Recipes Included On This Page Maple Scones Meatloaf by RubyDakota Middle Eastern Ribs With Spicy Pomegranate Glaze Moroccan Glazed Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Maple Scones Recipe By :Blue Flame Kitchen Holiday Cookbook 2000 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- (750 mL) 1/4 cup firmly packed brown sugar -- (50 mL) 1 1/2 teaspoons baking powder -- (7 mL) 1/2 teaspoon baking soda -- (2 mL) 1/2 teaspoon salt -- (2 mL) 3/4 cup chilled butter -- cubed (175 mL) 1/2 cup whipping cream -- (125 mL) 1/2 cup maple-flavoured pancake syrup -- (125 mL) 1/4 teaspoon maple extract -- (1 mL) **Spicy Maple Butter** 1/2 cup soft butter -- (125 mL) 2 tablespoons maple-flavoured pancake syrup -- (30 mL) 1/4 teaspoon hot pepper sauce -- (1 mL) Preheat oven to 375F (190C). Combine the flour, brown sugar, baking powder, soda and salt in a bowl. Add the butter and rub in with the tips of the fingers or a pastry blender until the mixture resembles a coarse meal. Stir together the cream, syrup and maple extract. Add the cream mixture to the flour mixture, stirring just until combined. Knead the dough 5 times on a lightly floured surface. The dough will be slightly sticky. Using floured hands, pat into an 8-inch (20 cm) round. Cut the dough into 8 wedges. Place the wedges 2 inches (5 cm) apart on an ungreased cookie sheet. Bake at 375F (190C) for 20 to 25 minutes or until light golden brown. Cool on racks. Scones may be baked 24 hours in advance or frozen for up to 1 month. Serve warm with Spicy Maple Butter. Yields 8 scones. Spicy Maple Butter Combine the softened butter, maple-flavoured pancake syrup and hot pepper sauce in a small bowl until smooth. From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2000 edition; 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 14g Fat (38.8% calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 394mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Meatloaf by RubyDakota Recipe By :Louise King Jan 12, 2002 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion chopped and 1 green bell pepper chopped 4 tablespoons olive oil 1 1/2 pounds fifteen-percent fat content beef 1/2 pound sausage, Jimmy Dean roll 2 cups hard bread crumbs 1 small can condensed milk 1 teaspoon cumin 1 teaspoon cilantro, dried 1 teaspoon thyme, dried 1 teaspoon pasilla chili powder 1 teaspoon dill, dried 1/2 cup mayonnaise 1 cup freshly chopped parsley or 4-5 tablespoons dry 1/3 cup catsup 1/2 cup white wine 3 large whole eggs, beaten Salt and Freshly ground pepper, to taste 1 small can tomato sauce parmesan cheese, grated In a heavy preheated skillet add olive oil and saute the chopped onion first til they take on some color. Don't burn. Add the chopped green pepper and cook about 3 more minutes. When done, toss into a large mixing bowl. Add ground beef (20-percent works okay too)\, sausage (any good sausage), 4 pieces or 2 cups of dry hard crusted bread made into bread crumbs but NOT real fine breadcrumbs (Be sure and use the crust too.), milk or substitute heavy cream (Important) (Milk makes meat tender), cumin, cilantro, thyme, pasilla chili powder,thyme and dill to the mixing bowl. You can substitute another chili powder. Pasilla are mild but have a wonderful smoky flavor and just right for a meat loaf. Add mayonnaise (Best Foods), parsley, catsup (for sweetness), wine, eggs, salt and pepper. MIX ALL TOGETHER. If it seems a little to soft, add more breadcrumbs. Be careful with adding too much salt, however it definitely needs some. When loaf is shaped and ready, put a small can of tomato sauce over the loaf then heavily sprinkle grated parmesan cheese over the top of the tomato sauce. You can either make this into one large long loaf or two small ones. Put into a preheated 400 degree oven for 30 minutes, then turn down the over to 300 degrees. Meat loaf should cook SLOW. It will be done in about 1 1/2 hours, unless you choose to make two loaves. Remember, when you take it out of the oven it will continue to cook! Meat should be cooked to around 170 degrees internally. Hey.....make a cut in center of the loaf and check to see if it's done. If you're making a gravy....take the loaf out of the pan, add about 3/4 cup of white wine......cook down and then add flour and water or flour and milk. Your choice. If there's not much grease in the pan, add some butter. It there's not enough gravy......add some beef broth. Enjoy..... Contributed to the FareShare Gazette by Louise; 13 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 19g Fat (87.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 383mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Exported from MasterCook * Middle Eastern Ribs With Spicy Pomegranate Glaze Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs 2 tablespoons white sesame seeds 1/4 cup chopped parsley for garnish 1 teaspoon grated orange zest for garnish SPICY POMEGRANATE GLAZE 1 cup pomegranate "molasses" (concentrated juice) 1/4 cup oyster sauce 2 tablespoons honey 1 tablespoon ground coriander 2 teaspoons crushed red pepper flakes 2 tablespoons finely minced ginger 1/4 cup minced green onion, green and white parts 1/4 cup chopped fresh cilantro sprigs Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. In an ungreased skillet over high heat, toast the sesame seeds until golden. Set aside, To make the glaze, combine all the glaze ingredients and stir well. Makes 1 1/2 cups. Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates. Sprinkle with the parsley, orange zest, and sesame seeds. Serve at once. Cuisine : "Mediterranean & Caribbean" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 30 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; trace Fat (4.9% calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Moroccan Glazed Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs MOROCCAN GLAZE Zest from 2 lemons -- finely minced 1/2 cup freshly squeezed lemon juice 1/4 cup honey 3 tablespoons extra virgin olive oil 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon freshly grated nutmeg 2 teaspoons sweet paprika 2 teaspoons cayenne -- (2 to 3) or crushed red pepper flakes 1 teaspoon salt 6 cloves garlic -- finely minced 2 green onions -- finely minced [green and white parts] 1/2 cup chopped cilantro sprigs 1/2 cup chopped mint leaves Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. To make the glaze, combine all the glaze ingredients and stir well. Makes 2 cups. Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates. Serve at once. Cuisine : "Mediterranean & Caribbean" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 31 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 11g Fat (52.2% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 539mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.

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