	water
1		egg	beaten
		egg shells
1.25	cups	ground coffee
	dash	salt
1	cup	cold water

Bring 18 cups water to boil in enamelware coffee pot.

Combine egg, coffee and salt in a bowl. Add to boiling water in coffee pot and boil for 10 minutes.

Turn off heat and add 1 cup cold water, all at once. Coffee grounds will separate out and sink to the bottom.

Egg Rolls

The original of this recipe came from Deb Parks of Sioux Falls, South Dakota. Her Mother was from China. My secret ingredient is peanut butter.

Quantity	Unit	Ingredient
		any leftover beef, pork, turkey, chicken,	cooked and finely chopped
6	cups	3 color coleslaw mix	beaten
1.5	cups	green onion	chopped
2	cups	bean sprouts	chopped
1	cup	water chestnuts	chopped
0.25	teaspoon	ground ginger
0.5	cup	creamy peanut butter
2	Tablespoons	soy sauce
2	Tablespoons	corn starch
1	package	bean threads	soaked and drained
40		egg roll wrappers
		slurry	2 tablespoons water
2	quarts	peanut oil	for frying

In a large bowl combine meat, vegetables, ginger, peanut butter, soy sauce, corn starch and bean threads.

Arrange 1 heaping tablespoon of the meat/vegetable filling in a sausage shape about 3 inches from the bottom corner of the egg roll wrapper.

Fold bottom corner of wrapper over filling, then fold in sides halfway.

Starting at the bottom, roll wrapper to form a tight cylinder.

Brush top corner with water/corn starch slurry, and press to seal.

Transfer to a baking sheet and repeat process with remaining wrappers and filling.

Heat oil over medium high heat to 375 degrees.

Working in batches of 3 or 4, add egg rolls, seam side down, and fry, turning often, until golden brown, 3 - 4 minutes.

Using tongs, transfer to paper towels to drain.

Serve immediately with dipping sauce.

May be frozen after frying. Reheat in a 375 degree oven for 10 - 15 minutes, or till heated through.

Fajitas of Santa Fe

The original of this recipe was an advertisement for Sargento Cheese found in Country Living magazine, May, 1994.

Number of Portions:

4

Quantity	Unit	Ingredient
1	pound	chicken breasts, boneless, skinless
4	slices	red or vidalia onion	chopped
2	Tablespoons	olive oil
2	Tablespoons	lime juice
2		bell peppers	halved
2	cloves	garlic	minced
0.75	cup	salsa
8		flour tortillas	heated
1	cup	cheddar cheese	shredded
		cilantro

Combine chicken, onion, oil, lime juice, peppers, garlic and salsa in a sealed plastic bag. Marinate in refrigerator 2 - 24 hours.

Grill or broil chicken and vegetables 4 - 5 inches from the heat for 5 - 8 minutes per side. Discard marinade.

Cut chicken and vegetables into thin strips. Divide among tortillas.

Sprinkle with cheese. Roll up.

Garnish with cilantro.

Fish Tacos

This is my most recent version of fish tacos.

Number of Portions:

6

Quantity	Unit	Ingredient
1	cup	sour cream
2	Tablespoons	mayonnaise
2	Tablespoons	lime juice
1	bunch	cilantro	chopped, divided
		minced garlic	to taste
1.5	pounds	firm white fish fillets
12		soft taco size corn tortillas	warmed
2	cups	shredded cabbage
		onion	chopped
		tomatoes	chopped

Whisk sour cream, mayonnaise, lime juice, 1/2 cup cilantro and garlic in a medium bowl.

Grill, broil or saute the fish until opaque in center, about 3 minutes per side. Transfer fish to cutting board and break into small pieces.

Divide the fish among tortillas. Top each with cabbage, onion, tomatoes and remaining cilantro. Drizzle with sour cream mixture and serve.

Fruit Pizza

The original for this easy version of fruit pizza was found on allrecipes.com.

Number of Portions:

16

Quantity	Unit	Ingredient
18	ounces	package refrigerated cookie dough
7	ounces	marshmallow cream
8	ounces	neufchatel or cream cheese
		fruit	your choice, sliced

Preheat oven to 350 degrees.

On an ungreased baking sheet, smooth the refrigerated cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 - 12 minutes, or until lightly browned and the center is no longer doughy. Set aside to cool.

In a medium bowl, blend the marshmallow cream and cream cheese. Spread the mixture over the cooled crust crust. Top with sliced fruit of your choice. Chill in the refrigerator until serving.

German Chocolate Pie

This recipe is from American Profile magazine.

Number of Portions:

8

Quantity	Unit	Ingredient
4	ounces	German chocolate squares
0.25	cup	butter
1.5	cups	sugar
3	Tablespoons	cornstarch
0.13	teaspoon	salt
1	teaspoon	vanilla
2		eggs	beaten
1.5	cups	evaporated milk
1	10 inch	unbaked pie crust
1.33	cups	shredded coconut
0.5	cup	chopped pecans

Preheat oven to 375 degrees.

In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.

When chocolate is melted, stir in sugar, salt, vanilla, cornstarch, and eggs until smooth.

Pour mixture into pie shell.

Mix coconut and pecans together and sprinkle them evenly over the chocolate mixture.

Bake 45 - 50 minutes or until center is set.

If the crust becomes too brown during baking, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.

German Potato Salad

This original of this recipe came from my Mom. She recieved the recipe from my Aunt Peg WIlliams' mother, Mrs. Schewe's (pronounced chevy). It is good hot or cold.
 Quantity     Unit              Ingredient
6                  medium          potatoes    cooked, drained, pee
8                  sticks             bacon       
0.5                                     red onion    chopped
0.25             cup                cider vinegar    
0.25             cup                sugar  
0.25             cup                water    
2                  tablespoons    cornstarch   

In a large pan, fry out bacon slowly. Reserve bacon fat. Crumble bacon.

Saute onion in bacon fat.

Combine bacon fat, onion, bacon, vinegar, sugar, and potatoes.

Combine water and cornstarch and stir into other ingredients to thicken.

Keep warm in crockpot or refrigerate and serve cold.

Ham Salad Sandwich-maker

This recipe is from the JCPenney food processor recipe book. You never made a sandwich spread this good, this fast!

Quantity	Unit	Ingredient
2	cups	cooked ham
1	medium	onion
2		celery stalks
1		dill pickle
0.33	cup	mayonnaise
1	Tablespoon	prepared mustard
2	teaspoons	black pepper

Cut the ham in 1" cubes, put a cup at a time in the food bowl with the steel blade and process until ground. Remove to a bowl and insert the steel blade again.

Cut the onion, celery and pickle in 1" pieces and process until ground. Add to the ground ham with the mayonnaise, mustard and pepper.

Mix well.

Hamburger Noodle Soup

This is based on the Hearty Noodle Soup recipe from the Reame's frozen noodles package. Reame's noodles are manufactured in West Des Moines, Iowa.

Number of Portions:

12

Quantity	Unit	Ingredient
1.25	pounds	ground beef or small beef chunks
2.5	quarts	hot water
5		beef bouillon cubes
14.5	ounces	can diced tomatoes with basil, garlic, and
1	envelope	dehydrated onion soup mix
2.5	cups	celery	diced
0.5	teaspoon	oregano
		salt	to taste
16	ounces	Reames frozen egg noodles

Brown beef in a dutch oven.

Stir in and bring to boiling: water, bouillon, tomatoes, onion soup mix, celery, oregano and salt .

Add frozen noodles and simmer for 35 minutes.

Hodge Podge

This is my version of a classic Delperdang family recipe for using leftovers. Surprisingly good!

Quantity	Unit	Ingredient
3	cups	cooked meat or fish; such as roast beef or	diced
3	cups	cooked potatoes	diced
		onion or other vegetables	chopped
1	Tablespoon	butter
1	Tablespoon	olive oil
3		eggs	beaten
		salt and pepper	to taste

In a skillet over medium high heat, melt butter with olive oil.

Add meat or fish, potatoes and vegetables to skillet and saute till heated through.

Pour eggs over all and stir till eggs are cooked through.

Season with salt and pepper and serve with catsup or salsa.

Hollandaise Sauce

Mark, Amy and Laura thought this was "holiday sauce" since we usually had it for special occasions. The original of this recipe was found in the Weight Watchers New Program Cookbook.

Quantity	Unit	Ingredient
1	Tablespoon	cornstarch
0.5	cup	water
1		chicken bouillon cube
2	Tablespoons	canola butter
2	Tablespoons	mayonnaise
1	teaspoon	lemon juice
	dash	sriracha or hot sauce

In a small saucepan, dissolve the cornstarch in water. Add bouillon cube. Stir over medium heat until thickened. Remove from heat.

Stir in canola butter until melted. Add mayonnaise; stir until blended.

Add lemon juice and sriracha; stir to combine.

Hot Eggs

This is a great bruch entree.

Number of Portions:

12

Quantity	Unit	Ingredient
12		eggs
2	cups	cream style corn
1	can	green chiles
0.5	teaspoon	pepper
		garlic powder
2	cups	cheddar cheese	shredded
		salsa	for accompaniment

Stir in corn, green chiles, pepper and garlic, blending well.

Pour into a greased 13 x 9 inch glass baking pan.

Sprinkle the cheese evenly over the egg mixture.

Bake at 325 degrees for 1 hour.

Serve with salsa.

House Dressing

This recipe was the house dressing at the Northlander Restaurant in Sioux Falls, South Dakota. Marilee Kontz obtained this recipe when she worked there as a hostess.
NOTES : This recipe makes a huge amount so you may want to share it with your friends.
This dressing is especially good on a spinach salad with sliced mushrooms, sliced hard boiled eggs and crumbled bacon.
If you'd like to make a small batch use 1 ounce package ranch dressing mix, 1 teaspoon curry powder, 1 teaspoon celery seed, 1 Tablespoon sugar, 1 cup mayo, 1 cup miracle whip, and 1 cup buttermilk.

Quantity	Unit	Ingredient
1	large packag	dry ranch salad dressing mix
1	Tablespoon	curry powder
1	Tablespoon	celery seed
3.5	Tablespoons	sugar
4	cups	mayonnaise
4	cups	miracle Whip®
1	quart	buttermilk

Combine all ingredients in a large bowl. Stir with a wire whip until smooth.

Pour into jars and store in the refrigerator.

Italian Cream Cake

The original of this recipe came from Okoboji neighbor Margaret Huey. It is a moist cake that is best when made one day ahead. It freezes well. You can use sweetened shredded cocconut or raw chip coconut.

Number of Portions:

12

Quantity	Unit	Ingredient
1	cup	margarine	softened
2	cups	sugar
5		eggs	separated, whites be
1	cup	buttermilk	1 inch pieces
1	teaspoon	vanilla
2	cups	flour
1	teaspoon	soda
1	teaspoon	salt
2	cups	shredded coconut
		Cream Cheese Icing
		coconut

With a mixer, cream the margarine and sugar.

Add the egg yolks, buttermilk and vanilla stirring well.

Add, alternately mixing, the flour, soda and salt.

Add coconut and stir.

Fold in the beaten egg whites.

Pour into two 9-inch layer cake pans.

Bake at 350 degrees for 30 - 50 minutes, till set in the center

Cool cake.

Frost with Cream Cheese Icing and sprinkle with coconut.