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Hot Corn Dip
1 can (15.5 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped chilies, drained
½ cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese
2 tablespoons chopped jalapeno peppers
1 cup Hellman's mayo
½ cup grated Parmesan cheese
2 tablespoons ripe black olives
Tortilla chips
In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and jalapenos.  Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Sprinkle with black olives. Serve with tortilla chips.

Bonnie’s Spinach Salad Dressing
1 cup vegetable oil
1 cup sugar
1/3 cup ketchup
½ teaspoon garlic powder
½ teaspoon ground pepper
¼ cup cider vinegar
1 teaspoon Worcestershire sauce
¼ cup finely chopped onion
Combine all ingredients and mix with hand mixer. Refrigerate overnight. Spoon on baby spinach with chopped hard boiled eggs, bacon and mushrooms.

My Sister Debbie’s Chicken Kelly
4 boneless, skinless chicken breasts
3 eggs
1 cup milk
Italian seasoned bread crumbs
8 cloves crushed garlic
8 slices Muenster cheese
1 can chicken broth
2 sticks butter
8 ounces sliced mushrooms--optional
Beat eggs, milk and crushed garlic together and pour into a Ziploc bag. Cut chicken into cubes and add to bag. Refrigerate overnight.  In a deep skillet, melt 1 stick butter. Roll chicken cubes into seasoned bread crumbs and fry. When it gets dry, add remaining
butter. On medium heat, chicken will take about 10 minutes. Sauté mushrooms. Place all in a Pyrex dish and cover with chicken broth and cheese. Cover and bake in 350 degrees oven for 35 minutes. Serve over white rice or fettuccini.

Karen’s Kolbasi and Sauerkraut
3 strips Kolbasi
1 large jar sauerkraut, drained
8 red skin potatoes, cut into bite-size pieces
1 can condensed tomato soup
¼ cup brown sugar
Cut kolbasi into pieces. In a casserole dish, put half of sauerkraut, then half of condensed tomato soup, 1/8 cup brown sugar, then all pieces of cut up kolbasi. Cover with remaining sauerkraut, tomato soup and brown sugar. Pour ¾ cup water on top. Cover and bake at 350 degrees for 2 hours.

Bonnie’s Best Flank Steak Marinade
½ cup bourbon
½ cup Worcestershire sauce
8 cloves crushed garlic
3-4 tablespoons brown sugar
Add all ingredients together in a Ziploc bag. Add 1 flank steak.  Remember to roll it out, so it is flat. Refrigerate 8 hours or more. Grill flank steak for 6 minutes per side at a medium heat. Cut into thin pieces with the grain. This will allow for a medium rare steak.

Jenny’s Sweet Potato Casserole
4 medium sweet potatoes - boiled and mashed
6 ounces 2 percent milk
2 eggs
1 cup sugar
1 teaspoon vanilla
½ stick melted butter
Combine ingredients and place in a casserole dish sprayed with Pam.
TOPPING:
1 stick melted butter
1 cup brown sugar
1 cup flour
Mix and spread over casserole and bake uncovered at 350° for 45 minutes.

The Best Blue Cheese Sauce
¾ cup Madiera wine
2 tablespoons minced shallots
1 cup heavy whipping cream
½ cup beef broth
8 ounces crumbled blue cheese
1 stick unsalted butter (softened)
Cayenne pepper
Combine wine and shallots and cook over medium heat until reduced to 3 tablespoons. Add heavy whipping cream and beef broth. Continue cooking and reduce this liquid to 1 cup. In a bowl, cream blue cheese and unsalted butter. Whisk cheese mixture into saucepan and simmer 4 minutes. Strain through a colander. Add cayenne pepper. Delicious over a grilled piece of beef tenderloin.

Bonnie’s Dog Food Hors D’Oeuvre
(Also known as Hanky Pankys – This name was coined by Stein’s children when they were young)
1 pound Bob Evans regular bulk sausage
1 pound lean hamburger
1 pound Velveeta cheese
1 medium-large sweet onion chopped fine
1 loaf pumpernickel squares
Brown sausage, hamburger, and onion. Pour off grease. Cut Velveeta cheese into big slices and melt into meat mixture. Spread on small squares. Can be frozen. When ready, place on cookie sheet and bake at 425 degrees for 8 minutes.