Lloyd's "Bam" Spice and Rib Rub

JJ's uncle Lloyd and aunt Marie Anne are more in our good cook clan and they swap BBQ rib-grilling techniques at every meeting. Lloyd has graciously shared many of his recipes - they will soon be posted here as well. This one is a nice mix of the basics with a kick!

5 Tbsp paprika
1/4 cup garlic powder
2 Tbsp onion powder
1 Tbsp seasoned pepper
1 Tbsp cayenne pepper
2 Tbsp oregano
2 Tbsp thyme

Mix together and store in and air tight container. Use this spice by itself by sprinkling on meat and poultry or mix with other ingredients to use as a meat rub -

Refer to following rib rub recipe, say that 10 times, fast!

1 cup brown sugar
1/2 cup white sugar
1/2 cup seasoned salt
1/2 cup Lloyds "Bam" Spice

Mix together and store in air tight container. Rub liberally on meat to be grilled, especially good on pork.

JJ's Favorite Lasagna

- JJ likes it so much, he's even made it...yes, he's ventured into the kitchen to make it (after sending me to the store with the list of ingredients, of course!) Thanks for the recipe Pat!

2 lb Italian sausage

1 clove garlic, minced

1 T Whole Basil

1 1/2 tsp Salt

1 1lb can stewed tomatoes

2 6 oz cans tomato paste

10 oz lasagna noodles

2 eggs

3 cups Ricotta or Cottage Cheese

1/2 cup grated Parmesan Cheese

2 T Parsley Flakes

1 tsp Pepper

1 lb Mozzarella Cheese

Brown meat slowly, drain. Add next 5 ingredients and 1 cup water. Simmer, covered, for 15 minutes, stirring often. Cook noodles in boiling salted water, drain and rinse. Beat eggs; add remaining ingredients to egg mixture, except mozzarella.

Layer half of the noodles in baking dish, spread half Ricotta or Cottage Cheese filling; add half of the mozzarella and half of the meat mixture. Repeat

Bake at 375º for 30 - 45 minutes. (or assemble early and refrigerate, then bake 45 minutes to an hour)

Let stand 10 minutes before cutting and serving. Serves 8-10

Yet Another Taco Dip

Maybe we should have a taco dip tasting party...hmm...what to serve with that?!
I like them and have used them, so, I'm posting them - you may take your choice. oh, and yes, it's also layers.

Mix together the following and spread on serving plate, then refrigerate:

8 oz. cream cheese
8 oz. sour cream
1 pkg. avocado dip
1 tsp salt (at your discretion)
1 TBsp lemon juice

Before serving add by layers:

1/2 head shredded lettuce
4 finely diced tomatoes
1/2 - 1 green pepper, diced
sliced green and black olives to your taste

Final layer:
8 oz shredded cheese - your choice as there are some good blends/options out there these days

Serve with chips

Spinach Shrimp Dip

1 10 oz. Pkg Chopped Frozen Spinach - thaw and drain well
1 Cup Sour Cream
1 Cup Mayo
1 TBsp Horseradish
1 Pkg. Knorr Vegetable soup mix
1 8 oz. can Water chestnuts - drained and chopped
4 TBsp Finely chopped red onion
2 Cups Cooked, peeled baby shrimp

Combine spinach, sour cream, mayo, and horseradish, mix in soup mix, water chestnuts, onion and chill for 2+ hours. Before serving, stir in shrimp gently to mix. Serve with your choice of breads or crackers.

Taco Dip

Haven't made this one in years, but I remember it being a hit! makes me want to bust out the chips and salsa!

This is a layered dip - as follows:

1st layer:
2 cans refried beans

2nd layer:
8 oz. package softened cream cheese

3rd layer
1 bottle taco sauce

4th layer
2 cups monterrey jack cheese
2 cups cheddar cheese

Heat @ 350º for 20 minutes and serve with chips

Winter Salad with Lemon Poppy Seed dressing

Another Christmas get-together = another recipe to try out. I was silly impressed that I was finally able to use my tupperware 'food processor'. Have I mentioned that I'm glad to be trying the new recipes?

For this salad I took the basics from allrecipes.com, and modified a few things. I also came to realize that Pat would have been able to share it's secrets, had I only a better memory. Good eats all the same!

Dressing:

1/2 Cup sugar
1/2 Cup Lemon Juice
2 tsp Diced Onion -
1 tsp Dijon Mustard
1/2 tsp Salt

2/3 Cup vegetable oil -
1 TBsp Poppy Seed

Blend sugar, lemon juice, onion, mustard and salt. While still blending, slowly add the oil until mix is thick and smooth. Add poppy seeds and blend a few seconds more.

Salad mixings:
1 - 2 heads romaine lettuce
4 oz. Shredded Swiss Cheese
1 Cup cashews, pecans, or walnuts
1 Apple cored and cubed
1 Pear cored and cubed

Dressing can be served on the side or mixed in just before serving.

Here are the things I 'modified':
• I used pecans and thought it was a perfect match to the other flavors;
• I used red onion and think I could have added a dash more;
• I used 2 heads of romaine and about 1/2 bag of spinach leaves;
• I used honey crisp apples and a brown asian pear. (Almost too sweet?)I kept them from browning by dousing in lemon juice.
• Although I like the tupperware mixer, I wonder if the dressing would have separated less if I had a ore vigorous mixer...

Since I was traveling with this, I didn't add the cheese, dressing, or the apples/pears until just before serving. Jos and I ate the leftovers after we got home and I think it would have been just fine had I mixed it all together.

next time I think I'll try EVOO or a different type of oil.