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HOUSTON HOME JOURNAL
SNACKS
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JUG SLIDERS WITH MERLOT
The countdown to the Super Bowl is officially in its
final weeks! As you get ready for the annual celebra
tion, why not treat your guests to some easy to share
Jug Sliders? Made with Carlo Rossi Merlot, these
mini burgers are tasty, two-bite treats that are quick
and simple to prepare. Plus, if you buy the merlot in
the new Carlo Rossi 5L Box, you’ll have plenty of wine
left over to sip!
Ingredients
1 pound ground beef
1 package mini buns
2 tablespoons of butter or margarine
4 ounces of button mushrooms, thinly sliced
2 large scallions, sliced
1 shallot, minced
1 cup of Carlo Rossi Merlot
Green leaf lettuce
Salt, pepper to taste
Directions: Shape about 3 tablespoons of ground
beef into a 1” thick pattie, sprinkle with salt and
pepper. Repeat with remaining mixture. Cover and
refrigerate until ready to cook. Melt butter in a skil
let and add mushrooms, scallions and shallot. Cook 3
minutes, stirring occasionally; add Carlo Rossi Merlot
and simmer. Grill burgers to preferred degree of tem
perature. Place each burger on miniature bun with
lettuce and top with mushroom mixture. Makes 16.
. ■ '
Popeye s Favorite Spinach Dip
Ingredients
1 10-oz. pkg frozen, chopped spinach, thawed and
drained
2 cups fat free sour cream
1 cup Duke’s Light (or Fat Free) Mayonnaise
1 pkg (40g) Vegetable Soup Mix
1 can (10 oz/284g) water chestnuts, drained and
chopped
3 green onions, chopped
Preparation
In large bowl, combine drained spinach with
remaining ingredients. Stir until well blended. Cover
and chill at least two hours to blend flavors. Serve
with red and green pepper slices, baby carrots and
raw broccoli or cauliflower florets.
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Downtown Merchants
BIG SALE SATURDAY!
February 2 nd , 2008
For more informations on
this special event visit us at:
www.perrydowntown. com
Come ana bo oporto! Historic Downtown Foma
©lmpressions
' ...aciaAAiconCcmeU
Fall and Christmas Items
UP TO 75% OFF
Retired Vera Bradley 50% OFF
912 Carroll Street • Perry, GA (478) 987-2255
Putt Menu JAvaiCa6Ce
Tuned (Dinner.
933 CarrodStreet ~ (Downtown (Perry
(478) 987-1938
ImL
Co me enjoy
l a delicious
Meal or Coffee
and Dessert
while shopping
downtown.
RIBS
Continued from Page xC
1 cup cold water
2 tablespoons vegetable
oil
2 tablespoons molasses
or 1/4 cup firmly packed
brown sugar
1 tablespoon Kosher salt
11/2 teaspoons red pep
per flakes
1/2 teaspoon cayenne
pepper
Cooking Directions
Place ribs in a large bowl
or resealable plastic bag, set
aside. In 4-cup glass mea
sure, stir together vinegar,
water, oil, molasses, salt, red
pepper flakes and cayenne
pepper until salt is dissolved.
Remove 1/2 cup marinade;
set aside. Add remaining
marinade to ribs; seal bag
and marinate for 4 - 6 hours
in the refrigerator. Remove
ribs from marinade; discard
marinade.
Prepare medium-hot fire;
grill ribs over indirect heat
for 50 to 60 minutes or until
pork is tender and the inter
nal temperature reaches
160 e F. Baste ribs twice with
reserved sauce mixture dur
ing last 15 minutes of grill
ing.
Serves 6.
Memphis Dry Ribs
4 pounds pork loin back
ribs or meaty spareribs
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon onion pow
der
3/4 teaspoon celery salt
3/4 teaspoon ground
cumin
1/2 teaspoon black pep
per
3 cups wood chips (use
hickory or oak chips for the
best flavor)
■_ Cooking Directions
Cut ribs into 4 portions.
Place ribs in shallow dish.
In small bowl, combine
brown sugar, paprika, onion
powder, celery salt, cumin
and black pepper; rub even
ly over meaty side of ribs.
Cover with plastic wrap and
marinate in the refrigerator
for 4 to 24 hours. At least
1 hour before grilling, soak
wood chips in enough water
to cover. Drain before using.
In charcoal grill with a cover,
place preheated coals around
a drip pan for medium indi
rect heat. Add 1/2-inch hot
water to drip pan.
Sprinkle half of the
drained wood chips over the
coals. Place ribs, bone side
C The Tifjhitinj St ere T\
■ A - pjvKion ;d; V--o;hc<i .v'ic-.;U;vaf .Supply jJr
Lighting
Is E veryth ing
926 Carroll St. • Perry, GA 31069
478-224-8888 .
SALE- 50-75% off
Saturday Only
February 2 -10 until 4
909 Carroll Street—Perry
SuaarpCum
i ‘Tree
P 917 Carroll St., Perry, GA
if. U
65% OFF Selected
Fall Er Holiday Merchandise
Saturday, February 2nd ONLY
8:00 am - 5:00 pm
No Sale Merchandise available before this date.
FOODB.HOME
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down, on grill rack over drip
pan. Cover and grill for 1
1/2 to 2 hours or until ribs
are tender. Add more pre
heated coals (use a hibachi
or a metal chimney starter
to preheat coals) and wood
chips; turn ribs halfway
through grilling.
Serves 4.
* Note: For gas grills,
preheat and then turn off
any burners directly below
where the food will go. The
heat circulates inside the
grill, so turning the food is
not necessary.
Kansas City Style
Pork Back Ribs
3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned
salt
2 tablespoons chili pow
der
2 tablespoons ground
black pepper
1 tablespoon celery salt
1 tablespoon onion pow
der
1 tablespoon garlic pow
der
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup of your favorite bar
becue sauce
1/2 cup honey
Softball '
I M M WUMM-
L_
MU
Iss^l
f Ochlahatchee
Park Clubhouse
Saturday, Jan, 26 th
9am - Ipm
• T-Ball (3y-4y)
• B-Ball (sy-14y)
• Softball/girls (sy-18y)
Online Registration
Jww^perryjmumleague^com
Questions Call: 988-2618
120 Frank Satterfield Rd.
Cooking Directions
In pint-jar with tight
fitting lid, combine sugar,
paprika, seasoned salt, chili
powder, black pepper, celery
salt, onion powder, garlic
powder, ground sage and dry
mustard. Place lid on jar and
shake jar to combine thor
oughly. Set spice rub aside.
Makes about 1 1/2 cups.
In small saucepan over
low heat, stir together bar
becue sauce and honey. Heat
through, stirring occasion
ally, about 5 minutes. Set
barbecue glaze aside, keep
warm or at room tempera
ture before using. (If storing
for more than 2 hours, cover
and refrigerate. Reheat gen
tly before using).
Pat ribs dry with paper
towels and season generous
ly with spice rub, using about
4-6 tablespoons for each slab
of ribs. Grill over indirect
heat in a covered grill or
smoker for 1 1/2 to 2 hours.
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For a viewing <& for a reservation
Call 224-4443
Class Reunions - Family Reunions* Special Occasions
521 F. Satterfield Road, P.O. Box 74, Perry, GA 31069
(until January 31 st , 2008)
Spring ‘OB Ball
WEDNESDAY, JANUARY 30, 2008 ♦
Turn ribs once during cook
ing, about halfway through.
Ribs are done when the
meat is very tender (insert
a paring knife between ribs
to determine); they will pull
apart fairly easily. About
20 minutes before ribs are
done, baste heavily with bar
becue glaze. If you like your
ribs extra sticky, baste again
10 minutes before removing
from the grill.
Serves 5.
This recipe was developed
by Chef Paul Kirk, author of
Paul Kirk’s Barbecue Sauces
Cookbook. Source: All rec
ipes and photos from the
National Pork Board Pork
Check Off.
#1 Noon
Buffet
KHOJmr
L73 I*tt 136 • 887*8877
Have You Checked
I Out Ochlahatchee
Clubhouse Lately?
Large Updated Kitchen & Restrooms
3B
Ribs on the grill will
make any Super
Bowl Party more
memorable.
All recipes and pho
tos here here are
from the kitchens
of the National Pork
Board’s Pork Chck-
Off
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