Cornbread

½ cup butter, melted
½ cup sugar
2 eggs
1 cup milk
1 Tbsp lemon juice
½ tsp baking soda
1 cup cornmeal
1 cup flour
½ tsp salt

Melt butter in a large bowl. Add sugar and eggs. Beat until smooth. In a separate bowl mix milk, lemon juice, and baking soda. Add to butter mixture. Add cornmeal, flour and salt. Put into greased 8x8 or 9x9 pan and bake at 350 for 25-30 minutes.

Using fresh ground popcorn for the cornmeal makes this even better.

from Helen Macfarlane and her friend Kelly Wilde

Poppy Seed Dressing

3/4 cup apple cider vinegar
3/4 cup sugar
1½ tsp salt
1 small onion (cut up)
1½ Tbsp poppy seeds
3/4 tsp dry mustard

Blend the above ingredients in a blender. While blender is on, slowly add 1 ½ cups vegetable oil. Chill.

Poppy Seed dressing is best on salads with fruit and spinach leaves.

from Helen Macfarlane and her friend Steph Pont

Muir’s Red Potatoes with Rosemary and Garlic

Produce bag full of red potatoes
1 stick butter
3 cloves garlic 9minced)
fresh rosemary (6 to 8 inch sprig, strip leaves off and chop them)
salt and pepper

Cut potatoes into cubes. Steam until just tender. Melt butter in skillet and saute minced garlic. Add rosemary, salt and pepper. Add potatoes and cook until browned.

from Michaun Muir

Jen Locken's Green Beans

Large bag of frozen green beans from Costco
1 cube butter
½ cup soy sauce
1/4 cup toasted sesame seeds

Melt butter. Add remaining ingredients and cook together in a large pot until beans are just tender.

To toast sesame seeds, use a wide frying pan. Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant. Store in a covered jar at room temperature.

from Jen Locken