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Country Cooking

May 23, 2013

by Dorothy Bloemendaal
Hot and Sweet Glazed Ribs

3 to 4 pounds pork loin back ribs

Glaze:

1/2 cup red currant jelly

1/3 cup hoisin sauce

1/4 teaspoon hot pepper sauce

MICROWAVE-TO- GRILL Directions: Heat grill. Cut ribs into sections. Arrange ribs in layers in microwave-safe dish. Cover with plastic wrap. Microwave on HIGH for 15 minutes or until ribs are no longer pink, re-arranging and turning ribs once during cooking.

Combine all glaze ingredients and cook and stir over medium heat until jelly is melted.

Immediately place ribs on gas grill over medium-low heat or on charcoal grill 6 to 8 inches from medium coals. Cook 15 to 25 minutes or until browned, turning frequently and brushing with glaze during last 10 minutes of cooking. Heat any remaining glaze to a boil; serve with ribs. 5 to 6 servings.



BOILING WATER-TO GRILL Directions: Cut ribs into 2 to 3 rib sections. Place ribs in large saucepan. Add water to cover; add l teaspoon salt. Bring to a boil. Reduce heat; cover and simmer l hour. Drain ribs; place on grill and continue with grilling directions.



OVEN-TO GRILL Directions: Heat oven to 350. Place ribs in 9 x 13 pan. Bake at 350 for l hour. Place ribs on grill. Continue with grilling directions.



Strawberry Celebration Dessert

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup margarine or butter, melted

1/4 cup sugar

Filling:

3 cups miniature marshmallows

1/2 cup orange juice

2 cups whipping cream, whipped

1/4 teaspoon almond extract

l quart (4 cups) strawberries,sliced

Combine all crust ingredients. Press in bottom of ungreased 9 x 13 inch pan; refrigerate.

In medium saucepan, combine marshmallows and orange juice; cook over low heat until marshmallows are melted, stirring constantly. Cool. Fold whipped cream and almond extract into marshmallow mixture. Spoon half of whipped cream mixture into crust. Spoon strawberries evenly over whipped cream mixture; top with remaining whipped cream mixture. Refrigerate several hours to blend flavors. Cut into squares. If desired, garnish with additional strawberries. Store in refrigerator. 16 servings.

Crunchy Broccoli and Orange Slaw

3 cups broccoli coleslaw blend (cabbage, broccoli, carrots and red cabbage)

1/2 cup matchstick-cut jicama

1/2 cup creamy coleslaw dressing

2 tablespoons orange marmalade

1 (11 oz.) can mandarin orange segments, drained

Combine broccoli coleslaw blend and jicama; mix well. Add dressing and marmalade; toss to coat. Gently fold in oranges. 6 servings



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