Michelle's Coleslaw

Ingredients:

1 bag (14 oz) coleslaw mix

1/2 cup mayo

3 T canola oil

1/4 cup sugar

1 T apple cider vinegar

1/4 tsp. salt

1/2 tsp. celery seed

1 tsp. onion powder

1 chopped green apple

Combine all ingredients.

The BEST Cornbread

Ingredients:

3 Eggs
1 1/2 cups Milk
1 cup Margarine; melted (If you don't have margarine, use butter. I have also used vegetable oil and it makes it very moist!)
3 cups Bisquick
1/2 cup Cornmeal
3/4 tsp. Baking Powder
1/2 cup Sugar

Beat wet ingredients together and add to dry ingredients. Pour into a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.

Courtesy of Ashley Calaway

Mabel's Spudnuts

1T yeast
1/4 cup warm water
1 cup warm milk
1/2 cup warm mashed potatoes
1/2 teas salt
1/2 cup sugar
1 egg
2 T butter
1/2 teas nutmeg
flour

Dissolve yeast in warm water. Combine milk, sugar, salt, beaten egg, nutmeg, potatoes and butter. Let cool (if necessary) and add to yeast mixture. Stir in flour to make soft dough. Let rise till double, let rise till double again--in the refrigerator. Cut into doughnuts and fry in hot oil. Yield depends on size. Recipe may be doubled.

Courtesy of Karen Utley

Broccoli Salad

3 stalks broccoli
1/4 cup chopped red onion
1 cup shredded cheddar cheese
1/2 pkg. sunflower seeds
1 jar bacon bits or 8 slices of bacon
1/2 jar rice noodles

Dressing:
1 cup mayo
1/2 cup sugar
2 Tbsp red wine vinegar

Mix together. Refrigerate 3 hours. Pour over salad. Add rice noodles when ready to serve.

Submitted by Alicia Bay

Seafood Salad

3 cucumbers, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 pkg crab, chopped (imitation crab works fine)
3 cups of shrimp
2 avocados, chopped
Half a bundle of cilantro

Combine all ingredients and squeeze two lemons over it. Add salt to taste.

Submitted by Jill Laws

Tabbouleh

1 cup Bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.

Submitted by Jill Laws

Fried Rice

2 cups cooked Japanese rice (leftover rice is best)
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil

Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.

Submitted by Akiko Takara