MEXICAN CORN DIP from Beth

I made this for the kids in Slovakia and they loved it. It's been a hit with friends and family as well.

Ingredients:
3 (11 ounce) cans mexicorn whole kernel corn, drained
2 cups shredded cheddar cheese
1 (7 ounce) can diced green chilies
2/3 cup green onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup mayonnaise
1 (8 ounce) container sour cream

Directions:
Combine sour cream,mayonnaise and cumin and stir well.
Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
Stir with a wooden spoon till all is combined.
Cover and chill for 2 hours or overnight to bring flavors out.
Serve with warm tortilla chips or corn chips.

CHINESE DUMPLINGS from Beth

Jacob loves to eat Asian foods, especially dumplings. These are usually pretty costly for the quanity you recieve. One day I thought to myself, I bet I could make those! I found a recipe (Sandra Lee), made some modifications and made almost three times the amount (28 dumplings) of dumplings for the cost of what you pay at your local Chinese take-out place.
Now if I could just master the art of making sushi!


INGREDIENTS:
1 (12-ounce) package pork sausage (I use the low fat type.)
2 green onions, minced
1 tablespoon soy sauce
1 tablespoon hoisin sauce (like Chinese bbq sauce and can be found at Kroger in the Asain foods aisle.)
1/2 teaspoon minced garlic (I use jarred kind. I know, I know. Fresh is better.)
24 square wonton wrappers (Found near the tofu, etc.)
Nonstick vegetable cooking spray

DIRECTIONS:
In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.

Place 8 wonton wrappers on a clean surface and brush edges with water.
Place 1 tablespoon of pork mixture in center of each wrapper.
(Depending on the size of the wrapper, sometimes I can only fit about 2 teaspoons on a wrapper.)
Gather edges of wrapper together over filling.
Press edges of wrapper together, enclosing the filling completely.

Repeat with remaining wrappers and filling.
Fill a large wide pot with 1/2-inch water.
Bring water to a simmer.
Spray a collapsible metal steamer rack with nonstick spray.
Working in batches, arrange dumplings on rack 1-inch apart.

Place steamer rack in a large wide pot.
Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes.
Watch the water level and add more as needed. (I add more water between batches.)

Jacob likes to make a dipping sauce combining the Hoisin sauce and soy sauce. We would like to experiment with added ginger to our next batch.

We usually enjoy these with a side of rice.