Rotel Cheese Dip

Served at December Bunko
Host Natalee

Natalee's Version:

2 cans rotel
4 blocks cream cheese
1 lb. sausage-not links

Brown sausage. Cut cream cheese into small pieces and put in crockpot with rotel and browned sausage. Heat until cream cheese is soft and mix all together. Serve with chips.

October Bunko

Here are a few of the pictures taken on our "Witch's Night Out" Bunko. Ali thanks for hosting, great food and fun Hummer limo! I'm sure all that attended had a blast!!

Nicole

Christine, Andrea, Candace, Emily

Shari, Nicole, Lindsey, Christy, Lori, Gari Lu, Amanda, Natalee, Christine, Emily, Marci, Ali, Andrea, Hilary and Candace

Emily, Ali, Christine, Hilary, Andrea

Holli, Marci, Ali, Nicole, Shari

Lindsey, Cassie, Amanda, Hilary, Andrea, Lori, Gari Lu

Christy, Candace

Natalee, Christine, Emily Natalee

May Bunko Pictures

If you haven't seen the pictures we took at the May bunko check them out here! Go to proofing and the password is bunko. Angie did an awesome job!! I loved the photo booth set up.

Stuffed Mushrooms

Served at September Bunko

Host Gari Lu

Mushrooms

1 lb. Sausage

8 oz. Cream Cheese

Wash mushrooms and remove stems. Brown sausage and mix with softened cream cheese. Stuff mushrooms with cream cheese mixture and put in baking dish. Bake at 350 degrees for 30 minutes.

Craisin Salad

Served at September Bunko

Host Gari Lu

2 Hearts of romaine

1 C. Grated swiss cheese

1 C. Craisins

1 C. Salted cashews

1 Pear (finely diced)

1 Apple (finely diced)

Dressing:

1/2 C. Sugar

1/3 C. Lemon juice

2 tsp. Green onion (chopped)

2/3 C. Oil

1 tsp. Dry mustard

1/2 tsp. Salt

1 Tbsp. Poppyseed

Mix dressing with whisk. Add dressing to salad just before serving.

Strawberry Peach Crisp

Served at August 2010 Bunko

1/2 c. flour divided
2 15 oz. cans sliced peaches, drained
2 cups halved strawberries
3/4 c. plus 2 Tbsp. firmly packed light brown sugar
1/4 c. butter, cold
3 c. Post Honey Bunches of Oats with Almonds cereal, lightly crushed

Preheat oven to 350. Remove 2 Tbsp of the flour; set aside. Toss peach slices with strawberries, 3/4 cup brown sugar and remaining flour in a large bowl. Place in ungreased 8x8 square baking dish.

Mix reserved 2 Tbsp flour and the 2 Tbsp brown sugar in separate large bowl. Cut in the butter until mixture resembles course crumbs. Add cereal; stir until well blended (I used my hands to sort of squish it all together). Sprinkle over fruit mixture.

Bake 25 mins. or until topping is lightly browned. Serve with ice cream or whipped cream.

Mandarin Confetti Pasta Salad

Served at August 2010 Bunko

16 oz. bow tie pasta, cooked

10 oz. baby spinach leaves

6 oz. craisins

3 (11 oz.) cans mandarin oranges, drained

1 (8 oz.) can sliced water chestnuts, drained (I usually omit these)

1 bunch sliced green onions

1/4 cup sesame seeds

6 oz. honey roasted peanuts (I prefer cashew pieces)

2 cups cooke chicken, cubed

Dressing

1 cup oil

2/3 cup teriyaki sauce

6 TBS. sugar

1/2 tsp. salt

1/2 tsp. pepper

Cook the pasta according to directions on the box to al dente. Rinse well and drain. Mix dressing ingredients and pour over pasta in a large bowl. Marinade for 5-8 hours, stirring often. Add remaining ingredients just before serving.

Chunky Artichoke Salsa

Served at August 2010 Bunko

1 jar marinated artichoke hearts, chopped

1/4 cup chopped olives

2 TBS. chopped red onion

3 medium tomatoes, chopped

1 clove garlic finely chopped

2 TBS. fresh chopped parsley

salt and pepper to taste

Mix all ingredients and serve with tortilla chips

Carrot Cake and Almond-Scented Cream Cheese Frosting

Served at May 2010 Bunko

2 cups all purpose flour

2 tsp. cinnamon

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 cups sugar

1 1/4 cups canola oil

4 eggs

4 cups peeled and grated carrots (4-5 large carrots)

1 cup coconut (to sprinkle on top of cake, optional)

chopped walnuts (to sprinkle on top of cake, optional)

1. Preheat oven to 350 degrees and grease 2 9 inch cake pans. Cut two 9 inch diameter circles out of parchment paper or wax paper and place in the bottom of each pan. Spray again and dust with flour. Shake out the excess.

2. Sift the flour, cinnamon, baking powder, baking soda and salt onto a square of wax paper (or mix in a bowl) and set aside.

3. In a large bowl of an electric mixer, beat the sugar, oil and eggs on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut. The batter will be thick. Divide the batter evenly into the prepared pans. Bake 35-45 minutes, until a toothpick inserted in the center comes out clean.

4. Cool in the pans on a wire rack for 10 minutes. Loosen the layers around the edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning all upside down. Tap on the pan to loosen the layer. Carefully peel off the paper. Cool completely on the rack.

PREPARE FROSTING

5. To frost the cake, place one layer top side down on a cake plate. Spread with half the frosting. Place the second layer top side up on the frosting. Spread the remainder of the frosting on the top of the cake. No need to frost the sides. Sprinkle with coconut and walnuts, if desired.

Variation: Bake cupcakes in muffin tins and then frost. Fill tins about 3/4 full and bake for about 30 minutes.

Almond Scented Cream Cheese Frosting

3 cups powered sugar

1 (8 oz.) package cream cheese, at room temp.

5 TBS. butter, at room temp.

1 tsp. vanilla extract

1 tsp. almond extract

1. Sift powered sugar into a small bowl of an electric mixer. Add the cream cheese, butter, vanilla and almond extract.

2. Beat until well blended and smooth enough to spread. Avoid over beating, which may make the frosting too soft.

Nacho Casserole

Served at May Bunko

1 can condensed cheddar cheese soup

1/2 cup milk

1 (16 oz.) jar of milk or medium salsa

1 (7 oz.) bag tortilla chips

1 can refried beans

1-2 chicken breasts, cooked cut up in small pieces (optional)

1-2 jalapenos chiles, sliced and chopped (optional)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In a 9x 13 pan stir undiluted soup with milk, spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Sprinkle chicken on top of beans. Top with remaining chips and salsa. Sprinkle with jalapenos and cheese. If you don't want crunchy chips on top simply press it all down so the cheese is absorbed. Bake for 20 minutes or until hot.

Baked Beans

Served at May Bunko

2 1 lb cans pork & beans

1 1 lb can dark kidney beans

2 cans small white beans

1 cup ketchup

1 cup brown sugar

1 lb. hamburger

2 TBS. vinegar

1 tsp. liquid smoke

1 large onion, chopped

1 lb. bacon-cooked and chopped

Cut bacon into small pieces & brown to desired crispness. Add hamburger & chopped onions to brown. Use pork & beans as is, but drain liquid from kidney & white beans. Combine all ingredients in roasting pan & bake at 350 for 1 hr.

Spinach Salad

Served at May Bunko

1 head iceberg lettuce

1 bag spinach

3/4 lb. grated swiss cheese

1/2 lb. cooked, crumbled bacon

strawberries, sliced

1/2 cup slivered almonds

craisins

Toss almonds and 3 TBS. sugar in a pan over medium heat until sugar melts. Add almonds right before serving.

Serve with poppyseed dressing.

Creamy Dill Cucumber Toasties

1 (8 oz.) pkg. cream cheese-softened

1 (.7 oz.) pkg. dry italian dressing mix

1/2 cup mayo

1 french baguette-cut into 1/2 inch thick slices

1 cucumber-sliced

2 tsp. dried dill weed

In a medium bowl, mix together cream cheese, dressing mix and mayo. Spread thin layer of the cream cheese mixture on the slice of bread and top with a slice of cucumber. Sprinkle with dried dill weed. Repeat with remaining ingredients.

Mini Italian Club Sandwiches

Served at Bunko April 2010

We all loved these!

3 large eggs

2 TBS. whipping cream

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

1 TBS. (about) unsalted butter

10 slices bacon

2 (8 oz.) round loaves focaccia bread (about 7 in. diameter)

1 cup purchased pesto

8 oz. thinly sliced turkey

4 oz. thinly sliced provolone cheese

Whisk the eggs, cream, salt and pepper in a medium bowl until well blended. Heat a 6 inch diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat the griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite size wedges. Arrange the sandwiches on a platter and serve.

Strawberry Cheesecake Trifle

Served at Bunko April 2010

16 oz. Cream cheese, softened

1 angel food cake, cut into 1” cubes

2 cup powdered sugar

2 qt. Fresh strawberries, peaches, or raspberries, thickly sliced

1 cup sour cream

3 to 4 Tbsp. sugar

2 tsp. vanilla extract

¼ tsp. almond extract

1 cup heavy cream

1 tsp. vanilla extract

1 TBS.. sugar

Whole berries (for garnish)

Mint leaves (for garnish)

In large mixing bowl, blend cream cheese, powdered sugar, sour cream, vanilla and almond extracts. In a small bowl, whip heavy cream, vanilla, and sugar until stiff. Fold whipped cream into cream cheese mixture. Add cubed angel food cake and coat well. Thickly slice strawberries. Mix with sugar. Layer into trifle bowl, starting with a layer of strawberries, then a layer of cake/cream cheese mixture. Continue layering ending with strawberries. Cover and chill before serving. Garnish with mint leaves and whole berries.

Stay Tuned...

I will have the recipes from last nights yummy dinner soon!

Hash Brown Omelette Casserole

Served at Bunko March 2010
I'm pretty sure this is the recipe Tori used. It's from the cookbook "Favorites".

1 lb. bacon
4 cups (24 oz.) bag shredded frozen hash browns-thawed
1/2 large onion-chopped
1/2 cup chopped green pepper
12 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
2 cups grated cheddar cheese


Cook bacon and crumble. Set aside. Brown hash browns, onion and pepper until golden and underside is crisp. Put in buttered 9x13 glass baking dish. Blend eggs, milk and seasonings and pour over top. Top with cheese and bacon. Cover with foil and bake at 325 degrees for 45 minutes. Uncover and bake 15 minutes more. Let stand a few minutes before serving.

Golden Popcorn

Served at Bunko December 2009

1 pound of butter (do not substitute margarine)
1 cup white karo
2 2/3 cup of sugar

Cook and stir 8-10 minutes. It will start to boil and almost foam up. That's when I know it is done. Cover 3 "hot air" batches of popcorn. Stir to cover and spread out on wax paper. Let set for 1-2 hours.
Enjoy!

Triple Lemon Cake

Served at Bunko November 2009

1 (18 1/2 ounce) package yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin
4 eggs
3/4 cup water (I used 1¼ cup)
3/4 cup vegetable oil

Icing
2 cups sifted powdered sugar
2 lemons, juice and zest of (OR ¾ cup lemon juice)

Mix cake ingredients together for 4 minutes.
Bake in 9x13 inch pan (greased pan) @350 for 35-40 minutes.
Cool for 10-20 minutes (10 - sinks in and softer; 20 – glaze)

Mix together icing.

Poke holes with fork about 1 inch apart on top of warm cake. Pour this over the cake.
Serve warm or cold.

Eclair Dessert

Served at Bunko November 2009

Makes: 12 to 16 servings Total Time: 24 hr

2 packages (5.9 oz. each) Jell-O Instant Vanilla Pudding
5 cups whole or 2% milk
12 oz. Cool Whip, defrosted
1 box graham crackers
1 can chocolate frosting

Mix vanilla pudding with milk with a whisk until smooth. Fold in defrosted Cool Whip. Set aside. Spray pan with non stick cooking spray. Lay graham crackers in a single layer into a 9x13" cake pan. Using a serrated knife to cut crackers to fit. Spoon half of the pudding mixture over graham crackers. Place a single layer of graham crackers on top of the pudding, pour remaining pudding on to crackers. Place a layer of graham crackers on top of the pudding. Making sure that crackers go all of the way to the edge of the pan.

Place frosting in microwave for 20 seconds, stir and heat for 20-30 seconds longer or until frosting is melted. Pour the melted frosting over the graham crackers. Use a spoon or spatula to completely cover and seal the graham crackers.

Refrigerate for at least 12 hours. Best if refrigerated 24 hours before serving. Cut into squares and remove from pan with a spatula or spoon.

White Vegetable Lasagna

Served at Bunko September 2009

Bake: 50 minutes

½ C. grated parmasean
½ C. grated romano
1 C. mozzarella
3 T. butter
1 red onion
1 celery stalk
1 small zucchini
½ head cauliflower
2 broccoli bushels
Yellow or red pepper
2 garlic cloves
1 C. chicken broth
1 can Italian stewed tomatoes (dice tomatoes)
3 C. white sauce
No boil lasagna noodles

1. Preheat oven to 375.

2. Mix cheese and set aside.

3. Heat butter in skillet. Cook onion and celery for 4 minutes. Add remaining veggies, garlic, and chicken broth. Mix well, cover, cook 10-12 minutes
over low heat. Salt veggies.

4. Divide ingredients and make two layers as follows: lasagna noodles, veggies, tomato, grated cheese, white sauce. End with tomato sauce for color.

Ravioli Zucchini Lasagna

Served at Bunko September 2009

3 medium zucchini (about 1 ½ pounds), cut lengthwise into ¼ inch slices
1 package refrigerated (20 oz) or frozen (26 oz) cheese ravioli
3 teaspoons olive oil
1 small onion, chopped
8 oz. lean ground beef
1 jar (26 oz) favorite tomato/spaghetti sauce
1 C. shredded mozzarella
¼ C. grated Parmesan cheese

1. Preheat oven to 375. Line cookie sheet with paper towels. Grease 9x13 baking dish.

2.Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Salt zucchini lightly. Return water to boiling. Add ravioli and cook until rise to top.

3.Meanwhile, in big saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat for 3-4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.

4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until mixed.

5. In prepared 9x13, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of parmesan. Repeat layering all ingredients. Bake 20 minutes.

Spinach Salad with Strawberries

Dressing:

2 T red wine vinegar
½ C oil (add more if too thick)
½ tsp. salt
½ tsp. dry mustard
½ C strawberry jam

Salad:

1/3 C sugar
15 wontons, Cut into thin strips
1 pkg. fresh spinach, stems trimmed
½ C red bell pepper, chopped
1 C strawberries, sliced
1 C cashew pieces
1 large head red leaf lettuce, torn
1 purple onion, sliced
Cooked and crumbled bacon

Mix dressing ingredients together and set aside. Head a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside. Fry wontons in hot cooking oil and drain onto paper towels. When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings. Variation: Use fresh raspberries and raspberry jam instead of strawberries and strawberry jam. Substitute almonds for cashews. When fresh berries aren’t available, substitute dried cranberries.

Key Lime Cheesecake

Served at Bunko June 2009

1 pound cream cheese, softened (not one package, one pound)
3/4 cup key lime juice
1 (14-ounce) can sweetened condensed milk
1 teaspoon finely grated fresh lime zest
1 1/4 cups sweetened whipped cream
1 graham cracker crust
thinly sliced lime and lime zest for garnish

In a blender mix cream cheese, key lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into pre-baked graham cracker crust. Top with sweetened whipped cream. Arrange lime slices on top of pie. Chill pie loosely covered, at least 6 hours and up to 1 day.

Lime Cilantro Rice

Served at Bunko June 2009

1 cup long grain rice
2 cups water
1 tsp. dried onion
1 TB. vegetable oil
¼ - ½ bunch cilantro chopped
3 cubes chicken bouillon
2 limes

Add all ingredients (except limes), cover with lid and bring to a boil. Turn heat down and let simmer for 15 minutes. Remove from heat and let sit COVERED for 10 minutes. Squeeze juice from limes over rice and mix.

Peppermint Eggnog

Served at Bunko December 2008

1 quart eggnog
1 quart peppermint ice cream
4 (12 oz.) cans ginger ale-chilled
crushed peppermint candy canes for garnish
whip cream-canned (optional)

Save 2-3 scoops of ice cream to put on top for garnish. Put slightly softened ice cream in bottom of punch bowl. Then add the eggnog and ginger ale. Whisk slightly until combined. Top with saved ice cream, crushed candy canes and dollops of whipped cream if desired.

Bran Muffins

Served at Bunko March 2010

2 c. boiling water
4 c. All Bran cereal
1 c. salad oil
2 c. sugar
4 eggs, beaten
5 c. flour
1 T. salt
5 t. baking soda
1 qt. buttermilk
2 c. Bran Flakes cereal

Pour boiling water over 4 c. All Bran. Sift together the dry ingredients. Cream together the sugar and oil.
Add eggs, hot bran mixture, dry ingredients, and buttermilk. Lastly, add the 2 c. bran flakes cereal. Mix
just enough to combine. Bake at 400* for 15-20 min. (I usually bake mine for about 14 min.... just depends
on your oven).
Batter may be stored in a covered container in the fridge for up to 6 weeks.

Souvlaki

Served at Bunko Feb. 2010

SOUVLAKI MARINADE:
3/4 cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves

TZATZIKI SAUCE (CUCUMBER SAUCE):
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
kosher salt to taste
freshly ground black pepper to taste

4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese

Directions

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Avocado Club Egg Rolls

2 roma tomatoes-diced
1 avocado-diced
4 pieces of applewood smoked bacon-cooked and diced
1 chicken breast-cooked and diced
shredded monterey jack cheese
Wonton wraps

Lay out one wonton wrap, lay each ingredient in wonton. Wet your finger, moisten the sides of the wonton. Then fold one corner up (like an envelope) then other two sides and fold down last corner. Make sure wonton is closed completely. Fry.

Blended Cherry Mojitos...virgin of course!

Prep Time:2 minInactive Prep Time:hr minCook Time:hr min
Serves:
4 to 6 servings

1 lb. bag frozen pitted cherries
2 cups crushed ice, plus extra to serve
1/2 cup packed fresh mint leaves
1/3 cup fresh lime juice (about 3 limes)
1 2/3 cups Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

Directions
Place the frozen cherries, crushed
ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth.

Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

Lime Simple Syrup
2 cups sugar
1 cup water
3 limes, zested

Directions
In a small saucepan, combine the sugar, water, and lime zest over
medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Beef Pops with Pineapple and Parsley Sauce

Parsley Sauce:
3 cups fresh, flat leaf parsley
2 cloves garlic-peeled
2 TBS. red wine vinegar
1 tsp. crushed chili flakes
1 tsp. sugar
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

In the bowl of a food processor, blend together parsley, garlic, vinegar, chili flakes, sugar, salt and pepper until smooth. With the machine running, gradually add olive oil until incorporated. Place half of mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.


Beef Pops:
1 1/2 lbs. beef fillet, cut into 3/4 inch cubes (about 40 cubes)
1 (2 lb.) pineapple, cut into 3/4 inch pieces (about 40 pieces)
20 (8 in.) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground pepper

Place the beef in the medium with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.

Place a grill pan over medium-high heat or preheat a gas grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another piece of beef. Continue with the remaining skewers. Grill the skewers for 2-3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.

To serve, arrange the beef pops on a serving platter. Drizzle with remaining reserved parsley sauce or serve the sauce on the side as a condiment.