Subj : BBQ for Daniel 2
To   : All
From : Carol Shenkenberger
Date : Sat Jun 29 2024 13:42:26

MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Bbq Meatloaf Aussie Style
Categories: Meats, Ground beef, Beef
     Yield: 8 Servings

     1 lb Ground beef - lean
     1 lb Sausage stuffing
     1 c  Breadcrumbs - fine
     2    Onions - medium, chopped
          Fine
     1 tb Curry powder
   1/2 c  Water
     1 tb Parsley - chopped
     1    Egg - beaten
     1 c  Clove - crushed
   1/2 c  Milk
          Salt and pepper to taste

MMMMM---------------------------SAUCE--------------------------------
     1    Onion - chopped very fine
   1/4 c  Water
   1/2 c  Ketchup
   1/4 c  Dry red wine OR beef stock
   1/4 c  Worcestershire sauce -
          Lea & Perrins
     2 tb Vinegar
     1 tb Instant coffee
   1/4 c  Brown sugar - packed
     1 oz Margarine
     2 ts Lemon juice

 Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie
 Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt,
 pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix
 milk and water and add to meat mixture a little at a time until
 smooth but firm. Shape into loaf and put into greased baking pan.
 Bake 30 minutes at 375F.

 SAUCE: Saute onions in margarine until golden and add all other
 ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15
 minutes. (great with ribs or chicken). After loaf has cooked for 30
 minutes, pour half of the sauce over the meat, return to oven and
 bake 45 minutes more, basting often with remaining sauce. Serve loaf
 hot in thick slices with remaining sauce. Also makes great sandwiches.

 Servings: 8

 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Bbq Plum-Glazed Ribs
Categories: Pork, Barbecue
     Yield: 4 Servings

     3 lb Pork spareribs
   3/4 c  Plum sauce
   1/4 c  Cider vinegar
     2 tb Tomato paste
     1 ts Gingerroot, minced
     1 ts Dijon mustard
   3/4 ts Worcestershire sauce
   1/2 ts Hot pepper sauce
     1    Garlic clove, minced

 Cut spareribs between bones into single ribs. In large pot, cover
 ribs with salted water and bring to boil; reduce heat, cover and
 simmer for about 40 minutes or until fork-tender. Drain well and
 transfer to bowl.

 In separate small bowl, whisk together plum sauce, vinegar, tomato
 paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and
 garlic; pour over ribs, turning to coat.

 Cover and marinate ribs in refrigerator for at least 4 hours or up to
 24 hours. Let stand at room temperature for 30 minutes.

 Reserving marinade, place ribs on greased grill over medium-high heat;
 cover and cook, turning and basting often with marinade, for 10-15
 minutes or until glazed and browned.

 Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g
 carbohydrate Good source iron.

 Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad
 Bumbleberry Crumble

 Source: Canadian Living magazine Jun 95 Presented in article by
 Elizabeth Baird: "Grate Partners"

     [-=PAM=-]   [email protected] Posted to MM-Recipes Digest V3 #342

 From: "Paul A Meadows" <[email protected]>

 Date: Sat, 14 Dec 96 22:03:08 UT

MMMMM

 xxcarol
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