The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.

My go-to sides for a party are Napa Slaw and Sheshebop's Macaroni Salad. Both can be made ahead and are well received. Napa Slaw NOODLE MIX 3 packages original flavor Ramen noodles -- crushed 4 tbls black sesame seeds 8 oz sliced almonds ý stick melted butter THE DRESSING 1 c. peanut oil 2 tsp. soy sauce 1 c. sugar 1/2 c. rice vinegar 1/2 tsp. salt 2 flavor packets from the Raman noodles THE ASSEMBLY Napa cabbage (Bok Choy) �" shred entire head for a party 1 bunch green onions �" thinly sliced The Noodle Mix The Dressing FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock. FOR THE DRESSING: Combine and blend well. I use the stick blender. FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss. Macaroni Salad for 70 4 lb. macaroni 1 bag frozen peas 1 bunch celery 3 cans black olives 2 large onions 8 cups sundried or roasted tomatoes 2 packages of carrot pennies 8 cups shredded cheddar Dressing 2 qt mayo 8 oz. French dressing 1/4 cup vinegar 1/4 cup sugar 1-1/2 tsp onion salt 1-1/s tsp garlic salt 1 tsp salt and pepper 1 cup half and half

The name of this might lure the kiddies in - and it's really good. POPCORN CAULIFLOWER -arabellamiller 2 heads cauliflower 1 tsp salt 2 tsp sugar 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp paprika 1/2 tsp turmeric 6-8 Tbl lve oil Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally. Or this one from Sol is wonderful. Cauliflower Au Gratin - sol 1 head cauliflower cut into florets, stems chopped Salt 1½ tablespoon olive oil 1 tablespoon minced shallots 1 tablespoon minced garlic 1 cup vegetable or chicken stock 1 cup heavy cream [you could get away with less] ½ tablespoon prepared horseradish ground pepper ½ Cup grated Gruyere cheese Preheat the oven to 425ºF. Steam cauliflower florets for 6-7 minutes or until tender. Drain well and transfer to a large casserole dish. Heat the oil in a large saute pan and add the cauliflower stems, shallot and garlic. Cook until tender. Add the stock and cook until reduced by half, about 5 minutes. Add the cream, horseradish and Gruyere and cook until cheese is melted. Salt and Pepper to taste. Transfer to a blender and purée until smooth. Pour the sauce over the cauliflower florets and stir until well coated. Bake until golden, about 20 minutes. oooh, and I love these. Gina's Brussels Sprouts Cut the sprouts in half, lay them crowded in a shallow casserole, just cover with cream, chopped garlic, salt and pepper to taste. Cover casserole and bake in the oven at medium heat until just tender, add grated swiss or parmesan cheese at the end and cook uncovered until cheese melts. I've also tried adding a bit of nutmeg. So sometimes I do that, sometimes citrus zest. I've also added breadcrumbs with the cheese. Anyway, they should come out with a sweet nutty flavor. A nice wintery side dish

My favorite asparagus recipe: Mustard-Dressed Asparagus Cooking Light, April 1998 4 lbs asparagus (I used 1 bunch) 2 Tablespoons Dijon mustard 2 Tablespoons lemon juice 1/4 teaspoon salt 1 Tablespoon mustard seeds Snap off tough ends of asparagus. Bring 4 qts water to a boil in an 8 qt stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus. Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes of until thoroughly heated. Yield: 8 servings