The Rural Voice, 1980-08, Page 39CHILI BARBEQUED LAMB SPARERIBS
The lamb is simmered in a spicy sauce
and then grilled.
2 cups water
'/a cup lime or lemon juice
2 teaspoons salt
2 teaspoons chili powder
'/z teaspoon ground cumin
'/z teaspoon pepper
% teaspoon dried oregano
2 cloves garlic, minced or pressed
4 pounds Iamb spareribs
2 small green peppers, quartered
Salad oil
2 medium tomatoes, cut into wedges, or 12
cherry tomatoes
In a large saucepan combine water, lime
juice, spices and garlic. Bring to a boil, add
Iamb and simmer 1 hour, or until meat is
tender. Drain ribs and place on skewers
with a quarter of green pepper at each end.
Brush peppers with oil and sprinkle with
salt. Grill 6 or 7 inches from the heat about
10 minutes per side, or until well browned.
Just before they are done, add tomato
wedges on each end of the skewer and
return to heat for a few minutes. Makes 6
servings.
FOIL -BAKED BEETS
When time permits, the beets can be
baked whole; when time is short, slice
them before wrapping foil.
6 medium-sized beets
6 tablespoons butter or margarine
3 teaspoons vinegar, optional
Salt
Pepper
Peel the beets and remove the tops and
tails. Slice or leave whole. Arrange each on
heavy foil. Dot with butter, sprinkle with
vinegar and season with salt and pepper.
Bring the foil up and together on two
opposite sides. Fold the foil down together
making a tight seal. Fold the two
remaining ends to seal well. Do not use
more than one layer of foil or the vegetable
will cook more slowly. Place in the coals or
on the grill and roast for 45 minutes,
turning occasionally.
BARBEQUE RELISH
15 medium cucumbers
15 large green tomatoes
1 handful salt
4 sweet red peppers
2 sweet green peppers
8 large onions
2 Tbsp. flour
1 Tbsp. mustard seed
1 Tbsp. celery seed
1 Tbsp. turmeric
6 c. white sugar
Chop first 3 ingredients and let stand
overnight. Squeeze out and discard juice in
morning. Mix the last 7 ingredients in
large kettle and cover with vinegar and 6 c.
white sugar. Boil 1/4 of an hour. Bottle and
seal.
CARIBBEAN LIME SOUFFLE
Makes 8 servings
2 envelopes unflavoured gelatine
1'/2 cups milk
4 eggs, separated
1/4 cup sugar
1 can frozen limeade
6% oz. concentrate, thawed
'/. cup lime juice
few drops green food colouring
1 tsp. cream of tartar
'/a cup whipping cream
Sprinkle gelatine over milk in a small
saucepan. Let stand 5 minutes to soften.
Cook over low heat, stirring constantly,
until gelatine dissolves; cool. Beat together
egg yolks and sugar. Add limeade concen-
trate, lime juice and food colouring. Stir in
milk mixture. Chill until mixture is thick
enough to mound from a spoon. Beat egg
whites with cream of tartar until stiff but
not dry. Whip cream until softly stiff. Fold
both into gelatine mixture. Turn into a
5 -cup souffle dish which has been extended
with a 2 -inch foil collar. Chill until set.
Remove collar to serve and garnish with
fruit if desired.
Thames Bend Lady 2128K
1979 Pork Congress Champion
Bred Yorkshire Gilt
Back Fat 10.5 m.m. 161 Days 136 index
-- Top quality, Yorkshire, Landrace Duroc,
• Hampshire and various Hybrids.
Ontario's largest selection of Government
R.O.P. tested and Veterinary Inspected boars
and gilts raised under commercial conditions.
Minimal disease closed herd health program.
THAMES BEND FARMS LTD.
R.R.B, Woodstock, Ontario N48 7W1
919-855-2942 or 482-2704
RICHARD AND WARREN STEIN
THE RURAL VOICE/AUGUST 1980 P0. 37