Hope everyone had a great Memorial Day. We were in Sparta at our square dance caller’s annual Memorial Day picnic.
The weather has been warm, so I’ll give you a recipe from Better Homes and Gardens All-Time Favorite Barbecue Recipes of 1972.
The first is
Steak and Shrimp Kabob Dinner
1/2 cup catsup
1/4 cup water
1/4 cup finely chopped onion
1 Tbsp. brown sugar
3 Tbsp. lemon juice
2 Tbsp. cooking oil
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1 lb. beef sirloin steak, cut in 1-inch pieces
1/2 lb. fresh or frozen shrimp, shelled
2 zucchini, cut diagonally in 1-inch pieces
2 ears corn, cut in 1-inch pieces
2 small onions, cut in wedges
1 green pepper or sweet red pepper, cut in squares
6 cherry tomatoes
In small saucepan, combine first four ingredients. Stir in lemon juice, oil and mustard, Worcestershire sauce, and chili powder. Simmer, uncovered, 10 minutes, stirring once or twice.
On six short skewers, thread steak, shrimp and veggies, except tomato, alternately. Grill over medium-hot coals 15-17 minutes for medium-rare. Turn often and brush with sauce. Add tomato to each when done.
Apricot Glazed Ribs
4 lbs. pork loin back ribs, cut in serving size pieces
1-1/2 cups water
1 cup snipped dried apricots
1/2 cup packed brown sugar
2 Tbsp vinegar
1 Tbsp lemon juice
1 tsp. ground ginger
1/2 tsp. salt
In large saucepan or Dutch oven, cook ribs, covered in enough boiling salted water to cover, until ribs are tender, 45-60 minutes. Drain well; season ribs with salt and pepper.
Meanwhile, in small saucepan, combine all other ingredients. Bring to boil. Reduce heat; cover and simmer 5 minutes. Pour mixture into blender. Cover and blend until smooth.
Brush glaze over ribs. Grill ribs over medium-low colas 10-15 minutes. Turn ribs and grill until done, 10-15 minutes more; brush occasionally with glaze.
This last thought from Job 32:7: “Days should speak, I thought, and many years teach wisdom.”
Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]
Until next time, Ellie