Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / June 28, 1980, edition 1 / Page 25
Part of Winston-Salem Chronicle (Winston-Salem, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
Rib Fans Around These 5 . Few foods have as strong or as loyal a following as do pork ribs. Rib fans are noted for their enthusiasm for and devotion to this favorite finger-licking-good pork entree. Most will agree that part of the fun of eating ribs is ^ trying all the variations. . 11 ^ j| True rib connoisseurs never ^ . lire of sampli^jhe^if- jKi ferent styles, prepared in a variety of ways with a wide range of sauces. Sure to delight adventuresome rib r q enthusiasts?especially those who like their ribs meaty, flavorful and juicy-are , mm 'M I Red-Sauced Country Style While at First glance it may app^r that these ribs x are glazed with an ordinary barbecue sauce, one bite tells you that there is I nothing ordinary about this special sauce. It's a catsup- lN B^SHB based blend thai's flavored . T n with chili powder, cin- J ^ JjW namon and coffee. The ^ *'^^68 sauce, which is easily made in a saucepan, is generously :; brushed on the ribs during cooking. \ * More and more rib fans are discovering that there is more of their favorite meat to eat when they select country style ribs. For these ribs, made by splitting the maintain the correct blade end of the loin, con- temperature. _tain part okthe prized loin When it is not convenient eye muscle and either rib to cook out, these ribs can bones or back bones. The still be included in menu ribs are usually cut into plans. They are delicious, single rib sections for easy too, prepared in the oven eating. broiler or in the microwave For ribs that are tender oven. - " and juicy, it's important that careful attention be RED-SAUCED given to the grilling pro- COUNTRY STYLE PORK cedure. To prevent drying RIBS or burning, the ribs should 3 to 3l/i pounds pork counbe placed 5 to 7 inches from try style ribs, cut into the heat to provide a low to single rib sections moderate temperature. Salt and pepper ^Before cooking begins, the 1 cup catsup coals should be covered 2/jcup water with a gray ash and glowing_ 2 tablespoon brown sugar in the center. Since cooking 2 teaspoons instant minced time is approximately an onion hour, it may be necessary to 1 teaspoon chili powder add coals to the fire to '/ieaspoon instant coffee Belles*' has^a dual Garlic powdere meaning for the cowboy. Coarse ground pepper His way of handling cattle 2 tablespoons flour in the brush was "to bell 2 tablespoons cooking fat 'em," and to the rest of the Vi teaspon cinnamon world his gal was his Belle, '/a teaspoon allspice This introduction is the 1 medium onion "All Beef Coftk$ook" 1 Vi cups water sponsored by the Cow Belles, the ladies auxiliary ^ of the American National Sprinkle both sides of Cattlemen's Association, roast with garlic powder These Belles know how to and coarse ground pepper, please not only men with Flour both sides and brown the idea but all the family in fat in large frying-pan or members. York Kiker, N.C. Dutch oven. Sprinkle cinDepartment of Agriculture namon and allspice on Tarheel Kitchen home meat. Add onion and economist serves on the water, board of the N.C. Cow Cover and simmer on top Belles. of range or cook in a What will the choice be- moderate oven (350?F.) for a rib roast, T-bone steak, a 2 to 3 hours or until tender, filet mignon, stew beef, Remove onion and discard.* country style steak, a ham- Remove meat and reserve burger, or another cut of cooking liquid. Remove fat beef? Fach nerson will have anH hnnp frnm mpat unH to decide what the budget cut meat into large bite-size will allow. In making the pieces. Place on a hot servchoice you will need to keep ing platter. Prepare Sauce* in mind that beef cuts vary and spoon over meat. Serve in natural tenderness, but \ ith hot rice and garnish any cut can (toe made tender with fresh mint. 6 to 8 servthrough proper prepara- ings. tion. Also if you are wondering about the * Sauce . nutritive value, it is approximately the same in lean Cooking liquid from meat portion regardless of the 2 cans (1V/4 ounces each) cut. pineapple chunks l/:cup brown sugar SWEET W SOUR BEEF ./<cup cormtarch C CHUC , f/2cup vinegar } lb. beef chuck roast '/^cup soy sauce Will Rally Spicy Pork Ribs i v a. mL* V iSB jtL, n V wyw7 VP i| F^Vbf'iJr BBffttwfuniiii I in I j>f>* -f$$JK -V" Place ribs on grill over dish; cover with wax paper ash-covered coals (or on and cook at High 10 rack in broiler pan) so sur- -minutes, turning and rearface of meat is 5 to 7 inches ranging ribs after each 5 from heat. Broil at minutes. Reduce power to moderate temperature 45 50 percent (approximately minutes, turning occa- 325 watts) and cook 20 sionally. Season with salt minutes, turning and rearand pepper. Meanwhile ranging rafter each 10? combine catsup, water, minutes. Pour off drippbrown sugar, instant mine- ings. Season ribs with salt ed onion, chili powder and and pepper. Pour sauce instant coffee in small over ribs and continue saucepan and cook 5 cooking, covered, 20 minutes. Brush ribs with minutes, turning and rearsauce and continue cooking ranging ribs after 10 15 to 20 minutes, or until minutes. Let stand, meat is done, turning and covered, 5 minutes before brushing ribs occasionally serving. with sauce. 4 servings. Always a popular partner | MICROWAVE to ribs are pork and beans | DIRECTIONS: which can be heated Place ribs on 13x9 inch through on the grill along microwave-save baking side the ribs. 1 teaspoon salt to^cooking liquid to make 1 1 can (2Vi ounces) sliced cup. Drain pineapple, mushrooms reserve syrup. Combing 1 O 17 V 1 i can vo/2 ounces; waier sugar ana cornstarch; add chestnuts, sliced 'pineapple syrup, vinegar, 1 large green pepper, cuF {^soy sauce, salt, mushrooms, in thin strips Water chestnuts and cook1 cup thinly sliced red ing liquid. onion Cook, stirring constantHot cooked rice ly, until sauce thickens. Fresh mint Add pineapple, green pepper and onion and cook for Add water, if necessary, 2 minutes. ip . /V Appliances giHp i Speed Queen Washem & onr?. Furniture i ^rl I *Credit terms available on approved credit * KEN-LU 328 Waughtown Street 784-7605 784-7903 > Plan In Advance For Preservation Of Fooc The best time for planning nutrition specialists at N< is before the harvest comes in. Carolina State University, not the day you plan to can or If you want to preserve s< freeze, say the specialists. of your family's food suppl> Consider the amount of freezer the upcoming year, now's space you have, if you plan to time to decide how much freeze produce^If freezer space want to preserve and what V is limited you may want to pre- of equipment you'll need w serve part of the food your family the harvest is read v. needs by canning. Consider the jars and other canning supplies you have on A chest freezer allows hand and decide if you will need cold air to escape when ope to purchase some new supplies, than does an upright. , Also figure out how much space you have to store canned Avoid buying eggpla foods. You may have to consider ^ at are not uniformly d adding some new cabinet or shelf PunjJ?* arv soft, shriveled, < space for theextra jars. or ^ow some form of do such as irregular dark-brc With a little advance planning, spots. the family food dollar can be stretched while the family enjoys Shallots are similar in garden-fresh foods year-round, pearance to leeks, but Be ready for the season and somewhat different. Shal preserve foods during the sum- are grown in clusters and h mer when they're at their peak praetieally no swelling at of quality and when they are base, while leeks are larger plentiful or lowest in price, say have a slight bulb-look i agricultural extension foods and broad, flat, dark-green to, PRICES QOOD . THE THRU SAT., JUNE #j\ 28, 1980. QUANTITY RIGHTS /^B\ RESERVED-HONE /^B\ SOLD TO DEALERS OR RESTAURANTS. J I MARKET STYLE SLICED BACON ^ 2 LBS. flfc-w MORE *9 0 ?fc I m SWEET WESTERN I . HONEY-II I " V DEWS I I f$ 4 291 V -\ LARGE I f %y ; sizE I MICHELOBll I & MICHELOB LIGHT II f TIDE "1 DETERGENT I ^|y f 1491 mT7rr7W1rT LUULtfJUfi s The Chronicle, Saturday June 28, 1980 - Page 25 9? immam \Wiqston-Salem ; ! jJ Ctiroqicle i I Fill out and mail today )rth I Circulation Dept. | Winston-Salem Chronicle | 3me | P.O. Box 3154 .for | Winston-Salem, N.C. 27102 the I you 2 Please start my home delivery immediately :ind ! =? ?.. S hen I (check appropriate) { 52 26 13 | I weeks weeks weeks l^d i n9,60 n5,20 n260 Home delivery rates payable in advance n?g I j payment enclosed | I will pay carrier J ark I M :ut, Nwn* cay >wn 1 Address City State Zip spare ~ Telephone ; lots the Winston-Salem Cb\r*OT\iclc :S. . 722-8624 j ps. ?*_ _ _ __ ? ? _ _ _ _ _ _ _ _ _ J , : NEW LOW-PRICE LEADER! SWIFT'S BUTTERBALL TURKEYS . 6 To 10 LB. AVG lP lb.69* HOLLY FARMS--U.S. GRADE A I MIXED I I FRYER PARTS I UMfr OF 4 PKGS., I PL||E^M LOW PRICES ON FOOD EVERY DAY! great savings on your favorite? I MAYONNAISE! I I KRAFT I ^MAYONNAISE I QUART Afc m 4MB v.5 jar ^ ? (U.ilUISf ^ | //UATUBBie I ?awaw nEH'9 I MAYONNAISE I QUART Ci ft ^ I jar O LIMIT ONE OF CHOICE WITH $10.00 ORDER! J KIII laatUHal Mlii lAUMMi \*
Winston-Salem Chronicle (Winston-Salem, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
June 28, 1980, edition 1
25
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75