Posted by aftermidnight Z8 V. Island B.C. on Wed, Apr 1, 09 at 11:57
(Too lazy to go to the store) Macaroni Casserole
I came up with this version one night using what was available as I didn't feel like going grocery shopping. Now one of my families favorite dishes.
There are no set amounts of anything, it's a fly by the seat of your pants recipe so add, subtract, do your own thing with it.
Depending on how many servings you'll need cook elbow macaroni or any pasta shapes you have on hand (I like seashells) for about 10 minutes in boiling water, drain, throw in a dutch oven.
Pour enough tomato juice over the top to cover the pasta.
Dice bacon, fry crisp, discard fat or keep a tablespoonful :o) Add to the pasta.
Grate Cheddar Cheese, add this to the pasta mix, stir to mix, bake at 350 degrees for approx. 1 hour.
When I make this it's an add...that looks about right... type of dish so the amounts I'm giving are approximate.
4 cups of uncooked pasta
Large can of tomato juice, use what is needed to cover the pasta, don't be stingy.
2 cups of grated sharp cheddar cheese, more or less, you decide.
1/2 lb. or less of diced bacon fried crisp, 1 tbsp. of the drippings if your feeling 'What the Heck'
I usually serve this with crusty bread and a green salad.
When I came up with this it was a real hit with my family, all our kids make this and so do all their friends.
Showing posts with label aftermidnight. Show all posts
Showing posts with label aftermidnight. Show all posts
Wednesday, April 1, 2009
Thursday, February 5, 2009
Granny's Shepherd Pie
Posted by aftermidnight Z8 V. Island B.C. on Tue, Feb 3, 09 at 11:50
Here's my version of a shepherd's pie or to be more precise my grandmother's version. This is made from left over roast beef. No exact measurements, use what you have.
Granny's Shepherd Pie
Left over roast beef put through a meat grinder along with an onion, how much? to your own taste, I use a smallish one. put this in a casserole, mix any left over gravy in, salt and pepper to taste. Cover this with a layer of left over mashed potatoes, dot with butter. Bake in a 350 oven for 1 hour.
I have used frozen hash browns instead of potatoes, put a bit of cooked rice in with the meat, I've also put leftover carrots through the grinder with the meat and onion, sometimes leftover peas, sometimes a bit of cooked rutabaga depending on what I have are also added.
Here's my version of a shepherd's pie or to be more precise my grandmother's version. This is made from left over roast beef. No exact measurements, use what you have.
Granny's Shepherd Pie
Left over roast beef put through a meat grinder along with an onion, how much? to your own taste, I use a smallish one. put this in a casserole, mix any left over gravy in, salt and pepper to taste. Cover this with a layer of left over mashed potatoes, dot with butter. Bake in a 350 oven for 1 hour.
I have used frozen hash browns instead of potatoes, put a bit of cooked rice in with the meat, I've also put leftover carrots through the grinder with the meat and onion, sometimes leftover peas, sometimes a bit of cooked rutabaga depending on what I have are also added.
Monday, November 10, 2008
Zucchini Nut Loaf
Posted by aftermidnight Z8 V. Island B.C. on Sun, Nov 9, 08 at 18:06
Zucchini Nut Loaf
This recipe makes two loaves
3 c. of peeled grated zucchini ( I don't bother peeling just wash it thoroughly)
2 c. sugar
4 lightly beaten eggs
1 c. vegetable oil
3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1 c. chopped walnut
1/2 c. golden raisins
!/2 c. chopped pecans
In a large mixing bowl beat together the zucchini, sugar and eggs. Add the vegetable oil and mix well. In a seperate bowl stir together sifted flour, baking powder, baking soda, salt and cinnamon. Fold in nuts and raisins. Pour into greased or parchment paper lined 9x5x3 loaf pans. Bake at 325 degrees for about 60 to 70 minutes, remove from the pans. Cool thoroughly on a rack and store in an air-tight container.
This loaf freezes well. The next time I make this I think I'll try adding some dried cranberries or...
Zucchini Nut Loaf
This recipe makes two loaves
3 c. of peeled grated zucchini ( I don't bother peeling just wash it thoroughly)
2 c. sugar
4 lightly beaten eggs
1 c. vegetable oil
3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1 c. chopped walnut
1/2 c. golden raisins
!/2 c. chopped pecans
In a large mixing bowl beat together the zucchini, sugar and eggs. Add the vegetable oil and mix well. In a seperate bowl stir together sifted flour, baking powder, baking soda, salt and cinnamon. Fold in nuts and raisins. Pour into greased or parchment paper lined 9x5x3 loaf pans. Bake at 325 degrees for about 60 to 70 minutes, remove from the pans. Cool thoroughly on a rack and store in an air-tight container.
This loaf freezes well. The next time I make this I think I'll try adding some dried cranberries or...
Wednesday, September 3, 2008
Southwest Pie
Posted by aftermidnight Z8 V. Island B.C. on Mon, Sep 1, 08 at 18:03
Southwest Pie
This is done in layers
Spray the bottom of a 10" Springform pan with Pam or....
Cover bottom with a Tortilla
Spread on 1/2 or whole can of refried beans your choice
Crumble 4-8 Falafels over the beans
Now a generous portion of TexMex cheese
Another Tortilla
A layer of Southwest salad (Rice, corn, black beans, a smidgen of grated carrot and onion in a light oil/vinegar dressing)
Another generous helping of TexMex cheese
Top with some finely chopped green, red, yellow peppers & red onion
Bake at 350 for a half hour.
I'm quite sure you could use any rice combination instead of the southwest salad and it will still be tasty.
I serve this with Chipolte sauce and sour cream but is also good with salsa.
Before baking
Ready for the tummy
Southwest Pie
This is done in layers
Spray the bottom of a 10" Springform pan with Pam or....
Cover bottom with a Tortilla
Spread on 1/2 or whole can of refried beans your choice
Crumble 4-8 Falafels over the beans
Now a generous portion of TexMex cheese
Another Tortilla
A layer of Southwest salad (Rice, corn, black beans, a smidgen of grated carrot and onion in a light oil/vinegar dressing)
Another generous helping of TexMex cheese
Top with some finely chopped green, red, yellow peppers & red onion
Bake at 350 for a half hour.
I'm quite sure you could use any rice combination instead of the southwest salad and it will still be tasty.
I serve this with Chipolte sauce and sour cream but is also good with salsa.
Before baking
Ready for the tummy
Friday, August 1, 2008
Fresh Strawberry Pie
Posted by aftermidnight Z8 V. Island B.C. on Thu, Jul 31, 08 at 20:30
FRESH STRAWBERRY PIE
1 baked pie shell ( I use the recipe on the Crisco box)
Enough strawberries to cover the bottom of whatever size pie plate you use
THE GLAZE
1 cup of sliced strawberries
3/4 cup sugar (or less if you don't want it really sweet)
3 TBSP. cornstarch
Pinch of salt
Mash the strawberries down, add enough water to make 1 cup of juice
Simmer for 3 minutes, strain and add enough water to make a cup once more
Pour into small saucepan, add sugar, cornstarch and salt
Cook till thick, cool
Fill cooled pie shell with whole strawberries that have been rinsed, dried and hulled
Spoon cooled glaze over strawberries and refrigerate. Serve with a dollup of whipped cream.
Note: You can add a drop or two of red food coloring to the glaze if you want a really red glaze, not necessary if you have really red strawberries. This is a pie that is best eaten up quickly.
Wednesday, July 2, 2008
From My Kitchen to Yours Curry Sauce
Posted by aftermidnight Z8 V. Island B.C. on Mon, Jun 30, 08 at 16:16
From My Kitchen to Yours Curry Sauce :o).
I came up with this after trying a curry sauce that I found too rich for our tastes. I really don't measure but will try to give approx. amounts.
Saute I/2 a chopped onion in 1 or two TBSP margarine
When soft add 1 TBSP Curry powder (my choice Sharwood's Hot
Add 1/4 Salt and 3 TBSP flour
Stir in 1/2 cup of applesauce ( I use 2 cups of MOTTS Fruitsations original)
Add 3/4 cup water and 3/4 cup 1% milk, bring to a simmer and simmer for 1 hour. Serves ? I make this for two and there is always some left over.
This is great for adding leftover chicken, shrimp, lamb, and served over Basmati (sp) rice.
The original recipe called for butter, cream, chopped apples and mushrooms. I have to admit I really butchered the original recipe, you couldn't taste the mushrooms so why bother, I like the touch of sweetness the applesauce adds rather then the chopped apple which can give the sauce a tartness. Who needs the cream, save those calories for dessert and I use Becel marg instead of butter.
We usually just ladle the sauce over rice and have it with Shake and Bake Chicken, not fancy but tasty.
The water is a substitute for chicken broth.
One other thing, my daughter adds the applesauce just before serving, just her preference.
From My Kitchen to Yours Curry Sauce :o).
I came up with this after trying a curry sauce that I found too rich for our tastes. I really don't measure but will try to give approx. amounts.
Saute I/2 a chopped onion in 1 or two TBSP margarine
When soft add 1 TBSP Curry powder (my choice Sharwood's Hot
Add 1/4 Salt and 3 TBSP flour
Stir in 1/2 cup of applesauce ( I use 2 cups of MOTTS Fruitsations original)
Add 3/4 cup water and 3/4 cup 1% milk, bring to a simmer and simmer for 1 hour. Serves ? I make this for two and there is always some left over.
This is great for adding leftover chicken, shrimp, lamb, and served over Basmati (sp) rice.
The original recipe called for butter, cream, chopped apples and mushrooms. I have to admit I really butchered the original recipe, you couldn't taste the mushrooms so why bother, I like the touch of sweetness the applesauce adds rather then the chopped apple which can give the sauce a tartness. Who needs the cream, save those calories for dessert and I use Becel marg instead of butter.
We usually just ladle the sauce over rice and have it with Shake and Bake Chicken, not fancy but tasty.
The water is a substitute for chicken broth.
One other thing, my daughter adds the applesauce just before serving, just her preference.
Wednesday, June 4, 2008
Frozen Lemon Mousse
Posted by aftermidnight Z8 V. Island B.C. on Tue, Aug 21, 07 at 22:36
This recipe calls for raw eggs some might be concerned about salmonella, the link below tells how to prepare the eggs to kill the bacteria. I have never done this myself and have been making this recipe for donkeys years.
FROZEN LEMON MOUSSE
In the bottom of an 8 or 9" springform pan press a graham cracker crust, my crust, 1 c. graham cracker crumbs, 1/2 c. melted butter, 1/2 c. sugar. Bake for 10 minutes at 350 degrees. When cool throw it in the freezer and get it really cold.
In bowl no.1 whisk 4 egg yolks with 1/2 c. fresh lemon juice, 1/4 c. sugar and 1&1/2 T. lemon zest put this aside while doing the next 2 steps.
In bowl no.2 beat 1&1/2 c. of whipping cream, if there's a bit left in the carton, what the heck throw that in too. Whip this up stiff and put in the fridge until you've done the egg whites.
In bowl no.3 beat the 4 egg whites until foamy, add 1/8 t. cream of tartar and 1/8 t. salt. Beat till soft peaks form. Gradually add 3/4 c. sugar beating constantly until stiff and glossy.
Now fold the egg yolk mixture into the whipped cream, next fold the egg whites gently into the whipped cream/egg mixture.
Put this into the chilled springform pan, cover with foil wrap and freeze.
This can be made well ahead of time, can be left in the freezer for a couple of weeks.
It's a nice light dessert for a dinner party or it can be hoarded and eaten a slice at a time. Let me know how you like it, ENJOY.
eggs
This recipe calls for raw eggs some might be concerned about salmonella, the link below tells how to prepare the eggs to kill the bacteria. I have never done this myself and have been making this recipe for donkeys years.
FROZEN LEMON MOUSSE
In the bottom of an 8 or 9" springform pan press a graham cracker crust, my crust, 1 c. graham cracker crumbs, 1/2 c. melted butter, 1/2 c. sugar. Bake for 10 minutes at 350 degrees. When cool throw it in the freezer and get it really cold.
In bowl no.1 whisk 4 egg yolks with 1/2 c. fresh lemon juice, 1/4 c. sugar and 1&1/2 T. lemon zest put this aside while doing the next 2 steps.
In bowl no.2 beat 1&1/2 c. of whipping cream, if there's a bit left in the carton, what the heck throw that in too. Whip this up stiff and put in the fridge until you've done the egg whites.
In bowl no.3 beat the 4 egg whites until foamy, add 1/8 t. cream of tartar and 1/8 t. salt. Beat till soft peaks form. Gradually add 3/4 c. sugar beating constantly until stiff and glossy.
Now fold the egg yolk mixture into the whipped cream, next fold the egg whites gently into the whipped cream/egg mixture.
Put this into the chilled springform pan, cover with foil wrap and freeze.
This can be made well ahead of time, can be left in the freezer for a couple of weeks.
It's a nice light dessert for a dinner party or it can be hoarded and eaten a slice at a time. Let me know how you like it, ENJOY.
eggs
Thursday, April 3, 2008
Stackups
Posted by aftermidnight Z8 V. Island B.C. on Thu, Apr 3, 08 at 10:47
STACKUPS
This is what I came up with for two leftover hamburger buns.
Lightly butter and toast the buns under the broiler
Dice some bacon, fry crisp, remove and place on paper towel to absorb fat.
Saute a few mushrooms in the same pan after removing most of the bacon drippings
Chop and dice green/red pepper, sweet onion and roma tomato
Place toasted buns on a baking sheet, top with sauted mushrooms, bacon and veggies, sprinkle with grated cheddar cheese, a bit of garlic powder or salt. Red pepper flakes, olives etc. there's lots of options.
Pop them under the broiler on a cookie sheet until the cheese melts
These are tasty little devils :o)
Hint: I make a collar out of a strip of 3" high folded parchment paper to stop everything from falling off the buns and onto the cookie sheet while stacking them up.
STACKUPS
This is what I came up with for two leftover hamburger buns.
Lightly butter and toast the buns under the broiler
Dice some bacon, fry crisp, remove and place on paper towel to absorb fat.
Saute a few mushrooms in the same pan after removing most of the bacon drippings
Chop and dice green/red pepper, sweet onion and roma tomato
Place toasted buns on a baking sheet, top with sauted mushrooms, bacon and veggies, sprinkle with grated cheddar cheese, a bit of garlic powder or salt. Red pepper flakes, olives etc. there's lots of options.
Pop them under the broiler on a cookie sheet until the cheese melts
These are tasty little devils :o)
Hint: I make a collar out of a strip of 3" high folded parchment paper to stop everything from falling off the buns and onto the cookie sheet while stacking them up.
Tuesday, March 4, 2008
Lemon Chiffon Pie
Posted by aftermidnight Z8 V. Island B.C. on Mon, Mar 3, 08 at 11:56
LEMON CHIFFON PIE
1 envelope of gelatin
1 cup of sugar divided in half
1/8 tsp. salt
4 eggs seperated
1/2 cup fresh lemon juice
1/4 cup water
2 tsp. grated lemon rind
1 9" baked pie shell
Mix gelatin with 1/2 cup sugar with the sugar and salt thoroughly in the top of a double boiler.Beat egg yolks, lemon juice and water, addto gelatin mixture, stir constantly until the gelatin is dissolved.
Cook over boiling water 5 minutes or until thickened, remove from heat, add lemon rind.
Chill stir occasionally until mixture starts to mound slightly.
Beat egg whites until foamy, slowly add remaining sugar, beat until stiff. Fold into lemon mixture and then spoon into baked pie shell. Chill until set. Serve with a dollop of whipped cream.
LEMON CHIFFON PIE
1 envelope of gelatin
1 cup of sugar divided in half
1/8 tsp. salt
4 eggs seperated
1/2 cup fresh lemon juice
1/4 cup water
2 tsp. grated lemon rind
1 9" baked pie shell
Mix gelatin with 1/2 cup sugar with the sugar and salt thoroughly in the top of a double boiler.Beat egg yolks, lemon juice and water, addto gelatin mixture, stir constantly until the gelatin is dissolved.
Cook over boiling water 5 minutes or until thickened, remove from heat, add lemon rind.
Chill stir occasionally until mixture starts to mound slightly.
Beat egg whites until foamy, slowly add remaining sugar, beat until stiff. Fold into lemon mixture and then spoon into baked pie shell. Chill until set. Serve with a dollop of whipped cream.
Rhubarb Bavarian
Posted by aftermidnight Z8 V. Island B.C. on Sun, Mar 2, 08 at 12:52
Rhubarb season is coming up so....
RHUBARB BAVARIAN
BASE
1 cup sifted all-purpose flour
1/4 tsp. salt
2 tbsp.sugar
1/2 cup butter softened
Combine dry ingredients until mixture resembles course bread crumbs. Spread evenly over the bottom of a lightly greased 9 inch square pan. Bake at 350 until lightly browned (10-12 minutes)
TOPPING
4 cups diced Rhubarb
1/4 cup water
1&1/4 cups sugar
dash of salt
2 envelopes of unflavored gelatin
1/3 cup cold water
1&1/4 cups of whipped, whipping cream
red food coloring
Combine Rhubarb 1/4 cup water, sugar and salt. Simmer and stir occasionally until Rhubarb is tender.
Soak gelatin in the 1/3 cup of cold water, add to hot Rhubarb, stir until dissolved. Add food coloring if desired.
Chill until partially set, then fold in the whipped cream, spread over cooled base, chill until firm, about 3 hours.
serves 9.
Rhubarb season is coming up so....
RHUBARB BAVARIAN
BASE
1 cup sifted all-purpose flour
1/4 tsp. salt
2 tbsp.sugar
1/2 cup butter softened
Combine dry ingredients until mixture resembles course bread crumbs. Spread evenly over the bottom of a lightly greased 9 inch square pan. Bake at 350 until lightly browned (10-12 minutes)
TOPPING
4 cups diced Rhubarb
1/4 cup water
1&1/4 cups sugar
dash of salt
2 envelopes of unflavored gelatin
1/3 cup cold water
1&1/4 cups of whipped, whipping cream
red food coloring
Combine Rhubarb 1/4 cup water, sugar and salt. Simmer and stir occasionally until Rhubarb is tender.
Soak gelatin in the 1/3 cup of cold water, add to hot Rhubarb, stir until dissolved. Add food coloring if desired.
Chill until partially set, then fold in the whipped cream, spread over cooled base, chill until firm, about 3 hours.
serves 9.
Tuesday, February 5, 2008
Nanaimo Bars
Posted by aftermidnight Z8 V. Island B.C. on Mon, Feb 4, 08 at 18:29
Since I'm a born and raised Nanaimo gal I'm attaching a link to the official Nanaimo Bar recipe. There are a lot of recipes for Nanaimo Bars but this is the one I use. It is sooo good. There is also a little history as to how it came to be the official Nanaimo Bar recipe for the city.
Nanaimo Bars
Since I'm a born and raised Nanaimo gal I'm attaching a link to the official Nanaimo Bar recipe. There are a lot of recipes for Nanaimo Bars but this is the one I use. It is sooo good. There is also a little history as to how it came to be the official Nanaimo Bar recipe for the city.
Nanaimo Bars
Friday, February 1, 2008
Green Beans with Shallots & Mushrooms
Posted by aftermidnight Z8 V. Island B.C. on Fri, Feb 1, 08 at 13:24
GREEN BEANS WITH SHALLOTS & MUSHROOMS
This is something I throw together for DH and myself so I'll give you the amounts I use for two.
Fresh Green Beans for two
I large Shallot minced
4 fresh Mushrooms, sliced
1 Tbsp. of Olive Oil
1/2 cup of water
In a large skillet saute minced shallot until soft, add sliced mushroom saute for a few minutes more, add beans and water.
Put a lid on cook until Beans are done to your liking. Take the lid off continue cooking until the water has disappeared.
GREEN BEANS WITH SHALLOTS & MUSHROOMS
This is something I throw together for DH and myself so I'll give you the amounts I use for two.
Fresh Green Beans for two
I large Shallot minced
4 fresh Mushrooms, sliced
1 Tbsp. of Olive Oil
1/2 cup of water
In a large skillet saute minced shallot until soft, add sliced mushroom saute for a few minutes more, add beans and water.
Put a lid on cook until Beans are done to your liking. Take the lid off continue cooking until the water has disappeared.
Thursday, January 31, 2008
Welsh Cakes
Posted by aftermidnight Z8 V. Island B.C. on Thu, Jan 31, 08 at 11:36
WELSH CAKES
Sift together
2 cups All Purpose Flour
1 TSP. Baking Powder
1/2 TSP. Nutmeg
Pinch of Salt
Add to above ingredients
1 cup Currants
1/4 cup Mixed Peel
Cream together
1 cup Butter or mixed Butter and Shortening
1/2 cup Granulated Sugar
Add
1 Egg
Beat well
Add the creamed mixture to dry ingredients, this makes a stiff dough. Turn out on a lightly floured board. Roll out until 3/8 of an inch thick. Use a cookie cutter or cut into squares. Cook on a lightly greased griddle about 4 minutes on each side.
These were made in a non-stick skillet no need to grease and they were cooked on med-low heat.
WELSH CAKES
Sift together
2 cups All Purpose Flour
1 TSP. Baking Powder
1/2 TSP. Nutmeg
Pinch of Salt
Add to above ingredients
1 cup Currants
1/4 cup Mixed Peel
Cream together
1 cup Butter or mixed Butter and Shortening
1/2 cup Granulated Sugar
Add
1 Egg
Beat well
Add the creamed mixture to dry ingredients, this makes a stiff dough. Turn out on a lightly floured board. Roll out until 3/8 of an inch thick. Use a cookie cutter or cut into squares. Cook on a lightly greased griddle about 4 minutes on each side.
These were made in a non-stick skillet no need to grease and they were cooked on med-low heat.
Tuesday, January 29, 2008
Hot Cheese Tartlets
Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36
HOT CHEESE TARTLETS
These go over big served warm from the oven, especially when enjoying a favorite glass of wine.
1 or 2 egg whites depending on the size of the egg
1/4 Tsp. salt
!/2 cup of grated cheddar cheese
1 1/2 Tsp. grated onion
1/2 Tsp. worcestershire sauce
1/4 Tsp. paprika
1/4 Tsp. mustard (I use hot dry mustard powder mixed with a drop of water)
2 dozen SMALL baked tart shells
Beat egg whites & salt until stiff, fold in rest of ingredients. Fill tart shells, bake at 450 for 10 minutes.
These go over big served warm from the oven, especially while enjoying a favorite glass of wine.
HOT CHEESE TARTLETS
These go over big served warm from the oven, especially when enjoying a favorite glass of wine.
1 or 2 egg whites depending on the size of the egg
1/4 Tsp. salt
!/2 cup of grated cheddar cheese
1 1/2 Tsp. grated onion
1/2 Tsp. worcestershire sauce
1/4 Tsp. paprika
1/4 Tsp. mustard (I use hot dry mustard powder mixed with a drop of water)
2 dozen SMALL baked tart shells
Beat egg whites & salt until stiff, fold in rest of ingredients. Fill tart shells, bake at 450 for 10 minutes.
These go over big served warm from the oven, especially while enjoying a favorite glass of wine.
Zabaione Sauce
Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36
ZABAIONE SAUCE
In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.
I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.
ZABAIONE SAUCE
In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.
I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.
Oven Style Barbecued Back Ribs
Posted by aftermidnight Z8 V. Island B.C. on Mon, Jan 28, 08 at 14:43
I'll start this off with a recipe for barbecued ribs done in the oven, since all we have is a little hibachi this works for us. Like Flower I'd love to collect some of your favorite recipes. I've already started my Cottage Garden Recipe Book :o)
OVEN STYLE BARBECUED BACK RIBS
Back Ribs cut into serving size pieces, placed in a dutch oven and covered with water, chopped onion or garlic optional. Bring ribs to the boil then simmer for one hour. This gets rid of a lot of the fat and makes them fall off the bone tender.
Barbecue Sauce
1 cup Catsup
1/2-3/4 cup Brown Sugar (packed)
1/4 cup of Worcestershire Sauce
1/3 cup Red Wine Vinegar
2 TBSP Dry Hot Mustard
1 TBSP Paprika
1 TSP Chili Powder
Heat oven to 375 degrees, brush both sides of ribs with sauce, place in baking or roasting pan, pour remaining sauce if any over the ribs. Cover and bake for 20 minutes, uncover and bake for 20 more. Sorry I don't have a picture but they are yummy. Of course like all recipes this can be adjusted to suit your tastes.
I'll start this off with a recipe for barbecued ribs done in the oven, since all we have is a little hibachi this works for us. Like Flower I'd love to collect some of your favorite recipes. I've already started my Cottage Garden Recipe Book :o)
OVEN STYLE BARBECUED BACK RIBS
Back Ribs cut into serving size pieces, placed in a dutch oven and covered with water, chopped onion or garlic optional. Bring ribs to the boil then simmer for one hour. This gets rid of a lot of the fat and makes them fall off the bone tender.
Barbecue Sauce
1 cup Catsup
1/2-3/4 cup Brown Sugar (packed)
1/4 cup of Worcestershire Sauce
1/3 cup Red Wine Vinegar
2 TBSP Dry Hot Mustard
1 TBSP Paprika
1 TSP Chili Powder
Heat oven to 375 degrees, brush both sides of ribs with sauce, place in baking or roasting pan, pour remaining sauce if any over the ribs. Cover and bake for 20 minutes, uncover and bake for 20 more. Sorry I don't have a picture but they are yummy. Of course like all recipes this can be adjusted to suit your tastes.
Rhubarb Chutney
Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 11:17
I don't know if this was a good idea or not, I can feel my waistband expanding as I read these delicious sounding recipes LOL.
DH and I go to a little english style pub on occasion and have their ploughman's lunch. They serve a lovely rhubarb chutney with it. I of course coaxed the recipe out of them. I cut the recipe in half as there is only the two of us.
RHUBARB CHUTNEY
4 cups chopped rhubarb..or..plum, apple, rhubarb combination
2 cups vinegar
4 cups chopped onion
1 TBSP salt
4 cups brown sugar
1 TSP cloves
1 TSP cinnamon
1 TSP allspice
To this I add a few golden raisins
Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for 2 hours. Thicken with cornstarch if needed. Seal in jars, I always process them in a hot water bath but the recipe didn't call for it. This will fill 6 or 7 jelly jars.
I don't know if this was a good idea or not, I can feel my waistband expanding as I read these delicious sounding recipes LOL.
DH and I go to a little english style pub on occasion and have their ploughman's lunch. They serve a lovely rhubarb chutney with it. I of course coaxed the recipe out of them. I cut the recipe in half as there is only the two of us.
RHUBARB CHUTNEY
4 cups chopped rhubarb..or..plum, apple, rhubarb combination
2 cups vinegar
4 cups chopped onion
1 TBSP salt
4 cups brown sugar
1 TSP cloves
1 TSP cinnamon
1 TSP allspice
To this I add a few golden raisins
Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for 2 hours. Thicken with cornstarch if needed. Seal in jars, I always process them in a hot water bath but the recipe didn't call for it. This will fill 6 or 7 jelly jars.
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