A great Mother's Day gift from Indigo!

Have plenty of cold refreshments on hand for all your guests with our lovely glass dispenser. Its clear glass shows off iced teas, punches or even bright lemon slices in iced water to pretty effect. Best of all, guests can serve themselves, leaving you with one less thing to do! For use with cold liquids only. Hand-wash. 253 oz. capacity, 12” high

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup mayonnaise or Miracle Whip
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Ingredients

• 1/2 cup of butter, room temperature
• 3/4 cup Shredded Cheddar Cheese, at room temperature, (3 oz)
• 3 drops of hot pepper sauce
• Salt to taste

Directions

• In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth.
• Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 3/4 cup.

Variation

• Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled
• dried herbs.

Ingredients

• 3 quarts Unsweetened Applesauce
• 2 pounds Granulated Sugar
• 1 pound Brown Sugar
• 3/4 cup Apple Cider
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Allspice
• 3/4 teaspoon Cloves
• 3 teaspoons Cinnamon

Directions

1. The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce.
2. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)

Ingredients

• 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
• 3 garlic cloves, finely chopped
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 large egg yolk
• 1 1/2 cups part-skim ricotta cheese, room temperature
• 1 box (12 ounces) no-boil lasagna noodles
• 1/2 pound fresh mozzarella, shredded
• 1/4 cup grated pecorino or Parmesan cheese

Directions

• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
• Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
• Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Martha Stewart has 15 ideas and tips that will save you a lot of time in the kitchen.  It's a good thing.

Ingredients

• 1/2 cup dry mustard, preferably imported
• 1/2 cup hot tap water
• 1/2 cup white wine vinegar or rice vinegar
• 2 teaspoons kosher salt
• 1 Tablespoon bottled hot grated horseradish
• 1 clove garlic, peeled and sliced
• 1 teaspoon white granulated sugar
• 6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper
• 2 whole allspice berries, crushed in a mortar, or small pinch ground allspice
• A little dry white wine, or additional white wine vinegar if needed

Directions

1. In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.
2. Place wine vinegar or rice vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice in a food processor or heavy-duty blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids.
3. Add the spice liquid to the mustard in the top of a double-boiler. Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. It will thicken up even more as it cools.
4. Taste and add more of the bottled horseradish to suit your tastes. If it is too thick, add a few drops of white wine or wine vinegar.
5. Seal horseradish mustard in an airtight jar and refrigerate.

Yield: about 1/2 cup

Ingredients

• 1 cup peeled and cubed horseradish root
• 3/4 cup white vinegar
• 2 teaspoons white sugar
• 1/4 teaspoon salt

Directions

1. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. 
2. Carefully remove the cover of the processor or blender, keeping your face away from the container.
3. Cover and store the horseradish in the refrigerator.

Ingredients

• 1 cup dried Chinese mushrooms
• 2 tablespoons vegetable or peanut oil
• 6 scallions, chopped
• 1/2 cup dry unsweetened shredded coconut
• 1 fresh green chile pepper, seeded and chopped
• 1 cup jasmine rice
• 1/2 cup fish stock
• 1 3/4 cups coconut milk
• 12 ounces cooked shelled shrimp
• 6 sprigs fresh Thai basil

Directions

1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes.  Drain, then cut off and discard the stalks and slice the caps.
2. Heat the oil in a wok and stir-fry the scallions, coconut, and chile peppers for 2-3 minutes until lightly browned.  Add the mushrooms and stir-fry for 3-4 minutes.
3. Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil.  Reduce the heat and add the coconut milk.  Let simmer for 10-15 minutes, unit the rice is tender.  Stir in the shrimp and basil.  Stir in the shrimp and basil, heat through and serve.

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1.  In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Ingredients

• 1 lb Fresh asparagus, trimmed & steamed
• Lettuce leaves
• 1/2 teaspoon Whole red chili pepper
• 6 tablespoon Olive oil
• 3 tablespoon Cider vinegar
• 1 tablespoon Capers
• 1 tablespoon Fresh tarragon, chopped
• 2 tablespoon Fresh parsley, chopped
• 1 ea Green onion, minced
• Salt & pepper

Directions

1. Ensure that the steamed asparagus is not overcooked. Arrange the lettuce leaves on a shallow serving dish & arrange the asparagus in mounds on the dish. Grind the red chili pepper in a mortar & pestle & sprinkle over the asparagus.
2. Mix together the oil & vinegar. Add the capers, tarragon, parsley & green onion. Season well. Pour this dressing over the asparagus.
3. Chill for at least 30 minutes before serving.

Ingredients

• 2 medium potatoes; peeled/quartered
• 2 peck of dry yeast
• 1 teaspoon sugar
• 1/2 cup butter or margarine; melted
• 1/4 cup shortening; melted
• 1/2 cup honey
• 2 eggs; beaten
• 2 teaspoon salt
• 6 1/2 cup all-purpose flour; about

Directions

1. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain, reserving 1 cup water; set potatoes aside.
2. Cool water to 105 to 115 degrees. Stir yeast and sugar into water; let stand 5 minutes. Mash enough potatoes to measure 1 cup; place in a large mixing bowl. Add butter, shortening, honey, eggs, salt, yeast mixture, and 2-1/2 cups flour.
3. Beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
4. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into thirds. Shape each third into 15 balls.
5. Place in three greased 9-inch round cakepans. Cover and let rise in a warm place, free from drafts, 40 to 50 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes. Yield: 45 rolls.

NOTE: Potato Rolls may be wrapped in aluminum foil, then placed in a freezer bag, and frozen up to 2 months. To reheat, let thaw almost to room temperature, place in cake pans, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.

Source: Southern Living

Ingredients

• 3/4 cup water -- + 2 tbsp
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 2 1/2 cups bread flour
• 1 3/4 teaspoons active dry yeast
• Glaze: 1 whole egg -- beaten

Directions

1. Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).
2. Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favourite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

Ingredients

• 1 3/4 cups cream cheese
• 3/4 cup cheddar cheese, grated
• 1 cup sour cream
• 4 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce, plus extra to taste
• 1 lb 2 ounces cooked crab meat (or imitation crab meat)
• 1 garlic clove, halved
• Salt and pepper
• Butter, for greasing
• Sprigs of fresh dill, for garnish
• Savoury crackers for serving

Directions

1. Put the cream cheese into a bowl and stir in the cheese, sour cream, mayonnaise, lemon juice, and Worcestershire sauce.
2. Add the crabmeat and salt and pepper to taste and gently stir together.  Taste and add extra Worcestershire sauce if desired.  Cover and let chill for 24 hours.
3. When you are really to heat the dip, remove it from the refrigerator and let it come up to room temperature.
4. Meanwhile, preheat the oven to 350 degrees F.  Rub the cut sides of the garlic clove over the base and sides of an ovenproof dish suitable for serving from, then lightly grease.
5. Spread the crab mixture into the dish and smooth the surface.  Heat the dip through in the oven for 15 minutes.

Source: Blueberry Hill: Grandma's Best Recipes

Ingredients

• 5 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 3/4 cup canola oil
• 4 ounces cooked roast beef, thinly sliced 
• 1/4 cup prepared horseradish
• 1 cup canned au jus gravy, heated

Directions

1. Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
4. Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
5. Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

Inspired by the amazing Yorkie Bites at The Rook and Raven.

Ingredients

• 1 quart oil for frying
• 4 eggs
• 2 pounds pork sausage
• 4 cups dried bread crumbs, seasoned
• 1 cup all-purpose flour
• 4 eggs, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
4. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

As inspired by the Scotch Eggs at The Rook & Raven.

Ingredients

• 2 Onions -- thinly sliced
• 55 g Butter
• 55 g Flour
• 2 1/2 cups of stock
• 2 1/2 cups of milk
• 1 pinch of pepper
• 170 g Scottish Cheddar Cheese -- grated

Directions

1. Melt the butter in a saucepan and cook the onions for a few minutes.
2. Add the flour and cook for another minute.
3. Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.
4. Toss the grated cheese gently into the soup and simmer until melted.
5. DO NOT ALLOW TO BOIL.

This is a recipe from Toravaig House, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Ingredients

• 1 1/2 pound lean rump or chuck roast, cut into 1″ cubes
• 2 cups cooked chopped tomatoes
• 1 large onion; chopped
• 1 bay leaf
• 1 clove garlic; minced
• 3 quarts cold water
• 1 medium head cabbage; shredded
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1 tablespoons fresh lemon juice
• Salt and pepper to taste
• Low-fat sour cream, for garnish

Directions

1. In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours.
2. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.
3. Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.

Ingredients

• 2 cups chicken; cooked and shredded
• 2 tablespoon Olive oil
• 1 Garlic clove; crushed
• 16 oz Tomato sauce
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar
• 1 Whole jalapeño pepper; canned
• 3 c Heavy cream
• 5 Chicken bouillion cubes
• 1/3 cup Olive oil
• 12 Corn tortillas
• 1 1/2 cup Monterrey Jack; grated
• 1 lg Onion; chopped

Directions

1. Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream and dissolve bouillon cubes in it. Set aside.
2. In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put 2-3 Tbsp. chicken mixture in the center and roll up. Place rolled tortilla, seam-side down in 13x9″ baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over  enchiladas and cover with grated cheese. Bake in a preheated 350~oven for 25-30 minutes, until cheese is melted and browned.

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon juice
• salt and pepper to taste

1. In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

Inspired by the dipping sauce that State & Main gives you with your fries.

Ingredients

• 3 cups stock or 3 cups water
• 2 slices fresh ginger
• 1 sweet potato, peeled and chopped
• 2 carrots, chopped
• 1 yellow pepper, chopped
• 1/2 teaspoon cayenne or 2 fresh chili peppers
• 1 tablespoon oil
• 2 onions, chopped
• 3 green onions, chopped
• 1 tablespoon brown sugar
• 1/2 cup peanut butter
• 1 cup tomato juice
• 2 garlic cloves, chopped
• salt and pepper

Directions

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to the boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and purée until smooth.
• Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.

Ingredients

• 6 green chiles -- skinned, seeded, chopped
• 2 teaspoon fresh ginger -- peel,chop
• 4 cl Garlic
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup red wine
• 2 pound sirloin steak -- cut in-1/2 inch strips
• 6 tablespoons of oil
• 2 cups onion -- chopped
• 2 Bell peppers -- cut in strips

1. Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
2. Brown beef in hot oil.
3. When evenly browned, remove and drain off all but 2T oil.
4. Saute onion in the oil until soft but not browned.
5. Add the bell peppers and saute for an additional 3 mins.
6. Add the chile puree and bring to a boil, stirring constantly.
7. Add the beef and mix until strips are coated with sauce.
8. Reduce heat and simmer 10 minutes more until the beef is done.

The number of individuals who know how to make a can of Coke is zero. 

Coca-Cola is made from a syrup produced by the Coca-Cola Company of Atlanta. The main ingredient in the formula used in the United States is a sweetener called high-fructose corn syrup 55, so named because it is 55 per cent fructose or “fruit sugar” and 42 per cent glucose or “simple sugar” — the same ratio of fructose to glucose as natural honey. HFCS is made by grinding wet corn until it becomes cornstarch. The cornstarch is mixed with an enzyme secreted by a rod-shaped bacterium called Bacillus and an enzyme secreted by a mold called Aspergillus. This process creates the glucose. A third enzyme, also derived from bacteria, is then used to turn some of the glucose into fructose.

The second ingredient, caramel coloring, gives the drink its distinctive dark brown color. There are four types of caramel coloring — Coca Cola uses type E150d, which is made by heating sugars with sulfite and ammonia to create bitter brown liquid. The syrup’s other principal ingredient is phosphoric acid, which adds acidity and is made by diluting burnt phosphorus (created by heating phosphate rock in an arc-furnace) and processing it to remove arsenic.

A much smaller proportion of the syrup is flavors. These include vanilla, which is the fruit of a Mexican orchid that has been dried and cured for around three months; cinnamon, the inner bark of a Sri Lankan tree; coca-leaf which comes from South America and is processed in a unique US government authorized factory in New Jersey to remove its addictive stimulant cocaine; and kola nut, a red nut found on a tree which grows in the African Rain Forest (this may be the origin of Coca-Cola’s distinctive red logo).

The final ingredient is caffeine, a stimulating alkaloid that can be derived from the kola nut, coffee beans and other sources.

All these ingredients are combined and boiled down to a concentrate, then transported from the Coca-Cola Company factory in Atlanta to Downey where the concentrate is diluted with water infused with carbon dioxide. Some of the carbon dioxide turns to gas in the water, and these gas bubbles give it effervescence, also know as “fizz,” after its sound. 12 ounces of this mixture is poured into the can.