Several of the relatively young ladies at the Jam and some of the guys asked what was in some of the recipes for the dips, and the main courses. Here ya go:

The Smoked Salmon Dip went over big - Carol made three batches and there was none left when the party ended. That dip consisted of:
1 8-ounce block of cream cheese (softened)
1/2-cup smoked salmon (my recipe) shredded in the food processor
Mix thoroughly, chill for one hour and serve with Ritz Crackers

Salsa Dip
1 8-ounce block of cream cheese (softened)
1/2-cup Chi Chi Salsa (medium spiced)
Mix thoroughly, chill for 2 hours, serve with corn chips

The onion dip was nothing more than a pack of Lipton's Dry Onion Soup Mix and two cups of sour cream.

The burgers were Johnsonville Grillers (bacon and cheddar flavoe)
The Bratwurst was Johnsonville as well
The Pulled Pork BBQ was Jack Daniels brand

The Shish Ka Bob was made with Hillshire Farm Turkey Kielbasa, chunks of Vidalia onion, red bell peppers, yellow bell peppers, and orange bell peppers, coated with Yoshida Gourmet sauce and sprinkled with Montreal Steak Seasoning

Mixed drinks consisted of:

Green Coconut Margaretta:
2 ounces Chi Chi's Margaretta Mix with Tequila
1 ounce Melon Liquor
1 ounce Coconut Rum
Over Ice in a 12 ounce glass

Buttery Nipple:
8 Ounces glass filled with ice cubes
2 ounces Butterscotch Liquor
2 ounces Baily's Irish Cream

Hot Chatta:
3 ounces Rum Chatta
1 ounce Cinnamon Whiskey
over ice

If you have access to a smoker, here's the recipe for the smoked salmon:

SMOKED SALMON

There are lots of good recipes for smoked salmon. Unfortunately, there are not many great recipes for smoked fish, but this particular one seems to be the best of all. After more than five years of experimentation, using every species of fish available in the mid-Atlantic region, the recipe has been modified until it has finally reached the pinnacle of perfection. If you enjoy the flavor of smoked fish, especially oily species such as salmon, bluefish, Atlantic mackerel, king mackerel and cobia, you'll love this.

BRINE SOLUTION
2 qts. Water
1 cup dark brown sugar
4 tblsp. Old Bay Seafood Seasoning
4 tblsp. chopped, fresh Vidalia onions
½ cup kosher salt
1 tsp. garlic powder
1 tblsp. Montreal steak seasoning
6 drops Worcestershire sauce
1 tblsp. lemon juice

DIRECTIONS:
Thoroughly mix all ingredients of brine solution in a plastic container until salt and sugar are completely dissolved. Using a flat, Tupperware container pour in a small amount of bring solution (about one-inch deep). Cut fish fillets into inch-thick, four-inch squares and place them in the container in layers. After the first layer is in place, pour in enough brine solution to cover them, then add the second layer and continue until all the fillets are covered with brine. Cover the container using a sealable lid or Saran Wrap and refrigerate for five days. Be sure to agitate the container at least once daily to prevent the brine ingredients from settling–this is important. If there are several layers of fillets, it's also a good idea to occasionally separate them at least once daily to ensure all surfaces are exposed to the brine.

At the end of the brining period, remove the fillets and pat dry with paper towels. Place them on a broiler pan sprayed with Pam non-stick vegetable oil and bake in a 350-degree, preheated oven for 25 minutes, then place the fillets in the smoker. Using an electric smoker, smoke for approximately two hours using hickory chips. When the fillets are golden brown in color, remove them from the smoker, allow a few minutes for them to cool, then place them in Zip-Loc bags and refrigerate overnight before serving. While they taste good fresh from the smoker, the hickory flavor penetrates the meat completely when refrigerated in air-tight bags. The smoked fillets will last up to six weeks in the refrigerator and may be frozen for up to three months. Smoked fillets can be shredded and used with your favorite dip, or you can make a fantastic smoked salmon salad to be used as a substitute for tuna-salad. Enjoy!

Unfortunately, I cannot remember everything that was on the menu that day, but hopefully, the above information will be helpful.

Cheers,

Gary