Auntie Sue's Budock Beef Dip or Confessions of a Culinary Hypocrit

I just realized my own hypocrisy for a minute.. through this blog so far I've been encouraging people to try recipes that I think they would not normally try, (aka., Beef Tongue and Oxtails), I confess now before my blog followers that I have never tried this recipe out of the sense, I do not like lunch meat. Well, the next time I am with Auntie Sue, and she makes it, I will try it and leave a comment or 2! It's only fair that i should follow my own words of advice and encouragement... Auntie Sue and Mom this recipe goes out to you, I remember you both loving it so much! And now that I am looking at the recipe.. it looks really good! Beyond that I have no clue as to whether I am spelling Budock Beef is right or even, i am 99.9% sure that Budock Beef is chipped beef... not sure if the brand name is still available or not. Google is not even helping me right now. I will get back to you when I have all my facts in.. thank you Kristen, my beloved blog research assistant and editor (she helps me find my many grammatical errors) for helping me out! You can half this recipe or double it depending on your needs.

2 packages of Cream Cheese

1-2 Packages of Budock Beef, chopped up into bite sized pieces

1 chopped up Green Pepper ( or Red Pepper for more color)

a few chopped up green onions (to taste)

A couple of shakes of Garlic Powder to taste

A couple of shakes of Worcestershire Sauce, to taste

Mix this altogether and refrigerate for a few hours. if the dip is a little thick, add a little bit of milk to it or pop it in the microwave for a few seconds to smooth it out. This dip is very easily molded into various shapes.. your imagination is your only limit. Ive seen it formed into Scarlet O'Hara's Dress on a doll mannequin, into the form of a fish with scales, and a 2- tiered birthday cake! If you make this and form it into something, please post the comment along with a picture if you can, that would be great.

Cola Glazed Chicken Wings

okay it is now 11:30 pm at night, this is one of the last 2 recipes I will be posting for the evening. I will pick up tomorrow where I left off. Who knew coca cola could work with chicken wings?

2 pounds chicken wings

1 can Cola

1 cup ketchup

1 Tablespoon Worcestershire Sauce

Preheat oven to 375 degrees. Place wings in a large, shallow baking dish. Combine cola, ketchup and worcestershire sauce, pour over wings. Bake about one hour, turning occasionally.

Chinese Chicken Wings

It Amazes me how many variations to chicken wing recipes there are. Here is another one that has an asian flare to it!!

36 chicken wings

1 cup Soy Sauce

1/2 cup white sugar

1 cup dark brown sugar, lightly packed

Preheat oven to 325 degrees. Place wings in shallow roasting pan, combine the soy sauce and sugars, pour over the wings. You may have to do this in 2 pans. Bake for 30 minutes, Remove from the oven and turn each piece. Return pan(s) to the oven for 30 more minutes. Turn the wings again, and cook for about another 20 minutes longer, until mahogany colored and very tender.

Mom's Chicken Wings

Easy, sloppy and fall off the bone delicious!

Preheat oven to 250 degrees

Chicken Wings ( 1 LARGE package will do, maybe even 2)

1 large bottle Catalina Dressing

1 bunch green onions, chopped

Pour dressing on top of wings and chopped onions

Bake at 250 degrees for 4 1/2 hours... after 2 hours turn the wings over.

Spinach Dip

Everybody in the Universe has their own version of this recipe.. this is the one I use.
You will want to double this recipe for a party!

1 package thawed, chopped frozen spinach, rinsed and squeezed REALLY dry

1 package Knorr Vegetable Soup Mix

One, 16 ounce container Sour Cream

1 cup Hellman's Mayonnaise

3 chopped Green onions

1 small can water chestnuts, drained, rinsed and chopped (optional, I love it though, it adds a great crunch to the dip!)

Stir all ingredients, Cover, chill for at least 2 hours. Serve with French, sourdough or Hawaiian Bread. I personally am not a fan of serving this with Hawaiian Bread, to me its too sweet, but, considering how much i love this dip, if someone serves it with Hawaiian Bread, i don't shy away from it either!

BLT Dip

Yum.. yum.. and again i say.. yum! Do not mix the lettuce in at all with this dip or you are asking for a horrible watery mess!

1 lb Bacon

One 16 ounce container of Sour Cream

2 cups or Mayonnaise (Hellman's is what mom used)

1 large tomato, seeds removed and diced

1/2 head of lettuce shredded into bite size shreds (optional)

White Toast cut into bite size squares

Fry bacon until crisp, then crumble. Mix Mayonnaise and sour cream together, add the bacon. Let sit for 2-3 hours covered in the refrigerator. IF you are preparing this for a party the next day, stop here and continue with the rest of this the next day.
Before serving, deseed the tomato, chop up and add to the mixture. Serve with white toast cut up or Bite Size French Toast.
If you are going to use the lettuce, you have a one time use out of this dip, put the dip in a serving dish, and layer the lettuce on top. If you want the dip to last a few days, fore go the lettuce or add some shredded lettuce each time you want some.

Crab Grass

This one goes out to one of my Fraternity Brothers from Phi Mu Alpha Sinfonia. He served this at so many parties I've lost track. Its incredibly easy, and incredibly good. It also makes a wonderful pasta sauce as well! Just add heavy cream and more Parmesan cheese, and voila. But for the dip alone...

2 pkg's of frozen spinach thoroughly rinsed and drained , and squeezed bone dry.

1-2 packages Imitation Crab Meat

1 stick of Butter

Tons of Garlic Salt ( the spinach demands it)

Kraft Parmesan Cheese to taste (yup, the stuff from the bottle!)

Melt butter in saute pan, fry crab, add garlic salt to taste, add spinach, add more butter if you have to, the spinach really soaks it up. Add Parmesan cheese to taste, but not too much otherwise it dries out. Serve hot with Triscut Crackers.