Grilled Beef Ribs
Marcey Dyer • Pierce, Colo.
5 lbs. Beef Short Ribs
3 c. Barbecue Sauce
Place ribs in flat pan.
Pour barbecue sauce over ribs, turning so as to coat both sides.
Pierce meat with large fork.
Marinate 8 hours, turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning.
Broil over medium heat coals for 10 minutes.
Brush with marinade and cook additional 4-5 minutes.
Heat remaining sauce and serve with ribs.
Grilled Bratwurst with Onions Braised in Beer and Mustard
Sharon Raasch • Imperial, Neb.
4 (4 oz) Fresh Bratwurst
2 Tbsp. Bacon Fat, Lard or Olive Oil
3 c. Onion, thinly sliced
1/8 t. Sugar
12 oz. Dark or Amber Beer
2 Bay Leaves
2 Tbsp. Coarse Ground Country Style Mustard
4 Crusty Hoagie or Italian Rolls, split
Heat fat in 12-inch, deep skillet over medium heat.
Add onions and sugar and stir well to coat with fat.
Sauté onions, stirring frequently, for 10 minutes or until starting to turn golden brown.
Add beer, scraping up any browned bits from bottom of pan.
Add bay leaves, lower heat and simmer for about 10 minutes.
Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 degrees on an instant-read meat thermometer.
Remove from grill and add to skillet with onions.
Over medium heat, cook and stir until sauce becomes syrupy.
Serve bratwurst in rolls, generously smothered with mustardy onions.
Double Pasta Salad
Iola Egle • Bella Vista, Ark.
4 c. Eggplant, unpeeled and diced
2 c. Fresh Broccoli Florets
1/2 lb. Penne Pasta
2 c. Cherry Tomatoes
1/2 c. Green Onion, chopped, include stems
1 oz. Mozzarella Cheese, cut into 1/4-inch cubes
2 Tbsp. Fresh Cilantro, chopped
2 Tbsp. Fresh Parsley, chopped
2 Tbsp. Fresh Mint, chopped
2 Tbsp. Fresh Basil, chopped
1 c. Nonfat Plain Yogurt
1/2 c. Reduced Fat Mayonnaise
1 Tbsp. Dijon Mustard with Horseradish
2 Tbsp. Fresh Dill, chopped
1 Tbsp. Red Wine Vinegar
1 t. Sugar
1/4 t. Salt
Cook pasta according to package directions.
Preheat oven to 375 degrees.
Cover baking sheet with aluminum foil.
Coat with cooking spray.
Spread eggplant in single layer.
Bake 30 minutes, turning once, until tender.
In a pot of boiling water, cook broccoli briefly until barely tender.
Chill in bowl of ice water.
Drain and dry on paper towel.
In a serving bowl, combine baked eggplant, broccoli, penne, tomatoes, green onion and cheese cubes.
In blender, process together ingredients for vinaigrette or for creamy dressing—you choose your favorite or change dressings for variety.
Toss salad with your choice of dressing.
Tomato Barley Salad
Helen Druse • Lafayette, Colo.
4 c. Pearl Barley, cooked
1/3 c. Parmesan Cheese, grated
1/4 c. Vegetable Oil
1-1/2 t. Minced Fresh or Dried Basil
1/2 t. Salt
1/4 t. Black Pepper
4 c. Cherry Tomatoes, halved
2 c. Canned Corn, drained
Place barley in a large bowl.
In a small bowl, combine cheese, oil, basil, garlic, salt and pepper.
Pour over barley and toss to coat.
Add tomatoes and corn.
Cover and refrigerate for 1 to 2 hours.
Apple Cranberry Deep-Dish Pie
Marlene Maurer • Lakewood, Colo.
1/4 c. Sugar
3 Tbsp. All-purpose Flour
1 t. Apple Pie Spice or 1/4 t. Ground Nutmeg
1 t. Orange Peel, finely shredded
1-1/2 c. canned Whole Cranberry Sauce
7 c. Cooking Apples, peeled and thinly sliced
1 recipe Single-Crust Pastry
1 Egg Yolk
1 Tbsp. Water
1 Tbsp. Sugar
Vanilla Ice Cream, optional
In a mixing bowl, stir together the 1/4 cup sugar, flour, apple pie spice or nutmeg and orange peel.
Stir in cranberry sauce, add apples and toss to coat fruit.
Transfer to a 10-inch deep-dish pie plate or a 1-1/2-quart casserole.
On a lightly floured surface, flatten pastry dough.
Roll dough from center to edges, forming a 14-inch circle.
Using cookie cutters, cut desired shapes from pastry, rerolling and cutting trimmings as necessary.
Arrange cutouts atop fruit mixture.
In a small bowl, stir together egg yolk and water.
Brush onto pastry cutouts and sprinkle with 1 tablespoon sugar.
To prevent over browning, cover edge of pie with foil.
Place on a baking sheet.
Bake in a 375 degree oven for 25 minutes.
Bake for 25 to 30 minutes more or until top is golden, apples are tender and filling is bubbly.
Serve warm or cool with ice cream, if desired.
Classic Pecan Pie
Joyce Ramey • Greeley, Colo.
1 c. Sugar
1 c. Light or Dark Corn Syrup
2 Tbsp. Butter, melted
1 t. Vanilla
1-1/2 c. Pecan Halves
Preheat oven to 350 degrees.
In a medium bowl, beat eggs slightly.
Add sugar, corn syrup, margarine and vanilla.
Stir until well blended.
Stir in pecans.
Pour into prepared pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on rack.