Chips And Cracker Dip

2 (8 ounce) paackage cream cheese, softened
1 regular-size package dried beef, chopped
1/4 cup green onion, chopped
1 jar Old English Cheddar cheese
1 teaspoon Lawry's Seasoned Salt
1 small can chopped black olives

Mix all ingredients together.

Chill.

Serve with chips and crackers.

 

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Coconut Pecan Bundt

1 box yellow cake mix
4 eggs
3/4 cup oil
1 cup water
1 can of prepared coconut pecan frosting

Mix all together.

Pour into greased and floured Bundt cake pan.

Bake at 350 degrees for 50 minutes.
Note: Try  this with German chocolate cake and it should be just as moist and go just as fast!!!

Eggplant Appetizer (Caponata)

1 large onion, chop fine
1/4 green pepper, chop fine
1 clove garlic, chop fine
2 or 3 ribs celery, chop fine
2 or 3 tablespoons olive oil
1 small can Hunts tomato sauce
1 can water
1 teaspoon salt
dash black pepper
1 teaspoon sugar
1 teaspoon vinegar
pinch baking soda
1 large eggplant (1 inch cubes, do not peel)
1 small bottle capers and olives, (drain and rinse)

Saute first 4 ingredients in olive oil, until soft but not brown.

Add tomato sauce, water, S & P, sugar, vinegar, and soda.

Bring to a simmer and cook on very low heat about 30 minutes.

While sauce is simmering, cook eggplant in boiling, salted water on medium heat about 5 minutes, and drain.

When sauce is ready, add eggplant and capers and olives.

Cover and cook on very low heat about 30 minutes more.

Serve at room temperature.

 

 

Sauerkraut Hot Dish

1 package wide egg noodles
2 pounds hamburger
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can of milk
1 16 ounce can sauerkraut
1 cup grated cheddar cheese

Boil egg noodles 3 minutes.

Brown hamburger and onion; drain.

Warm soups and milk.

In 9 x 13 pan, layer 1/2 hamburger and onion, sauerkraut, 1/2 hamburger and onions, noodles, soups and milk.

Bake at 350 for 30 minutes.

Top with cheddar cheese.

Bake another 30 minutes.

Serves 8 to 10.

 

Pat's Rib Rub
This is an awsome rib rub.
3/4 cups firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt *
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons ground rosemary

Mix the ingredients thoroughly.

If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork.

If you store the rub in a tightly sealed jar, you can keep it for months.

If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250F oven for 15 minutes to drive off moisture.

For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab.

For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust.

Wrap it in plastic wrap, and refrigerate it overnight before cooking.

Keep your powder dry.

To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing.

Don't put the hand that is rubbing into the powder. Store the extra in a zipper bag or a glass jar with a tight lid.

It's great on all pork, chicken, turkey, and even tastes great on popcorn.

Yield. Makes a bit more than two cups, enough for about 12 pounds of ribs.

 

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