Had this in Alaska at a fish cookout and so good. I changed the dressing to a creamy dressing. Alaska cole slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**8don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well **Creamy dressing I use mix 1/2 c mayo with 2 Tbl cider vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss to coat.

Hot Cross Buns 2 eggs 1/2 cup butter or margarine, softened 4 cups Gold Medal Better for Bread flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 1/2 teaspoons bread machine or quick active dry yeast 1/2 cup dark raisins 1/2 cup golden raisins 1 egg 2 tablespoons cold water Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375 F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm. Makes 16 buns Make the Most of This Recipe With Tips From The Betty Crocker Kitchens Did You Know? Hot cross buns were traditionally served on Good Friday because of the cross on top. Today, they are available in bakeries and supermarkets weeks before Good Friday because so many of us love these sweet, spicy rolls. Do-Ahead You can make these rolls ahead. After you have shaped the dough into buns and snipped the cross in top of each, cover with plastic wrap. You can refrigerate them from 4 hours up to 24 hours. Before baking, remove the buns from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Then brush the tops and bake as the recipe tells you above. How-To If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. Substitution Traditionally hot cross buns contain raisins or currants. You may substitute the dark or golden raisins in this recipe with equal amounts of the more traditional currants or try chopped candied fruit. Success We like to use only butter to make these rich-tasting buns. Sue From Betty Crocker

Happy April, everybody! Spring will be in full swing soon and that's good news for all of us. I think I'll make this Sunday, since I have everything except the asparagus. TARRAGON SEAFOOD SALAD Water 2 tablespoons curry powder 8 ounces uncooked penne (tubular pasta) 3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well) 4 ounces smoked salmon, diced 1 1/2 cups lightly steamed, coarsely chopped asparagus 1 tablespoon chopped fresh tarragon (or 1 teaspoon dry) 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g Sodium: 450 mg Fiber: 2 g

Oh Sue--I was craving rhubarb yesterday. I wanted a rhubarb and strawberry pie!! Won't be long before it'll be ready to pick up there. I'm also wanting chocolate so I bought the stuff to make this sheet cake this week. It's more like a brownie, but whatever it is, it sure is good. My sister's MIL gave me the recipe years ago. Chocolate Sheet Cake 1 c. sugar 4 eggs 1/8 tsp. salt 1 c. + 1 Tbsp. flour 1/2 c. butter, softened 1-16 oz. can Hershey's syrup Cream sugar and butter until fluffy. Add eggs one at a time beating until smooth. Add salt and blend in flour and syrup. Pour into a greased 10x15" cookie pan. Bake 25 minutes at 350 degrees. Frosting: (the good part) 1-1/2 c. sugar 6 Tbsp. milk 6 Tbsp. butter 1/2 c. chocolate chps 1 c. nuts Bring sugar, butter and milk to a boil and boil for minute. Remove from heat and add chips and nuts. Stir until chips melt. Spread on cake while it's still warm. Work fast--it gets hard quickly. If that happens add a little milk.