Text 7129, 73 rader
Skriven 2008-05-15 23:58:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Eleanor Creighton
Ärende: Re: Hello Everyone
==========================
 -=> On 05-15-08  03:45,  Eleanor Creighton <=-
 -=> spoke to Dale Shipp about Re: Hello Everyone <=-

 ->   Welcome back -- Do you have a summer break from school?  I take that
 ->   now is just a brief interlude or mid-term break between pressure
 ->   times.

 EC> My program is basically for two years straight. My summer break is for
 EC> a week.  We are in residency Aug 5 to Aug 22. It is a very busy program
 
Are you in your first or second year?  What happens after you are
finished with it?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: George Washington Bookman's Barbecued Spareribs
 Categories: Barbecue
      Yield: 99 Servings
 
     10 lb Pork Spareribs, Medium To
        sm Bones
     16 oz Liquid Smoke Flavoring
    1/2 c  Vinegar
      2 c  Navel Orange Juice
    1/2 c  Olive Oil
      3 lg Garlic Cloves -- Crushed
      2 tb Seasoned Salt
      2 tb Black Pepper
      2 tb Garlic Powder
      2 tb New Mexico Chili Powder
      2 tb Cumin
      2 tb Oregano
      2 tb Basil
      1 ts Cinnamon
     24 oz Tomato Sauce
      1 c  Brown Sugar
 
  Remove excess fat from ribs. Wash thoroughly and pat dry. Combine
  liquid smoke, vinegar, orange juice in a large dish for marinade. Rub
  meat with olive oil and crushed garlic and place in dish with
  marinade overnight. Combine all dry ingredients (except cinnamon,
  tomato sauce and sugar). Remove ribs from marinade, reserve. Rub
  spices thoroughly into meat with your hands; this is critical.
  Place ribs on medium to low charcoal (gray ashes for 10 mins or more).
  Cook for 2 hours while constantly turning and basting with marinade.
  Add tomato sauce and brown sugar to remaining marinade in pot, season
  with any remaining dry ingredients and bring to a boil, serve at the
  table as barbecue sauce. Do not brush red sauce on cooking meat.
  
  NOTE: Craig Goodwin of Riverside submitted this rib recipe developed
  by his father-in-law for whom the recipe is named, of Houston, TX.
  Unfortunately George passed on before it could be committed to paper.
  Craig added a touch of Riverside to the original recipe by using the
  juice of Victoria Avenue navel oranges. If you don't have access to
  this variety, any good navel will work. The recipe comes in 2 parts.
  First is a clear marinade used to baste the ribs while grilling.
  After the ribs are cooked, tomato sauce and brown sugar are added and
  served on the side. This is done because the tomatoes and sugar would
  burn over the coals.
  
  Recipe By     : The Press-Enterprise (Riverside, CA)
  
  From: Dan Klepach                     Date: 07-17-96  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:42, 16 May 2007
___ Blue Wave/DOS v2.30

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