MELANIE
Barbecued Ribs
4 lbs. back ribs
3 cloves garlic, crushed in a garlic press
Vi cup cooking oil
1 cup chopped onion
1 8-oz. can tomato sauce
Vi cup water
Vi cup lemon juice
3 tablespoons Worcestershire sauce
Vi cup firmly packed brown sugar
1 teaspoon salt
Vi teaspoon black pepper
1. Rub ribs with crushed garlic; cut into serving
sized pieces. Place the ribs in a large, shallow
pan ; set aside.
2. Heat oil in a skillet; add onion and cook until
tender, stirring occasionally. Blend 'in tomato
sauce, water, lemon juice, Worcestershire sauce,
brown sugar, salt, and pepper; bring to boiling,
reduce heat, and simmer 5 min.
3. Pour sauce over ribs and marinate 2 hrs. at
room temperature, or overnight in refrigerator.
4. Remove ribs from marinade (reserve for
brushing) and put on grill or in a basket broiler
5 in. from coals. Grill 1 hr., or until done, turn
ing and brushing frequently with the marinade.
About 6 servings
Vegetable Goulash
IVi cups fresh corn kernels (cut from about
3 ears)
1 cup chopped onion
1 cup chopped celery
Vi cup chopped green pepper
I 1 -lb. can kidney beans and liquid
1 8-oz. can tomato sauce
1 teaspoon Accent
1 teaspoon brown sugar
Vi to t teaspoon chili powder
'a teaspoon black pepper
Combine vegetables, tomato sauce, and a mixture
of remaining ingredients in a large saucepan;
stir to blend. Cover and bring to boiling; reduce
heat and simmer 1 hr. Turn into a warm serving
dish and serve hot. About 6 servings
Tomato-Cream Slaw
1 cup dairy sour cream
' cup mayonnaise
Vt cup tomato sauce
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon celery seed
1 small head cabbage, coarsely shredded
1. Blend together in a bowl the sour cream, may
onnaise, tomato sauce, vinegar, sugar, and celery
seed. Refrigerate at least 1 hr. for flavors to
blend and dressing to chill.
2. Put shredded cabbage into a bowl and chill.
3. Just before serving, pour the dressing over
the cabbage and toss lightly to mix.
About 6 servings
Family Wtrkly, September I. 1963
Seasoned Spreads for Corn on the Cob
Cook corn in boiling salted water just until ten
der. Serve a platter of piping hot corn with small
bowls of Curry Butter and Herb Butter. Let
guests season with salt as desired.
Curry Butter
Whip cup butter or margarine with 1 tea
spoon curry powder until butter or margarine
is light and fluffy. Chill until ready to use.
Herb Butter
Follow recipe for Curry Butter substituting
Vi teaspoon crushed dill weed and V4 teaspoon
crushed chervil for curry powder.
Pan o' Rolls
CONVINKNCI
'ODD I
'A cup butter or margarine
1 clove garlic, crushed in a garlic press
or minced
2 tablespoons finely snipped parsley
2 8-oz. containers ready-to-bake biscuits
Vi cup shredded Parmesan cheese
1. Heat butter or margarine and garlic in a small
skillet; stir in parsley. Remove from heat.
2. Separate biscuits; dip each in the garlic but
ter to coat. Overlap 15 biscuits around the outer
edge of a 9vin. round layer-cake pan; form an
inner circle by overlapping remaining biscuits.
3. Drizzle any remaining butter over top of bis
cuits and sprinkle evenly with Parmesan cheese.
4. Bake at 425F 15 to 20 min., or until golden
brown. Serve hot. 20 rolls
Salted Peanut Cake
1 cup (about 5 oz.) salted peanuts, finely
chopped
1 Vi cups flour
Vi teaspoon baking soda
Vi cup butter or margarine
1 teaspoon vanilla extract
1 cup sugar
1 egg, well beaten (until thick and piled
softly)
' cup buttermilk
1. Blend the flour and baking soda together thor
oughly; set aside.
2. Cream butter or margarine and extract. Add
sugar gradually, creaming until fluffy. Add egg
in thirds, beating thoroughly after each addition.
3. Alternately add dry ingredients in fourths and
buttermilk in thirds, beating only until smooth
after each addition. Mix in peanuts. Turn into
a greased (bottom only) 8x8x2-in. baking pan,
4. Bake at 358F afeut 50 mia., or tmtil a eok
tester inserted in seater rf eafee eetnas otrt ektaa.
5. Remove pm valine pe; eoai eamplofcaly.
Sift confectioners' snwm tnoaif vmw t(a Wo vf
the cooled cake. (A&
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THE CHEESE
COOKBOOK
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tip into this cookbook (or everything'
tatty inocki to hearty main dilhett (Pit
piquant flavon of cheete will add uHt
right touch to iouffli, meat lauctij and
lalad dretiingi.
T ft
Chime of the Times
Who's happy to see summer go?
Who doesn't mind the thought
of snow?
Who buys new clothes without
a qualm?
Whose countenance becomes
more calm?
Now how could it be any other?
Ring out the answer,
school bells Mother!
Lavonne Mathiton
Let's Pretend
On rainy days my children play a
game that goes like this "What would
you be if you could be an animal?"
They haven't asked me yet, but I have
an answer ready for them. I would like
to be a guppy because:
A mother guppy never has to take
care of the vacationing neighbor's
guppies;
She can be sure her little guppy
isn't going to bring home half a dozen
strange guppies for some jellyfish
sandwiches;
She never has to housebreak Btray
dogfish ;
Or explain why Pappa guppy can't
afford to buy a sea horse;
Or even put the catfish out at night;
And, best of all, she doesn't have to
clean Pappa guppy's fishing catch,
Suzanne Douglass
Quips and Quotes
The office worker came to work with
some news Monday morning. "We just
had another baby," he casually told
his fellow employees. "That's the
seventh."
After congratulations, his cowork
ers waited around expectantly, but the
new father simply sat down and began
to work. "Well," one employee said,
"where are the cigars?"
The father looked up wearily. "Lis
ten," he said, "after the seventh, you
don't pass out cigars you bum ciga
rettes." Gloria Bremer
"Cleopatra? Who's in it?"
. The bride-to-be was going over last
minute arrangements with the caterer
and was explaining how the receiving
line would be set up. "My father will
stand near the door, my mother next
to me, then me, and then , . . then
well, what's-his-name will be on my
left." James Shurluck
Mai de I'Automobile
Of late, when I drive, I grow carsick,
Nor need I drive fast or drive far.
It isn't the mstiiHi, it isn't the sway,
It's rattles and squeaks and repairs
and decay
Quite frankly, I'm sick of our car.
Richard Armour
FomilD Weekly, September I, I9C3 7