Recipes Included On This Page Baby Back Ribs with Spicy Papaya Sauce Brazilian Shrimp Salad Broccoli Salad Brunswick Stew Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baby Back Ribs with Spicy Papaya Sauce Recipe By : A Taste of Cuba, by Linette Green Serving Size : 6 Preparation Time :0:00 Categories : Pork Ethnic Fruit Onions Sauces Volume 2-6 June '99 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cloves garlic 3 tb Onion -- minced 1/4 c Tomato paste 1/2 c Honey 1 c Papaya -- chopped 1/2 c White wine 1/2 c water 4 lbs baby back pork -- (4 to 5) Spareribs In the work bowl of a food processor (I used a blender), place the garlic, onion, tomato paste, honey, papaya, white wine, and water. Puree the mixture by pulsing until blended, about 15 seconds. Place the ribs in the bottom of a large glass or ceramic dish and pour the marinade over them. Cover with plastic wrap and marinate in the refrigerator overnight, or at least 6 hours. Preheat the oven to 400 degrees F. Remove the ribs from the marinade and place in a roasting pan. Bake on the middle rack of the oven for 1-1/2 hours, basting every 15 minutes with marinade. Remove from the oven, transfer to a warm serving platter, and serve. Judi's notes: I would not suggest basting these ribs every 15 minutes because there was too much temperature loss every time I opened the oven door. I had to cook this a little longer because of this. Baste every 30 minutes and it will come out just fine. This was tried about a month ago, it wasn't very spicy at all. The ribs were tender and had a lovely taste. They were marinated for about 6 hours and then cooked. Yum! Adapted recipe from: A Taste of Cuba, by Linette Green Shared with FareShare 6-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brazilian Shrimp Salad Recipe By : The Whole World Cookbook, 101 Productions Serving Size : 4 Preparation Time :0:00 Categories : Seafood Volume 2-6 June '99 Nuts Peppers Salads - Main Dish Shrimp Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Spinach 1 1/2 lb Medium shrimp -- cooked, - shelled -- and deveined 1 1/4 c Celery -- very thinly sliced 1 1/4 c Green bell pepper -- cut in - julienne strips 6 Green onions -- thinly sliced, - including 2-inches of green - tops 1/4 c Fresh coriander -- finely - chopped Or parsley (optional) 3/4 c Olive oil 3/4 ts Lime rind -- freshly grated 1/4 c Fresh lime juice 1 t Sugar 3/4 ts Ground cumin 1/4 tsp dried hot red -- (1/4 to 1/2) Chili pepper -- crumbled Salt to taste 3 md Slightly under ripe bananas - peeled and cut diagonally - in 1-inch slices 1/2 c Salted peanuts -- chopped Or fresh shredded coconut Lime wedges Wash spinach thoroughly under cold running water. Remove stems. Dry spinach leaves, break them into bite-size pieces and set aside. In a large bowl combine shrimp, celery, green pepper, green onions, and coriander. In small bowl mix together oil, grated lime rind, lime juice, sugar, cumin, chili pepper, and salt. Pour over the salad. Toss gently but thoroughly. Taste and adjust seasoning. Cover and chill 1 hour. To serve, line 4 individual plates with spinach leaves. Mound shrimp mixture on spinach. Surround with banana slices. Sprinkle with peanuts and garnish with lime wedges. Judi's Notes: I find that 1/2 cup olive oil in the salad dressing is enough for this portion; but if you like a heavily dressed salad, use the full amount. I have made this with unsalted roasted peanuts because I was trying to avoid unnecessary sodium. It didn't detract from the flavor at all. Source: The Whole World Cookbook, 101 Productions. Shared on FareSHare 6-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bacon Broccoli Fruit Salad Dressings Salads Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch broccoli -- 4-5 cups bite size, peel stems 1 cup raisins 1/4 cup sliced green onions 1 cup sunflower seeds (salted) 3 Tablespoons chopped bacon or Bac-os Dressing: 3 Tablespoons sugar 3/4 cup mayonnaise 1 Tablespoon vinegar Mix salad ingredient together. Mix dressing together. Mix all together. Recipe from my mother-in-law. Posted on FareShare 6-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brunswick Stew Recipe By : Source Unknown Serving Size : 8 Preparation Time :5:00 Categories : Beans/Legumes Chicken Corn Ham Main Dishes Potatoes Stews Tomatoes Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken -- cut up 2 quarts water 1 onion -- chopped 2 cups cubed cooked ham 3 potatoes -- diced 1 16 ounce can tomatoes -- cut up 1 10 ounce pack frozen lima beans -- partially thawed 1 10 ounce pack frozen whole kernel corn -- partially thawed 2 teaspoons salt 1/2 teaspoon seasoned salt 1 teaspoon sugar 1/4 teaspoon pepper In slow-cooking pot, combine chicken with water, onion, ham, and potatoes. Cook, covered, on low for 4 to 5 hours or until chicken is done. Lift chicken out of pot. Remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar, and pepper. Turn control to high. Cover and cook on high 1 hour. Serve in large individual bowls. Posted on FareShare 6-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was a wonderful soup/stew. Not thick like I think of stew, but very filling and delicious as a main dish. I used all chicken legs and cooked in on the stove. It took about 2 1/2 hours total cooking time.

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