EGGPLANT PASTA SALAD by Linda Oefelein

Sausage-Bacon-Apricot Kabobs by Chef Smith

Seafood Canape by Chef Smith

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Garlic Butter for Seafood by Claudia lamascolo

terrific on seafood of any kind

Sausage Cheddar Balls by Chef Smith

Summer recipe bananss to good off by GARY ESTESS

I back have you tried bananas frozen in slices, we have them in the morning are at a snack and athe night.