Main Course:

Country Style Barbecue Ribs

Allow 3-4 ribs per person. Trim off excess fat and extraneous meat and wipe dry.

Dry Seasoning: Sprinkle generously with garlic powder, onion powder and paprika. Come back lightly with thyme, black pepper and salt and allow to come to room temperature.

Prepare the grill for barbecuing - temperature about 210 º - and lay in enough coals for 3-4 hours of cooking. Control the temperature with the draft (air) inlet. Good, all hardwood charcoal is all that is required. Add white oak, hickory, or mesquite for additional smoke flavor, if desired.

Basting Sauce:

Prepare a basting sauce of 1/3 cup each of oil, water and Worcestershire with 1 T. each of garlic powder, onion powder and 1 t. each of dry mustard, thyme, ground bay and celery seed.

When the coals are ready, baste the ribs and place on the grill opposite the coals. Close the grill and play. Baste and turn ribs about every half hour. Finishing Sauce:

Prepare a finishing sauce of 1 cup apple butter and 1/2 cup Worcestershire sauce and 2 T. prepared mustard simmered slightly.

Baste when the ribs are done (begin checking after about 3 hours) and serve sauce on the side at the table.

Salad: Freisian Fruit Salad

Ingredients: Quantity: Ingredient Special Instructions:

1 cup Kashi cooked per instructions on box

2 cups Egg Noodles cooked per instructions on box

1 can (10 oz.) Peaches include juice

1 can (10 oz.) Pie Cherries include juice

1 cup Raisins

1 bunch Anise (fresh) chopped fine

1 bunch Shallots (fresh) chopped fine

1 bunch Spearmint (fresh) chopped fine

1 tbsp Cinnamon

2 tbsp Graham Crackers crumble

1 1/2 tbsp Brown Sugar

1 tsp Maple Sugar or syrup

2 tsp Black Pepper

2 tbsp Olive Oil

Directions:

Toss together Chill for 20 minutes Serve cold

Soup: Avacado and Artichoke Heart Soup

4 large artichoke hearts

3 medium to large avacados

3 cups V8 juice

1/4 cup chopped mushrooms

5 leeks (chopped)

10 shallots (chopped)

1/4 cup chopped fresh chives

1/4 cup fresh chopped parsley

2 tsp lemon grass

1/4 cup olive oil

2 cups yogurt/buttermilk/sourcream/or water depending on desired texture and taste.

1 tsp tabasco sauce

2 finely chopped jalapenos

salt and pepper to taste

Mash avacado and artichoke together to the consistancy of mashed potatoes. Add liquid ingredients. Add more water if mixture is too thick to pour. Stir in herbs and vegetables, let simmer for four hours. Remove from heat and let stand for two to 24 hours. Serve hot. Don't over cook.

Side Dish: Harvard Beets

Ingredients:

2 cans (15-oz) beets

1/4 cup sugar

1 tablespoon corn starch

1/4 teaspoon salt

2 tablespoons cider vinegar

1/4 cup beet liquid

1 tablespoon Butter

In a small bowl drain beets, reserving 1/4 cup beet liquid. Set aside . Combine sugar, cornstarch and salt; set aside. Heat cider vinegar and beet liquid on medium-high in a small pan. Add sugar mixture; stir to dissolve. Cook, stirring continuously until mixture thickens. Add beets and butter. Heat thoroughly.

Transfer to a warmed serving dish. Garnish with grated orange peel. Serve hot.

Dessert: Chess Pie

Ingredients:

3 Eggs (well beaten)

1/4 Cup Milk

11/4 cup sugar

1 Tablespoon Corn Meal

1 Teaspoon Vinegar or lemon juice

5 Tablespoon Melted Margarine

1 Teaspoon Vanilla

Instructions:

Mix ingredients and bake in pre-heated oven at 300 degrees.




A good Burgandy Wine would go nicely with this dinner.
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