Pineapple Drop Cookies

2cups flour

1 tsp baking powder

˝ tsp soda

˝ tsp salt

˝ cup margarine

1 cup brown sugar

1 egg

1 tsp vanilla

˝ cup drained crushed pineapple

˝ cup nuts

Mix together dry ingredients. Cream butter + sugar + egg + vanilla. Mix well. Add dry ingredients gradually. Add pineapple + nuts. Drop by spoonful on greased bakery sheet. Bake 15 min. 375 F oven

Choc Chip & Peanut Butter Cookies

1 cup shortening (˝ cup shortening & ˝ butter)

1 cup peanut buttermilk

1 cup white sugar

1 cup brown sugar

2 eggs

2 cups flour

1 t baking soda

1 pkg choc. Chips

1 (8 oz) salty peanuts

Mix & drop on cookie sheet. Bake in 325 oven 8 to 10 min.

Sugar Cookies

1 cup sugar

Ľ cup butter

ľ cup Crisco

Cream together

1 egg beaten well, add 1 teaspoon vanilla

Sift together 2 cups flour, ˝ teaspoon cream of tartar, ˝ teaspoon soda, ˝ teaspoon salt, ˝ teaspoon nutmeg, then add to above mixture.

Roll in balls not quite as large as walnuts – put on cookie sheet and press on fruit glass with colored sugar. Bake 350 F oven 8-10 min.

Vanishing Oatmeal Raisin Cookies

1 cup (2 sticks) margarine or butter, softened

1 cup brown sugar

˝ cup granulated sugar

2 eggs

1 teaspon vanilla

1- ˝ cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups oats (quick or old fashioned, uncooked)

1 cup raisins

1.Heat oven to 350 F

2.Beat together margarine and sugars until creamy

3.Add eggs and vanilla; beat well

4.Add combined flour, baking soda, cinnamon and salt; mix well

5.Stir in oats and raisins; mix well

6.Drop by rounded tablespoonfuls onto ungreased cookie sheet

7.Cool 1 minute on cookie sheet; remove to wire rack

Bar Cookies: Bake 30-35 minutes in ungreased 13?9 inch metal bakin pan

Oatmeal Cookies

1 c shortening

1 c brown sugar

2 eggs

1 t vanilla extract

Mix together and add

1 ˝ c flour

1 t soda

1 t salt

Add

2 c Quick Oats

˝ or 1 c walnuts

Make a roll in wax paper

Chill 2 or 3 hours

Oven 350 F

10 min

Peanut Butter Cookies

˝ c shortening (half butter or margarine)

˝ cup peanut butter

˝ cup granulated sugar

˝ cup brown sugar

1 egg

1 Ľ cups flour

˝ tsp. Baking powder

ľ tsp. Soda

Ľ tsp. Salt

Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients; stir into shortening mixture.

Heat oven to 375 F. Roll dough in 1 Ľ balls. Place 3” apart on lightly greased baking sheet. Flatten crisscross style with fork dipped in flour. Bake 10 to 12 min

Honey peanut butter cookies

Make Peanut Butter Cookies (above)- except use only Ľ cup shortening and use ˝ cup honey in place of brown sugar.

Brazilian Coffee Cookies

1/3 cup shortening

˝ cup brown sugar

˝ cup granulated sugar

1 egg

1 ˝ tsp. Vanilla

1 tbsp. Milk

2 cups flour

˝ tsp. Salt

Ľ tsp. Soda

Ľ tsp. Baking powder

2 tbsp. Powdered instant coffee

Heat oven to 400 F. Mix shortening, sugars, egg, vanilla, and milk until fluffy. Stir dry ingredients together. Add to sugar mixture; mix thoroughly. Shape dough in 1” balls. If dough is too soft, chill until easy to handle. Place balls 2” apart on ungreased baking sheet. Flatten to 1/8 thickness with greased fork dipped in sugar (press only in one direction) or with greased bottom of glass dipped in sugar. Bake 8 to 10 min. or until lightly browned.

Banana Nut Bread

1 c butter or aleo

1 tsp vanilla

3 or 4 mashed banana

2 c flour

˝ tsp. Salt

1 c sugar

2 eggs

1 Tbs milk

1 tsp baking soda

˝ c chopped nuts

Cream butter, sugar + vanilla until light + fluffy in large bowl of electric mixer. Beat in eggs. Combine banana + milk. Mix flour, soda + salt. Blend dry ingredients into creamed mixture alternately with banana. Stir in nuts. Turn into greased 8 in. loaf pan. Bake at 350 F for 1 hr 10 min. Cool 10 min. Them turn out of pan.

Extraordinary Chocolate Chip Cookies

1 ˝ cups butter or margarine, softened

1 Ľ cups granulated sugar

1 Ľ packed brown sugar

1 Tablespoon vanilla

2 eggs

4 cups flour

2 teaspoon baking soda

˝ teaspoon salt

1 bag (24 oz) semisweet chocolate chips (4 cups)

Heat oven to 350 F. In large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Bake 10-12 min.

For Nut Lovers: Stir in 2 cups coarsley chopped nuts with the chocolate chips.

Hermits (The Best Cooky Of 1880-1890)

1 cup shortening

2 cups brown sugar

2 eggs

1 ˝ cup cold coffee

3 ˝ cups flour

1 tsp. Soda

1 tsp. Salt

1 tsp. Nutmeg

1 tsp. Cinnamon

2 ˝ cups seeded raisins

1 Ľ cups broken nuts

Mix shortening, sugar, and eggs thoroughly. Stir in coffee. Stir dry ingredients together; blend into shortening mixture. Mix in raisins and nuts. Chill dough at least 1 hr.

Heat oven to 400 F. Drop rounded teaspoonfuls of dough about 2” apart on lightly greased baking sheet. Bake 8 to 10 min., or until almost no imprint remains when touched lightly in center.

Carmels

2 cup white sugar

1 stick butter

1 can pet milk

ľ corn syrup

pinch soda

˝ c chopped walnuts

Cook all to firm ball stage – stirring constantly. Add nuts & pour into butter pan 9x9x2 – cut into square & wrap with wax paper

Pecan Tassies

1/2 cup butter or margarine, softened (1 stick)

1 3-ounce packeage cream cheese, softened

1 cup all-purpose flour

1 egg

3/4 cup packed brown sugar

1 tablespoon butter or margarine, melted

1/2 cup chopped pecans

1. For pastry, in a mixing bowl beat the 1/2 cup butter and cream cheese till combined.

Stir in the flour.

Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 13/4-inch muffin cups.

2. For pecan filling, in mixing bowl beat egg, brown sugar, and the 1 tablespoon melted butter till combined.

Stir in pecans.

Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup.

Bake in a 325 F oven about 30 minutes or till pastry is golden and filling is puffed.

Coll slightly in pan.

Carefully transfer to a wire rack; cool completely.

Makes 24 cookies.

Butterscotch Chip Cookies

Bake these luscious cookies just the way you like them - a few minutes less for soft, chewy centers, a few minutes longer for crisper cookies.

1/2 lb (2 sticks) butter or margarine, softened

1 cup packed golden brown sugar

2 large eggs

3 tablespoons milk or water

2 1/2 cups all-purpose flour

3/4 teaspoon salt

1 (11 oz)package Butterscotch Chips

1 cup chopped walnuts, optional

Preheat oven to 375 F. Mix butter and brown sugar until light and fluffy.

Mix in eggs, milk or water, and vanilla.

Mix in flour, soda and salt until incorporated.

Mix in butterscotch chips and nuts.

Drop by rounded teaspoons 1 1/2 inches apart on greased baking sheets. Bake for 11 to 12 minutes. Cool 2 minutes and remove to racks.

Candy Divinity

3 cups sugar

1/2 cup light corn syrup

1/2 cup water

2 egg whites, at room temperature

1 teaspoon vanilla extract

1. Avoid making Divinity on a humid day; candy will not harden.

In 2-quard saucepan over medium high heat, heat sugar, syrup and water to boiling, stirring until sugar is dissolved.

Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248 F.

2. Meanwhile, in medium bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at medium speed, slowly pour half of syrup into whites.

Continue beating while heating other half of syrup to 272 F.

3. While turning bowl and continuing beating, slowly pour remaining hot syrup into mixture (mixture will be stiff).

(Don't scape saucepan; mixture on side may be sugary). Add vanilla; beat until mixture holds stiff, glossy peaks. Working quickly, drop by heaping teaspoonful onto waxed paper.

Cool completely before storing.

Banana loaf bread

2 cups all-purpose flour

1 teaspoon baking soda

Ľ teaspoon salt

˝ cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

3 large ripe bananas, mashed with fork

1 cup chopped pecans or walnuts

1.Heat oven to 350 degrees. Grease a 9- by 5-inch loan pan. Sift together the flour, baking soda and salt; set aside.

2.Beat the butter and sugar with an electric mixer on high speed until light, 2 minutes. Add the eggs, one at a time, and the vanilla, mixing well after each addition. Stop the mixer and add the bananas. Mix lightly. Fold in the dry ingredients and nuts, mixing just until combined.

3.Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan for 5 minutes then invert onto a wire rack. Cool completely before slicing.

Choc Cake

2 c flour

2 c sugar

3 T cocoa

1 c water

1 stick marg.

1/2 c crisco

1 t soda

1/2 c buttermilk

2 eggs

1 t cinnamon

1 t vanilla

Combine cocoa - water - marg. + crisco in pan.

Bring to boil (combine flour + sugar in bowl) add first mix. to flour mixt.

Dissolve soda in buttermilk. Beat eggs.

Add soda buttermilk mix + eggs + cinn. + vanilla to rest of butter + mix well.

Pour into greased + flour 11*16 pan. Bake 20 min.

After removing from oven.

3 T cocoa

6 T milk

1 stick margarine

1 box (3 & 1/2 cups) powdered sugar

1 t vanilla

1/2 chopped pecan

Put cocoa, milk + marg. in pan + bring to boil.

Remove from stone + add remaining ingred.+ milk

Pancakes

1 cup flour

1 tablespoon sugar

2 teaspoon baking powder

Ľ teaspoon salt

1 beaten egg

1 cup milk

2 tablespoon cooking oil

1.In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

2.In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy)

3.For standard-size pancakes, pour about Ľ cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard-size.

Powdered Sugar Icing

1 cup sifted powdered sugar

Ľ teaspoon vanilla

1 tablespoon milk or orange juice

1.In a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, till it reaches drizzling consistency. Make ˝ cup (enough to drizzle over one 10-inch tube cake.)

Chocolate Powdered Sugar Icing:

Prepare as above, except add 2 tablespons unsweetened cocoa powder to the powdered sugar. Do not use the orange juice.

Chocolate Wows

1/3 cup flour

Ľ cup unsweetened cocoa

1 teaspoon baking powder

Ľ teaspoon salt

6 squares (6 ounces) semisweet chocolate, chopped

˝ cup butter or margarine (1 stick)

2 large eggs

ľ cup sugar

1 ˝ teaspoons vanilla extract

2 cups pecans (8 ounces), chopped

1 package (6 ounces) semisweet chocolate chips (1 cup)

1.Preheat oven to 325 F. Grease two large cookie sheets. In small bowl, combine flour, cocoa, baking powder, and salt.

2.In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently, until smooth. Remove from heat and cool.

3.In large bowl, with mixer at medium speed, beat eggs and sugar until light and lemon colored, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low. Add cooled chocolate mixture, flour mixture, and vanilla; beat just until blended. Increase speed to medium; beat 2 minutes. With wooden spoon, stir in pecans and chocolate chips.

4.Drop batter by rounded teaspoons, 2 inches apart, on prepared cookie sheets. With small metal spatula, spread batter into 2-inch rounds. Bake until tops are shiny and cracked, about 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool 10 minutes on cookie sheet. With wide spatula, transfer cookie to wire racks to cool completely.

5.Repeat with remaining batter.

Banana-Nut Muffins

2 ˝ cups flour

ľ cup sugar

1 tablespoon baking powder

ľ teaspoon salt

6 tablespoons cold butter or margarine, cut into pices

1 cup walnuts (4 ounces), chopped

3 ripe small bananas, cut into pieces (2 cups)

1/3 cup milk

2 large eggs

˝ teaspoon vanilla extract

1.Preheat oven to 400 F. Grease twelve 2 ˝ “ by 1 Ľ” muffin-pan cups. In large bowl, combine flour, sugar, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

2.In blender or in food processor with knife blade attached, process bananas, milk, eggs, and vanilla just until bananas are chopped. Add banana mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).

3.Spoon batter into prepared muffin-pan cups. Bake until golden and toothpick inserted in center of muffin comes out clean, 25 to 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later. Makes 12 muffins.

Rice Pudding

4 cups milk

˝ cup regular long-rain rice

˝ cup sugar

Ľ teaspoon salt

1 large egg

1 teaspoon vanilla extract

1.In heavy 4-quart saucepan, combine milk, rice, sugar, and salt; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, until rice is very tender, about 1 hour.

2.In small bowl, lightly beat egg; stir in ˝ cup hot rice mixture. Slowly pour egg mixture back into rice mixture, stirring rapidly to prevent curdling. Cook, stirring constantly, until rice mixture will curdle). Remove from heat; stir in vanilla. Serve warm, or spoon into medium bowl and refrigerate until well chilled, about 3 hours. Makes 4 cups or 6 servings.

Chilli Soup

2 T. bacon drippings or butter

˝ c chopped onion

˝ clove garlic, minced

1 lb. ground beef

1 can tomato soup

1 ˝ can water

1 – 2 ˝ can kidney beans

2 T. chili power

ľ salt

Saute onion, garlic in bacon fat; add meat and brown it. Add remaining ingredients and simmer 1 hour.

Serves 4

White Sauce (Bechamel)

2 tablespoons butter or margarine

2 tablespoon flour

1 cup milk, warmed

˝ teaspoon salt

pinch ground nutmeg

In heavy 1-quart saucepan, melt butter over low heat. Add flour and cook, stirring, 1 minute. With wire whisk, gradually whisk in hot milk. Cook over medium heat, stirring constantly with wooden spoon, until sauce has thickened and boils. Reduce heat and simmer, stirring frequently, 5 minutes. Remove from heat and stir in salt and nutmeg. Makes about 1 cup.

Cheese Sauce

Prepara sauce as directed. Remove saucepan from heat. Add 4 ounces sharp Cheddar cheese, shredded (1 cup); stir until cheese has melted and sauce is smooth. Makes about 1 cup.

Hollandaise Sauce

3 large egg yolks

Ľ cup water

2 tablespoons fresh lemon juice

˝ cup butter (1 stick), cut into 8 pieces (do not use margarine)

Ľ teaspoon salt

1.In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6-8 minutes.

2.Reduce heat to low. With wire whisk, whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup.

Sloppy Joes

1 pound lean ground beef

1 medium green pepper, diced

1 medium onion, diced

1 16-uonce can pork and beans

1/2 cup catchup

1/2 teaspoon salt

1/2 teaspoon chili powder

6 8-inch-long rolls

lettuce leaves

1. In 10-inch skillet over medium-high heat, cook first 3 ingredients 10 minutes till ground beef is well browned.

2. Stir in next 4 ingredients; heat to boiling. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.

3. Halve rolls horizontally. On bottom halves arrange lettuce leaves; add 2/3 cup ground beef and pork and beans mixture; replace top halves.

Creamy Chicken Hash

2 tablespoons butter

1 small onion, diced

1 tablespoon all-purpose flour

1 teaspoon salt

3/4 cup half-and-half

2 cups cubed, cooked potatoes

2 cups cubed, cooked chicken or turkey

1. In 10-inch skillet over medium heat, in hot butter, cook onion until tender, about 5 minutes.

Stir in flour and salt; gradually stir in half-and-half and cook, stirring, until thickened.

2. Stir in potatoes and chicken. Cover; simmer over low heat 10 minutes until heated through.

Pork Back Ribs with Sauerkraut

2 1/2 pound pork loin back ribs

1 tablespoon salad oil

1 12-ounce can beer

salt

4 cups well-drained sauerkraut

2 tablespoon dark brown sugar

chopped parsley for garnish

1. Cut back ribs into 2- or 3-rib portions

2. In 12-inch skillet over medium-high heat, in hot salad oil,

cook ribs, a few pieces at a time, until well browned, removing pieces as they brown.

Pour off dripping from skillet.

3. Return all ribs to skillet; add beer and 1/2 teaspoon salt; heat to boiling.

Reduce heat to low; cover and simmer 30 minutes.

Stir in sauerkraut, brown sugar and 1/2 teaspoon salt.

Cover and simmer 1 hour longer or until ribs are tender, stirring occasionally.

Garnish with parsley.

Tropical Pork Chops

1/3 ketchup

2 tablespoons brown sugar

2 tablespoons prepared mustard

1 tablespoon cider vinegar

1-1/2 teaspoons soy sauce

teaspoon garlic salt

1/8 teaspoon onion salt

Dash cayenne pepper

4 boneless pork loin chops

Ľ cup chopped onion

2 garlic cloves, minced

1 tablespoon vegetable oil

1/3 cup water

Ľ cup pineapple tidbits

Hot cooked rice

In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice

Herbed Short Ribs

all-purpose flour

3 pounds beef chuck short ribs

2 tablespoon salad oil or shortening

water

1 small onion, chopped

2 tablespoon catchup

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon thyme leaves, crushed

1. In 1/4 cup flour on waxed paper, with tongs, coat the chuck, short ribs well on all sides.

2. In 12-inch skillet with ovensafe handle over medium-high heat, in hot oil or shortening, cook meat until well browned on all sides.

3. Add 1/2 cup water, onion, catchup, salt, pepper and thyme to meat in the skillet.

4. Cover skillet. Bake in 350 F. oven 2 1/2 hours or until meat is forktender, stirring once or twice during cooking.

5. With slotted spoon, remove meat to warm platter; keep warm while making gravy.

6. Spoon off all but 3 tablespoons drippings from skillet, leaving browned bits in pan; over medium heat,

stir in 2 tablespoons flour.

7. Gradually stir in 1 1/4 cups water and cook, stirring constantly, until mixture in smooth and thickened.

Spoon gravy over the meat.

Stuffed Green Pepper

3 lg. green pepper cut length wise

1 lb. Ground beef

˝ cup instant rice

1 egg beaten

1 T Worcestershire sauce

Ľ t pepper

1/3 c water

1 can 15 oz tomato sauce

˝ c catchup

1 onion chopped

1 t seasoned salt

1 T sugar

1.Mix together beef, rice, egg, onion, ˝ tomatoes sauce, catchup, Worcestershire, salt + pepper

2.Arrange pepper halves in pan, fill witch meat mixture. Mix together remaining tomato sauce, water + sugar. Pour over pepper. Cover with light lid or plastic warp

3.Microwave on med high (70 %) for 20 to 25 min. Allow to stand 5 min before serving

Onion Rings

ľ cup flour

2/3 cup milk

1 egg

1 tablespoon cooking oil

Ľ teaspoon salt

cooking oil or shortening for deep-fat frying

4 medium mild yellow or white onions, sliced Ľ inch thick and separated into rings

1.For batter, in a medium mixing bowl combine flour, milk, egg, the 1 tablespoon oil, and salt. Using a rotary beater, beat just till smooth

2.In a large skillet heat 1 inch oil or shortening to 365 F. Using a fork, dip onion rings into batter; drain off excess batter. Fry onion rings, a few at a time, in a single layer in hot oil for 2-3 minutes or till golden, stirring once or twice with a fork to separate rings. Remove rings from oil; drain on paper towels.

Cheesy Chicken & Rice Casserole

1 can Cream of Chicken

1 1/3 cups water

ľ cup uncooked long-grain white rice

2 cups fresh or frozen vegetables

˝ tsp. onion powder

4 skinless, boneless chicken breast halves

˝ cup shredded Cheddar cheese

1.Stir the soup, water, rice, vegetables and onion powder in 12” x 8” shallow baking dish.

2.Top with chicken. Season chicken as desired. Cover.

3.Bake at 375 F for 45 min. or until done. Top with cheese.

Oven-Roasted Potatoes

2 pounds small unpeeled red potatoes, cut into wedges

2 to 3 tablespoons vegetable or olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

˝ teaspoon salt

Ľ teaspoon pepper

Place potatoes in a 13 – inch x 9 in x 2 in. baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake at 450 F for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork.

Broiled Tarragon Fish

1/4 cup salad oil

1 tablespoon lemon juice

1/2 teaspoon tarragon

1/2 teaspoon salt

1/8 teaspoon pepper

1 16-ounce package frozen flounder, greenland turbot, sole, whiting or other fish filets, partially thawed

1 lemon, cut into 4 wedges, for garnish

parsley sprigs for garnish

1.Preheat broiler in manufacturer directs. In small bowl with fork, mix salad oil, lemon juice, tarragon, salt and pepper.

2.Place flounder fillets in broiling pan and broil, basting generously with oil mixture occasionally

3.Broil 5 to 8 minutes until fish flakes easily when tested with a fork.

4.Lift fillets onto warm plate and garnish with lemon wedges and parsley

Barbecued Short Ribs

5 pounds beef chuck short ribs

water

1 ˝ cups catchup

˝ cup white vinegar

1/3 cup packed brown sugar

1 tablespoon Worcestershire

2 teaspoon grated lime peel

1 ˝ teaspoon dry mustard

ľ teaspoon garlic salt

Ľ teaspoon pepper

1.In 8-quart Dutch oven, cover beef short ribs with water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 hours or until ribs are fork-tender. Remove ribs to platter; cover and refrigerate.

2.About 1 hour before serving: Prepare outdoor grill for barbecuing. Meanwhile, in small bowl combine catchup and remaining ingredients. Place cooked ribs on grill over heated through, brushing occasionally witch catchup mixture and turning often.

Herbed Short Ribs

flour

3 pound beef chuck short ribs

2 tablespoon salad oil or shortening

water

1 small onion, chopped

2 tablespoons catchup

2 teaspoon salt

Ľ teaspoon pepper

Ľ teaspoon thyme leaves crushed

1.In Ľ cup flour on waxed paper, with tongs, coat the chuck short ribs well on all sides.

2.In 12- inch skillet with ovensafe handle over medium – high heat, in hot oil or shortening, cook meat until well browned on all sides.

3.Add ˝ cup water, onion, catchup, salt, pepper and thyme to meat in the skillet.

4.Cover skillet. Bake in 350 F oven 2 ˝ hours or until meat is fork-tender, stirring once or twice during cooking.

5.With slotted spoon, remove meat to warm platter, keep warm while making gravy.

6.Spoon off all but 3 tablespoons drippings from skillet, leaving browned

7.Gradually stir in 1 Ľ cups water and cook, stirring constantly, until mixture is smooth and thickened. Spoon gravy over the meat.