Northwest NEWS

June 14, 1999

Home & Garden

Dining In: Specially for dads & grads

Salsa Glazed Kansas City Style Ribs

   3 lbs. pork ribs
   1/4 c. salsa
   1/4 c. red currant jelly

   Place ribs in shallow baking pan. Cover and roast at 325 degrees for 1 to 1 1/2 hours or until tender. Mix salsa and jelly. Place cooked ribs on grill over medium coals. Lightly baste with salsa mixture. Grill 5 to 10 minutes per side until ribs are glazed and browned. Serve additional glaze with ribs, as desired. Makes 3 servings.

flank steak

Flank Steak with Citrus and Pepper Marinade

   1/4 c. orange juice
   2 cloves garlic, minced
   2 Tbsp. lemon juice
   Grated rind of 1 lemon or orange
   1 tsp. canola oil
   1/4 tsp. coarse pepper
   1 lb. flank steak

   In a small bowl or measuring cup, combine orange juice, garlic, lemon juice and rind, oil and pepper; mix well. Place steak in plastic bag or shallow dish; pour marinade over. Cover and refrigerate for 1 hour or up to 1 day, turning steak once or twice. Remove steak from marinade; broil or barbeque for 4 to 5 minutes on each side or until desired doneness. Cut diagionally across the grain into thin slices. Makes 3 servings.

Beef Barbequed Chuck Steak

   2 to 3 lbs. boneless chuck steak
   Seasoned salt, to taste
   2 c. salsa
   1 c. barbeque sauce

   Cut steak into strips about 4-inches long and 1-inch wide. Sprinkle with seasoned salt, then place in plastic resealable bag. Pour salsa and barbeque sauce over beef. Seal and refrigerate overnight. Drain, discarding marinade. Heat grill to medium-high heat. Grill meat, turning to brown meat evenly, about 8 to 12 minutes, or until desired doneness. Makes 8-12 servings.

Sassy Salsa Barbeque Sauce

   1 c.thick and chunky salsa
   1/2 c. catsup
   1/4 c. cider vinegar
   2 Tbsp. molasses
   1 Tbsp. Worcestershire sauce
   1 tsp. garlic pepper

   Combine all ingredients in a small saucepan. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Divide sauce into two 1-cup portions. Baste ribs with 1 c. of sauce during the last 10 to 15 minutes of cooking. Discard basting sauce. Serve remaining 1 c. of sauce with ribs. Makes 2 cups, enough for 4 pounds of ribs.

Basil Parmesan Potato Salad

   2 lb. new red potatoes, scrubbed thoroughly (about 12)
   1 c. finely chopped celery
   1/4 c. sliced green onions
   1/4 c. chopped fresh basil leaves
Yogurt Dressing:
   1 c. plain low-fat yogurt
   1 package (3 oz.) shredded Parmesan cheese (3/4 c.)
   1/2 c. light mayonnaise
   2 tsp. vinegar
   1 tsp. salt

   Cook potatoes in boiling water for 30 minutes or until tender when pierced with a fork. Drain, cool. Cut into bite-sized pieces. Add celery, green onions, and basil. In small bowl, stir together dressing ingredients; pour over potato mixture. Stir to combine. Refrigerate until chilled. Makes 4 to 6 servings.

Spectacular Picnic Pasta Salad

   1 15 oz. can unsweetened pineapple chunks
   2 c. fresh broccoli florets
   4 c. penne pasta, cooked
   1 c. frozen petite peas
   1 c. chopped celery
   1/4 c. chopped green onion
   1/2 c. chopped red pepper
   1/2 c. chopped parsley
   2 Tbsp. pineapple juice
   1/2 tsp. garlic powder
   1 Tbsp. olive oil
   1/3 c. white wine vinegar
   2 Tbsp. lemon juice
   2 Tbsp. Dijon mustard
   1/2 tsp. dried basil

   Drain pineapple, reserving 2 Tbsp. juice for dressing. Mix dressing ingredients well. Combine all ingredients and toss with dressing. Garnish with parsley, if desired. Chill before serving. Makes 12 servings.

Cheesy BLT Under Wraps

   1 package bacon, cooked
   3 Tbsp. mayonnaise
   3 Tbsp. spicy mustard
   6 (10 inch) tortillas
   6 leaves romaine lettuce, stems trimmed
   2 tomatoes, thinly sliced
   1 1/2 c. shredded Cheddar cheese

   Crumble bacon. Mix mayonnaise and mustard; spread mixture evenly over one side of each tortilla. Place a leaf of lettuce in center of tortilla. Arrange tomato slices on romaine. Layer crumbled bacon and Cheddar cheese evenly over toatillas. Fold bottom and edge of tortilla up over filling; roll tightly. Place seam side down on serving platter. Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to 4 hours. Makes 6 servings.

Pork Tenderloin Salad with Raspberry Vinaigrette Dressing

   1 package pork tenderloin, about 2 lb.
   2 tsp. crushed basil
   8 c. mixed greens
   2 c. fresh fruit (oranges, pears and strawberries)
   1/4 c. chopped red onion
   Toasted pecan halves, optional
   1/2-2/3 c. low fat Raspberry Viniagrette dressing

   Separate tenderloins and place on rack in shallow roasting pan. Sprinkle with basil. Do not cover. Roast at 425 degrees to an internal temperature of 160 degrees for medium doneness. Remove from oven and slice into 3/4 inch pieces. To serve place mixed greens on individual serving plates. Arrange strawberrues, oranges, pears and tenderloin slices. Sprinkle with red onion and pecan. Serve with dressing. Makes 4 to 6 servings.