Recipes Included On This Page Barbecued Pork Spare Ribs Bourbon Slush Buffalo Freeze Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Barbecued Pork Spare Ribs Recipe By : Chinese Cooking Class Cookbook from AWW Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork spareribs -- (almost 1 kg) 4 tablespoons barbecue sauce -- (80 mL) 4 tablespoons honey -- (80 mL) 4 tablespoons brown vinegar -- (80 mL) 1 tablespoon Chinese chilli sauce -- (20 mL) 1/4 teaspoon five spice powder -- (1 mL) 1/3 cup dry sherry -- (75 mL) 2 tablespoons soy sauce -- (40 mL) 1 garlic clove -- crushed 1 piece ginger root -- grated [1 inch/2.5 cm] Put pork spare ribs in a large saucepan with water to cover. Bring to a boil; reduce heat; cover and simmer for 20 minutes. This helps remove any excess fat. Combine the barbecue sauce, honey, vinegar, chilli sauce, five spice powder, dry sherry, soy sauce, crushed garlic and grated finger. Mix well. Put spare ribs into a baking dish and pour the sauce over them; let stand for 1 hour, turning occasionally. Bake in a moderately hot oven (190C/375F) for one hour or until the pork is tender. Baste frequently. Makes 4 to 6 servings. From the Chinese Cooking Class Cookbook; The Australian Women's Weekly; 1996. ISBN 0-949128-73-2 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 524 Calories; 34g Fat (60.4% calories from fat); 25g Protein; 24g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 755mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 5 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Bourbon Slush Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 5 tea bags -- steep and cool 1 cup sugar 1 cup hot water 6 ounces frozen lemonade concentrate 12 ounces frozen orange juice concentrate 2 cups bourbon 6 cups cold water Steep the tea bags in the boiling water. Dissolve the sugar in the hot water. Cool the brewed tea. Add the frozen juices, bourbon, water and the steeped tea. Freeze for two days before serving. Garnish with citrus fruit. Store in the freezer. Contributed to the FareShare Gazette by Jennie; 14 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; trace Fat (0.5% calories from fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Buffalo Freeze Recipe By : Great Lake Effects Buffalo Beyond Winter and Wings Serving Size : 18 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups water 2 cups dark rum 1 can lemonade -- (12-ounce) 1 can frozen orange juice concentrate -- (12-ounce) 3 tablespoons grenadine 1 tablespoon maraschino cherry juice Combine the water, rum, lemonade, orange juice concentrate, grenadine and cherry juice in a freezer container and mix well. Freeze to desired consistency. Source : "thedailyinbox" S(MC Formatted by Dee): "" Copyright : "(c) 1997 The Junior League of Buffalo, Inc." Contributed to the FareShare Gazette by Dee; 6 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; trace Fat (0.7% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.

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