These three sauces come from Libby's Grandma Helen - great for dipping fondue beef into.

Sour Cream Mustard Sauce
1 cup (1/2 pint) sour cream
3 tbs. prepared mustard
2 tbs. chopped green onions
salt and pepper to taste

Mix ingredients together well. Chill. Makes about 1 1/4 cups.


Curry Mayonnaise
1/2 cup mayonnaise
1/2 cup sour cream
1. tsp lemon juice
1. tsp. curry powder

Combine mayonnaise and sour cream. Blend in lemon juice and curry. Taste. Add more seasoning if desired. Chill, Makes about 1 cup.


Avocado Sauce (or Guacamole)
2 ripe avocados
2 tbs. minced onion
1 tbs. lemon juice
1 tbs. mayonnaise
2 drops Tabasco
salt to taste

Mash avocados. Stir in onion, lemon juice, mayonnaise, Tabasco, and salt. Mix until well blended. Makes about 1 1/2 cups.

makes 8-10 generous servings

Ingredients
1 pork shoulder roast (4lbs)
1 lg onion, quartered and sliced
salt and pepper to taste
garlic powder

1 cup BBQ sauce
1/2 cup vinegar
1 tsp of liquid smoke

Directions
Place the roast in the crockpot on low. Add onions, salt and pepper and generous sprinkle garlic powder. Cover and cook on low for 9-11 hours, or until tender and shreddable. Drain all juices and onions off and shred the pork. Add vinegar, bbq sauce and liquid smoke (if using). Continue cooking for 1 hour.

Ingredients
10 eggs (or egg beaters 2 ½ cups)
½ cup flour
1 tsp baking powder
½ tsp salt
16 oz sm curd cottage cheese
1 lb shredded jack cheese (I use whatever type I have)
½ cup margarine/butter, melted
(1) 4oz can diced green chiles (or ¼ cup green onions)

Directions
Beat eggs or place egg substitute in large bowl and add flour, baking powder, salt, cottage cheese, jack cheese, melted butter and blend until smooth. Stir in chiles or green onions.
Pour into a buttered 9x13 pan and bake for 35 minutes @ 350 or until top is browned and center is firm. Serve hot.
(Leftovers can be frozen and reheated in microwave.)

Servings: Makes about 1 1/2 cups

Ingredients
1 tablespoon peanut oil
1 large shallot, finely chopped
2 large garlic cloves, finely chopped
1/4 cup unsweetened coconut milk
1/2 cup chunky peanut butter
1 tablespoon dark brown sugar
1 teaspoon Asian chili-garlic sauce or Tabasco sauce
1/2 teaspoon finely grated peeled fresh ginger
1 cup water
1 tablespoon fresh lime juice
2 tablespoons unsalted dry-roasted peanuts, coarsely chopped
Salt

Directions
1. In a medium saucepan, heat the peanut oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Remove from the heat and whisk in the coconut milk, peanut butter, brown sugar, chili-garlic sauce and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat until slightly thickened, about 10 minutes. Let cool slightly, then whisk in the lime juice and peanuts. Season with salt. Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled.
2. Make Ahead: The peanut sauce can be refrigerated for up to 5 days

We like to use this sauce when we make Thai Chicken Pizzas or it goes well with chicken, rice, and veggies as a "rama" sauce.

Ingredients
16 oz. package egg noodles
1 pound lean ground beef or turkey
1/2 onion, chopped
2 cloves garlic, minced
1 (0.75 ounce) packet dry brown gravy mix
3-4 ounces cream cheese
1/2 cup milk
8 ounces sour cream
2 (10.75-oz) cans condensed cream of mushroom soup

Directions
1. Bring large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef or turkey until no pink shows; drain. Add onion and garlic to the skillet and saute with the hamburger to soften the onions.
3. Mix brown gravy and cream cheese with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to hamburger mixture and stir to blend and heat through.
4. Serve hamburger mixture over cooked noodles.

Serves 6

Notes: I like to double the recipe and freeze half the hamburger mixture for later.

from wilton.com
Makes: About 3 cups of icing.

Ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 Tablespoons milk

Directions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Haven't tried yet, but I didn't want to lose the recipe...

Ingredients
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs, separated (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree

Directions
Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in egg yolks one at a time, mixing well after each. Sift flour and measure after sifting. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Whip egg whites until fluffy and fold into batter. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Notes
When assembling the layers, use a layer of fresh cut strawberries or more strawberry puree with the frosting between layers. Frost with buttercream, vanilla, or cream cheese frosting.

Ingredients
1 box Barilla no-cook lasagne noodles
1 jar favorite tomato sauce
1 16-oz. container cottage cheese
1 pound mozzarella cheese, shredded
4 cloves minced garlic (optional)
1 pound cooked ground turkey (optional)

Directions
In a 9x13 pan, line bottom with 3-4 noodles, cover with tomato sauce (1/3 jar), spread 1/2 of container of cottage cheese, and 1/3-pound of shredded mozzarella cheese. Optional - add 1/2 pound cooked ground turkey and/or 2 cloves of minced garlic between cottage cheese and shredded cheese layers. Repeat same steps for second layer. For third layer, repeat steps for noodles, sauce, and shredded cheese only.

Cover with foil and bake in oven at 350 degrees for 60 minutes or until noodles are tender and cheese is melted through.

Serves 6

Ingredients
1 pound ground beef or turkey
1 can (10 3/4 oz) cream of mushroom soup
1 can french fried onion rings
2 to 3 cups frozen tater tots
1 cup shredded cheddar cheese

Directions
Grease a 3-quart casserole dish. Brown meat in the microwave; drain. Stir in soup and onion rings. Cover the top with tater tots. Bake at 350 degrees until tater tots are browned, about 30 minutes. Top with shredded cheese and return to oven until melted.

Freezer method:  Combine first two ingredients in gallon freezer bag and freeze.  Thaw meat mixture, s onion rings and follow directions above.

Makes 18-20 muffins

Ingredients
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Albers® White or Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

Directions
PREHEAT oven to 350°F. Grease or paper-line 18 to 20 muffin cups.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.