* Exported from MasterCook * Technicolor Bean Salad Recipe By : Linda's Kitchen, Linda McCartney
Serving Size : 6 Preparation Time :0:00
Categories : Salads Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 16 oz cans mixed beans*
1/2 pound green beans
6 green onions -- chopped (to 8)
1 medium bunch fresh parsley -- finely chopped
DRESSING:
juice of 1/2 lemon
2 tablespoons wine vinegar -- (to 3 tbsp)
1 teaspoon sea salt
4 large cloves garlic -- minced
freshly ground black pepper
2/3 cup olive oil *or equivalent of cooked dried beans such as navy, cannellini,
black-eyed peas, kidney beans, etc. To make the dressing, mix together the lemon juice, vinegar, salt, and
garlic in a bowl and add lots of freshly ground black pepper. Stirring
all the time, dribble the olive oil so that the dressing thickens as
you mix it. Check the seasoning. Drain the canned beans and rinse them. Drain thoroughly. Steam the
green beans until just tender 5-6 minutes. Toss all the beans together
with the green onions, then add the garlic dressing and toss again.
Sprinkle the chopped parsley over the top. Serve at room temperature. Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Lyn Hillman ** Technicolor Bean Salad ** lhillman@na.ko.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2166 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook * TONY ROMA'S GOT A HIT CONTRACT OUT ON ME RIBS Recipe By : Michael McLaughlin
Serving Size : 4 Preparation Time :7:00
Categories : Pork Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Tablespoon Lemon Peel
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Chili Powder
1 Tablespoon Paprika
1/2 Tablespoon Black Pepper
1/2 Tablespoon Cayenne Pepper
1/2 Tablespoon White Pepper
2 Tablespoons Salt
2 Tablespoons Brown Sugar
2 lg Racks baby back ribs
Your favorite BBQ sauce Combine all dry ingredients in bowl. There will be more of this
wonderful mix than you need. Save it in a zip lock bag in a cool dark
place. You can use it on any pork with great results. The night before you intend to serve the ribs, coat the ribs in all the
spice mix you can (until it falls off). Place ribs in zip lock bag and
put in refrigerator. The day you wish to serve the ribs, remove them from the refrigerator
seven hours (that's right 7 hours) before you want to eat and add more
spice mix as above. Preheat your oven to 225 degrees F (THAT'S RIGHT!
TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before serving, place
ribs on a shallow pan fat side up, cover pan tightly with aluminum foil
and place in oven. You now have five hours to make side dishes and
goodies to go with your ribs. Use this time wisely. I usually watch
football. After five hours, remove foil from pan, drain fat and coat both
sides of the ribs with your favorite sauce. I like Jalapeno-Garlic
Bar-b-que sauce, but this is definitely where you want to use YOUR
families' favorite. Continue cooking, adding more sauce in another half
hour. After six hours of "low and slow" cooking, you should be able to
pull a nice shiny rib bone right out of the rack of ribs with no meat
attached. This is when they are done. If you can't do this yet, put on
more sauce, continue to cook and tell your family that the wait will be
worth it. It will! It took me a long time to perfect this method. It is a combination of
common smoking knowledge, a good spice mixture, and a few tasty
mistakes. I hope your family enjoys it as much as mine. One final note. This REALLY IS FOOTBALL FARE! As a male cook, I plan these delectable
ribs for Sunday night, watch all the football I want, and still get
rave reviews. Biscuits, corn on the cob, baked beans, and a little
potato salad is all it takes to have them howling for more. - - - - - - - - - - - - - - - - - -
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