In this issue:

Thursday's Diabetic Recipe: *Cajun Ribs*
Requests & Replies from Subscribers:   Texas Hash

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* Exported from MasterCook *

Cajun Ribs

Recipe By : Real Food for Real People
Serving Size : 12         Preparation Time :0:00
Categories : Diabetic               Grilling
Main Dish                 Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Pork Backribs
2 tablespoons Paprika
2 teaspoons Salt
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 teaspoons Red Pepper
1 1/2 teaspoons White Pepper
1/2 teaspoon Black Pepper
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano

Cut ribs into serving-size pieces. Combine seasonings together in a large bowl
and rub well onto all surfaces of ribs. Place ribs on covered grill over indirect
heat and cook, turning every 15 minutes, for 1 1/2 hours.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 247 Calories; 18g Fat (66.9% calories from
fat); 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 423mg
Sodium.

Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Hi Kaylin,

Does anyone out there have a recipe for the brown sauce used in Chinese
restaurants for dishes such as Happy Family or the Hunan Chicken? I would LOVE
to make this sauce at home. Also, any ideas on Bourbon Chicken sauce? Thanks to
all the great cooks out there!

Heather L.
 

  
I used to know someone who grew up in Germany and she made the best German potato
salad I have ever tasted. I haven't yet tasted any like it since. She said potato
salad is made differently in different regions of the country. I know she used
two types of vinegar and left out the bacon but that is all I can remember. Does
anyone have a real good German potato salad recipe? Thanks,

Kathie
  

Does any have a recipe for Brown and Serve Biscuits, a biscuit you can make and
cook half way and then freeze?

Lindsey
 

~ Subscriber Responses ~
 

 
Tasha asked for a recipe for bubble solution. Here are two:

From the Klutz bubble book:

10 parts water
1 part Joy dishwashing detergent
2 to 4 parts glycerin


From a French Magician (Finn Jon)

4 spoonfuls dish detergent or shampoo
1 spoonful glycerin
2 drops honey or small bit of icing sugar

The glycerin is what gives the bubbles the strength. For some reason Joy works
better than other detergents, but this is for long-lasting bubble production. As
a child's plaything, I might try some cheap kid's shampoo first, by itself, mixed
with various amounts of water, to see how it works.


Jack Poulter On an Island in the Pacific                jpoulter@islandnet.com
 

This may be the recipe Sue asked for. You can use fresh or canned fruits. We
usually do a combination of the two. This makes enough for a crowd.

Fruit Salad

1 large pkg. instant vanilla pudding
2/3 cup orange juice
1 cup milk
fresh or canned fruits

Mix dry pudding mix, orange juice and milk thoroughly and beat until pudding
firms. If using canned fruits, drain well before adding. Add fruit to the
pudding mixture and stir until fruit is coated.. Refrigerate.

Kay                  kayrobi@gmail.com
 

Dear Kaylin,

For your consideration...

I'm forwarding these two veggie recipes for the grill in response to Torri's
request for grill recipes. We grill out all summer long, trying not to use the
stove if possible. We've grilled these two veggie recipes for years, and I am
always asked to bring these to cookouts:

BAKED/GRILLED ONIONS

While this recipe isn't lean cuisine, it sure goes over great whenever we have
guests! We love these onions so we always make extra. I don't have exact
measurements- just eyeball it. Great cooked in the oven too! We use them as a
side dish.

whole sweet onions, peeled (like Vidalia) Sorry, but I just look at the size,
count the people, and decide how many to make!
butter or margarine
seasoning salt & pepper
garlic powder
onion powder (yes, I use a little!)
cayenne pepper, optional
aluminum foil, folded in half so it's double-walled, give yourself ample to wrap
each onion in

Place foil pieces on counter. Prick peeled onion all over with a fork (I prick
each all around, a lot, and prick deeply). Place on foil sheet. Slice most of the
way through the onion with a knife, like you would section a pie. Season onion
with seasonings. Slather butter or margarine over top. Wrap onion in foil,
folding over edges so butter won't leak out. Cook on grill about 40 minutes or
so, turning from time to time so onion doesn't burn. Unwrap and serve in serving
bowl. I will get these ready ahead of time, if friends are coming over.


GRILLED POTATOES

1/2 potato per person, skin left on (I usually make 2 extra as some want a second
helping)
butter or margarine
any seasonings you like and/or dried herbs
Spray butter (I use I Can't Believe It's Not Butter)

In microwave cook potatoes until almost done (remember to prick potatoes before
placing in microwave). Slice hot potatoes in half lengthwise. Prick potato "meat"
with fork (flat side) quite a few times, but don't destroy the potato, as it goes
face down on the grill! and has to stay in shape. Butter flat side of potato
halves . (I must admit, I am generous.) Sprinkle seasonings and/or herbs of
choice on top. (You can get really creative here.) Again, I am generous. Spritz
spray butter on seasoned potato to moisten seasonings. Place potato on grill,
flat side down about 15 minutes or so. (My husband isn't sure of the exact
time.) Turn several times to evenly reheat/cook. I will get these ready ahead of
time, and put in frig if I'm having friends over. I bring them out and let sit a
bit to get some of the chill off, before cooking. Just remember to give them
some extra time as they're colder.

Optional: We like to brush BBQ sauce on the flat side sometimes for a change of
pace.

Carol from Ohio                CBoecker@aol.com
 

These recipes are for Diana in MN. They are from a Betty Crocker cookbook (First
edition, 1950) that I received when I was married 58 years ago. I'm typing them
just as they appear in the cookbook.

Home Front Macaroni

Developed by our Staff in the days of rationing* to make a little meat go a long way.

Cook until yellow in 1 tsp. hot fat:
1 cup minced onion

Add and cook until brown:
1/2 lb. bulk sausage or well seasoned ground beef

Add and simmer 45 min:
2 1/2 cups cooked tomatoes (#2 can)
1 cup diced celery
3/4 cup minced green pepper
1 tsp. Worcestershire sauce
2 tsp salt
1/2 tsp pepper

Make as directed and pour over hot drained boiled macaroni (8 oz. uncooked).
Sprinkle with grated sharp American or Parmesan cheese. Serve immediately.
Serves 6 to 8

*She's referring to rationing during WWII when we were only allowed to buy a
certain amount of meat per week.

Texas Hash

One of the popular supper dishes served by Janette Kelley at her hundred year old
home in Marine-on-the-Saint-Croix, Minnesota. The recipe was given to her by a
Texas friend.

Cook in 3 tbsp fat until onions are yellow:
3 large onions, sliced
1 large green pepper, minced

Add and fry until mixture falls apart:
1 lb. ground beef

Stir in:
2 cups cooked tomatoes (#1 tall can) (16 oz.)
1 cup washed uncooked rice (or 2 cups uncooked noodles)
1 tsp chili powder
2 tsp salt
1/8 tsp pepper

Pour into greased 2-qt. casserole (8"). Cover, and bake, removing cover last 15
min. Serve hot.

Temperature: 350 (mod. oven) Time: Bake 1 hour Amount: 6 servings
Recipe doesn't mention mushrooms or celery, but you could add them. I hope these
are the recipes you're looking for.

Doris                 dtnoblet@verizon.net
 

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