Hot and Sweet Rub

Hot and Sweet Spice Rub Adapted From: Grilling For Dummies
Rubs are usually a dry combination of herbs and spices, although sometimes a little oil is added to moisten the mixture. You simply massage rubs onto the surface of the food and end up with a wonderful crispness to the crust. Rubs are fast becoming the darlings of the grilling cook because, unlike marinades, they can be applied just before the food is grilled. However, if you have the time, let the food absorb the spice mixture in the refrigerator for several hours or overnight. Small tender pieces of fish or shellfish will benefit from about 30 minutes of standing time. A whole, spice-rubbed turkey should be plastic-wrapped to hold the rub tightly against its skin and then refrigerated overnight.
Rubs that are completely dry, without any oil or liquid ingredient, can be stored indefinitely in airtight containers in a cool, dry place. The amount of rub used to cover the surface of a piece of meat is entirely a matter of taste, but our rule calls for about 1 tablespoon for every pound of food.
To help the rub cling to the food's surface, apply it to food that is either completely dry or coated with a little oil. When seasoning poultry, spread the rub evenly over the surface and also under the skin as much as possible, being careful not to tear it.
Rub mixtures often call for crushing whole spices. You can best accomplish this task with a mortar and pestle; but if you don't have this kitchen tool, place the spices in a plastic bag and pound them with a rolling pin or a meat mallet until finely crushed.
This rub gives an interesting sweet and spicy flavor to all kinds of meat.
Preparation time: 5 minutes
Yield: 2 tablespoons
Ingredients:
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon brown sugar, firmly packed
1/2 teaspoon flour
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of pepper
Kosher or table salt (optional)

Combine all ingredients and use as a rub for 2 to 2-1/2
pounds of beef, poultry, or pork. Coat the food lightly with
oil before applying. Sprinkle grilled food lightly with more
kosher or table salt before serving (if desired).

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Chicken and Corn Soup

Chicken and Corn Soup
Yield: 6 to 8 servings
Level: Easy
Preparation time: 10 minutes
Cooking time: 25 minutes
5-1/2 cups chicken broth
1/2 pound boneless chicken breasts, cut into bite-size pieces, or 1 cup cooked, cubed chicken
1-1/4 cups fresh corn kernels, or one 10-ounce package frozen corn kernels
2 ounces fine egg noodles, about 1-1/4 cups
Salt to taste, about 1/2 to 3/4 teaspoon
1/4 teaspoon freshly ground black pepper
1 to 2 hard-boiled eggs, chopped
1 tablespoon chopped fresh parsley
In a large pot over medium heat, combine the broth, chicken, and corn. Cover partially and simmer or until the chicken is cooked, about 15 minutes.
Add the noodles and cook until the noodles are tender, about 8 to 10 minutes. Season with salt and pepper.
Remove from the heat. Add the hard-boiled eggs and parsley.
Note: Hard-boiled eggs don't freeze well, so if you want to make a batch of this soup and freeze any leftovers, add the chopped, hard-boiled eggs to individual serving bowls, not to the pot. Then leftovers can be frozen without the eggs.
Per Serving: Calories 124.8; Protein 9.8g; Carbohydrates 11.5g; Dietary fiber 1.4g; Total fat 4.7g; Saturated fat 1.1g; Cholesterol 52.5mg; Sodium 855mg.
From Cooking Soups Dummies, by Jenna Holst.

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Champagne Punch

Champagne Punch

Preparation time: 5 minutes
Yield: 12 servings
1-1/4 cups Grand Marnier, chilled
1 cup cranberry juice, chilled
1 cup fresh-squeezed orange juice, chilled
1 quart ginger ale, chilled
Two 750-ml bottles or 1 magnum brut Champagne, chilled

Combine all the ingredients in a large punch bowl and serve immediately.

Note: Grand Marnier is an orange brandy liqueur and can be pricey.
You can substitute less-expensive Triple Sec with decent results;
the punch will be a bit weaker.

Per serving: Calories 217; Fat 0g (Saturated 0g); Cholesterol 0mg;
Sodium 14mg; Carbohydrate 24g (Dietary Fiber 0g); Protein 0g.

Grandma's Sloppy Joes

Grandma's Sloppy Joes
Barbeque Buns
1 Lb ground beef browned in small amount of fat
1 to 2 C chopped celery
1/2 C chopped green pepper
1 & 1/2 C chopped onion cooked till soft
Add one 10 oz can condensed Tomato Soup
1/2 to 1 T barbeque sauce
1 t salt
pinch of pepper

Cover and simmer 30 minutes
Serve on toasted buns
Serves 6-8

CRANBERRY-GLAZED MEATBALLS

CRANBERRY-GLAZED MEATBALLS

(Makes 60 to 80 meatballs)

1 14-oz. (398-ml) can whole-berry cranberry sauce
2 tbsp. (30 ml) honey
2 tbsp. (30 ml) soy sauce
1 tbsp. (15 ml) sesame seeds, toasted
1 1/2 tsp. (7 ml) sesame oil
1 2-lb. (900-g box) frozen meatballs, thawed

1. In a large saucepan, combine cranberry sauce, honey,
soy sauce, sesame seeds and oil.

2. Cook, stirring, until hot. Stir in meatballs.

3. Simmer, uncovered, for 25 minutes or until sauce has
thickened slightly. Stir often.

4. Serve on toothpicks.
Source: Ocean Spray