1 10-ounce package frozen chopped spinach
2 cups sour cream
2 8-ounce packages cream cheese
1 envelope Knorr Leek Soup Mix
2 unsliced, round Shepherd’s bread or sourdough bread loaves
Thaw spinach and squeeze out the water.
Mix spinach with sour cream, cream cheese and soup mix. Refrigerate at least one hour.
Hollow out one bread loaf to make a bread bowl. Cut up remaining bread into bite-sized pieces.
Fill bowl with dip. Arrange bread pieces for dipping.
BOB’s HOT WINGS
5 Tablespoons butter
3 (4.5-ounce) bottles Frank’s hot sauce
¼ cup lemon juice
5 pounds chicken wing drumettes
Preheat oven to 450 degrees.
In a large saucepan, combine butter, hot sauce and lemon juice. Simmer at a low heat while you prep the wings.
Coat wings with vegetable oil and a little salt. Bake at 450 for 1 hour, turning halfway through.
Turn oven down to 275.
Place the wings (in batches) in the saucepan and let them simmer for 5 minutes, remove them and place them on a cookie sheet.
Return to oven for 30 minutes.
CROCK POT TENNESSEE PULLED PORK
3 to 4 pounds pork shoulder roast, boneless
1/2 cup cider vinegar
1 chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco or similar hot pepper sauce
¼ cup brown sugar
2 teaspoons garlic minced
1/4 teaspoon black pepper
¼ tsp dry mustard
1/4 cup ketchup
1 ½ cups apple juice
Put all ingredients in crockpot. Stir gently.
Turn crockpot on to high, then when you have to leave for work or go to bed turn it down to low.
Enjoy in hamburger buns with coleslaw.
Photo by Pinguino via Flickr