Barbecued Ribs
Serves: 10-12
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7 1/2 to 9 lbs pork spareribs, cut into 2 - 3 rib pieces
3/4 c water, divided
Barbecue Sauce
Arrange one-third of ribs at a time in single layer in 12 x 8 inch baking dish or 3 qt casserole, overlapping slightly as needed. Add 1/4 c water; cover tightly with plastic wrap. Microwave at High 5 minutes. Reduce power to 50%. Microwave, covered, 15 to 20 minutes, turning ribs over once. Drain. Repeat twice with remaining ribs. Place on grill over hot charcoal. Cook until fork tender, basting with barbecue sauce.
Corn on the Cob
Serves: 10-12
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10 to 12 ears corn in husk
Arrange 4 unhusked ears of corn on oven floor with space between. No preparation is needed. Microwave 10 to 17 min. turn over and rearrange every 4 minutes. Let stand 5 minutes. Husk corn after standing. Using paper napkin, hold corn with tip pointing down. Pull back leaves carefully to avoid steam. Grasp silk in other hand and pull sharply.
Easy Baked Beans
Serves: 6
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4 slices bacon
1/2 c chopped onion
2-16 oz. cans pork and beans
2 T packed brown sugar
2 T ketchup
1 T Worcestershire sauce
1 T prepared mustard
Place bacon in a 1 1/2 qt. Casserole. Cover with paper toweling. Micro-cook till crisp, 3 1/2 to 4 min. Remove bacon, drain. Reserve about 3 T drippings in casserole. Crumble bacon and set aside.
Micro-cook chopped onion in reserved drippings till tender, 2 min. Stir in pork and beans, brown sugar, ketchup, Worcestershire sauce, and prepared mustard. Cook, uncovered, till bubbly, about 10 min. Stir twice. Top with bacon.
Cole Slaw
Serves: 6-8
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Combine the following:
1/3 c Hellman's Mayonnaise
1 T vinegar
2 t sugar
1/2 t salt
1/2 t celery seed
3 c cabbage, shredded
Frozen Cucumber Pickles
Serves 6-8
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4 c cucumbers, sliced or diced
2 c onions
4 t salt
1 c sugar
1/2 c vinegar
1 t dill seed
Cut up cucumbers and onions in plastic bowl. Sprinkle with salt. Add cold water to cover. Let sit 2 hours, stirring 2 or 3 times. Drain off water. Do not rinse. Return to bowl and add sugar, vinegar and dill seed. Let set 30 or 40 minutes. Pack in jars. Seal tight and freeze. Makes 2 pints.
Apple Cake
Serves: 10-12
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1 1/2 c flour
1 1/4 c packed brown sugar
1 1/2 t baking powder
1 1/2 t ground cinnamon
1 t baking soda
1/4 t ground nutmeg
1/4 t ground cloves
2 c peeled, finely shredded apple
3/4 c vegetable oil
4 eggs
1/4 c finely chopped nuts
Honey Frosting
Place all ingredients except Honey Frosting in large bowl. Blend at low speed, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Divide batter between two 8 x 8 in. baking dishes.
Place one dish at a time on inverted saucer in oven. Microwave at 50% 6 minutes. Increase power to High. Microwave 1 to 4 minutes. Or until top springs back when touched lightly. Let stand directly on counter 5 to 10 minutes. Cool and frost.
Honey Frosting
Serves: 10-12
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1/2 c packed brown sugar
1/2 c margarine
1/2 c honey
4 c powdered sugar
2 t vanilla
1 to 2 T milk
In medium bowl combine brown sugar, butter and honey, Microwave at High 2 to 3 minutes, or until boiling, stirring after half the time. Boil 30 seconds longer. Stir in powdered sugar and vanilla. Add milk, 1 T at a time, beating until smooth and of spreading consistency. Cool before serving.
Welcome Back To School Bag
Place all of the items in a brown paper bag with an apple stamped on the front.
Fold down the top and punch two holes then tie them with a ribbon.
Include this note: This is your reminder bag.
The HUG (Hershey's candy) is to remind you that everyone needs a hug from time to time even your
Mom & Dad. If you need one, please let the teacher know.
The SMARTIE is to remind you that everyone in our class will be learning a lot
and getting smarter everyday.
The LIFE SAVER is to remind you that you can go to any adult in your school
if you need someone to help you.
The TISSUE is to remind you to dry the tears of a friend if they need it.
The ERASER is to remind you that we all make mistakes and it is okay.
The STARBURST (candy) is to remind you that each student in your classroom is a star.
The SOCCER STICKER is most important.
It reminds us to stick together and work as a team to reach our goal.
Hope this helps. ------------Love, Mom & Dad
Two moons on 27th August 2007
27th August; the day the Whole World is waiting for ......
Planet Mars will be the brightest in the night sky starting August.
It will look as large as the full moon to the naked eye. This will cultivate on Aug. 27 when Mars comes within 34.65 Million miles of earth. Be sure to watch the sky on Aug. 27 12:30 am. It will look like the earth has 2 moons. The next time Mars may come this close is in 2287.
Planet Mars will be the brightest in the night sky starting August.
It will look as large as the full moon to the naked eye. This will cultivate on Aug. 27 when Mars comes within 34.65 Million miles of earth. Be sure to watch the sky on Aug. 27 12:30 am. It will look like the earth has 2 moons. The next time Mars may come this close is in 2287.
SIMPLE SUMMER RECIPES to CELEBRATE SUMMER
Whamburgers
Blend bottled barbecue sauce with lightly seasoned ground beef. Shape into patties. Place on grill about 5 inches from coals. Grill on one side; turn. Spoon additional barbecue sauce over patties and grill until done. Serve on hot toasted buttered buns with additional heated barbecue sauce and assorted relishes. Serves: 8
Crunchy Peanut Chicken
1/3 c all-purpose flour
1/2 t salt
1/4 t pepper
1-3 lb. broiler-fryer chicken, cut in pieces
1 egg
2 T milk
1 c finely chopped dry roasted peanuts
1/2 c butter, melted
Combine flour, salt and pepper; coat chicken pieces evenly. Beat egg and milk together. Dip chicken in egg mixture, then coat with peanuts. Put pieces skin-side up in a 13 x 9x 2 inch baking pan. Pour butter over chicken. Bake at 400 degrees 1 hour, or until chicken is tender. Remove from oven. Cool slightly at room temperature; refrigerate.
Mock Crab Cakes
2 1/2 c shredded zucchini
1 egg, lightly beaten
2 T chopped onion
1 T butter, melted
1 t prepared mustard
3/4 t Old Bay seasoning
1 c seasoned bread crumbs
2 T vegetable oil
In a bowl, combine the zucchini, egg, onion, butter, mustard and Old bay seasoning; mix well. Shape into five patties; coat with breadcrumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels. Serves 5
Grilled Summer Squash
1 lb. Yellow squash or zucchini
1 t olive oil
2 T fresh lemon juice or herb vinegar
salt and pepper to season
1 t fresh rosemary -- chopped
Cut the squash in half lengthwise. Brush with a mixture of oil, fresh lemon juice and rosemary. Season with salt and pepper. Grill over medium-hot coals, 4 to 6 inches from the heat, for 15 to 20 minutes, turning every few minutes. Cook until tender. Serves: 8
Broccoli Waldorf Salad
6 c broccoli florets
1 large red apple, chopped
1/2 c raisins
1/4 c chopped pecans
1/2 c prepared coleslaw dressing
In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Serves 10
Just in Case Fruit Salad
a can of fruit cocktail drained -- save a little juice for after
a container of cool whip
a small bag of mini marshmallows
bananas sliced
mix all together -- if it looks a little dry add some fruit cocktail juice -- a little bit at a time to your own liking (you don't want it watery!) you can add coconut angel flakes too if desired. Serves 8-10
Switchel
1 c boiling water
1 T honey
1 T herb vinegar (made with apple-cider vinegar)
Fill a cup with boiling water to dissolve the honey. Serve hot or iced for a low-calorie, winelike drink. In days of yore, this energy refresher was drunk as a thirst quencher. It also acts as a diuretic, and its potassium gives added energy. Serves: 1
No Bake Bumblebee Cookies
1 c peanut butter
2 T honey
2/3 c nonfat dry milk
6 T crushed Cheerios
4 T sesame seeds
unsweetened cocoa
sliced almonds
tray lined with wax paper
In large bowl, mix peanut butter and honey. Stir in nonfat dry milk, sesame seeds, and crushed cereal. Mix well. Mold one teaspoonful of dough into oval shape for each bee body. Place on tray. Repeat until all dough is used. Dip toothpick into cocoa powder and spread gently across the top of the bee bodies to make stripes. Place sliced almonds in the sides for wings. Refrigerate for 30 minutes. Makes about 40 bees.
Homemade Strawberry Ice Cream
1 envelope unflavored gelatin
1/4 c water
3/4 c sugar
3 c crushed fresh strawberries
1/4 t salt
1 c heavy cream
In cup, combine water and gelatin; set aside 3 minutes to soften. Place cup in pan of very hot water, or microwave, until gelatin dissolves. In a large bowl combine gelatin mixture with strawberries, sugar and salt. Refrigerate until well chilled.
Meanwhile, beat cream until soft peaks form. Fold strawberry mixture into cream and freeze in electric ice cream freezer following manufacturer's directions. Or, freeze in roasting pan; once frozen, cut into cubes and whip with electric mixer. Pack in freezer container and allow to ripen for several hours before serving. This easy recipe could be frozen in a baking pan and beaten with an electric mixer if an electric ice-cream freezer is not available. Makes about 2 quarts
Blend bottled barbecue sauce with lightly seasoned ground beef. Shape into patties. Place on grill about 5 inches from coals. Grill on one side; turn. Spoon additional barbecue sauce over patties and grill until done. Serve on hot toasted buttered buns with additional heated barbecue sauce and assorted relishes. Serves: 8
Crunchy Peanut Chicken
1/3 c all-purpose flour
1/2 t salt
1/4 t pepper
1-3 lb. broiler-fryer chicken, cut in pieces
1 egg
2 T milk
1 c finely chopped dry roasted peanuts
1/2 c butter, melted
Combine flour, salt and pepper; coat chicken pieces evenly. Beat egg and milk together. Dip chicken in egg mixture, then coat with peanuts. Put pieces skin-side up in a 13 x 9x 2 inch baking pan. Pour butter over chicken. Bake at 400 degrees 1 hour, or until chicken is tender. Remove from oven. Cool slightly at room temperature; refrigerate.
Mock Crab Cakes
2 1/2 c shredded zucchini
1 egg, lightly beaten
2 T chopped onion
1 T butter, melted
1 t prepared mustard
3/4 t Old Bay seasoning
1 c seasoned bread crumbs
2 T vegetable oil
In a bowl, combine the zucchini, egg, onion, butter, mustard and Old bay seasoning; mix well. Shape into five patties; coat with breadcrumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels. Serves 5
Grilled Summer Squash
1 lb. Yellow squash or zucchini
1 t olive oil
2 T fresh lemon juice or herb vinegar
salt and pepper to season
1 t fresh rosemary -- chopped
Cut the squash in half lengthwise. Brush with a mixture of oil, fresh lemon juice and rosemary. Season with salt and pepper. Grill over medium-hot coals, 4 to 6 inches from the heat, for 15 to 20 minutes, turning every few minutes. Cook until tender. Serves: 8
Broccoli Waldorf Salad
6 c broccoli florets
1 large red apple, chopped
1/2 c raisins
1/4 c chopped pecans
1/2 c prepared coleslaw dressing
In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Serves 10
Just in Case Fruit Salad
a can of fruit cocktail drained -- save a little juice for after
a container of cool whip
a small bag of mini marshmallows
bananas sliced
mix all together -- if it looks a little dry add some fruit cocktail juice -- a little bit at a time to your own liking (you don't want it watery!) you can add coconut angel flakes too if desired. Serves 8-10
Switchel
1 c boiling water
1 T honey
1 T herb vinegar (made with apple-cider vinegar)
Fill a cup with boiling water to dissolve the honey. Serve hot or iced for a low-calorie, winelike drink. In days of yore, this energy refresher was drunk as a thirst quencher. It also acts as a diuretic, and its potassium gives added energy. Serves: 1
No Bake Bumblebee Cookies
1 c peanut butter
2 T honey
2/3 c nonfat dry milk
6 T crushed Cheerios
4 T sesame seeds
unsweetened cocoa
sliced almonds
tray lined with wax paper
In large bowl, mix peanut butter and honey. Stir in nonfat dry milk, sesame seeds, and crushed cereal. Mix well. Mold one teaspoonful of dough into oval shape for each bee body. Place on tray. Repeat until all dough is used. Dip toothpick into cocoa powder and spread gently across the top of the bee bodies to make stripes. Place sliced almonds in the sides for wings. Refrigerate for 30 minutes. Makes about 40 bees.
Homemade Strawberry Ice Cream
1 envelope unflavored gelatin
1/4 c water
3/4 c sugar
3 c crushed fresh strawberries
1/4 t salt
1 c heavy cream
In cup, combine water and gelatin; set aside 3 minutes to soften. Place cup in pan of very hot water, or microwave, until gelatin dissolves. In a large bowl combine gelatin mixture with strawberries, sugar and salt. Refrigerate until well chilled.
Meanwhile, beat cream until soft peaks form. Fold strawberry mixture into cream and freeze in electric ice cream freezer following manufacturer's directions. Or, freeze in roasting pan; once frozen, cut into cubes and whip with electric mixer. Pack in freezer container and allow to ripen for several hours before serving. This easy recipe could be frozen in a baking pan and beaten with an electric mixer if an electric ice-cream freezer is not available. Makes about 2 quarts
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