Louise’s Best Food Rub

1/3 Cup Paprika

1 Tablespoon Sea Salt

1 teaspoon Black pepper

1 Tablespoon Mrs. Dash

1 Tablespoon Ground Mustard

1 Tablespoon Ground Sage

1 Tablespoon Granulated Garlic

1 Tablespoon Granulated Onion

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Tablespoon Dill Seeds

1 Tablespoon Dill Weed

2 Tablespoons Splenda, sugar, or Truvia

1. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill and the stove. Keeps indefinitely but won't last long.

2. I use this on roasted vegetables as well as meats and fishes.

Best Pasta Salad

Best Pasta Salad
Recipe By : Louise
Serving Size : 8
Categories : BBQ, Summer, Salad, Pasta
----Dressing----
1 tablespoon dijon mustard
5 cloves garlic -- chopped
1/4 cup white wine vinegar
3/4 cup olive oil
2 T dried Chives
2 T Sugar
1/4 cup mayo or ranch dressing
salt and pepper
----Salad----
1/4 pound fresh snow peas, strings removed
florets from 1 small bunch broccoli
2 small zucchini -- cut in 1/4" slices
1 large red bell pepper, seeded -- cut in fine strips
1 small cucumber, peeled and chopped
1 pound short pasta (rotelle, fusilli or penne)
1/4 cup fresh grated parmesan cheese
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1. For the dressing, combine ingredients in a jar and shake until creamy.
2. Meanwhile, for the salad, bring a large pot of salted water to a boil. Cook
snow peans in water for 1 minutes; remove with a long handled strainer and
immediately drench with cold water to stop cooking process and brighten color.
Repeat with broccoli and zucchini, cooking for 3 minutes each. Combine
cooked vegetables in a bowl with red bell pepper and toss with half the dressing.
3. Cook pasta in vegetable water for 8-10 minutes. Drain, rinse with cold
water and drain again. Toss with remaining dressing. Combine vegetables and
pasta. Sprinkle with Parmesan. Add more salt and pepper to taste.
Refrigerate until ready to serve, at least one hour or up to two days,
covered. Makes 8-10 servings.

Bar-B-Que Sauce

Bar-B-Que Sauce
by Louise
Categories: Sauces, Bar-b-que
Yield: 6 servings
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1 c Catsup
1/2 c Onion; finely chopped (dried or pulverized with a food proccessor is best!)
1/3 c Water
1/4 c Butter or oil
1 tb Paprika
1 ts Brown Sugar; heaping
1/2 ts Salt
1/4 ts Pepper
1/4 c Lemon juice or vinegar
1 tb Worcestershire sauce
1 dried chipotle pepper (optional)
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1. Heat all ingredients except lemon juice and worcestershire sauce. Bring to a boil.
2. Add lemon juice and worcestershire sauce and heat until hot. Makes about 2 cups.
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Substitutions I make: 1 Can Tomato sauce + 2 T. sugar. Slightly less butter, or none at all. The cooked critter seems to produce enough of it's own fat to make up for leaving any out.
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Suggestions for use: Pour over Skinned and cleaned Chicken.  Cook in crockpot for about 6-8 hours on low. 4-6 hours on high.