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Gyoza Sauce

1/3 C. soy sauce
1/4 C. sushi vinegar
1 T. sesame oil
1 T. sugar or to taste

Whisk together and use for dipping sauce.

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Sweet Corn Cake

1/2 C. butter, softened
2/3 C. flour + 2 T. cornmeal
1/2 C. water (or juice from corn)
1 can whole-kernel corn
1/2 C .cornmeal
2/3 C. white sugar
1/2 t. salt
1 t. baking powder

1. In a medium bowl beat butter until it is creamy. Add the flour + 2 T. cornmeal and water and beat until well mixed.

2. Stir corn into the butter mixture.

3. In a separate bowl, mix cornmeal, sugar, salt and baking powder. Add to corn flour mixture and stir to combine. Pour butter into a greased 9×13 inch baking pan. Place pan into a larger baking dish that is filled a third of the way with water.

4. Bake in a preheated 350 degree oven for 60 minutes or until done. Cool 10 minutes.  Can use an ice cream scoop to serve.

Great as a side dish with Mexican foods or chili.

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Roasted Pumpkin Seeds

1 1/2 C. pumpkin seeds, rinsed
2 T. oil or melted butter
salt or other seasoning

Toss oil with seeds, sprinkle with salt or other seasonings. Spread on a cookie sheet and bake for 45 min. in a 300 degree oven. Stir seeds a few times to help them bake evenly.

Suggestions for seasonings: garlic powder, taco, cajun, mexican. You can also go sweet and use cinnamon and sugar. I lined my pan with parchment paper. When the 45 min. was up, I took out the seeds, stirred them again, turned off the oven and let them sit in the warm oven for another 15 min. This helped them to get crispy without burning.