Text 7608, 68 rader
Skriven 2008-05-22 23:54:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Italian Restaurants
===============================
 -=> On 05-21-08  14:45,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Italian Restaurants <=-

 RH> Hospital (Fort Stewart) yesterday.  Steve took along one of the EEPCs
 RH> to "play with" for a bit. One of the radiology doctors (who we knew
 RH> from last year and also read yesterday's films) saw him and the
 RH> computer; besides giving Steve the word that all was well (not like
 RH> last year at this time), he was quite interested in the computer.

Gail says that perhaps I ought to be getting a commission, including
second generation sales:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bbq Ribs 1991 World Bbq Contest Winner "Memphis in May"
 Categories: Barbecue, Spices, Pork
      Yield: 1 Servings
 
      3 lb Slab pork ribs

MMMMM--------------------------DRY RUB-------------------------------
      4 ts Paprika
      2 ts Salt
      2 ts Onion powder
      2 ts Ground black pepper
      1 ts Cayenne

MMMMM---------------------------SAUCE--------------------------------
      6 tb Salt
      6 tb Black pepper
      6 ts Chilli powder
      4 c  Ketchup
      4 c  White vinegar
      4 c  Water
      1 lg Yellow onion; diced
    1/2 c  Sorghum molasses
 
  DRY RUB DIRECTIONS: Mix in jar, cover and shake well
  to mix. Sprinkle rub liberally on ribs. Allow to stand
  20 to 30 minutes at room temperature until rub appears
  wet.
  
  RIB SMOKING DIRECTIONS: Prepare smoker for long, slow
  cooking using hickory chips for flavor. Cook ribs,
  bone side down at 230 degrees for 2 hours using
  indirect heat. Turn and cook 1 more hour. During last
  15 minutes, baste with BBQ sauce diluted by 1/2 with
  water. Serve ribs with warm undiluted sauce on the
  side.
  
  BBQ SAUCE DIRECTIONS: Combine all ingredients in a
  large saucepan. Bring to a rolling boil, reduce heat
  and simmer for 1-1/2 hours, stirring every 10 minutes
  or so. Pour into sterilized jars, seal and let stand
  for 2 to 6 weeks before using.
  
  From: Dave Drum                       Date: 01-07-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:57:11, 22 May 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)