Well, another month closer to warmer weather. If you check your calendar, I think you will find that it is only a few days until the first day of spring! Don’t forget to set your clocks ahead 1 hour this weekend.
I’ve checked out the seed catalogs and have a vague plan in my mind for our garden. I can’t wait. I plan to start my tomatoes and peppers soon. I know it’s still a little early, but it’s the only thing that gets me through March. I had a friend share a couple of recipes with me that remind her of summer. We enjoy them and I hope you do, too. Here they are.
Easy Barbequed Ribs
serves approx 4
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce
Directions: Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. Preheat oven to 325 degrees F (165 degrees C). Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours.
Summer Pasta Salad
1 (16 ounce) package colored rotini pasta
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 large cucumber, chopped
1 cup broccoli florets
1 cup fresh sliced mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 cup black olives, pitted and sliced
1/2 cup diced monterey jack cheese
6-8 slices of bacon, cooked and crumbled
Directions: Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives, cheese and Italian salad dressing. Cover and chill. Toss salad and top with crumbled bacon before serving.
Texas Sheet Cake
1/2 cup butter
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch cake pan. In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan. You can use a 9×13 we prefer a 10 x 15 jelly roll pan. Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting. To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners’ sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q
