Spicy Bratwurst Supper #plfrecipe

Spicy Bratwurst Supper

Recipe Submitted by Connie F. Larned KS

Ingredients
6 Bacon Strips, diced
1/3 Cup Chopped Onion
5 Fully Cooked Bratwurst links, cut into 1/2″ slices
1/2 lb. Sliced Fresh Mushrooms
1 T. Diced Jalapeno Peppers
2 Cups Meatless Spaghetti Sauce
2 oz. Gouda Cheese, shredded
Hot Cooked Rice

Directions
01 – In a large skillet, cook bacon and onion over medium heat
until bacon is almost crisp.
02 – Remove to paper towels to drain.
03 – In the same skillet, sauté the bratwurst, mushrooms and
jalapeno for 3-4 minutes or until mushrooms are tender.
04 – Stir in spaghetti sauce and bacon mixture.
05 – Cover and cook for 4-6 minutes or until heated through.
06 – Sprinkle with cheese.
07 – Serve with rice.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Bratwurst
in the Prairie Pak sometimes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

I Save Pickle Jars

…Olive jars too.  These are great storage devices that I come by, for free and with no dangers of bleeding toxins into the food I store in the refrigerator or freezer.  You can freeze in glass jars if you don’t fill them full.  I don’t do this much though as it defeats the purpose of having a freezer in the basement (or other, probably better location) because if you don’t fill them they take up space that is only full of air.

We all know the dangers of storing food in some plastic containers, right?  Many of those containers have certain symbols and numbers on the bottom that tell us that they can store liquids or they should only store solid foods.  Who knows all those number and symbols?  I do, but mix them up in my head sometimes so, to be absolutely safe, I store liquids in pickle and olive glass jars that I have thoroughly cleaned and run through the dishwasher too.

Pickle and Olive Jars

I store my leftover broth, soups, chiles, and other one pot meals in these jars from time to time.  And also entree’s like chicken alfredo with fettuccine noodles when there is a good quantity left over.  I always store broth in these jars.

Also sausage drippings has a jar with it’s name on it in the refrigerator, and likewise a jar for bacon fat.  These are in smaller glass jars that fit in the door nicely along side the ketchup and other condiments. Wide mouth jars allow for scooping out a teaspoon of bacon fat (which is about all you need in a recipe, right?) or sausage drippings when needed.

Yes, I have a lot of glass containers with plastic lids too, but sometimes there are just not enough of these to go around so my pickle and olive jars sit in the mud room and wait for me to need them.  After all, they are free, clean, non-toxic and reusable.  Recycling at it’s best. OH, you didn’t know this was about recycling?  Maybe, in a sneaky way, it is.  Heh.

But really, mostly it’s about safe food handling.  We can follow all the rules while cooking but if we store our foods improperly, we may be harming our families, in the long run.

So, be safe, and if you, like me, mix up some of those symbols and numbers for plastic containers, just save a few pickle and olive jars and put those plastic containers in the recycle bin.

🙂

Apple and Pear Oatmeal Crisp #plfrecipe

Apple and Pear Oatmeal Crisp

Recipe Submitted by Eileen B. Derby KS

Recipe Body Ingredients:
2 cups cooking apples, peeled and sliced
2 cups pears, peeled and sliced
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 tablespoon lemon juice
3/4 cup water

Recipe Crisp Topping:
1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

Directions:
01 - Peel apples and pears, rub them with the lemon juice
so they don't turn brown.
02 - Place apples and pears in a greased shallow 9”
square baking dish.
03 - Mix together 2 tbsp. brown sugar, ground cinnamon, nutmeg
and water.
04 - Sprinkle this mixture over the top of the apples and pears.
05 - Combine remaining dry ingredients in a separate bowl,
add melted butter, mixing until crumbly.
06 - Sprinkle crumb mixture on top of the apples and pears.
07 - Bake at 375°F for 30-40 minutes or until apples are tender.
08 - Serve with vanilla ice cream, yogurt, or whipped topping.
Great by itself too.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, and during the season a 
lot of pears too.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Beef Wraps #plfrecipe

Beef Wraps

Recipe Submitted by Michelle A. – Canton KS

Ingredients
1- boneless beef sirloin steak, cut into thin strips
3-garlic cloves, minced
1/4 tsp pepper
3 Tbs. soy sauce, divided
3-tsp olive oil, divided
1- medium onion cut into rings or wedges
1/4 cup beef broth
6 Tbs. ranch salad dressing
flour tortillas
lettuce
tomato
1-red or green pepper

Directions
01 - Coat a large skillet with cooking spray.
02 - Saute the beef, garlic, pepper, and 2 Tbs. soy sauce in
2 Tbs. olive oil until meat is no longer pink.
03 - Remove from burner but keep warm.
04 - Saute the red or green pepper and onion in the broth and
remaining soy sauce; bring to a boil.
05 - Return beef to the pan; simmer 5 minutes or until heated through.
06 - Spread the ranch dressing over one side of each tortilla. 
07 - Add your lettuce, cheese, and tomato.
08 - Add beef mixture and roll up.
09 - Cut into and eat up!

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants often have the option
to purchase steak for just this kind of recipe.
See Prairieland Food Derby for archived Prairie Pak contents!

Derby Foodie :)

Chicken Tortilla Soup #plfrecipe

Chicken Tortilla Soup – With a Kick!

Recipe Submitted by Cheryl G. – Wichita KS

This is a Crock Pot recipe. Takes about 4 to 6 hours.
Recipe makes a large batch, but some can be frozen for later use.
Dump all ingredients into pot - Cook on high first hour or so.
Turn to low rest of time.

2 - 4 chicken breasts (cup into small pieces)
2 cans chicken broth
2 cups water
1 can rotel tomatoes (this imparts the "kick")
2 cups corn (frozen can also be used)
2 cans tomato soup
2 tsp roasted garlic
2 cans diced tomatoes (with juice)
2 cans pinto beans (with juice)
1 pkg Taco Seasoning
1 envelope dry Ranch Dressing

Serve with Tortilla Chips, Cheddar Cheese and Sour Cream.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Hawaiian Pork #plfrecipe

Hawaiian Pork

Recipe Submitted by Sonja H. – Wichita KS

Prepare on the stove; crock pot or using a pressure cooker. 
Recipe Ingredients:
2 1/2 LBS lean Pork Roast, cut in to cubes
1/4 c. Fat
8 slices Onion
1 1/2 Cups Pineapple Juice
1/2 Cup Water
1/2 Cup Vinegar
1/2 Cup Brown Sugar
1 1/2 tsp. Salt

1 cup Green Pepper, diced
2 (#2) cans Pineapple Chunks
2 TLB. Soy Sauce
5 TLB. Cornstarch
1/2 Cup Water

Pressure Cooker Directions:
01 - Brown pork cubes and onion slices in hot fat.
02 - Add pineapple juice, water, vinegar, brown sugar and salt.
03 - Cover, set control and cook 12 minutes after the control jiggles.
04 - Reduce Pressure instantly.
05 - Add diced green peppers, pineapple chunks and soy sauce.
06 - Add cornstarch mixed with water and cook until thickened,
stirring constantly.
07 - Serve over rice.
Serves 6 to 8 guests.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; we often have Pork roast as a
special package and often in the Prairie Pak, pork chops.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

Sounds Yummy, eh?

:)

Raw Apple Cake #plfrecipe

Raw Apple Cake

Recipe Submitted by Roseanne B. Derby KS

Recipe Body Ingredients:
2 cups flour
1 1/2 cup sugar
4 tsp baking powder
2 tsp vanilla
2 TLB. shortening
1 cup evaporated milk
6 cups apples (chopped)

Recipe Topping:
4 TLB. brown sugar
2/3 cup flour
4 TLB. softened butter

Mix Body ingredients well and spread evenly in a 9 x 13 pan.
Mix and sprinkle topping ingredients over the top.
Bake 40 to 60 minutes in a 350 oven.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, so a lot of apple
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Santa Fe Casserole #plfrecipe

Santa Fe Casserole

Recipe Submitted by Michelle A. – Canton KS

Cooking Ingredients:
1 lb. Ground Beef
1 pkg. taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 (7 oz.) can diced green chilis

Layering Ingredients: 
1 jar salsa
1 bag corn tortilla chips
1 bag shredded cheddar cheese
Some chopped green onions, if desired.

Instructions:
01 - Brown ground beef in skillet, drain fat.
02 - Add taco seasoning to beef and mix well.
03 - In small bowl, combine broth and flour.
04 - Add to meat mixture and bring to a boil to slightly thicken.
05 - Stir in sour cream and chilies and stir to mix well.
06 - In 9x13 pan spray with cooking spray -line with tortilla chips.
07 - Top with 1/2 of meat mixture, 
1/2 jar salsa, 
1/2 of cheese and
1/2 of green onions.
08 - Repeat layers one more time.
09 - Bake uncovered at 375 for 20-30 minutes.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive lean
ground beef in the Prairie Pak quite often.
*Recipes submitted may not be family recipes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Crock Pot Pork Chops #plfrecipe

Crock Pot Pork Chops

Recipe Submitted by Rebeca K. – Ulysses KS

Ingredients:

½ cup to ¾ cup flour
2 tsp. salt
1 ½ tsp. ground mustard
½ tsp. garlic powder
~~~~~
1 can Cream of Chicken Soup
1/3 cup water.

Directions:
01 - Mix flour, salt, ground mustard and garlic powder
(first four ingredients) in a bowl.
02 - Dredge 6 pork chops in flour mixture.
03 - Brown chops in 2 TBS oil in skillet.
04 - Combine 1 can Cream of Chicken soup and 1/3 cup (or more) of water.
05 - Put chops in crock-pot and pour soup mixture over chops.
06 - Cook in crock-pot for 6-8 hours on low.

Note: Serves 6

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Pork Chops 
quite a few times a year in the Prairie Pak and in some
Special Packages.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Caribbean Chicken #plfrecipe

Caribbean Chicken

Recipe Submitted by Crystal M. – Kingman KS

Ingredients:

3 lbs chicken pieces (mixture of dark and white meat)
1 TLB Oil
4 potatoes, cubed
3 tomatoes, chopped
1 Onion, chopped
1 Green Pepper, chopped
1 clove Garlic, minced
1 TLB. Brown Sugar
1 tsp Ground Ginger
1 tsp Pepper
¼ tsp Cayenne
¼ tsp dried Thyme
¼ tsp Salt
½ cup Chicken Broth
1 ½ cups Coconut Milk

Directions:
01 - To reduce the fat, remove the skin from the dark meat.
02 - In a skillet, brown the chicken in oil over medium-high heat.
03 - Using a slotted spoon, transfer the chicken to the slow cooker.
04 - Add the potatoes and tomatoes to the slow cooker.
05- Add the onion, green pepper, garlic, brown sugar, ginger, pepper,
cayenne, thyme and salt to the skillet and cook over medium-high
heat for 3 minutes.
06 - Stir the broth into the skillet.
07 - transfer the mixture to the slow cooker.
08 - Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
09 - Stir in the coconut milk and cook for an additional 
30 minutes on low. 

Note: Serves 4
Tip: This is a relatively mild version of Caribbean Chicken, 
so if you'd like to spice it up, double or triple the cayenne.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)

The Many Uses of Celery

What to do with all that celery…

Celery

Celery from 2011 Prairieland Food Prairie Pak

At our house we almost always buy two Prairie Paks,
( yes, PLF says "Pak" instead of "Pack" so we do too! )
and sometimes three full packs.  Can you dig how much
fresh celery that amounts to when celery is on the menu?

Celery, with all it's wonderful flavor is a staple in many
homes where Mom's truly like to cook. The reason is clear:
versatility. A few reasons why...

First, you can dip it - when fresh it's crunchy texture makes
it a flash to upload a wad of your favorite dip. The bigger
the wad, the better, eh?

Second, you can stuff it - with velveeta, pimento cheese, cream
cheese, peanut butter and uh, what else can we think of folks?
The only reason we do not "stuff" more often at our house is I
am not crazy about de-stringing the celery. If I'm going to take
the time to stuff it, I feel like de-stringing is a also a must.  
We "stuff" when company is coming, mostly.

Third, cooking it in your favorite recipes - celery, without a
doubt is the best accompaniment flavor when cooking chicken
for casseroles and soups. And some of the very best flavor is to
be had in the leaves.  Yep, that's right.  Chop and put some
celery tops in your pot of chicken when pre-cooking to prepare
a dish from a recipe.

Fourth, add to fresh salads. Celery adds a bit of crunch to 
chicken and tuna salads as well as any vegatable salad you 
prepare for your family or friends.

Fifth, chop celery to freeze for later use in your own recipes.
Celery is basically water. When freezing it you are going to cause
the water in the cells to expand and turn it quite soft upon thawing.
Use frozen celery for soups, casseroles, sauces and stock only.  
If your celery has become limp, chop it and freeze it!  It will 
still be good to cook with.
A pile of celery is only 200 calories.

Eat it raw with a little salt, chop it and freeze it too!

You may think I found all this on the web.  Well, you'd be wrong
on that score.  My Mom (R.I.P.) taught me more about cooking,
just off-handedly in her kitchen or mine, that I can hardly imagine
what kind of cook I'd be without all those comments, thrown out
with no more thought than if she was talking to herself.

Thanks to my Mom, I can make the best southern cornbread from scratch,
dumplings from scratch, and banana pudding, (and more) you ever wrapped
your lips around.  Did you know there is a certain type of potato for 
creamed and another type for mashed that tastes best?  And do you know 
how to pick the best onions for sweet or hot flavor?  My Mom taught 
me all that, and so much more.  (back to celery...)

Celery, in all it's different ways of pleasing us should be a summer
and winter staple in kitchens everywhere. Oops! Almost forgot this! 

Sixth, you can dehydrate celery. The flavor intensifies and in this 
form is very handy, as it may take less to garner more flavor. 
I have a dehydrator I bought about 15 years ago, when making jerky 
was a fad around here.  I have found that it really comes in handy 
for more than just jerky tho'.
Celery with Chicken and Celery chopped to freeze.

Chicken drums cooking with celery and chopped celery to freeze.

Celery is low in Saturated Fat, and very low in Cholesterol.
It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid,
Calcium, Magnesium and Phosphorus, and a very good source of Dietary
Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.
Celery - nutritional facts.

Celery - Good for ya' too, eh?

Celery and chicken drumsticks pictured are both from Prairieland 
Food Discount Food Packages Program. Whew, that can be a mouthful.

:)

Eileen’s Fried Cabbage #plfrecipe

Eileen’s Fried Cabbage

Eileen B. – Derby KS

Ingredients:
1 Head Cabbage
5 slices bacon
Salt and Pepper to taste.

Directions:
• Fry the five pieces of bacon in a deep frying pan or dutch
	oven on top of the stove. You need a deep pan, with a lid.
• Core and chop the head of cabbage.
• Your bacon may be crispy by now - remove from pan
	and drain.
• Turn the heat down to simmer or just above.
• Put all the cabbage in the pot and toss to spread the
	bacon fat around a bit.
• Put the lid on for 10 minutes.
• About every 10 to 15 minutes Toss the cabbage again, but
	put the lid back on between tossing sessions.
• It takes about 45 minutes to cook cabbage to fork tender.
• Now break up the bacon over the top, put the lid back on
	and cook another 5 to 10 minutes.
• Your cabbage at this point will have cooked down about
	1/4 to 1/3 in volume.  This is OK.
• Some of your cabbage may be a little browned, this is OK too.

For all the steps above this is a very easy and simple way to
cook cabbage as a lovely side dish.  All the vitamins stay in
where as with boiling or steaming, they flush into the water.
Eileen's Fried Cabbage - A Visual Aid.

Eileen’s Fried Cabbage – A Visual Aid.

We served our cabbage with grilled Pork Chops - simply perfect!

Fork tender pork chops and fried cabbage - YUM!

:)

Eileen Sig - Fall

Food Buddy Ks

As a “Food Enthusiast,” as many of us are, the world is just too big to know, and be able to mix ingredients for all of everywhere.  But if you like quick AND delicious, take some tips from cooks who do cook at home.  Sometimes the very best is made from natural, whole ingredients and sometimes mixes are thrown in to make a long task shorter and more pleasant all the way around.

Most of the time, we love cooking and hope to share some of the best, old fashioned and new, recipes for new cooks to learn, improve upon and share themselves.

Lip Smackin’ B-B-Q Chicken #plfrecipe

Lip Smackin’ Bar-B-Q Chicken Bake

Recipe Submitted by Margie S. – Conway Springs KS

Ingredients: 
⅔ cup Original Bisquick® mix
2 tablespoons water
1 egg
1½ cups shredded Cheddar cheese (6 ounces)
2 teaspoons vegetable oil
¾-cup barbecue sauce
3 boneless skinless chicken breast cut into ½ inch pieces           

Directions: 
01 - Heat oven to 400°F. Spray 9-inch pie pan or 9-inch
square baking dish with cooking spray.
02 - In small bowl, stir together Bisquick® mix, water and egg.
03 - Spread in bottom and ½ inch up side of pan; sprinkle with
1 ¼ cups of the cheese.
04 -  In 10-inch skillet, heat oil over medium-high heat.
Cook chicken in oil, stirring occasionally, until white on outside;
drain.
05 - Stir in barbecue sauce; heat just until hot.
06 - Spoon over batter in pan to within ½ inch of edge.
07 - Bake 22 to 25 minutes or until edge is dark golden brown.
08 - Sprinkle with remaining ¼ cup cheese.
09 - Bake 1 to  3 minutes longer or until cheese melts;
loosen from side of pan.
10 - Remove from oven - Lip Smackin' Eatin'!    

Notes:
Keep the ingredients for this recipe on hand so you'll 
be ready to wing it for dinner any night.

(A Recipe From the Prairieland Food Recipes Archives 
courtesy Derby KS host site.)

🙂

Strawberry Salsa #plfrecipe

Strawberry Salsa

Recipe submitted by Mary Lee M. – Derby KS

Ingredients:
2 1/2 cups finely chopped fresh strawberries.
1 cup chopped green pepper.
2 Tablespoons chopped green onions.
2 tablespoons minced fresh parsley.
1/3 cup prepared Catalina salad dressing.
Dash hot pepper sauce.
Pepper to taste.
Tortilla chips.

Directions:
01 - In a large bowl, combine the strawberries, green pepper, 
onions and parsley.
02 - Stir in the salad dressing, hot pepper sauce and pepper.
03 - Cover and refrigerate for 2 hours.
04 - Serve with tortilla chips: Yeild 3 cups

Notes:
No one guesses the secret ingredient as no one ever thinks of 
strawberries!

(A Recipe From the Prairieland Food Recipes Archives 
courtesy Derby KS host site.)

🙂

Eileen’s Apple Salad #plfrecipe

Eileen’s Apple Salad

Recipe Submitted by Eileen B. – Derby, KS

3 to 6 Apples, washed, quartered, cored and chopped.
2 cups Mini Marshmallows
1/2 to 1 cup Walnuts, chopped.
1/2 to 1 cup Real Mayonnaise
(Do NOT use Miracle Whip as this will dramatically change the taste!)

01 - Dump all together in a large bowl and toss-coat dry ingredients well.
02 - Variation: add 1/2 to 1 cup chopped celery for a little extra crunch.
03 - Tastes best if refrigerated overnight to allow flavors to mingle. 

Notes:
Tart and crisp apples are best for this recipe.
If you use more apples, you will need to increase other ingredients.

We receive apples almost every month in our Prairie Pak and Fruit and
Veggie Discount Food Packages.  This recipe helps use those apples for
more than just dipping in caramel (which we do here, a LOT!)

 🙂

Twisted Burrito #plfrecipe

 Twisted Burrito

Recipe Submitted by Becky A. – Wichita, Ks.

Ingredients:
1 pack tortilla's
1 large can refried beans
1 package taco seasoning
shredded cheese
lettuce
tomato
sour cream
6 boneless pork chops
Your choice of hot sauce

Directions:
01 - Cut pork chops into thin strips, fry in olive oil until done.
02 - Add taco seasoning and follow directions on back of package.
03 - When water has reduced to about 1/4 you are ready to build
your twisted burrito!

Notes:
You can also make a twisted burrito with chicken, turkey, roast
or any meat besides hamburger - that's what makes it...
TWISTED! 

Enjoy!
(A Recipe From the Prairieland Food Recipes Archives courtesy Derby KS host site.)
:)

Strawberries and Cream #foodbuddyks

Strawberries and Cream

Eileen Brown – Derby KS

It is said that children are responsible for naming the strawberry. 
After picking the fruit, children strung them on tall grass straws 
and sold them "by the straw" or as "straws of berries."

Ingredients:

1 can Sweetened Condensed Milk (Eagle Brand)
1 1/2 cups Cold Water
1 pkg. Instant Vanilla Pudding Mix (4 serving size).
2 cups Whipping Cream
1 pkg. Frozen Pound Cake, thawed (Sara Lee)
1 cup Strawberry Jam
4 cups Strawberries (fresh is best but frozen will do)

Directions: 

01 - In a large bowl, combine sweetened condensed milk and water. 
Mix with spoon. Add pudding mix; Beat well with mixer.  
Chill until set.

02 - Whip whipping cream until stiff. Chill.

03 - Clean and slice strawberries. Refrigerate.

04 - Cube pound cake into 1/2 inch squares. Refrigerate.

05 - Fold together: the pudding mixture and the whipped 
whipping cream.

06 - Layer in a 4 quart clear bowl reserving enough strawberries 
and cake to make a pretty design on top:

~~~ 1  cup of the combined mixture.
~~~ Top that with 1/3 of the pound cake cubes.
~~~ Teaspoon on and spread 1/3 of the strawberry jam.
~~~ Repeat layering, end with pudding on top.
~~~ Arrange reserved strawberries and cake in a pretty pattern.

07 - Chill at least 4 hours or overnight (overnight for best flavor)

Notes:  This is a beautiful dish when served in a clear fancy deep bowl.
Serves a bunch of people.  Contains about a gazillion calories, 
but well worth it!  Simply Yummy.

Bon Appetite!

:)
Eileen Sig - Fall

Dr. Pepper Ribs #foodbuddyks

Dr. Pepper Ribs

Recipe Submitted by Kimberly H. – Kingfisher, OK.

 
Two racks of St Louis ribs
1/4 cup of Dr Pepper

The rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne pepper
2 teaspoons of chipotle powder
1/2 teaspoon of allspice

The glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder

01 - Coat the ribs with the rub, wrap in plastic and place in the 
refrigerator for at least four hours.
02 - Heat the oven to 300 degrees and bring the ribs to room temperature.
03 - In a foil-lined large baking or roasting pan, arrange the ribs with 
the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with 
foil and place in the oven.
04 - Meanwhile, place all the glaze ingredients in a pan, bring to a 
boil and then simmer for 20 minutes until thick and syrupy.
05 - After an hour and a half, take the ribs out of the oven and spread 
some of the glaze on each side of the racks.
06 - Place back in the oven, meat side up and cook uncovered for 30 
minutes.
07 - After 30 minutes, take out the ribs and spread more glaze over 
them and cook for 30 more minutes or until ribs are desired tenderness.
08 - At this point, take the ribs out of the oven, spread more glaze 
on them and then cook each side under the broiler for four minutes.

Bon Appetite!

:)
(A Recipe From the Prairieland Food Recipes Archives courtesy Derby KS host site.)

%d bloggers like this: