Murray’s Voo Doo Rib Sauce
Servings: 1
Ingredients:
1 c Ketchup
1 c Chili Sauce
1 x Whole Spanish Onion, chopped
1/2 c Molasses
1 ts Corriander
1 ts Cummin
1 ts Chili Peppers
1 ts Tobasco
1/2 c Honey
Pepper
Garlic
Combine all ingredients. Simmer the ribs for 2 or 3 hours, then soakovernight in the sauce. Bake or barbecue the ribs.Typed for you by Bruce and Peggy Travers,Cyberealm BBS Watertown NY315-786-1120
Caramel Corn
Servings: 6
Ingredients:
2 Sticks margarine
2 c Light brown sugar
1/2 c Light corn syrup
1/2 ts Baking soda
1 ts Vanilla
6 qt Popped corn
1 c Or more of Spanish peanuts
-(optional)
Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often.Boil for 5 mins. very slowly as not to burn - do not stir. Add baking sodaand vanilla, then blend and pour over popcorn. Mix and bake in a butteredroasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 [...]
Oyster Stew
Servings: 6
Ingredients:
1 pt Shucked oysters, with liquor 1 qt Milk
1/4 c Butter 1 x Salt/pepper to taste
1 x Seafood seasoning (optional)
Cook oysters in their liquor until edges just begin to curl. Add milk,butter, salt and pepper. Heat slowly, being careful to NOT boil. Serveimmediately (for an extra ‘zip’, sprinkle seafood seasoning on eachserving).
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Ariel’s Spicy Indian Potatoes
Servings: 2
Ingredients:
2 x Large Potatoes
Crushed Black Peppercorns
Dried Green Mango Powder
(Amchoor or Umchoor)
Oil
1) Cut potatoes into shoestrings (ie thin fries).
2) Pan fry in oil. Remove to serving platter.
3) Sprinkle liberally with crushed black peppercorns and green mangopowder.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY315-786-1120
German’s Sweet Chocolate Cake
Servings: 2
Ingredients:
4 oz Sweet Chocolate (Baker’s
-German’s brand)
1/2 c Boiling water
1 c Butter/margarine
2 c Sugar
4 Eggs, separated
1 ts Vanilla
2 1/4 c Sifted flour OR 2-1/2 sifted
-cake flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
FROM: Baker’s Germans’ Sweet Chocolate package
Melt chocolate in boiling water. Cool. Cream buter and sugar untilfluffy. Add yolks, 1 at a time, beating well after each. Blend in vanillaand chocolate. Sift flour with soda and salt; add alternately withbuttermilk to chocolate mixture, beating after each addition until smooth.Beat egg whites until [...]
Barley Buttermilk Soup
Servings: 4
Ingredients:
1/2 c Barley
1 qt Water
Salt
1/4 c Finely diced red onion
3 c Buttermilk
1/2 ts Turmeric
1/4 c Finely chopped parsley
2 tb Finely chopped dill; -=OR=-
1/2 ts -Dried Dill
1 tb Finely chopped cilantro
1 tb Snipped chives
Freshly ground pepper
1 ds Paprika or herb blossoms
-(if available, for garnish)
RINSE THE BARLEY and put it in a pot with the water and salt to taste.Bring to a boil, lower the heat, and simmer until the barley is tender,about 45 minutes. Drain the barley. (The liquid can be reserved to use inanother soup.) Toss the onions into the warm barley to wilt [...]
Oysters And Artichoke Casserole
Servings: 10
Ingredients:
2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters 1/4 lb Butter
1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced
1/2 c Browned flour 1 x Dry white wine
2 T Lemon juice 1 ea Thinly sliced unpeeled lemon
1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper
Cook artichoke hearts as directed on package. Place in a flat, butteredcasserole. Cover with sauteed mushrooms. Cook oysters in their liquiduntil edges begin to curl. Drain thoroughly in colander, reservingliquid. Melt butter and sautee onion until tender; add parsley and cook aminute. Add flour, stirring until smooth. Add enough white wine [...]
COCK-A-LEEKIE SOUP
Servings: 1
Ingredients:
From Prodigy Cookbook
3 lb CHICKEN, BONELESS
4 c WATER
1 CARROTS, SLICED
1 CELERY STALK, SLICED
1/2 c BARLEY
2 ts CHICKEN BOUILLON,DRY
2 ts SALT
1/4 ts PEPPER
1 BAY LEAF
1 1/2 c LEEK, SLICED W/TOPS
————————CATEGORY 2, TOPIC 3 MESSAGE————————
————————CATEGORY 2, TOPIC 3 MESSAGE————————
HEAT ALL INGREDIENTS EXCEPT LEEKS TO BOILING. REDUCE HEAT, COVER, ANDSIMMER 30 MIN. ADD LEEKS AND HEAT TO BOILING. REDUCE HEAT, COVER, ANDSIMMER 10-15 MIN.Note: I use MUCH less chicken than this. Makes a thick soup, almost likea stew. 02, 1993 D.WEISSGERBE [RICK W] at [...]
NEW ZEALAND BROWN RICE SALAD
Servings: 6
Ingredients:
1 c Brown rice
2 Kiwifruit
1 New Granny Smith or Braeburn
-apple
1/2 c Thinly sliced celery
1/2 c Red pepper strips
1/4 c Toasted walnut pieces
1/4 c Thinly sliced green onions
2 tb Chopped parsley
3 tb Sherry vinegar
1 tb Olive oil
From the New Zealand Kiwifruit Marketing Board.
Cook rice in water according to package directions. Drain and cool. Peelkiwifruit and cut into 1/4′ thick slices. Cut slices in half to form semicircles. Core and dice apple into 1/2′ cubes. Toss together rice,kiwifruit, apple, celery, red pepper strips, walnuts, green onions andparsley [...]
SHRIMP NOODLE BAKE
Servings: 6
Ingredients:
1 lb Peeled and deveined shrimp
1 x Fresh or frozen
8 oz Medium noodles, cooked and d
1 c Dairy sour cream
1 cn Condensed cream of mushroom
1/4 c Sliced green onion
1 x With 2′ of green tops
1 t Dill Weed
1 t Seasoned Salt
1 c Shredded Cheddar Cheese
1 x Olives (recipe did not indic
1 x Amount or type, green or rip
Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired.Combine noodles, sour cream, soup, onions, olives, dill weed, seasonedsalt, and half of the cheese; mix well. Fold in shrimp. Spoon intoshallow 2 quart baking dish. Cover with aluminum foil, crimping itsecurely to edges of dish. Bake in preheated 350?en for 30minutes. [...]