I have not posted for a while due to illness but now I am back just in time for Memorial Day. I am giving you 2 of my favorite recipes to serve your friends and family they are real crowd pleasers. I am also giving you a free Diabetic cook book no sign-up required just down load and enjoy. You will find your free down load at the top of the right side menu
Happy Grilling
Appetizer Ribs
3 1/2 pounds spareribs -- cut into individual portions
salt and pepper
2 cups water
garlic salt
8 ounces bottled Russian salad dressing
6 ounces canned pineapple juice
Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown; turn, brush other side and brown.
NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle as an appetizer or leave full size and serve as an entrée.
24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup cider vinegar
1 teaspoon dry mustard
1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Remember to pour hot dressing over cabbage slowly to prevent splashing and burning yourself. Refrigerate for 24 hours. Makes about two cups.
