* Exported from MasterCook * Baby Back Ribs with Spicy Papaya Sauce Recipe By : A Taste of Cuba, by Linette Green
Serving Size : 6 Preparation Time :0:00
Categories : Pork Ethnic
Fruit Onions
Sauces Volume 2-6 June '99
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 Cloves garlic
3 tb Onion -- minced
1/4 c Tomato paste
1/2 c Honey
1 c Papaya -- chopped
1/2 c White wine
1/2 c water
4 lbs baby back pork -- (4 to 5)
Spareribs In the work bowl of a food processor (I used a blender), place the
garlic, onion, tomato paste, honey, papaya, white wine, and water.
Puree the mixture by pulsing until blended, about 15 seconds.
Place the ribs in the bottom of a large glass or ceramic dish and
pour the marinade over them. Cover with plastic wrap and marinate
in the refrigerator overnight, or at least 6 hours. Preheat the oven to 400 degrees F. Remove the ribs from the
marinade and place in a roasting pan. Bake on the middle rack of
the oven for 1-1/2 hours, basting every 15 minutes with marinade.
Remove from the oven, transfer to a warm serving platter, and
serve. Judi's notes: I would not suggest basting these ribs every 15
minutes because there was too much temperature loss every time I
opened the oven door. I had to cook this a little longer because
of this. Baste every 30 minutes and it will come out just fine.
This was tried about a month ago, it wasn't very spicy at all. The
ribs were tender and had a lovely taste. They were marinated for
about 6 hours and then cooked. Yum! Adapted recipe from: A Taste of Cuba, by Linette Green
Shared with FareShare 6-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brazilian Shrimp Salad Recipe By : The Whole World Cookbook, 101 Productions
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Volume 2-6 June '99
Nuts Peppers
Salads - Main Dish Shrimp
Spinach Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 lb Spinach
1 1/2 lb Medium shrimp -- cooked,
- shelled -- and deveined
1 1/4 c Celery -- very thinly sliced
1 1/4 c Green bell pepper -- cut in
- julienne strips
6 Green onions -- thinly sliced,
- including 2-inches of green
- tops
1/4 c Fresh coriander -- finely
- chopped
Or parsley (optional)
3/4 c Olive oil
3/4 ts Lime rind -- freshly grated
1/4 c Fresh lime juice
1 t Sugar
3/4 ts Ground cumin
1/4 tsp dried hot red -- (1/4 to 1/2)
Chili pepper -- crumbled
Salt to taste
3 md Slightly underripe bananas
- peeled and cut diagonally
- in 1-inch slices
1/2 c Salted peanuts -- chopped
Or fresh shredded coconut
Lime wedges Wash spinach thoroughly under cold running water. Remove stems.
Dry spinach leaves, break them into bite-size pieces and set
aside. In a large bowl combine shrimp, celery, green pepper,
green onions, and coriander. In small bowl mix together oil, grated lime rind, lime juice,
sugar, cumin, chili pepper, and salt. Pour over the salad.
Toss gently but thoroughly. Taste and adjust seasoning. Cover
and chill 1 hour. To serve, line 4 individual plates with spinach leaves. Mound
shrimp mixture on spinach. Surround with banana slices. Sprinkle
with peanuts and garnish with lime wedges. Judi's Notes: I find that 1/2 cup olive oil in the salad dressing
is enough for this portion; but if you like a heavily dressed salad,
use the full amount. I have made this with unsalted roasted peanuts
because I was trying to avoid unnecessary sodium. It didn't detract
from the flavor at all. Source: The Whole World Cookbook, 101 Productions. Shared on FareSHare 6-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Broccoli Salad Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bacon Broccoli
Fruit Salad Dressings
Salads Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 bunch broccoli -- 4-5 cups bite size,
peel stems
1 cup raisins
1/4 cup sliced green onions
1 cup sunflower seeds (salted)
3 Tablespoons chopped bacon or Bac-os
Dressing:
3 Tablespoons sugar
3/4 cup mayonnaise
1 Tablespoon vinegar Mix salad ingredient together. Mix dressing together. Mix all together.
Recipe from my mother-in-law.
Posted on FareShare 6-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brunswick Stew Recipe By : Source Unknown
Serving Size : 8 Preparation Time :5:00
Categories : Beans/Legumes Chicken
Corn Ham
Main Dishes Potatoes
Stews Tomatoes
Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/2 pounds chicken -- cut up
2 quarts water
1 onion -- chopped
2 cups cubed cooked ham
3 potatoes -- diced
1 16 ounce can tomatoes -- cut up
1 10 ounce pack frozen lima beans -- partially thawed
1 10 ounce pack frozen whole kernel corn -- partially thawed
2 teaspoons salt
1/2 teaspoon seasoned salt
1 teaspoon sugar
1/4 teaspoon pepper In slow-cooking pot, combine chicken with water, onion, ham, and potatoes.
Cook, covered, on low for 4 to 5 hours or until chicken is done. Lift
chicken out of pot. Remove meat from bones. Return chicken meat to pot.
Add tomatoes, beans, corn, salt, seasoned salt, sugar, and pepper. Turn
control to high. Cover and cook on high 1 hour. Serve in large individual
bowls. Posted on FareShare 6-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was a wonderful soup/stew. Not thick like I think of stew, but
very filling and delicious as a main dish. I used all chicken legs and
cooked in on the stove. It took about 2 1/2 hours total cooking time.
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