| Bud's Alaska
Halibut Chowder Adjust qty depending
on how much you make
chop small onion
celery
red & green bell peppers
carrots
sauté all in butter 2 mins. still crunchy
add cubed halibut and sauté couple more mins.
using half & half (milk)......make soup
salt & pepper to taste
add a little tarragon and parsley
thicken with flour [in a roué] as chowder is always better
thick
Bud Sonnentag, Alaska |
PICADILLO
Here's a recipe for you taken from the 'Best of the Best from Texas'
cookbook. I'm a Texan currently living in Belgium and I have cooked
this several times for Belgians . They loved it. The food here is
very bland here, so they loved the wonderful flavor in this and all
wanted the recipe as well as other Tex-Mex ones. This is really
good!!! I sometimes add a little ground cloves and cinnamon.
Mary Welch-Laheye, Poperinge, Belgium
1-POUND GROUND BEEF
1-POUND GROUND PORK
4 LARGE TOMATOES
1 CUP DICED PIMIENTO
4 GREEN ONIONS, FINELY CHOPPED
1 CUP SLIVERED ALMONDS
2 CLOVES GARLIC, MINCED
12 OUNCES TOMATO PASTE
4 CANNED JALAPENOS, SEEDED AND CHOPPED
1-CUP RAISINS (white)
1-TEASPOON GROUND CUMIN (COMINO)
1-TEASPOON OREGANO
BROWN BEEF AND PORK IN A LARGE PAN
OVER HIGH HEAT, SEPARATING WITH A FORK, UNTIL COOKED THROUGH. LOWER
HEAT TO MEDIUM AND PLACE WHOLE TOMATOES ON TOP OF MEAT. COVER AND
LET SIMMER 10-15 MINUTES. REMOVE TOMATOES, PEEL AND DICE THEM, AND
RETURN TO PAN WITH THEIR JUICE. STIR IN REMAINING INGREDIENTS AND
MIX WELL. COVER AND SIMMER 20-30 MINUTES OR UNTIL THE MIXTURE IS
WELL BLENDED AND THE RAISINS ARE PLUMP. YIELDS 12-18 SERVINGS.
SPOON MIXTURE INTO WARMED FLOUR TORTILLAS, OR USE AS A DIP WITH
TOSTADOS. THIS CAN BE MADE AHEAD AND REFRIGERATED FOR A WEEK OR
FROZEN FOR UP TO THREE MONTHS. |
Basque Sheepherders'
Bread
 3 cups hot tap water
1/2 cup oil (she uses olive oil)
1/3 cup sugar
2 1/2 tsp. salt
2 packages active dry yeast
9-9 1/2 cups all-purpose flour, unsifted
In a large bowl combine hot water, oil, sugar, and salt. Stir
until mixed. Let cool to about 110 degrees. Stir in yeast,
cover, and set in a warm place until bubbly. (about 15 minutes)
Beat in about 5 cups of the flour to make a thick batter. Stir
in enough of the remaining flour (about 3 1/2 cups) to make a stiff
dough. Turn out onto a floured board. Knead until smooth
and satiny (10-20 minutes) adding flour as needed to prevent sticking.
Turn dough over in a greased bowl, cover, and allow to rise in a warm
place until doubled. (about 1 1/2 hours)
Punch dough down and knead on a floured board to form a smooth ball.
With a circle of foil, cover the bottom of Dutch oven. Grease
foil, inside of Dutch oven, and lid with oil or spray.
Place dough in the Dutch oven and cover with lid. Let rise in a
warm place until dough pushes up lid about 1/2 inch. (about 1
hour--watch closely)
Bake covered with lid in a 375 degree oven for 12 minutes.
Remove lid and bake for another 30-35 minutes or until loaf is golden
brown and sounds hollow when tapped. Remove from oven and turn
loaf out onto a rack to cool. (Dutch oven and loaf are heavy and
hot so help is recommended) Peel off foil. Makes one large
loaf.
courtesy of Clayre Moiola
Most Basque sheepherders baked their bread in a pit with coals from a
campfire using a Dutch oven with a recessed lid. For the above
recipe Claire uses a #8 Dutch oven. She says this is a little
small as she needs to take a portion off and bake separately in a
bread pan. Her original recipe called for a 10 inch cast iron
Dutch oven, 5 quart size. |
Green Chile
The following instructions for roasting and freezing green chile are
adapted from information provided by the New Mexico Department of
Agriculture.
Choose chile that is bright green, smooth,
symmetrical, heavy for its size, mature, and crisp. Wear
rubber gloves when handling chiles to protect hands and provide
adequate ventilation while roasting or peeling.
Blistering
Roasting
or blistering the chile will remove the tough outer skin which can
then be removed before or after freezing. Removal of the skin
is easier after freezing.
Oven or broiler
method
Place chiles in a hot oven or broiler at 400
degrees F. for 6-8 minutes or until skin blisters away from the
flesh of the chile.
Range-top Method
Cover
gas or electric burner with a layer of heavy wire mesh and place
chiles on hot mesh. Remove chiles once the skin is blistered.
Outdoor-Grill Method
Place chiles on gas or
charcoal grill, about 5-6 inches above heat source. Remove
chiles once skin is blistered.
Chill chiles immediately after blistering to ensure food safety.
Freeze unpeeled chiles in plastic freezer bags, aluminum foil,
freezer containers, or freezer wrap. Freeze immediately and
store at 0 degrees or below.To peel chiles after removing from
freezer, you can peel either frozen or partially thawed, under
running water. Remove seeds and veins at the same time.
Remember to wear rubber gloves.
|
Green
Chili
3-4lb
pork roast
1 15oz can stewed tomatoes
2- 8oz cans green chilies
2 3.5oz cans whole jalapenos
large onion
salt & pepper to taste
3 cloves of garlic (or
to taste)
cook
pork in water with salt and
pepper and garlic till it
falls off bone. Let
cool, skim off grease,
remove bones and cut up pork
into serving pieces.
Chop up remaining
ingredients and cook with
pork in crock pot 12 to 16
hours on low heat setting.
from
Bill Redman |
Green
Chili 2
3-4lb
pork roast
2- 8oz cans green chilies
3-4 cloves garlic
1 onion
2- 28 oz. cans whole tomatoes
6-8 tomatillos (or 1 lg. can)
Combine ingredients in stock pot. Cook several hours until
meat is very tender. Thicken using a paste of flour &
water or use Minute Tapioca.
|
|
Green Chile
Chicken Enchilada Casserole
-
3 chicken breasts, cooked and
shredded
- 2 c. roasted, peeled, and chopped New Mexico green chile
- 1- 26 oz. can Cream of Chicken soup
- Milk (Use Cream of Chicken can)
- 2 c. shredded cheese
- 1/4 c. onion, chopped
- 10-15 corn tortillas, torn into quarters
- 1/4 t. salt
- 1/4 t. pepper
- 1 /4 t. garlic powder
Preheat oven to 350 degrees. Combine chicken,
cream of chicken soup, milk, New Mexico green chile, salt, pepper,
and garlic powder in a saucepan. Bring to a boil and stir. Remove
from heat. In a 13" x 9" glass pan layer corn tortillas, chicken
sauce and cheese. Add onions to middle layer. Cover with foil and
bake for 20 minutes. Uncover and bake an additional 20 minutes or
until casserole begins to pull away from side of pan.
|
Green Chile Stew
1 1/2 lb. lean stew meat (approx.
3/4" cubes) 1/2 medium onion, chopped
3 c. water
3-4 cloves garlic, minced
8-10 roasted, peeled, and diced New Mexico green chiles
2-3 potatoes, diced
Salt to taste
1/4 t. cumin (optional)
Sear stew meat in a large skillet,
adding onions last five minutes. Add water and garlic and simmer
until meat is tender. Additional water may be added, if necessary.
Add New Mexico green chile, potatoes, salt and cumin, and simmer
until potatoes are tender.
|
Chile Rellenos
- 1/2 inch of oil in frying
pan, heated until hot
- 8 long New Mexico green
chiles, roasted, and peeled
- 8 finger size pieces of
American, Jack, Cheddar, or Asadero cheese
- 1/2 c. flour
- 4 large eggs, separated
- 1/2 t. salt
- 1 T. flour
Beat egg whites with salt until
stiff. In separate bowl beat egg yolks, add salt and flour and mix
well. Fold the yolk mixture into egg whites just enough to mix. Use
quickly, as this batter will separate. Make small slit in the top of
the chile and insert cheese. Roll chile in flour to coat. Dip chile
into batter. Fry in hot oil until golden brown on both sides. If oil
is hot enough, this will only take a few minutes. Drain on several
layers of paper towels. |
Chili
Relleno Casserole
1-27oz can Ortega green chilies
1/2 lb jack cheese, grated,1 lb cheddar cheese, grated,4 eggs, 1 tsp salt 3 tbsp flour 1 lg can Sego milk
Slit chilies down one side, wash to remove seeds, drain on paper towel. Beat together eggs, salt, flour & milk.
Arrange alternate layers of chilies
& cheese in 9x13" pan, ending w/cheese on top. Pour egg mixture over top. Bake at 350 for 45min to 1 hr. Can be halved
Melody
Garaventa |
Chocolate
Streusel Bars
1 3/4c un-sifted flour
1 1/2c confectioners' sugar
1/2c unsweetened cocoa
1c butter or margarine
1 8oz pkg cream cheese softened
1 (14oz) can sweetened condensed milk
1 egg
2 teaspoons vanilla
1/2 c chopped nuts
Preheat oven to 350 degrees. In a large bowl combine flour,
sugar, and cocoa. Cut in margarine until crumbly (mixture will
be dry), reserving 2 cups crumb mixture, press remainder firmly on
bottom of a 13x9 inch pan. Bake 15 minutes. In a large
mixing bowl, beat cheese until fluffy. Gradually beat in
sweetened condensed milk until smooth. Add egg and
vanilla. Mix well. Pour into prepared crust.
Combine nuts with reserved crumb mixture. Sprinkle over cheese
mixture. Bake 25 minutes or until bubbly. Cool.
Chill. Cut into bars. Store covered in refrigerator.
Jackie Meaux |
Carrot-Pumpkin
Bars & Orange Icing
2c all-purpose flour
2tsp baking powder
1 tsp finely shredded orange peel
1/2 tsp baking soda
1/4 tsp salt
3 eggs, beaten
1 1/2 c packed brown sugar
1 c canned pumpkin
2/3 c cooking oil
1/4 c milk
1 tsp vanilla
1 c finely shredded carrots
1 c chopped walnuts
Orange icing
Walnut halves (optional)
Grease 15x10x1 inch baking pan.
In a large mixing bowl stir together flour, baking powder, orange
peel, baking soda, and salt. Set the flour mixture aside.
In a medium bowl, combine eggs and brown sugar. Stir in
pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts.
Add egg mixture to flour mixture, stirring with a wooden spoon until
combined. Spread batter into the prepared pan. Bake in a
350 degree oven for 20 to 25 minutes or until wooden toothpick
inserted near the center comes out clean. Cool in pan on wire
rack. Spread with orange icing and cut into triangles or
bars. If desired, garnish each with a walnut half. Store
in an airtight container in the refrigerator for up to 3 days.
Makes 36.
Orange Icing: In a mixing bowl combine 1 1/2 c sifted
powdered sugar and enough orange liqueur or orange juice (1-2
tablespoons) to make an icing that is easy to drizzle.
Barbara Goodrich
|
|
SOUTHWESTERN
POTATO SALAD
Ingredients:
3 pounds red potatoes, boiled and diced into 1-inch
cubes
1 teaspoon minced garlic
8 ounces diced pimiento
2 medium tomatoes, diced into 1/4-inch
pieces
1 bunch cilantro, chopped coarsely
6 celery ribs, sliced thin
1 bell pepper, chopped fine
1 cup fat-free Italian dressing
2 tablespoons ground cumin
1 teaspoon chili powder
Salt to taste
Directions:
Combine all of the above ingredients.
Toss gently until contents are coated. Chill for at least 1 hour.
Serves 10
|
ANDI'S ICED TEA
8 CUPS WATER
17 TEA BAGS
BOIL FOR 5 MIN-TAKE TEA BAGS
OUT
PLACE TEA IN GALLON JUG
1 CUP LEMON JUICE
3/4 CUP TANG
3/4 CUP SUGAR
STIR, FILL WITH ICE
|
Pumpkin Cheesecake
Pie
2 pkgs 8 oz cream cheese (soften
cream cheese in microwave at high for 15 to 20 seconds)
2/3 cup sugar
1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves (or sub 2 tsp pumpkin
pie spice).
1 15oz can pumpkin
1 prepared 10" graham crust
In large bowl, beat cream cheese on medium speed of electric mixer
until fluffy. Add sugar and spice. Beat until combined.
Add eggs, one at a time, mixing until just combined, after each
addition. Stir in Pumpkin.
Pour into crust. Bake at 350F for 35-40 minutes until center
is almost set. Cool for 1 hour on wire rack. Refrigerate
at least 3 hours.
Garnish as desired and store in refrigerator. 10 servings. |
SEVEN LAYER BARS
1/4C BUTTER
1C GRAHAM CRACKER CRUMBS
1C SHREDDED COCONUT
1 6Z PKG SEMI-SWEET
CHOCOLATE CHIPS
1 6Z PKG BUTTERSCOTCH CHIPS
1 CAN SWEETENED CONDENSED MILK
1 CUP CHOPPED NUTS
13X9X2 PAN
MELT BUTTER IN PAN, LAYER INGREDIENTS IN ORDER
BAKE 30 MINUTES AT 350 DEGREES
CUT INTO 1X2 BARS |
Beef Brisket
a la Hales
Thaw brisket...coat with 1/2c sugar 1/4c salt and some
pepper. Let meat marinate in this combination in the
refrigerator overnight.
Place in baking bag...add
2c. barbecue sauce
1/2c vinegar
1c catsup
3/4c water
1 jar (any size, any kind) jam
Slow cook in oven at 300 degrees for two hours. Reduce heat to
250 degrees and finish cooking about 4 hours, or until done.
Anna Marie Hales, Wyoming Hereford Ranch,
Cheyenne, Wyoming |
Here's My Favorite Cornbread Recipe from
Stanley Bessent
2 cups Stone Ground Corn Meal
2 cups all purpose flour
1 Teaspoon Salt
2 Tablespoons Baking Powder
1/4 cup sugar
1/4 cup Shortening or cooking oil
3 eggs
Enough milk to thin batter. (about 2 cups)
Sift dry ingredients together. Stir up. Add remaining ingredients.
Pour into greased Dutch oven. Bake at 375 degrees until done.
If cooking over coals in Dutch oven:
Burn charcoal briquettes until they are covered with white ash.
If using a 10-inch Dutch oven, Place 15 briquettes on top and 6 on
the bottom. |
| We need your recipe here! |
Val's
Bean Salad
1
can kidney beans
1 can corn
1 can wax beans
1 can green beans
1 can great northern beans
(optional)
1 pound mild cheddar
1 bottle Italian salad
dressing (16oz)
drain liquids off of corn
and beans. Cube the
block of cheese. Mix
all ingredients, then add
dressing. Mix
well.
Valerie
Kleinkauf, Kansas
|
|
Salsa by
Tina Laughlin
1 CAN STEWED TOMATOES (HUNTS)
1 ONION
1 TOMATO
3 LONG GREEN CHILI PEPPERS
SPICES to taste:
RED CHILI POWDER
GARLIC
PEPPER
SALT
Chop all
ingredients in salsa grinder
or coarsely in a blender. |
Green
Salsa
10 tomatillos, boil
for 5 min
5 long green chilies, seeded
2 cloves garlic
cilantro to taste
5 green onions
salt & pepper to taste
mix together in blender
|
Cranberry
Salsa
sounds weird, but is incredible (and addictive)
1 package fresh cranberries (or frozen)
1/3 cup sugar
1/4 cup thin sliced green onions
1/4 cup chopped fresh cilantro
grated zest and juice of one lime (or sub lemon)
1 or 2 jalapeno chilies seeded and diced finely
1 tsp ginger
coarsely chop cranberries, combine with other ingredients or chop
all in food processor. |
Jose's
Salsa
fire
roast 10 tomatillos
process in blender or food processor
add
a
handful chili arbole enteros
muy picante!
|
Another
Muy Picante Salsa
from Jamie
1/2 lb each yellow & long green chilies
whole bulb of garlic
1 whole onion
1/4 tsp oregano
1 tbsp red chili seeds (more to taste)
2 cans (yellow) El Pato brand sauce
cilantro to taste-up to one bunch
blend in blender-fairly hot |
Vickie's
Game Sauce
1 cup Worcestershire sauce
1 cup butter
1 cup jelly
(currant is especially good)
Heat & mix over gentle heat or in
the microwave until butter and jelly are melted and fully
blended. Serve over game birds like chuckar or on
venison. Takes away any gamey flavor.
Vickie Buchannan |
Lemon
Marmalade
3 lbs lemons
8-10 cups sugar
Slice lemons as thin as possible. Discard ends. Remove
all seeds and tie them in a square of doubled cheesecloth. Put
lemons and seed bag in a non-reactive bowl with enough water to
cover. Let stand overnight.
Measure lemons and water into a wide shallow non-reactive pan.
Add an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring
frequently and skimming off foam as it rises, until temperature
reaches 220 degrees, about half an hour. Remove from heat. (
To test for consistency by dropping a little marmalade on a saucer
and put saucer into the freezer until cold, about 5 minutes.
Tip saucer, marmalade should just barely run. If too thin
return marmalade to medium heat and cook testing often until it
reaches correct consistency.)
Put marmalade into hot sterile pint or half-pint jars. Store
in refrigerator up to one month or for longer storage, seal
according to reliable canning instructions. Makes about 6
pints. |
Buttermilk
Pie
4 eggs
1 1/2c. sugar
6 tbsp melted butter
2 tbsp flour
1 tsp vanilla
1/2 tsp salt
3/4 c. buttermilk
1 9" unbaked pie shell
1/3 c. chopped walnuts
With electric mixer, beat eggs in medium bow. Add sugar,
butter, flour, vanilla, & salt. Reduce mixer speed and
slowly add buttermilk. Blend Well. Pour filling into pie
shell. Sprinkle walnuts on top. Bake in preheated 350
degree oven for 40-45 minutes, or until knife inserted in center
comes out clean and top is golden. Keep refrigerated.
Audrey Hankins
This is definitely not a
"Weight Watchers' " version, but won't taste the same with
other ingredients. |
Orange Oatmeal Cookies
Preheat oven: 325 (maybe 350)
cream 1/2c butter or margarine
1 tsp grated orange rind
with 1/2c packed brown sugar
1/2c granulated sugar
add 1 egg
1 tsp orange juice
1 tbsp milk
&
beat till
smooth
Sift together
1&1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
add to creamed mixture, beat til smooth
Add 1 cup uncooked quick (or old fashioned) rolled oats.
Beat well. Drop cookies 2" apart on well greased baking sheet.
Bake 10-12 minutes or until light brown.
Rich, chewy, orange flavor.
Marcia Elliott 1999
|
|
Chocolate
chip oatmeal cookies
1C MARGARINE,
1 1/4C BR SUGAR, 1/2C GRAN SUGAR, 2 EGG, 2TBSP MILK, 2TSP VANILLA, 1 3/4 C FLOUR, 1 TSP BAKE SODA, 1/2 TSP SALT, 2 1/2 C OATS, 12Z CHOC CHIPS, 1C CHOPPED NUTS. CREAM MARGARINE AND SUGARS, ADD EGGS, MILK, VANILLA, BEAT WELL. ADD COMBINED FLOUR, SODA, SALT. MIX WELL. BAKE 9-10 MIN AT 375. FOR BARS USE 13X9 PAN, BAKE 35-40 MIN.
|
Pink Lemonade Pie
Crust:
3/4 c. flour
1 cube butter
1/2 c. nuts
1/2 c. oatmeal
2 Tbs. sugar
Melt butter mix in rest and bake @ 400 degrees.
Cool completely.
Filling:
1 6oz. Pink Lemonade (thawed)
9oz. Cool whip
1 can Eagle brand sweetened milk
Mix until fluffy.
Dana
Sanders |
|
LAUREL
HANSON' S QUICK BREAD
3 CUPS SELF-RISING FLOUR
1/2 CUP SUGAR
12 OZ BEER ROOM
TEMPERATURE
MIX THESE TOGETHER, POUR
INTO A SPRAYED BREAD PAN,
BAKE IN PRE-HEATED OVEN
(375) FOR 45 MINUTES
REALLY DELICIOUS
LAUREL HANSON |
HAROLD'S
GLACIER CREEK BRAN MUFFINS
1/2 LB BUTTER
2 C SUGAR
4 EGGS
BLEND FIRST 3 INGREDIENTS
ADD 1 C BOILING WATER
5 TSP BAKING SODA IN A LITTLE HOT WATER
4 C ALL BRAN & 2 C BRAN
5 C FLOUR
1 QT BUTTERMILK
PUT IN MUFFIN TIN
BAKE AT 375 FOR ABOUT 20 MINUTES
THIS MAKES A LARGE BATCH, BUT USE WHAT YOU NEED AND THE REST WILL
KEEP IN THE REFRIGERATOR A LONG TIME
FOR BEST RESULTS USE HIGH ALTITUDE HUNGARIAN FLOUR (ALL PURPOSE
WHITE)
Harold Nelson |
Chocolate
Zucchini Cake
Joanna Besseghini
1c brown sugar
1/2 c white sugar
1/2 c butter or margarine
1/2 c vegetable oil
3 eggs
1 tsp vanilla
1/2 c buttermilk
2 1/2 c flour
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
4 tbsp cocoa
3 c grated zucchini (do not peel)
1/2 to 3/4 c semisweet chocolate chips
Cream together sugar, butter, and oil. Add eggs, buttermilk, and vanilla. Sift together all dry ingredients. Then sift the dry ingredients into the the butter mixture. Add grated
zucchini. Stir well. Pour into a greased and floured 9x13" baking dish and sprinkle with the chocolate chips. Bake at a preheated 350 degree oven for 45 minutes or until a toothpick inserted into the center comes out clean.
VARIATION: you may use butterscotch chips in place of the chocolate chips. |
Low
Fat Pumpkin Muffins
ingredients in italics can be substituted depending on your taste or
dietary needs
1 1/4 c old-fashioned (or quick) oatmeal
1 c whole wheat flour (or
white)
1 tsp baking powder
1/2 tsp baking soda
1/3 c milk (1% or
skim)
1 c canned pumpkin
1/2 c honey (or 3/4 c brown sugar)
1 tsp vanilla
1/2 tsp salt (optional)
1/4 c egg replacer (or 1 egg)
1 tsp cinnamon
1/2 tsp mace
1/2 tsp nutmeg
1/4 tsp allspice
(or you can use 1 1/2
tsp
pumpkin pie spice)
Combine dry ingredients in one bowl, wet ingredients in
another. Combine both, stir. Place in Pammed muffin
tins.
Bake at 375 for 25 to 30 minutes.
Makes 12 muffins, can be doubled.
|
Low
fat Bran Muffins
Preheat oven to 400 degrees
Spray muffin tins with cooking spray
1 cup whole wheat flour
1 1/2 tsp baking soda
2 cups all bran cereal
1 1/4 cup buttermilk
1/3 cup honey
1 egg or 1/4cup egg substitute
1/2 cup applesauce
1/2 cup raisins
Mix bran, buttermilk, and honey in bowl. Let
stand 5 minutes. Mix flour and soda in another bowl.
Stir egg, applesauce, and raisins into bran mixture. Add flour
mixture and stir JUST until moistened (it may be lumpy) Spoon
into muffin tins (2/3 full). Bake at 400 degrees for 18 to 20
minutes. 12-18 muffins. |
Low
fat Oatmeal Muffins
Preheat oven to 400 degrees
Spray muffin tins with cooking spray
1 cup oatmeal (I prefer old
fashioned)
1 cup buttermilk
1 cup whole wheat flour
1/2 cup honey
1/2 cup applesauce
1 egg, 2 egg whites, or 1/4 cup egg substitute
1 1/2 tsp baking soda
1/2 tsp salt (optional)
combine ingredients, mix just until moistened
and bake 25 minutes in muffin tins. Makes about 12 muffins.
You may add one chopped apple or 1/2 cup raisins or other dried
fruit. |
I
CAME UP WITH A KICKASS RIB RECIPE. FOR PORK RIBS, START
WITH TWO GRANNY SMITH APPLE 1/2" THICK PLACE ROUND APPLES SLICE'S ON
TRIVET FOUR OR FIVE PIECES SHOULD DO. USE A RUB YOU LIKE ON
RIBS, CUT RIBS SLAB INTO THIRD'S ABOUT FIVE RIBS PER SLAB. PLACE
FIRST SLAB BONE SIDE DOWN ON APPLES REPEAT APPLE AND RIBS TO THE TOP
OF YOUR DUTCH. ADD TWO BEERS AND A CUP OF ORANGE JUICE.
LET IT COOK FOR 2 1/2 HRS. PULL RIBS OUT THE APPLES ARE MUSH
"DISCARD" BROWN ON A GRILL ADD BBQ. SAUCE. THEY'LL MELT IN
YOUR MOUTH FALL'N OFF THE BONE TENDER AND HAVE A SWEET APPLE TASTE
TA-BOOT.
DAVE WILKY. |
Bobbi's Best Salsa
1/4c + 2 tbsp oil
1/4c + 2 tbsp vinegar
1tsp salt
3 tbsp Accent® (optional)
Mix these ingredients in a small sauce pan and
cook on medium heat until clear. Stir as needed.
4-6 jalapenos (or more to taste)
1 medium large onion
3 pods garlic (3tsp minced)
2 14 oz. cans diced tomatoes
Put vegetables though food processor until
desirable consistency. Pour cooked liquid over vegs and allow
to cool. Keeps well in refrigerator several weeks.
|
