Contributed by Marian McCurry
Marion sent this one along and said, "Enjoy!"
12 Jun 2004
16oz box of spaghetti (cooked)
1 large green bell (chopped)
1 large red bell (chopped
1 cup of chopped celery
2 medium sized cucumbers (chopped)
1 small jar of chopped pimentos (drained)
Mix the ingredients together and chill over night.
Mix two bottles of Viva Italian dressing to the ingredients
3 3-pound slabs pork ribs (see Note)
1 28-ounce bottle Open Pit Barbecue
3 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
4 to 6 ounces dark beer
2 teaspoons chili powder
1 teaspoon hot sauce (or more, if desired)
2 teaspoons liquid smoke
1 cup hickory chips (optional)
Sprinkle the ribs lightly on both
sides with pepper and garlic powder.
Combine the sauce ingredients in a
2-quart saucepan. Bring to a boil over medium heat, stirring
occasionally. Remove from the heat and set aside. Taste and adjust the
Prepare a charcoal grill. Soak the
hickory chips in water to cover. When the coals are hot, push them to
one side of the grill. Drain the chips and sprinkle half of them over
Grill the ribs in the center of the
cooking rack, turning occasionally. Sprinkle the remaining chips over
the coals after 20 minutes. When the ribs are brown and almost done
(around 50 minutes), slather the back side with sauce and turn after
10 minutes. Then slather the front side and cook until tender (about
10 to 15 minutes). Serve with additional sauce on the side.
Note: For the most tender ribs, ask
the butcher to remove the tough membrane from the back side of the
GRAN'S SWEET POTATO NUT BREAD
Contributed by: Alberta Bell
"I have a list of folks that look forward to receiving their bread every year at this time. It is also very moist and goes great with a cup of tea or coffee if you prefer."
1 cup margarine
2 2/3 sugar
3 1/2 cups flour
2 tsp baking soda
2 cups COLD MASHED SWEET POTATO
1 tsp each: nutmeg and cinnamon
1/2 tsp salt
2/3 cup cold strong coffee
1 cup chopped nuts
Cream margarine and sugar, add eggs one at a time, mixing well after each addition.
Blend in sweet potatoes. Sift together dry ingredients. Stir into creamed mixture,
alternately with coffee . Add nuts. Pour batter (very thick) into two greased and floured
9x5x3* inch loaf pans, and 8 greased muffin tins. Bake 1 hour at 350° for bread and 25 minutes
for muffins. Cool 10 minutes before removing from pans. FREEZES WELL (a one pound 7 oz can of sweet potatoes makes 2 cups).
*Three smaller loaf pans 8 1/4 x 4 1/2 x 2 1/2 will hold all
MY DADDY'S TEN DAY REFRIGERATOR ROLLS
Contributed by: Kathy Bass Ayes
"My father (Wm. Everett
Bass, age 91) was a chef until he retired. This is his recipe and it is extra special."
1 quart scalded milk
1 1/2 cups sugar
1 cup oil
2 packages dry yeast
9 1/2 cups flour
1 teaspoon each - baking powder, baking soda
1 tablespoon salt
6 cups flour to liquid mixture
Mix and knead well. Cover and let rise until doubled in size.
Add remaining 3 1/2 cups flour. Mix and knead. Form into small balls.
Let rise until doubled in size.
Bake @ 350 degrees for 20 minutes till brown.
You may add all the flour at once but it works better this way.
May keep dough covered in refrigerator up to ten days. Use as desired.