#3593 - Sweet and Sour Poppy Dressing

(by Shirley McNevich)

1 1/3 cups apple cider vinegar
1/2 cup honey
1 1/3 TBSP poppy seeds
2 tsp. salt
1 tsp. fresh ground black pepper
2 2/3 cups canola oil

In a bowl add vinegar, honey, poppy seeds, salt and pepper--stir with a whisk until well mixed. While still whisking add the canola oil a little at a time. Continue whisking until well mixed. Pour the mixture into a glass jar and screw the lid on. Keep refrigerated. Shake well before using on salad.

#3361 - Double Cabbage Slaw

(by Shirley McNevich)

1/4 tsp. fresh ground black pepper
1/4 tsp. salt
1 tsp. olive oil
1 tsp. poppy seeds
1 1/2 tsp. fresh chopped dill
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
2 TBSP cider vinegar
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots

In a bowl add pepper, salt, olive oil, poppy seeds, chopped dill, mustard, honey and cider vinegar--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add a little white sugar and stir again. In a bowl add shredded green cabbage, shredded red cabbage and shredded carrots--toss to mix. Pour the vinegar mixture over the cabbage mixture--toss to coat. If you want the salad wetter, make the vinegar mixture a second time and pour it over the cabbage mixture--toss to coat.

#3208 - Poppy Seed Dressing

(by Shirley McNevich)

3/4 cup mayo
1/3 cup honey
2 TBSP French's yellow mustard
2 TBSP poppy seeds
1/8 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add mayo, honey, mustard, poppy seeds, salt and pepper--stir well to mix. Refrigerate until cold. When ready to use on your salad, stir well before using.

#2536 - Poppy Seed Cake

(by Shirley McNevich)

1 box Duncan Hines lemon pudding cake mix cake mix
1 - 8oz. Breakstone's sour cream
3 eggs
1/3 cup canola oil
1/4 cup water
1/3 cup poppy seeds
powdered sugar for sprinkling

In a mixer add cake mix, eggs, sour cream, oil and water--beat on low until mixed, then beat on medium speed for 2-3 minutes. Add poppy seeds--beat until mixed. Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. Dust with powdered sugar. 

#1126 - Poppy Seed Salad Dressing

(by Bernice Merrill - friend)

1 cup mayo OR Miracle Whip
1/3 cup white sugar
1/4 cup milk
2 TBSP cider vinegar
1 TBSP poppy seeds

In a bowl OR a blender add mayo, white sugar, milk, cider vinegar and poppy seeds--stir/blend until mixed. Use as salad dressing.

#713- Homemade Bagels

(by Shirley McNevich)

1 1/2 cups warm water
2 TBSP dry yeast
2 TBSP white sugar
2 TBSP salt
4 cups flour
1 TBSP vegetable oil
cornmeal
sesame seeds or poppy seeds
2 TBSP molasses

In a bowl add the warm water, yeast and 1 tsp. of the white sugar and let it sit for 10 minutes after mixed. In a separate bowl add the rest of the white sugar, salt and 2 cups of the flour. Add the yeast mixture to the flour mixture--mix with your hands. Add the rest of the flour and mix with your hands. Knead the dough for a few minutes with your hands. Oil a bowl, set the dough ball in the bottom, cover it with a dish towel and let it rise for 1 hour (dough should be doubled in size). Preheat oven to 425 degrees. Bring a few quarts of water to a slight boil and add the 2 TBSP of molasses. Turn heat back to medium so water stays hot but is no longer in a rolling boil. Divide the dough into 16 dough balls and then let them sit for 5 minutes. Sprinkle alot of cornmeal on cookie sheets. Shape each dough ball into a bagel shape (punch a small hole in the center with your finger). Once you've shaped all the bagels, place 4 at a time into the hot water for 30 seconds, then gently turn each and boil them on the other side for 30 seconds. Place boiled bagels on to the cornmeal powdered baking sheets and continue until all of the bagels have been boiled on both sides. Sprinkle either the sesame seeds or the poppy seeds on top of the bagels. Place the cookie sheets with the bagels into the preheated oven for 15 to 20 minutes
or until light brown. Cool on baking racks.