Lady Bird Johnsons Barbeque Sauce Food

LADY BIRD JOHNSON'S BARBEQUE SAUCE

Steps:

• Melt the butter in a small saucepan. Stir in the remaining ingredients and bring to a boil. Serve warm.

JOHNSON'S SPARERIBS

Steps:

• Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
• Put oven rack in middle position and preheat oven to 350°F.
• Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.
• Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.
• Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

LADY BIRD LEMON BUNDT CAKE

Steps:

• Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• Whisk the flour, baking powder, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugar on medium speed for 2-3 minutes, until light and fluffy.
• In a medium bowl, whisk the egg yolks until they are light and lemon-colored, then add them to the butter-sugar mixture and beat until just blended.
• With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until thoroughly incorporated after each addition.
• Add the vanilla, lemon zest, and lemon juice; beat 2 minutes.
• Pour batter into prepared pan, smooth the top; bake for 1 hour, until a cake tester comes out clean.
• Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
• Make the icing-combine the powdered sugar with the butter, lemon zest, lemon juice, and cream in a small bowl; stir vigorously until the mixture is smooth, thick, and pourable.
• Add more cream in needed to obtain the desired consistency.
• Pour the icing over the cooled cake and serve.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

LADY BIRD JOHNSON'S SPINACH CASSEROLE

Steps:

• Preheat oven to 375°F.
• If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.
• Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste.
• Place mixture in a shallow, buttered 1 1/2-quart baking dish.
• Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture.
• Bake for 20 to 30 minutes or until golden and lightly crusted.
• ENJOY!

LADY BIRD JOHNSON'S SPOON BREAD

Steps:

• Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush.
• Remove from heat and add balance of milk and well-beaten eggs.
• Stir in salt, baking powder and melted butter .
• Bake in 2 quart greased casserole for 30 minutes at 350 degrees.

LADY BIRD JOHNSON'S SHRIMP SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• The squash should be cut into 1/4" thick slices.
• Thoroughly rinse shrimp under cold water and drain.
• Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.
• Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. Bring to a boil and then simmer for 2 minutes.
• Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.
• Layer half the squash in a greased 1 1/2 quart casserole dish. Spoon half the shrimp sauce over the squash. Repeat with remaining squash and shrimp sauce.
• Cover tightly and bake at 400 degrees for 30 minutes.
• Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
• After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
• Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.