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.

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