Lissa's Asian Coleslaw

Mix the following dry ingredients in bowl:
1 pkg. cole slaw mix
1 c. sunflower seeds
2 pkgs Chicken Raemen Noodles, crushed (save seasoning packets for the dressing)
1 pkg. slivered almonds
1 bunch green onions, chopped

Mix the following dressing ingredients. Toss with cole slaw just before serving:
1/3 c. canola oil
1 tbsp sesame oil (optional)
1/3 c. rice vinegar
2 tbsp sugar
2 seasoning pkgs from raemen noodles
1 tbsp soy sauce
(I usually add some minced garlic too)

Simple Cherry Salad

Ingredients

• 1 box lemon jello
• 1 box cherry jello
• 2 cups boiling water
• 1 cup crushed pineapple (drained)
• 1 21oz can cherry pie filling

Directions
Disolve jello in boiling water, add pineapple and cherry pie filling. Chill until firm.

Grandma Roberts' Potato Casserole

Ingredients

• 2 lbs frozen hash browns
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/4 cup chopped onions
• 1/2 cup of melted butter
• 8 oz sour cream
• 1/2 cup milk
• 1 1/2 cups shredded cheese
• 1 cup crushed corn flakes (optional)

Directions
Pre-heat oven to 350
Mix butter, soups, milk, onion, cheese and sour cream. Put potatoes in 9x13 baking dish and pour mixture over potatoes. Bake for 1 hour. (if using corn flakes, bake 30 minutes, sprinkle flakes over potatoes, bake for remaining 30 minutes)

Grandma Roberts' Corn Delight

Ingredients

• 1 can Whole Corn
• 1 can Cream Style Corn
• 1 box Jiffy corn muffin mix
• 3/4 cup sour cream
• 1/2 cup milk
• 1 cup grated cheddar cheese
• 1/2 cup butter
• 1 egg

Directions

Pre-heat oven to 350.
In a large bowl mix all the ingredients together. Pour into a 9x13 casserole dish and bake for 1 hour. Let stand about 15 minutes before serving.

The Pioneer Woman's Onion Strings

Ingredients

• 1 whole Large Onion
• 2 cups Buttermilk
• 2 cups All-purpose Flour
• 1 Tablespoon (scant) Salt
• ¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
• 1 quart (to 2 Quarts) Canola Oil
• Black Pepper To Taste

Preparation Instructions

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they'll be really mad they didn't get any

Stuffin' Muffins

Ingredients
Recipe courtesy Rachael Ray

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 stick butter, softened
• 1 fresh bay leaf
• 4 ribs celery and greens, from the heart, chopped
• 1 medium to large yellow onion, chopped
• Salt and pepper
• 2 tablespoons poultry seasoning
• 1/4 cup chopped fresh parsley leaves
• 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
• 2 to 3 cups chicken stock

Directions
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature