Subj : Ribs
To : Ruth Haffly
From : Dale Shipp
Date : Tue Aug 02 2022 00:49:00
-=> On 07-31-22 16:52, Ruth Haffly <=-
-=> spoke to Shawn Highfield about Tomatoes <=-
RH> Tho today Steve is smoking a rack of ribs & I made a potato salad to go
RH> with them. Don't know what else we'll do, running low on fresh veggies.
What sort of ribs? I have often wondered about the popularity of "St.
Louis style" ribs. You take a full rack of ribs and trim off a lot of
stuff (more than half?) and then sell the rest for more than the price
of the full rack would have been. I'll grant that there might be a
higher yield of meat on the SL ribs, but it just seems wastful to me.
What do the butchers do with the part of the ribs that they trim off?
I got to thinking about this again because the restaurants where we are
now living only have the SL style ribs.
I don't think that dropping the corn would seriously hurt this recipe.
1 c Diced onions
3 ea Cloves garlic, diced
1 tb Olive oil
3 c Cooked chicken or turkey
-diced or shredded
1 pk Taco seasoning Mix*
1 1/4 oz pkg)
*I used 1/4 cup from bulk
- jar
2 ea 14 oz can ready cut diced
-tomatoes, undrained
15 oz Can black beans, drained
8 1/2 oz Can kernel corn, drained
4 oz Can diced green chilies,
-drained
1 c Chicken broth
1/2 tb Cornstarch
Cook onion and garlic in oil in 4 quart saucepan until tender. Add
cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
Blend broth and cornstarch; add to mixture. Bring to a boil, turn
heat down and simmer for 15 minutes, stirring occasionally.
Variation of Signature recipe of Rose's Granddaughter, from Recipezaar
recipe collections.
Could be made vegetarian by eliminiating meat and adding a couple
cans of beans, probably one garbanzo and kidney and larger can of
corn. Use vegetable broth.
MMMMM
... Shipwrecked in Silver Spring, Maryland. 01:00:24, 02 Aug 2022
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