I just left logans myself and was searching the recipe. I think you are talking about the Grateful Dead drink. The waiter told me this much: Pineapple juice base, colored purplish with blue cointreau (i know I misspelled this) and red grenadine. There are 3 liquors, gin, rum and everclear. Also a little sweet and sour mix. He said there are several secret ingredients, but i don't know what they could be. I'm going to try to figure it out for New Years though! :)

This is the one I like: DILL BREAD (1 loaf or 24-30 rolls) 1 pkg active dry yeast 1/4 cup warm water (110-115°) 2 TBL + 1/2 tsp sugar 1 cup sour cream, room temperature 1 beaten egg + 1 egg yolk 1 TBL butter, softened 1 green onion with top, chopped ine or 1 tsp onion flakes 1 TBL dried dill seed 1 TBL dried dill weed 1 tsp salt 2 3/4 cup bread flour or as needed In a large bowl sprinkle the yeast over the warm water & stir in 1/2 tsp sugar. Let stand until foamy. Stir in the sour cream, egg, butter, green onion, 2 TBL sugar, the dill seed, dill weed, salt & 1 cup flour. Beat with a wooden spoon or mixer until well blended. Stir in as much of the remaining flour as possible with a spoon, then turn the dough out onto a floured surface. Knead in enough flour to make a moderately stiff dough. Continue kneading until the dough is smooth & elastic, about 8 minutes (less if using a dough hook & a Kitchenaid). Place in a greased bowl; turn the dough to coat with oil. Cover with a towel & let rise until doubled, about 1 1/4 to 1 1/2 hours. Punch down dough. For a braid: divide the dough into 3 pieces. Roll each piece into an 18" rope & braid the 3 pieces together. Place on an ungreased baking sheet. Cover & let rise until doubled. For rolls: turn the dough out onto a lightly floured surface & roll to 1 1/2: thickness. Cut with a biscuit cutter. Place on greased baking sheets. Cover & let rise until doubled, 30-60 minutes. Beat the yolk with 2 TBL water. Brush on rolls or loaf. Bake in a preheated 350° oven, 25 minutes for the loaf & 15-20 minutes for rolls.~~Even More Special

You will laugh at this one. I was a home economics teacher for several years and enjoy improvising and creating new and exciting recipes for my husband and family and friends too. I make my own salad dressings, how dare one buy in a jar. The BEST cole slaw in the world is as follows: Take one package of McCormick Produce Partners Super Slaw Mix, comes in one of those metallic flat packages, 1.1 oz, 31gr net weight. This is the best basic starter I have ever used. It is not worth making up a recipe from scratch. BUT this is how I change it to be "my own". I use sour cream instead of mayo, I use lemon juice (fresh preferably, but the bottled will be okay) and I use Rice Vinegar instead of white vinegar. I also go light on the sugar. Then I use combinations, red cabbage, napa, slivered almonds, yellow raisons (soften them in hot water for a few minutes, makes all the difference in the world), sometimes I add pineapple tidbits, bits of diced cuke, cranberries work instead of the raisons, carrot shredded, and GREEN onion tops, not the bottom. MY DH and I do not salt our food, instead we use Lovage to seasoning and lots of ground pepper. Make it no less than one hour ahead, preferably the day before. I take this cole slaw to potlucks and people scrap the bottom of the bowl. Make it your own by changing it every time you make it. That is what is so much fun. My Father was a cole slaw freek. He judged a restaurant by their cole slaw, if he liked it he went back. Have fun with this one.... Suzy

Here is our family's favorite Italian Bread. You can omit the sun-dried tomatoes and liquid smoke. I just made this recipe today, and have plenty to share with friends and family. The baked loaves also freeze well. Jan Italian Supper Bread 12 cups Unbleached Flour 1 cup sugar 2 Tablespoons Instant Active Yeast 2 Tablespoons Non-fat dry milk solids 1 Tablespoon Kosher Salt 3 cups warm water 2 Tablespoons finely chopped sun-dried tomatoes a few drops Liquid Smoke 3 Tablespoons Olive Oil 3 eggs First chop the sun-dried tomatoes and sprinkle with a few drops of liquid smoke, stir and add 1 Tablespoon Olive Oil. Let this set while you begin making the dough. In a large bowl, start with 3 cups of flour, the sugar, yeast and kosher salt. Blend the dry ingredients, then add the sun-dried tomatoes and remaining 2 Tablespoons Olive Oil. Now add the 3 cups warm water and stir just to blend and then add the eggs and whisk until you have a smooth mixture. Add the next 6 cups of flour, 1 or 2 at a time and stir until you have a sticky, but elastic dough. Use two cups of flour to flour the work surface and pour the dough onto the flour. Use another cup or more to cover the dough and begin working the flour into the dough until it is no longer sticky, and knead for 5 to 10 minutes. Place the dough in a large greased bowl, cover and let the dough rise until doubled. Punch the dough down and divide into four pieces for four large loaves, or 8 pieces for 8 small loaves. Shape the dough into loaves and place on large, greased baking sheets. Let rise for about 20 minutes and bake in a pre-heated 350 degree oven for 20 minutes. Brush with melted butter and move to a cooling rack to cool. Important: loaves are best if baked separately from one another. Serve with your favorite Italian meal.