Recipes Included On This Page Technicolor Bean Salad Tony Roma's Got a Hit Contract Out On Me Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Technicolor Bean Salad Recipe By : Linda's Kitchen, Linda McCartney Serving Size : 6 Preparation Time :0:00 Categories : Salads Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 16 oz cans mixed beans* 1/2 pound green beans 6 green onions -- chopped (to 8) 1 medium bunch fresh parsley -- finely chopped DRESSING: juice of 1/2 lemon 2 tablespoons wine vinegar -- (to 3 tbsp) 1 teaspoon sea salt 4 large cloves garlic -- minced freshly ground black pepper 2/3 cup olive oil *or equivalent of cooked dried beans such as navy, cannellini, black-eyed peas, kidney beans, etc. To make the dressing, mix together the lemon juice, vinegar, salt, and garlic in a bowl and add lots of freshly ground black pepper. Stirring all the time, dribble the olive oil so that the dressing thickens as you mix it. Check the seasoning. Drain the canned beans and rinse them. Drain thoroughly. Steam the green beans until just tender 5-6 minutes. Toss all the beans together with the green onions, then add the garlic dressing and toss again. Sprinkle the chopped parsley over the top. Serve at room temperature. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Lyn Hillman ** Technicolor Bean Salad ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2166 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * TONY ROMA'S GOT A HIT CONTRACT OUT ON ME RIBS Recipe By : Michael McLaughlin Serving Size : 4 Preparation Time :7:00 Categories : Pork Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Lemon Peel 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Tablespoon Chili Powder 1 Tablespoon Paprika 1/2 Tablespoon Black Pepper 1/2 Tablespoon Cayenne Pepper 1/2 Tablespoon White Pepper 2 Tablespoons Salt 2 Tablespoons Brown Sugar 2 lg Racks baby back ribs Your favorite BBQ sauce Combine all dry ingredients in bowl. There will be more of this wonderful mix than you need. Save it in a zip lock bag in a cool dark place. You can use it on any pork with great results. The night before you intend to serve the ribs, coat the ribs in all the spice mix you can (until it falls off). Place ribs in zip lock bag and put in refrigerator. The day you wish to serve the ribs, remove them from the refrigerator seven hours (that's right 7 hours) before you want to eat and add more spice mix as above. Preheat your oven to 225 degrees F (THAT'S RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow pan fat side up, cover pan tightly with aluminum foil and place in oven. You now have five hours to make side dishes and goodies to go with your ribs. Use this time wisely. I usually watch football. After five hours, remove foil from pan, drain fat and coat both sides of the ribs with your favorite sauce. I like Jalapeno-Garlic Bar-b-que sauce, but this is definitely where you want to use YOUR families' favorite. Continue cooking, adding more sauce in another half hour. After six hours of "low and slow" cooking, you should be able to pull a nice shiny rib bone right out of the rack of ribs with no meat attached. This is when they are done. If you can't do this yet, put on more sauce, continue to cook and tell your family that the wait will be worth it. It will! It took me a long time to perfect this method. It is a combination of common smoking knowledge, a good spice mixture, and a few tasty mistakes. I hope your family enjoys it as much as mine. One final note. This REALLY IS FOOTBALL FARE! As a male cook, I plan these delectable ribs for Sunday night, watch all the football I want, and still get rave reviews. Biscuits, corn on the cob, baked beans, and a little potato salad is all it takes to have them howling for more. - - - - - - - - - - - - - - - - - -

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