Recipes Included On This Page Baby Back Ribs by Martha Banana Blueberry Muffins Barbecued Shrimp and Scallop Kabobs BBQ "Orange" Chicken Beef and Potatoes With Rosemary Blueberry - Rhubarb Crumble Butterscotch Crisps Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baby Back Ribs by Martha Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole slabs pork baby back ribs Dry Rub: 8 tablespoons light brown sugar -- tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 garlic cloves -- chopped Preheat oven to 250 degrees F. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. ***To GRILL: Braise for 2 hours then during the last 30 minutes, transfer to the grill. This crisps up the skin, and gives it more flavor overall. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. (Or while on the grill, continue to cook while glaze caramelizes.) Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same. Yields 2 slabs ribs Prep Time: 1 hour 10 minutes / Cook Time: 3 hours 25 minutes Contributed to the FareShare Gazette by Martha; 13 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; trace Fat (3.0% calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4333mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Banana Blueberry Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bananas -- (extra-ripe) 1 cup brown sugar -- packed 1 cup blueberries 2 1/4 cups flour 2 teaspoons baking powder 2 eggs 1/2 cup margarine -- melted 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Blend 1 cup bananas (2 bananas). Combine bananas, eggs, sugar and margarine until well blended in a bowl. Stir in blueberries and vanilla. In another bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into well-greased or Pam sprayed 2 1/2-inch muffin cups. Bake at 350F oven 25 to 30 minutes or until a wooden tooth pick inserted in center comes out clean. S(from) : "Dale Shipp Date:08-22-94" Yield : "12 to 14 muffins" NOTES : Bobbie's Note: These made 14 muffins that were very large. They have a wonderful flavor and texture. Very moist. Contributed to the FareShare Gazette by Bobbie; 3 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 9g Fat (32.7% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Barbecued Shrimp and Scallop Kabobs Recipe By : Serving Size : 6 Preparation Time :0:40 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spicy Butter Baste: 1/2 cup butter 2 tablespoons finely chopped onion 2 teaspoons seafood and fish seasoning or Cajun or Creole seasoning 1/2 teaspoon garlic powder 1 teaspoon hot pepper sauce Kabobs: 18 large sea scallops -- (1 pound) 12 large fresh shrimp -- (3/4 lb.) shelled, tails left on -- deveined Melt butter in small heavy saucepan over Low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids. To this clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in a 12x8" (2 quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes. Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14 inch skewers; reserve butter mixture. Place kabobs on gas grill over Medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs. Makes 6 servings. Exchanges : 2 very lean meat, 3 fat Source : "Pillsbury Classic Cookbook # 269 July 2003, p. 26" Start to Finish Time: "1:10" Serving Ideas : Accompany these kabobs with Hurry Curry Corn Salad (p. 40 in this book). Bobbie's Note: I served these with Pasta with Pesto and sliced fresh tomatoes. NOTES : Ingredient Information: The first few ingredients of this recipe produce clarified butter. High-heat recipes use clarified butter to reduce the chance of burning. Broiling Tip: To broil kabobs, oil broiler pan; place kabobs on oiled pan. Broil 4-6 inches from heat for 5 to 8 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. Proceed as directed in recipe. Bobbie's Note: These were very delicious; flavorful and rich. Because of time constraints I broiled them but want to try them on the grill next time. Contributed to the FareShare Gazette by Bobbie; 23 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 16g Fat (79.8% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * BBQ "Orange" Chicken Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds whole chicken -- washed and patted dry inside and out 3 sprigs fresh rosemary 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 12 ounces diet orange soft drink -- room temperature A tin pie plate is a big help in keeping cooking mess to a minimum In small container, mix salt, pepper and garlic powder together until well mixed. Generously sprinkle seasoning mixture over entire bird, as well as in cavity of bird. Prepare BBQ. If using coals, they should be white. If using propane, pre- heat grill for 20 minutes, then reduce heat to medium-low. Open diet soft drink. Place the sprigs of rosemary into the soft drink, leaves/buds etc., sticking out top of can. Put can in center of tin pie- plate Gently pull chicken over soda can, so that butt and legs are resting as close to bottom of can as possible, but leave approximately 1/2 inch of space between bird and resting on grill/pie place. Place on grill, bird standing. Close grill. If needed, a small square of aluminum foil should be placed on bird's neck so bird does not come into direct contact with grill lid. Rotate bird 1/4 turn, clockwise, every 15 minutes. Check for doneness at regular intervals between 45 minutes and 1 hour cooking time. When done, remove from grill and allow to stand 10 minutes before removing from can and carving. WARNING : Chicken will be hot; do not remove from can using bare hands! Description : "Juicy, flavorful picnic entree" Start to Finish Time: "1:35" Serving Ideas : Mustard potato salad, cold pasta salad, baked beans - generally any "picnic-type" side dish. NOTES : Though this recipe uses "diet" soft drink, any soft drink will do. Full flavored colas and fruit soft drinks add only a bit more to the flavor but make the chicken sweeter. Contributed to the FareShare Gazette by Eric; 6 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 448 Calories; 31g Fat (63.9% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 188mg Cholesterol; 502mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 3 Fat. * Exported from MasterCook * Beef and Potatoes With Rosemary Recipe By : Serving Size : 8 Preparation Time :0:20 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red potatoes -- medium cut in fourths 1 cup baby carrots 3 pounds chuck roast -- boneless (beef) 3 tablespoons Dijon mustard 2 tablespoons fresh rosemary -- chopped OR 1 1/2 teaspoon dried rosemary leaves 1 teaspoon fresh thyme leaves -- chopped OR 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup finely chopped onion -- (1 small) 1 1/2 cups beef broth ARRANGE potatoes and carrots in 3 1/2- to 6-quart slow cooker. TRIM excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour broth evenly over beef and vegetables. COVER and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. REMOVE beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if desired. Sever beef with juices. Makes 6-8 servings. Diet Exchanges: 1 starch, 1 vegetable, 6 lean meat, 2 fat Carbohydrate Choices: 1 Source : "Betty Crocker's Slow Cooker Meals, October '03, p. 16" S(Typed & MC formatted by): "Helen D. (hdeacey1@sympatico.ca) augmented by bobbi744@comcast.net" Start to Finish Time: "10:00" NOTES : If your family likes gravy, you may want to thicken the beef juices. Skim fat from juices. Measure 1 1/2 cups of the juices from the cooker; pour into a small saucepan. Heat to boiling over medium-high heat. Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered jar. Stir cornstarch mixture into beef juices. Cook about 5 minutes, stirring occasionally, until thickened. This can also be done on High in the crockpot. If your red potatoes are the small variety, you're better off to cut them just in half so they won't overcook. Bobbie's Note: This was so easy and yet had a distinctive flavor. It was delicious. I used a whole can of beef broth so had lots of gravy. We will make three meals of this, two as is and the third a stew adding mushrooms and peas. Contributed to the FareShare Gazette by Bobbie; 31 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 27g Fat (57.6% calories from fat); 31g Protein; 14g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 676mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Blueberry - Rhubarb Crumble Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh blueberries -- or frozen blueberries 2 cups fresh rhubarb 1 1/2 cups regular rolled oats 2/3 cup brown sugar 1/2 cup all-purpose flour 1/2 cup butter 1/2 cup sugar 2 tablespoons all-purpose flour Whipped cream Thaw fruit, if frozen. Do not drain. For crust, in a large mixing bowl combine the oats, brown sugar and the 1/2 cup flour. With a pastry cutter or fork, cut butter into oat mixture until mixture resembles coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat remaining crumb mixture into the bottom of a greased 9 x 9-inch baking pan. Bake in a 350-degree F. oven 10 to 15 minutes or until light brown. Meanwhile for filling, in a large mixing bowl, combine the blueberries and the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well. Spoon atop baked crust. Sprinkle with reserved crumb mixture. Bake in a 350-degree F. oven 45 to 50 minutes or until golden. Serve warm with whipped cream. Makes 6 servings. Source : "Exported from COOKS.COM : Recipe Search and More" S(Internet address): "http://www.cooks.com/" NOTES : This was delicious!!!! It tasted like very flavorful blueberry pie. The tartness of the rhubarb really zipped up the blueberries. Contributed to the FareShare Gazette by Bobbie; 14 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 16g Fat (39.4% calories from fat); 2g Protein; 53g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 167mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 3 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Crisps Recipe By :Temptations - Junior League of Lansing MI. Serving Size : 36 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 1 cup brown sugar 1 egg 1 teaspoon vanilla 1/2 cup chopped nuts 2 cups flour 1/2 teaspoon salt Cream butter in a large mixing bowl. Gradually add sugar and beat well. Mix in egg, vanilla and nuts. Add flour and salt and mix until well blended. Chill. Form dough into 1-inch balls and place on an ungreased cookie sheet. Flatten with fork prongs. Bake in 400 F. oven for 8-10 minutes. Source : "Temptations - Junior League of Lansing MI. p. 330" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "(c) 1984 by Junior League of Lansing, Inc., ISBN 0-9611858-0-5" Yield : "3 dozen cookies" T(Baking Time): 0:10" NOTES : Bobbie's Note: These are very good. I used walnuts this time. Also, best when done minimum time. Contributed to the FareShare Gazette by Bobbie; 20 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 5g Fat (51.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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