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Want some mouth-watering recipes that have lots of flavors? Try the mock lobster that doesn’t taste fishy, with melted butter and a slice of lemon. Or how about some good old BBQ ribs. It can’t get any more flavorful than this.  – Pat

MOCK LOBSTER

1 1/2 to 2 pounds frozen cod or haddock fillets, partially thawed

1 1/2 teaspoons salt

2 teaspoons seafood seasoning or paprika

3 tablespoons vinegar

melted butter or margarine

lemon wedges

Cut fillet into 2×2-inch pieces; place in a skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat. Simmer uncovered for 10 minutes. Drain. Cover with cold water. Add vinegar and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain. Serve with melted butter and lemon.

HONEY-GARLIC PORK RIBS

4 pounds pork spareribs or pork loin back ribs

1/2 cup honey

1/2 cup packed brown sugar

3 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon ground mustard

Cut ribs into serving size pieces and place in a large resealable plastic bag. Combine remaining ingredients and pour over ribs. Seal bag; turning once. Refrigerate for several hours or overnight, turning bag occasionally. Drain ribs, reserving marinade. Return marinade to the refrigerator. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350 degrees for 1 1/2 hours. Drain and pour the marinade over ribs. Bake uncovered 45 minutes longer or until meat is tender, brushing occasionally with pan juices. Yield 4 servings.

SAUCY GREEN BEANS

2 pounds fresh green beans

1/3 cup chopped onion

1/4 cup butter

3 tablespoons all-purpose flour

1 tablespoon sugar

1 1/4 cups milk

1 cup (8 oz.) sour cream

3 tablespoons minced fresh parsley

3 tablespoons white vinegar

salt and pepper to taste

6 bacon strips, cooked and crumbled

Place beans in a large saucepan and cover with water. Bring to a boil. Cook uncovered for 8-10 minutes or until crisp-tender. In another saucepan, saute onion in butter. Stir in flour and sugar until blended. Gradually add milk and bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat and stir in sour cream, parsley and vinegar until blended. Drain beans and place in a serving bowl. Season with salt and pepper. Top with sauce and bacon. Yield: 10-12 servings.

MANDARIN FRUIT SALAD

2 cans (11 oz. each) mandarin oranges, drained

1 can (21 oz.) apple pie filling

1 can (20 oz.) pineapple chunks, drained

3 medium firm bananas, sliced

2 cups halved fresh strawberries

In a large bowl, combine all ingredients. Cover and refrigerate for 2 hours or until chilled. Yield: 10-12 servings.

FRIED GARLIC TOAST

1 to 2 tablespoons butter or margarine

1/4 teaspoon garlic powder

6 slices white bread, halved

Melt butter over low heat in a skillet or griddle. Sprinkle with garlic powder. Fry bread until golden brown on both sides.

QUICK TIPS

• Parchment paper provides an excellent nonstick surface for candy. Waxed paper should not be used for high-temperature candy.

• Instead of folding nuts into brownie batter, sprinkle on top of batter before baking. This keeps nuts crunchy instead of soggy.

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