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| Strawberry Twinkie Dessert Ingredients 4 cups sliced fresh strawberries 1 (18.75 ounce) can ready-to-use strawberry glaze 8 Twinkies 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed Preparations: Combine strawberries and glaze in a small bowl. Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers. |
| STICKY CHICKEN Ingredients Wash chicken thoroughly Cut up so pieces are separated, (e.g. thigh, breasts, legs, etc) Marinate with lemon juice or white vinegar about 1 hour Shake on pepper medley (don’t be stingy) Put chicken in roasting pan (8-10 pieces) Add 1 cup cooking molasses Add 1 cup tomato paste Add 5-6 dashes of Tabasco sauce Preparation Pour warm water over all in pan and cover. Cook slow in 250 degree oven about 3 hours or until water is gone and sauce is a sticky coating and very nicely browned. Serve with salad, rice or seasoned potatoes. Follow same recipe for ribs, butterfly pork chopes or Italian sausage. (All come out tender brown and sticky.) |
| BEEF POT ROAST WITH REAL GOOD GRAVY - Ellwood Shreve Ingredients 4 lb (2 kg) cross rib or boneless blade pot roast 4 cloves garlic, minced 2 tbsp (25 mL) steak spice 3 tbsp (50 mL) vegetable oil 2 onions, sliced 2-1/2 cups (625 mL) beef stock 1/3 cup (75 mL) all-purpose flour 1/4 cup (50 mL) minced fresh parsley Ingredients Pat roast dry. In large shallow dish, combine garlic and steak spice; rub all over roast. In large Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown roast all over, turning with wooden spoons, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan. Reduce heat to medium; heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes. Add beef stock; bring to boil, stirring and scraping up brown bits. Return roast and any accumulated juices to pan. Cover and simmer over medium-low heat, turning roast halfway through, until tender, about 3 hours. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing. Meanwhile, skim fat from pan juices. In small bowl, whisk flour with 1/2 cup (125 mL) water; whisk into pan and bring to boil. Boil, whisking constantly, until thickened, about 4 minutes. Sprinkle with parsley; serve with roast. |
| DAVE’S FAVOURITE RIBS Ingredients 6 lbs pork ribs ¾ brown sugar ½ cup honey 1 ½ tsp ground giner ¾ tsp ground mustard ¼ tsp pepper 1/12 ketchup ½ cup vinegar 1/3 soy sauce 1 tsp salt ½ tsp garlic powder Preparation Cut ribs into service size pieces Place meaty side up in greased baking pans Cover tightly with foil and bake at 350 degrees for 1 ¼ hours or until meat is tender Drain Combine remaining ingredients pour over ribs . Return to oven uncovered for 35 minutes or until sauce coats ribs basting occasionally Ribs can also be grilled on BBQ for last 35 minutes instead of broiling |
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