A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, November 17, 2007


I love coleslaw! There are two types of coleslaw - creamy and non creamy - mine is sort of a mixture of the two. It is difficult to write a recipe for coleslaw - it is a matter of taste. I don't like coleslaw that is very sweet, and I don't understand why some people want to put mustard in it ...

1/2 head of cabbage, quartered with core removed and sliced thinly

1/2 white onion, thinly sliced or grated

1 carrot, peeled and grated

1 tablespoon white vinegar

1 heaping tablespoon mayonnaise (Hellman's)

1 teaspoon or less sugar (actually I use a bit of Sweet n Low)

Caraway seeds - just a few (optional, but they are really good in coleslaw)

Pepper - a few shakes

Lemon juice - about 1/4 lemon squeezed

Mix everything well in a large bowl. You'll have to taste it and perhaps adjust the seasonings. You may need a bit more mayonnaise or lemon juice, if there isn't enough dressing - it should be moist, but not dripping at this point.

Let it marinate all together, preferably overnight - but it is good as soon as it is mixed, too!

Barbecued Ribs

I've been asked to provide a recipe for ribs - but since I don't have any on hand at the moment, and can't find my camera - any pictures will be ripped off from somewhere ... those on top are baby back ribs and the spare ribs are on the bottom.

There are 2 sorts of ribs - those baby back ribs and the plain old spareribs - it is only a matter of preference - both are cooked the same way. I do sometimes boil the ribs beforehand - if I want to cook them in a 2 step process - it takes longer overall and makes more of a mess, but it's useful if you want to get most of the cooking out of the way early in the day and quickly finish them off right before you eat. I just simmer them in a large pot with half an onion and a bit of thyme for about half an hour.

1 rack of ribs

1 bottle of barbecue sauce

Line baking pan with aluminum foil - ribs make an awful mess that you don't want to have to clean up afterwards.

With a pastry brush cover all sides of the meat with the barbecue sauce. You can let this marinate for a few hours before cooking if you like.

Preheat oven to 300F (150C) - then place the ribs on a rack in the pan, cover pan tightly with foil, and bake for one and one-half hours.

Pour off the excess grease and apply another coating of barbecue sauce.

Bake uncovered another 30 minutes or until tender - it may take up to 30 minutes more - the bones should be loose when you wiggle them.

Place under broiler for 3 or 4 minutes.

Serve with extra barbecue sauce - the ribs can be cut into one or two rib pieces.