GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD
Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.
Provided by TMoney
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scald, peel and chill tomatoes.
- Carefully scoop out the inside out of the tomatoes.
- Remove the seeds from the pulp and chill all ingredients.
- When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
- Add salt if needed.
- Fill tomatoes and arrange on lettuce leaves.
- Garnish with parsley and cauliflower buds.
Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2
BACKYARD BBQ'D SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 56
Steps:
- Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
- Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
- Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Makes about 3/4 cup
- Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months.
- Makes 1 cup
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
- Makes about 1 quart
- Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
- While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
- Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
- Stir in vinegar and season with salt to taste.
- Makes 1 quart
GREAT GREAT AUNT JESSIE'S 1940'S RHUBARB PIE FILLING
This is a clipping from the March 20, 1949 Courier Journal that was in great great Aunt Jessie's recipe scrapbook. It was titled "Mrs. Edds' Rhubarb Pie Filling" and to appreciate the charm and wit of a country housewife from the 40's I am writing the recipe much the same way the original author did (Mrs. Edd). (I think Mrs. Edd had an issue with double dippers too!)
Provided by TMoney
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Wash and dry rhubarb (do not peel unless the skin is very tough).
- Cut the stalks into about 1/2 inch pieces.
- Beat the eggs and add sugar and flour which have been mixed together.
- Beat until the three are as one.
- Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
- I like a high, rounding pie even if I do have to put a pan under it in the oven.
- Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
- To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
- If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
- Where there is pie, there should be cheese.
- We chose this time a soft cheese molded into small balls- one for each serving.
- Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
- And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.
GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES
Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.
Provided by TMoney
Categories Dessert
Time 18m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
- Mix well and add 1/2 teaspoon vanilla.
- Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
- Add to first mixture.
- Then add 1/2 cup broken nut meats.
- Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
- When very cold, slice and bake in temperature of 400*.
- 8 minutes.
- Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6
CREAM OF CELERY SOUP
Make and share this Cream of Celery Soup recipe from Food.com.
Provided by Chef Aint Bs
Categories Beginner Cook
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Wash and scrape celery and cut into 1-inch pieces.
- Add water and cook until very soft and tender.
- Rub through sieve.
- Heat milk in a double boiler and add milk to celery.
- Melt fat and flour and seasoning and mix with soup.
Nutrition Facts :
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
CHINESE BARBECUED SPARERIBS
Make and share this Chinese Barbecued Spareribs recipe from Food.com.
Provided by MeliBug
Categories Pork
Time 1h45m
Yield 24 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
- Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
- turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 35.1, Fat 0.2, Cholesterol 0.1, Sodium 394.6, Carbohydrate 7.1, Fiber 0.2, Sugar 5.4, Protein 0.8
AUNT ROSIE'S OVEN-BARBECUED SPARERIBS
Provided by Craig Claiborne
Categories dinner, main course
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Sprinkle spareribs with salt and pepper. Arrange slabs in each of two large baking dishes. Bake one hour in oven. Turn ribs and bake 10 minutes longer. Pour off fat.
- Meanwhile, heat the butter in a large saucepan and add the garlic and onions. Cook, stirring, until onions are wilted. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar. There should be about three cups of sauce. Bring to a boil and let simmer about five minutes.
- Brush each slab of ribs on the underside with sauce and return to oven, brushed side up. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
- Turn the ribs. Brush generously with all the remaining sauce. Return to the oven and bake 30 minutes.
- Cut the spareribs into individual rib servings. Serve hot or cold.
BARBECUED SPARERIBS
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for BBQ spareribs covered in a rich barbecued sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.
Nutrition Facts : Calories 1024 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 2141mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 62g protein.
BARBECUED SPARERIBS WITH TOMATO-HONEY SAUCE
Make and share this Barbecued Spareribs With Tomato-Honey Sauce recipe from Food.com.
Provided by daisygrl64
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat olive oil in saute pan over med heat, add onion adn garlic, cook for 5 minutes over low heat.
- add cider vinegar increase heat to high and cook 3 minutes.
- mix tomato paste, honey, seasonings, Worcestershire sauce and beef stock, cook for 12 minutes over med heat.
- pour sauce over spareribs and marinate for 15 minutes.
- preheat oven to 375*F.
- arrange spareribs with fat side up in large ovenproof frying pan. baste generously with marinade and season. cook for 1 hour in oven.
- baste pork every 10 minutes with marinade. if sauce begins sticking to pan during cooking, add a little water.
Nutrition Facts : Calories 1490, Fat 114.1, SaturatedFat 41.5, Cholesterol 353.8, Sodium 924.8, Carbohydrate 32.8, Fiber 2.4, Sugar 25.5, Protein 80.1
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