Barbecue Pork Ribs, Corn on the Cob, Green Salad, and Cherry Blintz
Barbecue Pork Ribs; in large container combine Coke Cola, one tablespoon pepper flakes and three gloves mince garlic. Let rest for fifteen minutes, and stir well. Add ribs and be sure all of the slab rib is covered in marinade. Chill for several hours to over-night. Transfer from marinade to Platter, sprinkle with Smoky Barbecue Rub on one side and move to hot grill and sear on side with rub, and sprinkle Smoky Barbecue Rub on other side. Turn to sear second side. Then move ribs to a cooler area of grill and let cook until done through. Serve hot with your family’s favorite barbecue sauce.
Basic green salad; Remove the heart from the head of lettuce (to keep the lettuce from rusting, do not use metal utensils. Use a plastic or typhoon knife to score large veins near heart. Turn the stem against the countertop and apply pressure until you hear it break free and remove the heart. Rinse well and drain on rack in sink. Tear into bite size pieces and place in large bowl. For a Large head of lettuce add one large or two medium carrots grated and add to bowl. Wash and add a 6 oz bag of fresh Spinach leaves to bowl. Toss together until evenly mixed. If you are service only a few people, you may want to divide in half and refrigerate part of this salad for later. Dice and add two or more fresh ripe tomatoes. Wash and dice a fresh green bell pepper, add to green salad bowl. Toss together until mixed well, chill until ready to serve. Serve with your family’s favorite salad dressing or a vinaigrette made of 1/3 cup Raspberry Balsamic Vinegar, 1 tablespoons water and ½ cup Garlic Italian Olive Oil.
Blintz Filling; place cottage cheese in blender or food processor, add two egg yolks and run until smooth. Cub and slowly add cream cheese. Add one tablespoon granulated sugar and one teaspoon vanilla extract, pulse until well blinded. Transfer to bowl and chill for 30 minutes. This is a good time to cook your crepes. Place about two tablespoons of blintz filling in center of crepe. Fold sides inward to almost meet, then fold in top and bottom to completely enclose filling. Place on waxed paper in gloss baking dish. Make one or two blintzes per person, refrigerate for 30 minutes to over night. Remaining crepes can be refrigerated for several days until ready to use. Move Blintzes to serving plates, microwave for 30 seconds, top each blintz with one to two tablespoons of pie filling (I prefer cherry, apple or peach) and a tablespoons of whipped cream (I usually whip fresh heavy cream).
Crepes; modified from a Betty Crocker recipe. In bowl combine two cups all-purpose flour, one-tablespoon sugar, ¾ teaspoon baking powder, ¾ teaspoon cinnamon and ¾ teaspoon salt; well with wire whisk or hand beater. In a large bowl combine three cups of milk, three tablespoons vegetable oil (I like corn oil or olive oil), and three eggs. Whisk together well, slowly add flour mixture; whisking thoroughly to keep smooth. Batter will be thin and must be smooth. For each crepe, lightly butter 7 or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than ¼ cup batter into skillet; rotate skillet until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
Corn on the Cob; If you bought fresh corn on the cob you with need to remove the husks, just pull it away for the cob. Carefully and thoroughly remove all of the corn silk from between and over cornels. Rinse well with cold water, brake ears in half, place in strainer to drip dry. Line a grilling basket with aluminum foil. Transfer cubits to grilling basket and drizzle a small amount of garlic italian olive oil over then, turning to be certain each is coated with oil. Place of grill and cook until hot and tender.
Angels skip along the seashore picking up shells,
kissing each one.
Angels traipse through the galaxy,
touching stars and dancing on planets.
Angels waltz through the heavens, full of joy and worship,
flowing with majesty, rhythm, and love.
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