Post by raventx1 on Jun 29, 2006 23:47:18 GMT -5
Southern Grilled Barbecued Ribs Menu for 4
The Menu
Southern Grilled Barbecued Ribs
Baked Texas Jalapeno Peppers
Red Potatoes and String Beans
Summer Strawberry Bread
The Recipes
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Southern Grilled Barbecued Ribs
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4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1-cup ketchup
1-cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablesthingys butter
1/2 cup packed brown sugar
1-teasthingy hot pepper sauce
1/8 teasthingy salt
Preheat oven to 350F.
Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
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Baked Texas Jalapeno Peppers
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25 medium jalapeno peppers
1 (8 oz.) package cream cheese, softened
3 cups shredded cheddar cheese
1 1/4 teasthingys Worcestershire sauce
4 slices bacon, cooked and crumbled
Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers in boiling water for 5 minutes: drain well. Combine cream cheese, cheddar cheese, and Worcestershire sauce, stir well. Place one heaping teasthingy of cheese mixture on each pepper half. Sprinkle with bacon and place on a baking sheet. Bake at 400F for 5 minutes or until cheese is melted.
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Red Potatoes and String Beans
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2 1/2 lbs. Red Potatoes
2 lbs. frozen String Beans, thawed
1 lb. Red Onions
4 oz. Olive Oil
3 oz. White Wine Vinegar
1 teasthingy Oregano
1 tablesthingy Salt
1 teasthingy White Pepper
Wash potatoes and cut in half. Place in large pot and cover with water. Bring to a boil. Cook for about 15-20 minutes or until soft. Drain and place on a flat pan. Cool in refrigerator for 1 hour.
Meanwhile, bring quarts of water to a boil. Add string beans and cook for 3 minutes. Drain and cool in refrigerator.
Peel onions and cut in half. Slice halves the long way into 1/4 inch slices.
Combine cooled potatoes, string beans, and onions in a large bowl. Mix remaining ingredients as a dressing, and pour over all. Mix well being careful not to break potatoes.
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Summer Strawberry Bread
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1/2 cup butter, margarine, or solid white vegetable shortening
1-cup sugar
1/2 teasthingy almond or vanilla extract
2 eggs separated
2 cups flour
1-teasthingy baking powder
1-teasthingy baking soda
1/2 tsp salt
1 cup fresh crushed or diced strawberries
Cream butter, sugar and extract until fluffy. Beat in egg yolks. Sift the remaining dry ingredients. Add the sifted ingredients alternately with strawberries to creamed mixture. Beat whites until stiff but not dry. Fold into berry mixture. Grease a loaf pan and line with greased wax or brown paper. Place batter into pan. Bake in a preheated 350F oven about 1 hour or tested done. Remove to rack to cool. Remove from pan after 15 minutes and let cool completely. Freezes well. Great as is or toasted and spread with cream cheese.
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;D
The Menu
Southern Grilled Barbecued Ribs
Baked Texas Jalapeno Peppers
Red Potatoes and String Beans
Summer Strawberry Bread
The Recipes
===============================
Southern Grilled Barbecued Ribs
===============================
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1-cup ketchup
1-cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablesthingys butter
1/2 cup packed brown sugar
1-teasthingy hot pepper sauce
1/8 teasthingy salt
Preheat oven to 350F.
Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
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Baked Texas Jalapeno Peppers
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25 medium jalapeno peppers
1 (8 oz.) package cream cheese, softened
3 cups shredded cheddar cheese
1 1/4 teasthingys Worcestershire sauce
4 slices bacon, cooked and crumbled
Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers in boiling water for 5 minutes: drain well. Combine cream cheese, cheddar cheese, and Worcestershire sauce, stir well. Place one heaping teasthingy of cheese mixture on each pepper half. Sprinkle with bacon and place on a baking sheet. Bake at 400F for 5 minutes or until cheese is melted.
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Red Potatoes and String Beans
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2 1/2 lbs. Red Potatoes
2 lbs. frozen String Beans, thawed
1 lb. Red Onions
4 oz. Olive Oil
3 oz. White Wine Vinegar
1 teasthingy Oregano
1 tablesthingy Salt
1 teasthingy White Pepper
Wash potatoes and cut in half. Place in large pot and cover with water. Bring to a boil. Cook for about 15-20 minutes or until soft. Drain and place on a flat pan. Cool in refrigerator for 1 hour.
Meanwhile, bring quarts of water to a boil. Add string beans and cook for 3 minutes. Drain and cool in refrigerator.
Peel onions and cut in half. Slice halves the long way into 1/4 inch slices.
Combine cooled potatoes, string beans, and onions in a large bowl. Mix remaining ingredients as a dressing, and pour over all. Mix well being careful not to break potatoes.
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Summer Strawberry Bread
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1/2 cup butter, margarine, or solid white vegetable shortening
1-cup sugar
1/2 teasthingy almond or vanilla extract
2 eggs separated
2 cups flour
1-teasthingy baking powder
1-teasthingy baking soda
1/2 tsp salt
1 cup fresh crushed or diced strawberries
Cream butter, sugar and extract until fluffy. Beat in egg yolks. Sift the remaining dry ingredients. Add the sifted ingredients alternately with strawberries to creamed mixture. Beat whites until stiff but not dry. Fold into berry mixture. Grease a loaf pan and line with greased wax or brown paper. Place batter into pan. Bake in a preheated 350F oven about 1 hour or tested done. Remove to rack to cool. Remove from pan after 15 minutes and let cool completely. Freezes well. Great as is or toasted and spread with cream cheese.
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;D