 Olive-nut Spread
1 8-ounce package cream cheese, softened
½
cup mayonnaise
½
cup chopped pecans
1 cup chopped salad olives
2 tablespoons olive juice
Dash pepper
Combine all ingredients and mix well. Cover and refrigerate for at least 24 hours
to allow mixture to thicken. “It will last for weeks, if you can keep it
that long!” (From: Bluegrass Winners [the garden club of Lexington, Ky.];
shared by Jeanne Goody, Coon Valley, Wis.)
Paul’s Olive Nut Sandwich
½ cup raw pecans
½
cup sliced or chopped green olives
¼
cup chopped lettuce
1 tablespoon mayonnaise (more or less to taste)
Mix ingredients and spread on bread or rolls of choice. (Shared by Pearl Pederson,
Blair, Wis.) Circus
Barbecue Ribs
Season frozen ribs on both sides with flavor enhancer (Accent, MSG, etc.).
Combine 1 part liquid smoke to 3 parts Open Pit Barbecue Sauce (¼ cup liquid
smoke/¾ cup bbq sauce; ½ cup liquid smoke/1½ cups bbq sauce).
Pour over ribs to marinate (reserve some to serve with finished ribs).
Let ribs marinate until thawed, 6 to 8 hours.
Heat oven to 350 degrees.
Place ribs on rack above water in pan.
Bake covered for 2 hours; uncover and finish baking.
Heat reserved sauce and serve over ribs.
Cheddar Garlic Biscuits (a la Red Lobster)
2 cups Bisquick
2/3 cup milk ½ cup shredded Cheddar cheese
2 tablespoons melted butter
1/8 teaspoon garlic powder, to taste
Heat oven to 450 degrees F.
Mix Bisquick, milk and cheese to form soft dough.
Drop by spoonfuls onto ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown.
Combine butter and garlic powder; brush over warm biscuits. 9 biscuits.
Sweet and Sour Sauce
½ cup water
1 cup sugar
¼ cup vinegar
1 teaspoon salt, to taste
1 tablespoon catsup
2 tablespoons cornstarch mixed with 2 or 3 tablespoons cold water
In small saucepan combine water, sugar and vinegar.
Cook and stir over low heat
until sugar dissolves and mixture comes to a boil.
Stir in catsup.
Slowly add cornstarch and water to boiling sugar/vinegar mixture, stirring until it thickens.
Remove from heat.
Store covered in refrigerator.
Serve warm or cold.
For added zip, add a little cayenne or crushed red pepper flakes when adding catsup. |
