Island Barbecued Ribs

 When I make this recipe , I cheated abit making it. i will give first how the recipe call for , then how I fixed it. Again this recipe is from 1968.....my way is alot simpler for those that are busy out there.

Island Barbecued Ribs
Shirley Simpson

2 1/2 to 3 pounds ribs
1 Tablespoon lemon juice
1/2 cup brown sugar
1 ( 15 oz) can crushed pineapple
2 ( 8 oz) cans tomato sauce

Brown ribs in oven. Pour off fat and reduce heat. Sprinkle with lemon juice, brown sugar and pineapple. Pour tomato sauce over ribs and bake. This same sauce can be used over pork roast or backbones.

* I browned my ribs in skiller, then put in crockpot and then sprinkle with lemon juice, brown sugar and pineapple. Then pour tomato sauce over it and let cook for about 6-8 hours. ( I used pork ribs)

Coconut Confetti

Here is another candy recipe for those upcoming candy making time.

Coconut confetti
Mrs. Marilyn Merrick

1 6-oz package semi-sweet chocolate morsels
2 Tablespoon white corn syrup
1 Tablespoon water
1 1/2 cupwater

In double boiler, over hot not boiling water, melt chocolate pieces with corn syrup and water. Then stir in coconut lightly. Drop mixture by heaping teaspoonfulls onto waxed paper lined cookie sheet. Refrigerate until firm. Makes about 24.

Buttermilk Pecan Candy

Here is an old recipe for candy. You do holidays are coming up.....


Buttermilk Pecan Candy
Mrs. lewis Clodfetter

1 cup buttermilk
1/2 cup butter
1 teaspoon soda
2 cups sugar
3 Tablespoon white syrup
1 teaspoon vanilla
2 cups sugar, sifted ( I know a repeat, I left this sugar out)
2 cups pecans, chopped

Combine and cook to soft ball stage. Beat until creamy. Add pecans. pour into buttered pan and cut when cool.

Danish pastry

Ok, I have fallen behind on the bread recipes , so here is one...Fridays has been busy.

Danish Pastry
Betty L. Rippetoe

1 package dry yeast
1/4 cup warm water
1/3 cup granulated sugar
1 teaspoon salt
1/4 cup shortening
1 cup scalded milk ( cooled)
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon lemon extract
1/4 teaspoon mace
3 1/2 to 4 cups flour
1 cup soft shortening ( would use butter or margarine here)
1 egg, beaten

Combine yeast and water. Mix sugar, shortening, milk and salt. Beat in eggs, add yeast, extracts, mace and 3 cups flour and mix well. add rest of flour. mix and let rise until doubled. Roll 1/3-inch thick and dot with 1/2 cup soft shortening. fold and seal edges, then dot with rest of soft shortening. fold and seal edges. place in greased bowl. Cover and let rest 20 minutes. Roll 1/3-inch thick and shape into rolls. Roll 1/4-inch thick and brush with butter or margarine, sprinkle with brown sugar and cinnamon and chopped nutmeats, and then either roll and cut into separate rolls or place in ring and slash every inch about 1/2 way thru roll. let rise until double. Bake 25 to 30 minutes at 350 degrees or until brown.

ICING

1/4 cup orange juice
1 cup confectioners sugar

Combine two ingredients and mix well. Spread on pastry while still warm.

Jellied Corn beef Salad

ok , I really don`t like jellied salads, but here is a recipe for one anyway.

Jellied Corn Beef Salad
Mrs. Virginaia B. Skinner

1 envelope plain gelatin
1/4 cup water
1 1/2 cups tomato juice
3 hard cooked eggs, chopped
1/2 cup cucumbers, chopped
2 cups celery, chopped
1 Tablespoon onion, chopped
1 teaspoon lemon juice
1 teaspoon salt
1 ( 12-oz) can corned beef
1 1/2 cups mayonnaise

Soften gelatin in cold water. Heat tomato juice and add gelatin mixture. Stir until dissolved. Add lemon juice and salt. Chill until partially set. In another bowl combine eggs, cucumbers, celery, onion, corned beef and mayonnaise. Fold into gelatin mixture and pour inot 1 1/2 quart mold. Chill.

Party Roll-Ups

 Here is a good recipe for maybe that upcoming holiday party or just a everyday weeknight meal.

Party Roll-up
Mrs. john Merritt

1 1/2 pounds steak,1/4 inch thick ( You can use tender mock steak, or why noit try pork steak)
1 1/2 cups prpeared herb-seasoned stuffing
2 Tablespoons shortening
1 can (10 1/2-oz) condensed mushroom soup
1/3 cup water
parsley

Cut steak into 6 pieces ( about 8 x 4-inch ). Pound with meat hammer. Place 1/4 cup stuffing near center of each meat piece. Roll; tuck in ends and fasten with skewers or toothpicks. In skillet brown roll-ups in shortening; pour off fat. Stir in soup and water . Cover and cook over low heat about 1 1/2 hours or until tneder. Stir occassionally. Garnish with parsley. Serves 6.

7-layer bars

another recipe for year 1968.

7-Layer Bars
Mrs. Elsie Stott

1/2 cup butter or margarine
1 cup graham cracker crumbs
1 cup shredded coconut
1 6-oz package semi-sweet chocolate morsels
1 6-oz package butterscotch morsels
1  15-oz can sweetened condensed milk
1 cup nutmeats, chopped

Melt butter in 13 x9 x 2-inch baking pan. Sprinkle crumbs evenly over butter. ( Tap sides of pan to distribute crumbs.) Sprinkle on coconut, chocolate morsels and butter scotch morsels. Pour sweetened condensed milk, evenly over top. Sprinkle with nutmeats and press lightly into pan. Bake 30 minutes at 350 degrees. Cool in pan and cut into 40 1 x 2-inch pieces.