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Today's Recipes
Spinach Salad I
Ingredients:
Dressing:
Directions:
Mix together. (If using a blender to mix, chopped onion is fine instead of grated.) Mix dressing with salad ingredients. Recipe makes more dressing than needed but it keeps well and works well on lettuce salad or as a marinade for beef and chicken.
By Lizanne
Spinach Salad II
Ingredients
Dressing
Directions
Mix dressing ingredients together in a jar. Put on lid and shake to mix thoroughly. Can serve immediately or chill till ready to serve.
By Terri
Spinach Salad
Ingredients:
Dressing:
Instructions:
Wash spinach and lettuce, drain and dry. Combine dressing ingredients and blend until smooth. Store in fridge for at least 1 hour. Remix & add dressing just before serving.
From http://www.CanadianCountryGifts.com
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Ingredients
Directions
Cream the first 3 ingredients. Add the graham crackers and the powdered sugar. Put in an 8x8 inch pan. Coat with melted chocolate.
By Robin
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Pumpkin Bars I
Crumb Crust:
Combine oats and dry ingredients. Add butter; beat at low speed until crumbly. Reserve 1 1/2 cups and press remaining on bottom of greased 13 X 9 inch pan. Bake at 375 degrees for 10 minutes.
Filling:
Beat together all ingredients. Spread over partially baked crust; sprinkle remaining crumb mix over pumpkin mix. Continue baking 25 minutes. Cool. Chill. Cut into bars. Can freeze up to 2-3 months. That at room temperature (still wrapped) for 2-3 hours.
Pumpkin Bars II
Ingredients
Frosting:
Directions
Combine all ingredients. Beat until smooth and pour batter into 9x13 inch pan. Bake at 350 degrees. Cream frosting ingredients together until smooth.
By Robin
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Best Shrimp Dip
Ingredients:
Directions:
Mix cream cheese and Miracle Whip until smooth and well blended. Stir in remaining ingredients; chill.
By Robin
Mom's Shrimp Dip
My Mom used to mix together ketchup and Miracle Whip. No certain amounts, just that it was about a salmon color. We used it on fish sticks and shrimp. I guess it could be used on just about anything meat-wise, sandwiches. I still use this on occasion, but since I moved West, I've kinda branched out and now use Miracle Whip and picante sauce to my shrimp dip.
By Terri
Shrimp Dip
Mix cream cheese with mayonnaise and chili sauce. Add lemon juice, Worcestershire sauce, dill and garlic. Mix well.
Add shrimp. Mash into mix.
Makes 2 cups of dip. Serve with crackers or chips.
From http://www.CanadianCountryGifts.com
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Ingredients
Directions
Cream butter or margarine and sugar together. Gradually beat in eggs one at a time. Add vanilla. Sift the flour and baking powder and stir into the creamed mixture. Spread evenly in 9x13 inch greased jelly roll pan. Spoon pie filling on top of the first layer in about 12 big mounds. Bake at 325 degrees F for 30 to 40 minutes. Remove from oven and put sifted powdered sugar over it or make your favorite powdered sugar glaze.
By Robin
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Ingredients
Directions
Preheat oven to 350 degrees F. In a large mixing bowl, cream margarine and shortening. Add sugars, eggs and vanilla. Mix well. Stir in oats, flour, baking soda and baking powder. When well blended, stir in coconut, pecans, Rice Krispies and chocolate chips. When batter is thoroughly mixed, measure 1/4 cup batter for each cookie on a large ungreased baking sheet. Bake 10 to 12 minutes, or until edges are golden. For a crispier cookie, bake 12 to 15 minutes. Allow cookies to cool slightly on baking sheet before removing. This recipe makes about 4 dozen large cookies.
By Robin
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Mouth Watering Memphis Style Pork Ribs
By Scott Schirkofsky
The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.
The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can't wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.
Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.
While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig's rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.
However you decide to cook them, low heat and slow cooking will give you the best rib.
For the mop sauce
For the rub
Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it's easier to use a paper towel or a dishtowel to get a secure grip.
Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.
Preparing the smoker - Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.
Smoking the ribs - Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.
Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.
About the author: Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips, food and beverage articles on his highly recommended website: http://www.athomegourmet.com and http://www.foodandbeveragenetwork.com
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