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This is Fran in LaVista and I need some help. My son loves a salad he
gets at our Bakers grocery (Krogers bought them out) anyway it is Basil
Romano Salad Dressing. I have tried everyplace to find it. Honestly
it's a very good pasta salad the dressing is a little heavy.
Give your assistants a pet on the head for me. Thanks alot.
Billy
Sandy in Iowa, I apologize. I just did a copy and paste of the Four
Grain Batter Bread recipe from my computer cookbook. I didn't notice
that wheat germ was in the instructions but not the ingredient list. On
Feb 9, LM sent in an almost identical recipe for Four Grain Batter Bread
and hers shows 1/2 cup wheat germ, so I would think that amount would
work. Sorry for the error.
Cheri from KS, living in AZ
Nancy,
Whenever I make rice pudding and add the raisins, they always sink
to the bottom of the pudding. Does anyone know how to keep them from
sinking??
thank you
Mary in Va
To Marilyn in Ohio...Tuna melts.. This is my own recipe.. I make
Tuna Salad. Then I butter both sides of 2 slices of wheat bread. I put
the bread butter side down on hot griddle. I top with tuna salad and a
slice of American cheese, Swiss would be good too. Top with another piece
of buttered bread and grill like a toasted cheese. My family loves
these!!!!
Nancy from Indiana
Here is a recipe for chicken and dumplings from America's Test Kitchen.
Wonderful on a cold and stormy night like we have here today.
Carol in MA
Chicken and Dumplings
5lbs skin on chicken thighs
salt and pepper
4 tsps vegetable oil
4 tbsp unsalted butter
4 carrots, peeled and sliced 1/4 " thick
2 ribs celery, sliced 1/4"thick
1 large onion, minced
6 tbsps flour
1/4 cup sherry
4 1/2 cups chicken broth
1/4 cup milk
1 tsp minced fresh thyme
2 bay leaves
1 cup frozen peas
3 tbsp minced frsh parsley
Dumplings
2 cups flour
1 tbsp baking powder
1 tsp salt
1 cup milk
3 tbsp reserved chicken fat
Heat 2 tsps oil in large pan. Brown 1/2 of chicken, then repeat with rest
of chicken. Remove chicken and remove browned skin. Pour off chicken fat
and save.
Add butter to pan and sauté the vegetables for about 7 minutes. Stir in
flour. Whisk in sherry. Stir in broth, milk, and herbs.. Nestle chicken
with accumulated juices into broth and simmer, covered for about an hour
until chicken is tender.
Transfer chicken to cutting board shred, then return to stew.
For the dumplings, mix dry ingredients together. Microwave milk and
chicken fat together just until warm.. Stir into dry ingredients. Stir the
peas and parsley into stew them spoon in the dumplings about an inch
apart( golf ball size balls). Reduce heat to low and cover. Cook until
dumplings have doubled in size about 15-18 minutes.
Print this recipe
Homemade
Valentine Treats Recipes
Valentine Ecards
Morning Nancy, Marilyn in Ohio was asking about Tuna Melts. I love
those and make them often. I make up my regular tuna salad as for a
sandwich. I use Miracle whip, some dice green or white onions, diced
celery. a bit of pickle relish, salt and pepper. Sometimes boiled egg
chopped. I put a good scoop on top of a lightly toasted English muffin
half and then I put what ever cheese I have on top. Then broil till the
cheese has melted. My favorite cheese for this is seriously sharp cheddar
cheese, the Vermont Cabot brand.
Billie in FL
Every Christmas, my mom would take what she called a "green ham"
and boil it. It had the most wonderful taste and made wonderful
sandwiches. I got some roasted pork at a deli in Calgary that tasted
similar. Does anyone have any idea how to prepare this? It has very little
if any seasoning. It is just the taste of the prepared meat that is so
delicious.
Betty Ann from W TN
Looking for suggestions to serve 200. Son is getting married
this summer. I know we will have pulled pork sandwiches but need easy and
economical dishes.
Thanks. Liz
For Vicki in Houston. Here is the recipe I use for making ribs that
fall off the bone. I usually use baby back ribs, cut into serving size,
about 4/6 bones each. Tear pieces of aluminum foil about 5-6 inches longer
than the rib sections. Place each section of rib on foil, coat with your
favorite sauce on each side, then wrap tightly to seal in juices. Place
all the wrapped foil packets on a tray seams up in a preheated oven at
300F and cook for 2 to 2-1/2 hrs. The meat will be falling off the bone
when the packets are opened (be careful when opening packets as steam is
very hot). I finish it by taking more sauce and coating the meat some more
(I leave the meat in the foil packet; you can drain some of the juices if
there is too much) and putting back into the oven to cook onto the meat. I
like mine dripping with sauce that is cooked onto the meat. You could also
just do the same thing on a hot grill for a few minute s each side to get
coated as you like. This is the only way I cook ribs anymore. Enjoy
Linda from Pa.
Good morning Nancy!
For Sherry in West Texas and others looking for the peaches and cream
cobbler in the 2/12/08 newsletter, I found the following. It was not
posted by Tona, but by others. I hope this is the one. I, too, searched
and searched and could not find the one submitted by Tona. I did find a
mention that it was in a Sept., 07 newsletter, though. Chris in NM
From Marion in Atlanta
Peaches and Cream Cobbler
Filling:
1 Cup sugar
2 eggs (slightly beaten)
2 Tbs. All purpose flour
½ tsp Nutmeg
4 Cups (4 to 6 med,) peeled, sliced fresh peaches
(I use 1 # 10 can sliced peaches drained)
Cobbler:
1-1/2 cups all-purpose flour
2 Tbs. Sugar
1 tsp Baking Powder
½ tsp Salt
1 cup butter, softened
1 egg, slightly beaten
3 Tbs. Milk
3 Tbs. Sugar
Whipping Cream
Stir together all filling ingredients except peaches. Stir in peaches.
Pour into 13X9 baking pan. Stir together all cobbler ingredients except
butter, egg and milk. Cut in butter until crumbly. Stir in egg and milk
just until moistened. Crumble mixture over peaches; sprinkle with 3 Tbs.
sugar. Bake 400 for 40-45 minutes or until golden brown and bubbly around
edges. Serve with whipping cream.
Serves 8.
http://www.nancys-kitchen.com/2007-september-recipes/sep-04-2007.htm
Print this recipe
Take care Nancy! Chris in NM
For Sherry in West Texas requesting Tona in Bama recipe for Easy
Peaches and Cream Cobbler which was in the October 26, 2007 newsletter.
Here is her recipe as it appeared on that date. Betty in MD.
Easy Peaches and Cream Cobbler
5 cups sliced peaches
Yellow cake mix (1 box)
1 box powdered sugar
1 stick butter
8 ounces cream cheese
1/2 teaspoon cinnamon
Spray a 9 x 13" pan or glass dish with non-stick cooking spray. Cream the
powdered sugar and cream cheese together. Place peaches in pan, spread
cream cheese mixture over peaches. Sprinkle cake mix on top. Lightly
sprinkle cinnamon, then place pats of butter on cake mix. Bake at 350
degrees for around 40 minutes. Cool and serve. May top with whipped cream
or ice cream.
Tona in Bama
Print this recipe
This is for Sherry in West TX
don't know if this is the recipes you were thinking of but it is the only
one I can find ... fingers crossed this is it.
Have a happy, Fran in FL
Peaches N' Cream
2 pkg. crescent roll (8 count)
peaches - (canned, frozen or fresh)
2 sticks of butter
1 1/3 c. sugar
1 t. vanilla
1 t. almond extract
1 t. cinnamon (Saigon is the best)
1 c. whole milk OR half & half OR cream.
Separate crescents rolls and put 2 peach slices in each one. Roll up and
seal, don't worry if not covered completely. Place into a greased (I used
butter flavored spray) 9x13 pan.
Melt butter, add sugar, flavorings and cinnamon and stir well. Pour
mixture over the rolls. Pour the milk on top. Bake at 350° for about 40-45
minutes, or until golden brown.
Print this recipe
Re: Mary Ann was having problems viewing her email newsletter.
She has WebTV.
The change from default to traditional worked. Thank you. I have
heard excellent reviews about your newsletter!
Thanks again, Mary Ann
Hi Nancy,
I just read the letter with all the hints about cooking beans. I thought
this might help someone else. If you should happen to over salt them as I
am good at doing you can add a raw peeled potato cut in fourths and drop
it in with the beans and cook until done . It
soaks up a lot of salt.
Martie in Oregon
Hi Nancy and NancyLanders,
I have a challenge for everyone. I got a great deal on a Pork Loin
Roast (bone-in) but have never made one before. Any suggestions? Easy
recipes would be preferred, as I have two busy little ones to watch after.
(However, I love a challenge, too.)
Thanks in advance, Korena in Canton
Re: Chicken in a Jug.
Dear Nancy, Assistants and all Landers: For any of you who might still be
interested in the recipe I finally posted it on the 123-Free-Recipes.com
site yesterday.
http://www.123-free-recipes.com
Print out recipe
To Betty D in Bama.
glad the chicken turned out well done in your Dutch Oven. I made it last
night again and it was so good.
Jan in DE
Comment
I appreciate those that have started to post their favorite TNT recipes on
the 123-free-recipes.com site. Our family of members will make it the best
as they have this newsletter.
Nancy Rogers
This is for Fran Upstate NY who in the 2/12 newsletter, asked if the
Molasses Crackles Cookies make a soft or crisp cookie. If you bake the
cookies for 7 – 8 minutes, they will be soft. If you bake them for 9 – 10
minutes, they will be crisp. If you want the cookies softer, put a slice
or two of bread in the cookie jar. This is a trick that works to make any
cookie that is hard soft.
Robbie IN
Salmon A La Wellington
4 salmon steaks (skin and bones removed)
1 pkg. Pepperidge Farm frozen puff pastry
1 pkg. fresh spinach
1 yellow onion
2 cloves garlic
1 can Campbell's cream of mushroom soup
1 c. sliced fresh mushrooms
1 egg yolk
Salt and pepper
Add salt and pepper to the salmon. Cut the onion and garlic in thin slices
and sauté with butter in medium heat until golden. Add the spinach and
mushrooms and cook until tender. Remove all the juices.
Defrost the puff pastry according to the package directions. Cut each puff
pastry sheet in half and extend each piece carefully. Fill puff pastry
middles with spinach. Place the salmon on top of the spinach, fold the
pastry covering the salmon, brush the pastry with the egg yolk.
Place the four pieces in a greased oven dish and bake at 350 degrees until
the puff pastry is cooked, about 20 minutes. It will be golden and fluffy.
Heat the mushroom soup; do not add water or milk. It should be thick and
creamy. To serve, spoon the mushroom soup in each individual plate. This
will serve as a sauce. Place the cooked salmon/pastry over the mushroom
sauce and garnish.
Print this recipe
Tona in Bama
Cheesecake Factory Key Lime Cheesecake
1-3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 (8oz) pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream
Preheat oven to 350. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto
the bottom and half way up the sides of an 8" springform pan. Bake crust
for 5 mins.and set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric
mixer till smooth. Add the lime juice and eggs and continue to beat till
smooth and creamy.
Pour filling into crust. Bake for 60 to 70 mins. If top is turning light
brown it's done.
Remove from oven and allow to cool till room temperature. Put into fridge.
When chilled, remove the pan sides and cut.
Serve with whipped cream.
Print this recipe
Tona in Bama
Spiced Rubies
Texas Cookbook
5 Texas Ruby-Sweet or Rio Star Grapefruit
2 cups sugar
1 cup white vinegar
1 tsp. whole cloves
2 sticks cinnamon
Peel and section grapefruit over a bowl, reserving juice. Pack sections
into jars and set aside. Combine 1/2 cup grapefruit juice and remaining
ingredients in a saucepan; bring to a boil, stirring constantly. Reduce
heat and simmer 10 minutes. Strain to remove spices. Pour hot liquid into
jars, covering sections completely. Cover and cool at room temperature.
Refrigerate overnight before using. Makes about 3 half pints.
Print this recipe
Tona in Bama
Chicken and Red Pepper Fettucini
Pollo Rojo a la Fettucini
4 servings
2 tbs. butter
1 large garlic clove, minced
1 tsp. salt
1 cup freshly grated parmesan cheese
1/2 pint cream
2 chicken breasts
1 8oz. pkg. fettucini
1 sweet red bell pepper, chopped
1 small onion, chopped
Cook noodles as directed on package. Slice chicken into small strips, cook
in hot skillet with small amount of olive oil. Add chopped onions and bell
pepper and cook till onions are golden brown. Set aside.
For sauce, melt butter, add garlic clove, then add cream and parmesan.
Blend well and cook till thickened.
Add chicken mixture to sauce and pour over fettucini and serve! Best when
served with chilled white wine.
Print this recipe
Tona in Bama
Bavarian Apple Pie
Pastry: (For a shortcut, you can always use a pie shell from the freezer
section of your grocer.)
1/3 c. softened butter
1 T. veg. shortening
1/3 c. sugar
1/4 t. vanilla
1/8 t. salt
1 c. sifted flour
Preheat oven to 400. Cream butter and shortening, add sugar, vanilla and
salt. Blend in flour. Pat this into the bottom of a 9" springform pan. Set
aside.
Filling:
1/4 c. sugar
1 8 oz. bar of cream cheese
1 egg
1/2 t. vanilla
1/2 t. lemon rind
1/8 t. salt
5 Golden Delicious Apples, peeled, cored and sliced
Topping:
1/4 c. chopped nuts
1/2 t. cinnamon
1/3 c. sugar
Mix and blend well the filling ingredients except the apples. Spread the
creamy filling on top of the pastry. In a large bowl, toss the apple
slices with sugar and cinnamon. Put this on top of the filling. Bake at
450 for 10 minutes. Reduce heat to 400 and bake 25 minutes more. Cool
before removing from pan. Serves 8-10 happy people!!
Print this recipe
Tona in Bama
This is for Sue in Tyler - TX
That was my recipe Sue - Don't know which issue of the newsletter it was
in but here's a copy for you. It really is great . . .and just think of
the oven space you will have available for other goodies at the holidays.
I got this recipe for an on-line food friend and it is so good that I
intend to use it on holidays to free the oven up for other things. Amazing
Susana
Crock Pot Ham Recipe
2-cups packed brown sugar
1 (8-lb) cured, bone-in picnic ham (I used a no bone smoked ham of 8-lbs.
Worked beautifully)
Spread about 1 ½-cups of brown sugar on the bottom of the slow cooker
crock. Place the ham flat side down into the slow cooker, (I had to trim a
bit of the fat off mine but not much to make I fit.) Use your hands to rub
the remaining brown sugar onto the ham. Cover and cook on low for 8 hours.
Print this recipe
Susana in Louisiana
Vicki in Houston, TX I make my BBQ pork ribs by par boiling them in a
pot with water and a little vinegar for about 1 hour. Then I put the ribs
in my crockpot with a bottle of BBQ sauce and cook on the lowest setting
until I am ready to eat -- usually at least 3 - 4 hours. They are very
tender and usually fall of the bone.
Elsa in Raymondville, TX I make my tartar sauce with salad dressing (mayo)
and pickle relish until I get the desired combination.
Kathy in Akron, OH
This is for Vicki in Houston
OK - ya'll. You've heard all about how delicious these baby backs are.
Want to try them? Let me know if they aren't the best you've ever had.
Baby Back Ribs
3-4 spans of baby back ribs
Lee and Perrins Worcestershire Sauce
Kitchen Bouquet
Meat tenderizer, unseasoned
garlic powder
Tony Chachere's Original Seasoning
(or your fav Cajun seasoning)
black pepper
Sauce:
1 stick butter or margarine, melted
1/2 onion, chopped
2 ribs celery, chopped
3/4-cup brown sugar
1(36-oz) bottle catsup
1-tbspn Lee and Perrins Worcestershire Sauce
1-tbspn minced garlic
5-squirts of Tabasco sauce
Using a brush, coat the meaty sides of the ribs with Worcestershire and
Kitchen Bouquet. After coating, liberally sprinkle with meat tenderizer,
garlic powder, Tony's Seasoning and black pepper. Cover tightly with heavy
duty aluminum foil and store in fridge until ready to cook. (I do this
early in the morning of the same day that I will be cooking them but it
can be done a day or two in advance if you'd prefer.) To make sauce, saute
onion and celery in melted butter until soft. Add brown sugar and stir
until blended. Add catsup, Worcestershire, garlic and Tabasco and stir
well. Cook on medium heat until bubbly, stirring frequently. Reduce heat
to low, cover pot and cook for 2 hours stirring frequently. Sauce will
thicken and turn darker. It may be stored in airtight container in fridge
for a couple of weeks. When ready to cook, preheat oven to 350 degrees.
Using a pan with a rack, cook marinated ribs, covered for 2 hours. After 2
hours, remove from oven, drain juice and remove to rack(s). Liberally
brush on barbecue sauce, cover and lower heat to 300 degrees. Cook for 1
more hour. Turn oven off, uncover ribs and allow to sit in the warm oven
for 30 minutes before serving. Serve with warm barbecue sauce to spoon
over the ribs, if desired.
Print this recipe
YUM! ((Hugs)) - Susana in Louisiana
For Elsa in Tx requesting a tartar sauce recipe in the Feb 11 issue,
I make my own too, just can't stand the jarred kind. I use about 1/2
heaping cup of Miracle Whip, DILL relish to taste..more or less depending
on your taste, dried dill weed, about 1 t instant minced onion, and a few
dashes of Louisiana hot sauce. Mix all together and let sit for about 1/2
hr. My hubby never notices the hot sauce..heh heh
For Marlene in FL who wanted appetizers. I love this recipe and it's easy
and can be made the day before.
Horseradish beef rollups
(my twist on the tortilla rollups that are popular)
1 - 8 oz pkg cream cheese, softened
2 T prepared horseradish
1 T Dijon mustard
30 fresh spinach leaves
10 thin slices of deli roast beef, or Italian beef if desired
4 oz shredded cheddar cheese (I like sharp)
Beat cream cheese, horseradish and mustard in small bowl until smooth.
Spread about 3 tablespoons of cream cheese mixture evenly on beef slices.
Place a layer of spinach leaves, then follow with 3 tablespoons of
cheddar. Roll each tightly. Wrap in plastic and refrigerate at least 4
hours or overnight.
To serve: cut each log into 1 inch slices. If you want, you could wrap all
in a flour tortilla.
Since most everyone likes deviled eggs, make your favorite recipe, then
add some unusual toppings, such as 2-3 capers, a small cooked shrimp,
sliced black or green olives or crumbled bacon.
Print this recipe
I also have a stuffed pickle recipe that is really yummy! Easy and they
disappear! I'll send it on if you'd like!
Leasa, digging out in Iowa
This recipe is from Better Homes and Gardens.com but it is tried and
found to be delicious. I made it this past week and my family really liked
the flavors. We even shared some of it with a young couple that lives
nearby and they enjoyed it too. I substituted here and there and have
included my substitutions because they worked well. I served a side salad
of shredded lettuce, tomatoes and avocados with salsa and garlic bread.
Taco Pasta
less than 1/2-lb Penne pasta (I three about two handfuls into the pot)
1- 1/2-lbs ground beef
1-large onion, chopped
3/4-cup water
1 envelope of taco seasoning mix
1 can (11-oz.)Mexi-Corn
2-small cans sliced pitted ripe olives
1-cup freshly shredded mild cheddar cheese
1-cup salsa
1 (4-oz) can diced green chilies, drained
Cook pasta and drain. Rinse and drain again. Brown down ground beef and
onion and drain. Return to deep skillet (I use my chicken fryer) Stir in
water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered
for 2 minutes stirring occasionally. Stir in the olives, half of the
shredded cheese, the salsa and chilies and the cooked pasta. Mix well and
pour into a lightly greases 2-qt round casserole. Cover and bake in a 350°
oven for 15-20 minutes or until heated though. Sprinkle with remaining
cheese.
Print this recipe
Susana in Louisiana
I've had some trouble getting signed up on Yahoo, so took this method
of contacting you. My husband of six weeks has asked me to make a
casserole he has eaten but does not have the recipe for, he called it
Honey lentil casserole. He thought it had red lentils. I have searched
every recipe source I can find on-line and in my considerable cookbook
library and can find nothing that seems even close. Can you or your
friends on like help me?
Thank you!! R
Spinach Parmesan Dip
10 oz pkg frozen spinach, thawed and drained (squeeze out excess
moisture)
1 1/2 cups Parmesan cheese
1 large onion, finely minced
1 clove garlic, chopped (or more, to taste)
4 oz cream cheese, softened (I used the whole 8 oz pkg)
1 cup mayonnaise
salt
pepper
3 fresh hot peppers, thinly sliced (optional)
1 tsp paprika
1 loaf French bread, cut in half lengthwise, then cut into very thin
slices
Mix spinach, 1 cup Parmesan, onion, garlic, cream cheese, mayonnaise well
with a blender. Add salt and pepper to taste. Place in greased casserole
dish. Top with peppers (optional) and 1/2 cup Parmesan. Sprinkle with
paprika. Bake at 350 degrees for 20 minutes. Allow to cool for 15-20
minutes before serving. Turn oven up to 400 degrees. Place French bread
slices flat on cookie sheet.
Cook in 400 degree oven for approx 5 minutes - but watch them closely to
make sure they don't overcook. Remove them when they're golden brown. Of
course, you could use store bought crackers and/or melba toast instead.
This dip can also be made in the microwave. Allow to cook on high,
covered, for 6-10 minutes, depending on the power of your microwave. Its
done when the onions are translucent.
Print this recipe
Tona in Bama
have hope that someone here has a recipe for Bourbon Chicken
that tastes like the one found in the food court at the mall. I have found
copycat recipes on the web, but does not taste the same. I love this and
would like to be able to make it at home.
This is such a wonderful site, I am positive that someone has been able to
duplicate this recipe. Please share with someone who craves this delicious
meal at home.
Rae in Michigan
Re: (in 2/10 newsletter) "Does anyone remember the recipe for
hamburger cooked in Worcestershire sauce and butter? it used to be on
the back of a Worcestershire bottle. Thanks, Sarah, MN"
I remember making these back in the 60's or 70's, and yes I did originally
find the recipe on the Worcestershire Sauce bottle. As I recall, you just
melt 2 Tlbs. of butter in your skillet, and add 2 Tlbs. of Worcestershire
sauce to the butter then just fry you burgers as you normally would.
That's the way I've been doing it, and they come out very tasty. Hope this
helps.
Cheryl in North Olmsted, Ohio
To Betty D in Bama....glad the chicken turned out well done in
your Dutch Oven. I made it last night again and it was so good.
Jan in DE
This is for Robbie Bowling Green, IN. Thanks again for your
great idea of sending cookies to Iraq. Wishing you a great day.
Fay
Thanks to Barbara in AL for the pinwheel recipes, I was just looking at
the in Sam's , will use your recipe and make my own.
Marlene of Fl.
Happy Valentine day to everyone.. especially Nancy and her two little
loves. I don't know if any of you like Starbucks latte's,
cappucchinos, frappucchinos, etc like I do, but don't you hate the cost of
them? Does anyone out there have any clones for any of the Starbucks, or
any type of coffee drink to share? This is one that I make that is easy
and good.
fill cup a little less than 3/4 full of coffee and add some sweetener to
taste. then heat about 1/2 cup skim milk in micro till hot (not boiling)
pour in blender, add some sweetener and 1
heaping teaspoon any flavor instant pudding and pulse a couple of times to
get it started and leave cover of blender slightly ajar as it is hot. then
blend for a minute or more till
frothy and pour over coffee in cup. This is really good.
Roz in Indy
Thank you , Carolyn in Ky, for the following recipe. It was so easy and
yummy. A keeper. Next time, I am going to try a little sliced green pepper
and perhaps a spice or two being we can't eat a lot of salt.
Party Bake Pork Chops
4 lean pork chops, 1" thick
4 thin slices onion
1/4 cup uncooked rice (not instant)
1can (1lb. 12 oz.) whole tomatoes
1/2 to 1 teaspoon salt
pepper to taste
Trim any excess fat from chops. Season chops well on both sides with salt
and pepper. Brown on both sides in lightly greased hot skillet. Top each
chop with a slice of onion, 1 tablespoon rice, and cover with whole
tomatoes. Add any remaining tomatoes and juice to skillet. Season with
salt. Cover tightly; simmer over low heat or bake in a foil-covered baking
dish in a preheated 350 degree oven for 1 and 1/2 hours or until tender. 4
servings.
Print this recipe
Enjoy! Carolyn in Ky.
I've seen lots of BBQ rib recipes lately and would like to add mine to
the pile. These take a little more work but we thought they were
incredible when we made them.
Diane in Albuquerque
Baked BBQ Ribs
4 pounds pork spareribs
2 cups ketchup
2 cups water
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup brown sugar
4 teaspoons dry mustard
Preheat oven to 325 degrees. Mix sauce ingredients. Place ribs in a single
layer in one or two large foil covered baking pans or casserole dishes.
You can cut them into 3 or 4 rib sections if you wish. Pour half of sauce
over ribs. Reserve remainder.
Bake ribs for 3 hours. Cover with foil for first hour, then remove foil
and bake uncovered for next two hours. After first hour, (during last two
hours) turn and baste ribs every 30 minutes with remaining sauce, using
all sauce. At first you'll think you have way too much sauce, but sauce
will thicken as it bakes and you will want all that sauce on the ribs
because it is wonderful when they're all done.
Do not boil or broil ribs before cooking. Start out with raw ribs. You can
cut off fat if you wish, but fat makes them more tender.
Print this recipe
This is for Barb in Oregon.. Whenever I cook cabbage I put a piece
of celery in the kettle to kill the cooking odor. No cabbage smells in
the house.
Dottie in Erie Pa
Thank you. I got the correction.
from Linda in snow-covered Michigan!
Couldn't do without your wonderful newsletter. I was hospitalized last
summer for eight weeks, and my homecoming was sweeter because I had all
those newsletters to read for days at a time. I hated it when I finally
caught up and had to wait a whole day between my Nancy fix! Linda
Susie Indy, Having grown up on a dairy farm and drinking our own milk,
the cream has not been removed from fresh milk. I think you could
use half and half. The only thing we did was pasteurize it.
Theresa in MI
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