I use the same recipe as brnthumb for ribs 'cept I like a little more sugar. I like to sub brown sugar for white sometimes too. For chicken I'll use that base plus granulated garlic, instead of garlic powder, plus I like to mix in herbs like dried parsley, thyme, oregano, marjoram...whatever you like. I'm very fond of dried, crushed rosemary in any rub. Personally, I wouldn't use a rub on salmon, 'cause I don't want to overpower the flavor of the fish. The smoke flavor itself is enough for me. B

Sure Pat, I'm not sure this will qualify for your Louisiana favorite but it is good tasting. Quantities are not exact. You can adjust to your liking. Olive Salad Spread pimento stuffed green olives,black Greek olives,Calamata olives --we get our olives from the olive cart in the deli. 2 spoonfuls of each olive type. Maybe 16 of each type? 2 TBS capers, drained 1 celery stalk, chopped 2 carrots, chopped 2 roasted red peppers in oil, chopped 1 sml red onion, chopped 2 tsp celery seed 2 tsp oregano 3 cloves garlic, crushed fresh ground black pepper to taste olive oil, start with 1/4 cup, you may need more Put all ingredients into food processor. Pulse a few times to break down the veggies into small bits. You want the consistency to be of a paste for spreading but still be able to see the veggies. Put the spread into a covered bowl and let marinate over night. It keeps for about a week in the fridge. Hope this helps in your search Pat! NancyLouise

How about a cheese ball? HAM CHEESE BALL (serves 12-15) Two 8 oz pkg crema cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve chilled w/assorted crackers.~~Food for Thought This is good with corn chips: 5 green onions, chopped 8 oz can water chestnuts, drained & chopped 1 cup sour cream 1 cup mayonnaise 2 TBL soy sauce In a bowl, mix together green onions, water chestnuts, sour cream, mayo & soy sauce. Pour in a container & refrigerate.~~Kitchen Miracles KINGSTOWNE WRAPS 1 1/2 cups shredded cole slaw mix 1/2 cupwater chestnuts, finely chopped 1/4 cup thinly sliced green onions 2 tsp Asian sesame oil (the dark kind) 4 TBL plum sauce 4-6 flour tortillas combine first 4 ingredients & 3 TBL plum sauce, mixing well. Spread remaining 1 TBL plum sauce evenly over tortillas; spread 1/2 cup cole slaw mix on each tortilla to within 1/4" of edges. Roll tortillas up tightly & wrap in plastic wrap. Chill at least 1 hour. (Overnight works, too.) cut diagonally into 1" slices when ready to serve.~~What Can I Bring?

You will laugh at this one. I was a home economics teacher for several years and enjoy improvising and creating new and exciting recipes for my husband and family and friends too. I make my own salad dressings, how dare one buy in a jar. The BEST cole slaw in the world is as follows: Take one package of McCormick Produce Partners Super Slaw Mix, comes in one of those metallic flat packages, 1.1 oz, 31gr net weight. This is the best basic starter I have ever used. It is not worth making up a recipe from scratch. BUT this is how I change it to be "my own". I use sour cream instead of mayo, I use lemon juice (fresh preferably, but the bottled will be okay) and I use Rice Vinegar instead of white vinegar. I also go light on the sugar. Then I use combinations, red cabbage, napa, slivered almonds, yellow raisons (soften them in hot water for a few minutes, makes all the difference in the world), sometimes I add pineapple tidbits, bits of diced cuke, cranberries work instead of the raisons, carrot shredded, and GREEN onion tops, not the bottom. MY DH and I do not salt our food, instead we use Lovage to seasoning and lots of ground pepper. Make it no less than one hour ahead, preferably the day before. I take this cole slaw to potlucks and people scrap the bottom of the bowl. Make it your own by changing it every time you make it. That is what is so much fun. My Father was a cole slaw freek. He judged a restaurant by their cole slaw, if he liked it he went back. Have fun with this one.... Suzy