Notes:
Apple cider is often used when baking or frying pork, but this recipe combines that favorite apple and pork flavor for the grill.

Servings: 5-12

Ingredients:
2 slabs baby back ribs

For the Dry Rub:

¼ cup firmly packed dark brown sugar

4 teaspoons garlic salt

4 teaspoons chili powder

½ teaspoon dried celery

¼ teaspoon red pepper

¼ teaspoon cinnamon

Salt

Freshly ground pepper

For the Liquid Seasoning:

½ cup apple cider

¼ cup apple butter or jelly

¼ cup pure honey

¼ cup firmly packed dark or light brown sugar

Directions:
Cut away the membrane from the ribs.

Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.

Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.

Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.

Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.

In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.

Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.

Submitted by:
dorothy

Notes:
Apple cider is often used when baking or frying pork, but this recipe combines that favorite apple and pork flavor for the grill.

Servings: 5-12

Ingredients:
2 slabs baby back ribs

For the Dry Rub:

¼ cup firmly packed dark brown sugar

4 teaspoons garlic salt

4 teaspoons chili powder

½ teaspoon dried celery

¼ teaspoon red pepper

¼ teaspoon cinnamon

Salt

Freshly ground pepper

For the Liquid Seasoning:

½ cup apple cider

¼ cup apple butter or jelly

¼ cup pure honey

¼ cup firmly packed dark or light brown sugar

Directions:
Cut away the membrane from the ribs.

Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.

Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.

Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.

Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.

In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.

Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.

Submitted by:
dorothy

Notes:
Fried golden brown, cauliflower makes a great side dish for a meal of fish or steak.

Servings: 4-6

Ingredients:
1 head cauliflower, cut into bite-size florets

1 egg

1 tbsp. milk

Cracker crumbs, enough to coat all the cauliflower, approx. 1 1/2 cups.

Directions:
Pour 2 tbsp. water into a microwave-safe container large enough to hold the cauliflower. Cover and heat on high for about 2 minutes. Check for doneness. If not fully cooked, continue on high heat for 30-second intervals until cauliflower is tender. Drain.

While cauliflower is cooking, heat some olive oil in a large frying pan or deep fryer, enough to cover the cauliflower pieces.

In a small mixing bowl, beat egg and milk together.

Put cracker crumbs in a small mixing bowl.

Dip florets in egg. Roll in cracker crumbs.

Fry in hot oil until golden brown, about 2 minutes. Drain and serve.

Submitted by:
shelly

Notes:
Pressure cookers have always been known for quick cooking - but have you ever tried making bread in a pressure cooker? This recipe shows you how.

Servings: 4

Ingredients:
1 large egg

1/2 cup granulated sugar

1 1/5 cup all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk - from dried milk

1 cup nuts - dates, or raisins

4 cups water - in pressure cooker with rack

Directions:
In a bowl, beat the egg and sugar until fluffy. Add the flour, soda and baking powder. Mix well. Add the buttermilk and stir well. Fold in the fruit or nuts. Pour into a greased bowl and cover with buttered parchment paper.

Place bowl on pressure cooker's rack with 1-2 inches of water in the bottom of the cooker. Cover the cooker, without using the pressure weight.

Turn the stove heat to medium. Allow the steam to escape the pressure cooker for about 15-20 minutes.

Allow to cool, then cut into desired shape and serve.

Submitted by:
evangeline

Notes:
This salad is made with a mixture of ingredients, like mushrooms, asparagus, tomatoes, walnuts and sunflower seeds, topped with a special dressing, making it a perfect addition to any meal.

Servings: 4

Ingredients:
1 lb small fiddleheads and/or asparagus

6 baby potatoes OR 1 large potato, peeled

6 hard-boiled eggs

6 hothouse cocktail tomatoes

½ cup crumbled walnuts, pumpkin seeds and/or sunflower seeds

6 green onions OR one small yellow onion, diced

2 handfuls wild garlic-mustard greens (small leaves only)

For the Dressing:

¼ cup extra virgin olive oil

¼ cup apple cider vinegar

1 tbsp grainy (Dijon Style) mustard

1 tsp tamari

1 clove garlic (wild, if possible), minced

Directions:
Pick over the fiddleheads, removing as much of the papery skin as possible and discarding any greens that are more than 2 inches long. If using asparagus, wash and chop it into two-inch lengths.

Steam the fiddleheads and/or asparagus in a steamer/basket for 15 minutes, or until brightly colored.

Meanwhile, shell the eggs and quarter them, and quarter the cocktail tomatoes.

Make the dressing by mixing together all the ingredients. In a large skillet, combine the fiddleheads/asparagus, onion, potatoes, nuts, seeds, and dressing. Saute the mixture until onions are translucent.

Spoon the asparagus/fiddleheads mixture, hot, onto beds of mustard greens, and top with the hard boiled eggs and the cocktail tomatoes. Serve and enjoy.

Submitted by:
lonnie

Notes:
This delicious corn pudding is steamed, and therefore much more healthy than similar puddings that are fried.

Servings: 2

Ingredients:
3 cups corn, off the cob

1 1/4 cup raisins, cleaned

1 1/4 cup bread crumbs

1/2 cup milk, scalded

3 medium eggs, well beaten

4 tablespoon white sugar

4 tablespoon flour

Directions:
In a bowl, beat together the eggs, breadcrumbs, flour, sugar, milk and raisins.Mix well. Add the corn and mix well.

Place in a cheesecloth. Tie with a string.

Place in a double boiler and steam for about 50 minutes.

Remove the pudding from the cheesecloth. Then serve.

Submitted by:
karan

Notes:
Kozhukkattais are steamed rice balls with sweet coconut stuffing. No South Indian needs introduction to kozhukkattai or an translation for it. The translation is for the unfortunate ones who have not tasted this yummy,delicious and melt in the mouth delicacy, one with very little oil in it.

Servings: 3

Ingredients:
1 1/4 cup fresh grated coconut

2/5 cup sugar

½ teaspoon cardamom powder

1 cup rice flour

1 tablespoon coconut oil

½ teaspoon salt

Directions:
In a bowl, mix together the coconut and sugar. Spinkle with cardamom and set aside.

In a separate bowl, mix together flour, oil and salt to create a soft dough.

Use the palms of your hands to roll walnut-sized balls

Submitted by:
gloria

Notes:
This simple, hearty dish is excellent no matter what type of pasta you choose. Try it with a mixture of whole wheat and white fettuccine, or corn fettuccine. You’ll find the marinated artichoke hearts in the vegetable or pickle aisle of the grocery store.

Servings: 6

Ingredients:
8 oz uncooked spinach fettuccine

6 oz. marinated artichoke heats, cut in half (reserve marinade)

1 small onion, chopped fine

1 cup half and half

½ cup freshly grated Parmesan cheese

2 cups bite-sized, cooked roast beef

Directions:
Cook the pasta according to the directions on the package.

In the meantime, pour 1 tablespoon of the marinade in a large skillet place over medium heat. Bring to a boil. Add the onion and sauté until barely tender, about 4 minutes.

Add the half and half, stirring occasionally, until hot. Add the cheese, artichoke hearts, and beef. Cook, stirring occasionally, until hot. Stir in the cooked fettuccine and remove from the heat.

Submitted by:
danna

Notes:
A traditional Southern recipe, this catfish stew features potatoes, onions, and tomatoes.

Servings: 12

Ingredients:
1 lb. bacon

1 ½ lbs. catfish fillets

1 ½ cups chopped onion

4 cups diced potatoes

32 oz. canned tomatoes

1/3 cup tomato paste

2 tablespoons Worcestershire sauce

Salt

Pepper (freshly ground)

Directions:
In a large skillet, fry the bacon slices. Drain on absorbent paper, then cut into bite-sized pieces.

Cut the catfish into bite-sized pieces.

Remove all but a few tablespoons of bacon grease from the pan. Cook the fish and onions in the skillet until the onions are tender.

Put the potatoes, tomatoes, tomato paste, and Worcestershire sauce in a large pot. Season with salt and pepper. Bring to a boil. Cover. Reduce heat and simmer until the potatoes are tender.

Add the catfish, onions, and bacon. Cover and simmer for 20 minutes.

Submitted by:
anna

Notes:
A colorful, inventive Asian Cole Slaw sports crunchy radishes and Miso Dressing. It would make a nice offering for Mother’s Day.

Servings: 6-8

Ingredients:
4 cups shaved Napa cabbage

1 cup shaved fennel (core and top removed)

1/2 cup shaved Brussels sprouts (optional)

2 medium carrots, peeled and grated

1/4 cup sliced red onion

A few red radishes, thinly sliced

For the Dressing:

1/4 cup rice wine vinegar

1 tablespoon soy sauce

1 teaspoon grated fresh ginger

1/2 cup vegetable oil

Garnish: 3 tablespoons chopped roasted peanuts

Directions:
In a large bowl, combine cabbage, fennel, Brussels sprouts, carrots, onion and radishes.

In a separate bowl, mix together the vinegar, miso paste, soy sauce, sugar, and ginger. Blend until smooth. Add oils and continue mixing until well-blended. Add salt and pepper to taste.

Pour the dressing over the salad mix and toss well. Garnish with peanuts and serve.

Submitted by:
fatima