June 14, 1999
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.
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.
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.
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.
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.
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.
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.
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.