SEPTEMBER BREAK NIGHT

• SPINACH SALAD
• BABY SPINACH
• REAL BACON BITS
• FAJITA CHICKEN
• THINLY SLICED RED ONION
• HENDRICKSON'S MARINADE (AVAILABLE AT KROGER & BROOKSHIRE'S) TO COAT
• CHICKEN SALAD
• 2 CANS WHITE MEAT CHICKEN DRAINED (BETTER YET IS REAL SHREDDED WHITE MEAT CHICKEN)
• REAL MAYO TO COAT
• CHOPPED CELERY
• PECANS (OPTIONAL)
• 1 CUP CHOPPED PEELED APPLE
• 1 CUP SLICED SEEDLESS GRAPES
• 1 T DILL WEED
• 1/4 t. salt
• GRAPE SALAD
• 2 LBS SLICED SEEDLESS GRAPES
• 1 PACKAGE CHOPPED WALNUTS
• 1 PACKAGE BLUE OR RICOTTA CHEESE
• KEN'S RASPBERRY WALNUT VINAIGRETTE TO COAT (WALMART,KROGER, BROOKSHIRE'S)
• TOSS

• BARBECUE BRISKET
• LARGE BRISKET (WHEN PICKING IT OUT MAKE SURE IT WILL FOLD IN HALF)
• SMOKE FOR 3 HOURS ON 200 DEGREES. WE USED MESQUITE WOOD CHIPS IF YOU ARE UNABLE TO SMOKE IT, PUT IT IN YOUR OVEN FOR 3 HOURS ON 200 DEGREES COATED WITH LIQUID SMOKE
• NEXT, COVER BRISKET WITH BOARS HEAD BARBECUE SAUCE (WALMART) AND BAKE IN OVEN FOR 5-6 HOURS ON 250 DEGREES
• SLICE & SERVE
• GRANDMA ROSE'S HOMEMADE POTATOE SALAD
• 1 BAG POTATOES, BOILED, DRAINED AND SKIN REMOVED
• CHOP DILL PICKLES, 1 CUP DILL PICKLE JUICE, ONION, CELERY AND PLACE IN LARGE BOWL
• PLACE HOT POTATOES ON TOP OF PICKLES, ONIONS, AND CELERY
• LET STAND ABOUT 20 MINUTES
• ADD REAL MAYO TO COAT
• DRIZZLE WITH MUSTARD AND TOSS
• 1-2 T OF KOSHER SALT
• 1 T OF PEPPER
• CONTINUE STIRRING AND MASHING UNTIL POTATOES ARE MASHED POTATOE CONSISTENCY.
• HOMEMADE SALSA
• 2 LARGE CANS DICED TOMATOES (WE LIKE MUR GLEN'S FIRE ROASTED FOUND AT KROGER)
• 1 T KOSHER SALT
• 2 T WHITE VINEGAR
• 1/2 SMALL WHITE SWEET ONION
• 1 MEDIUM JALAPENO
• 1 T OLIVE OIL
• PUT IN BLENDER OR FOOD PROCESSER AND PROCESS UNTIL ALMOST SMOOTH

• SANGRIA PUNCH
• In a punch bowl, put 1/2 gallon of sangria wine. I prefer the tall bottle.  I used Gallo, it was fine.
• One chilled bottle of diet giner ale and crushed ice.
• Float lots of orange,lemon,lime slices on top. Then step back to avoid the stamped