Recipes Included On This Page Maple Country Ribs Meat-Shell Pie Mediterranean Vegetable Salsa Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Maple Country Ribs Recipe By : Anne-Marie Fortin of Swanton, VT Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds country-style pork ribs 1 cup pure maple syrup 1/2 cup applesauce 1/4 cup ketchup 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon ground cinnamon Place ribs in a large kettle or Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. Place ribs in a greased 13-inch x 9-inch baking pan. Combine remaining ingredients; pour half over the ribs. Bake, uncovered at 325 degrees F. for 1 1/2 hours or until the meat is tender, basting often with remaining sauce. Serves 4. Source : "Taste of Home, February/March 1998, p. 44" NOTES : "I brought this recipe with me from Quebec when my husband, Russ, and I were married 11 years ago," Anne-Marie relates. "The rich maple flavor impressed my in-laws the first time I made dinner for them." Her daughter calls these "candy ribs". Bobbie's Note: I made half of this recipe and we thoroughly enjoyed the ribs. I would suggest pre-cooking for about 15 minutes, instead of the 10 recommended in the recipe. We like our meat a little more tender than it was this time. Contributed to the FareShare Gazette by Bobbie; 21 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; trace Fat (2.4% calories from fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Meat-Shell Pie Recipe By : Cooking with Soup; a Campbell cookbook; 1978 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed tomato soup -- (10 fl. ounces) 1 1/2 pounds ground beef 1 teaspoon salt 1 1/2 teaspoons chili powder 6 wieners -- split 1/2 cup chopped onion 2 tablespoons butter or margarine 1/2 cup shredded process cheese Grated parmesan cheese Place a double layer of foil on a cookie sheet. Mix thoroughly 1/3 cup soup, beef, salt and 1 teaspoon chili powder; pat out firmly into an 11-inch circle about 1/2-inch thick on the foil. Turn up the edges of the foil to catch fat. Firmly press the wieners, cut side up, into the meat in spoke fashion. In a saucepan, cook the onion with the remaining chili powder in butter until tender; stir in the remaining soup; spread over the meat. Bake at 450F for 15 minutes. Spoon off the fat. Sprinkle with the cheeses and bake until the cheese is melted. Yields 6 servings. From Cooking with Soup; a Campbell cookbook; 1978. Campbell Soup Company. MC format by Hallie. Untried. Hallie's Notes: Nostalgia warning. I can remember eating something very similar to this dish back in the days when we used to have the occasional potluck party in our apartment block; nobody had much money so most of used a fair bit of ingenuity in concocting something a little unusual for these affairs with fairly inexpensive ingredients. These affairs were often fairly spur of the moment so the ingredients were also usually those we had on hand. I haven't made this particular recipe but when I spotted it the memories of those days came back and I couldn't resist sharing it with you. Contributed to the FareShare Gazette by Hallie; 8 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 35g Fat (74.4% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 710mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mediterranean Vegetable Salsa Recipe By : Chef Alessandro Strata Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons raisins 2 tablespoons wine vinegar 1/2 cup diced onion 1/2 cup diced zucchini 1/2 cup diced eggplant 2 tablespoons pine nuts 3 garlic cloves 1 tablespoon capers 1 tablespoon basil 1 tablespoon parsley Prepare the vegetable salsa: soak the raisins in the vinegar. Dice the onion, zucchini and eggplant; lightly brown each vegetable separately in a nonstick skillet. Mix the vegetables with the minced garlic, raisins, pine nuts, capers, shredded basil and coarsely chopped parsley. Serve with anything grilled. Serves 4. Author : Chef Alessandro Strata, Renoir [restaurant], Las Vagas California Source : Star Chef. Formatted by Chupa Babi: 03.21.08 Chupa Note: I love this over a bowl of rice or pasta. Contributed to the FareShare Gazette by Chupa; 20 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 2g Fat (34.9% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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