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BARBECUED BEEF SHORT RIBS
From Velma McGregor of Gretna
INGREDIENTS:
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1 cup sugar
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2 T salt
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� cup brown sugar
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2 T garlic powder
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2 T paprika
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2 T pepper
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� t cayenne pepper
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7 lbs. beef short ribs (trimmed)
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Sauce:
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1 small onion (finely chopped)
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2 t vegetable oil
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1 cup ketchup
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6-oz. can of tomato paste
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1� cups water
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2 T brown sugar
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Pepper to taste
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DIRECTIONS:
In a bowl, combine the first 7 ingredients. Rub
over ribs. Place ribs in 2 large, resealable, plastic bags; seal and
refrigerate overnight. Line two 15x10x1-inch baking pans with foil; grease
the foil. Place ribs in pans and bake uncovered at 325� for 2 hours or until
meat is tender. In a large saucepan, saut� onion in oil until tender. Stir
in ketchup, tomato paste, water, brown sugar and pepper; bring to a boil.
Reduce heat, cover and simmer for 1 hour. Remove from the oven. Grill ribs
covered over medium heat for 20 minutes, turning and basting often with the
sauce. Makes 14 servings.
LEMONADE CHICKEN
From Diane Boltz of Hanover
INGREDIENTS:
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6-oz. can frozen lemonade concentrate
(thawed)
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1⁄3 cup soy sauce
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1 t seasoned salt
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� t celery salt
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1⁄8 t garlic powder
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2 broiler fryers (2 to 3 lbs. each), cut
up
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DIRECTIONS:
In screw top jar, combine the first 5
ingredients. Cover; shake vigorously to blend; pour into a small bowl. Dip
chicken pieces in lemonade mixture. Grill over medium coals for 45 to 50
minutes, brushing with lemonade mixture and turning frequently. Garnish with
lemon twists and parsley, if desired. Makes 8
servings.
CHEESE-TOPPED GRILLED TOMATOES
From Linda Eastep of Spring Grove
INGREDIENTS:
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4 plum or small vine-ripe tomatoes, cut
lengthwise in half
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� cup light zesty Italian reduced fat
dressing
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� cup shredded low-moisture part-skim
Mozzarella cheese
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2 T grated Parmesan cheese
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1 T chopped fresh herbs (basil, chives
and/or parsley)
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DIRECTIONS: Preheat grill to medium-high heat. Place
tomatoes, cut sides up, in an 8-inch-square foil pan. Drizzle with the
dressing, sprinkle evenly with cheeses. Place pan on grate of grill; close
lid. Grill 10-12 minutes or until cheeses are melted and bottoms of tomatoes
are browned. Sprinkle with herbs just before serving.
GRILLED PORK PACKETS
From April Foubare of Manassas
INGREDIENTS:
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Pork chops
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1 can pineapple (sliced)
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1 green pepper (sliced)
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1 red pepper (sliced)
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1 onion (sliced)
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Sliced mushrooms (canned or fresh)
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Teriyaki sauce
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Salt and pepper
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DIRECTIONS: Cut aluminum foil in squares big enough to
make packets with pork chops and vegetables. Be careful not to poke a hole
in the foil. In each packet lay a pork chop seasoned with salt and pepper, a
slice of pineapple, a few slices of green and red pepper, slice of onion,
and a few sliced mushrooms. Pour on about 1⁄4 cup of Teriyaki sauce. Fold up
packets and grill until pork is done. Serve over
rice.
RICK�S BARBECUED CHICKEN
From Richard Stott of Tappahannock
INGREDIENTS:
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� cup oil
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2 cups vinegar
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4 T salt
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1 t pepper
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2 T poultry seasoning
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1 t garlic salt
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1 t monosodium glutamate
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1 T lemon juice
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10 chicken halves
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DIRECTIONS: Combine first 8 ingredients to make sauce.
Place chicken halves over slow charcoal fire. Roast for 2 to 21⁄2 hours,
turning and basting with sauce 8 to 10 times or more. Take care to keep the
fire low to avoid burning, adding charcoal as needed. To tell when the
chicken is done, pull on a wing and if it breaks away easily and there is no
red showing, it is ready. Place the chicken halves in a covered roaster or
closed box lined with foil. Douse again with sauce and let stand 10-20
minutes or as long as you can stand it. (Equally good with whole Cornish
hens.)
Have a favorite recipe or a cooking tip to share? E-mail
recipes and tips with your name and address to:
[email protected] or mail to Reader Recipes, P.O. Box 2340, Glen
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