""Oven- Fried Fish"" 1 lb skinless, boneless lean fish 4 tsp cooking oil 1 tbsp lemon juice 4 tbsp plain or seasoned bread crumbs Salt, pepper, paprika and parsley to taste 4 lemon wedges Choose thin fillets and cut into four pieces. Mix oil and lemon juice in shallow plate. Mix crumbs and dry seasonings on separate plate. Turn fillets lightly in oil mixture, then press into crumb mixture until lightly coated. Arrange fillets on greased baking sheet. Bake on center rack at 450- 500° for 6 to 10 minutes, until fish is cooked through and coating is crisp. Garnish with lemon wedges and parsley. Serve.
""Smokehouse Ribs"" 'Slow and low' is the secret to great barbecued ribs. This version is slathered in a spicy-sweet sauce and slow-cooked over mesquite chips. Start them after work, and they'll be ready before the sun goes down. That true barbecued flavor is worth it! Est. preparation time: 30 mins Est. cooking time: 2 hrs, 30 mins This recipe serves 6 people Ingredients: 6 pounds pork spare rib, (about 2 racks) 1/4 cups brown sugar 1 tablespoons salt 3 tablespoons cumin 1 tablespoons Lawry's® Lemon Pepper 2 tablespoons paprika 1 1/2 cups prepared barbecue sauce Directions: Slow and low are the secrets of good barbecued ribs. Preheat oven to 200 degrees. Mix together dry ingredients and rub over rib racks. Place on a cookie sheet and bake for 2 hours. Prepare mesquite chips in grill. Remember, you want a low fire; if you have a large grill, keep coals on one side and use other side for cooking. If you have a small grill build a small fire and add a few briquettes during grilling; this will let you have low heat but a long fire. When coals are ready, grill ribs for at least 1/2 hour with top on grill. If your fire is at a steady, low heat, keep ribs on up to an hour. Keep your vents closed. You will get more flavor if smoke is trapped in grill. If vents are closed entirely, the fire won't get any air and will go out. If vents are open-wide, the fire may be too hot. Control your vents to allow for a slow and low fire! Once ribs are browned, remove top and allow fire to get a little hotter. Brush with 1/2 of barbecue sauce and allow to cook slightly. Remove and serve with the remaining sauce.
Thank you Aggie~~For sending this great recipe!!!
Stuffed Shells 1 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup beef broth 1/4 cup fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1/3 cup Parmesan cheese, grated Ground pepper to taste 12 oz. box jumbo macaroni shells, cooked 1 - 12 oz. jar spaghetti sauce 2 cups mozzarella cheese, shredded Saute ground beef, onion and garlic in a saucepan. Drain off any fat. Add beef broth, parsley, basil, pepper and Parmesan cheese and mix well. Stuff each shell with meat mixture and place in a glass baking dish. Pour sauce over shells and sprinkle with mozzarella cheese. Bake for 30 minutes at 350 degrees. A lot of stuffed shells recipes only use cheese for the stuffing. We like this recipe because of the meat and the fact that, well, I guess we are carnivores, or omnivores to be more precise. If you are not a carnivore, or omnivore than you can omit the ground beef and substitute sun-dried tomatoes or some chopped spinach in the filling. The Skinny: Use the leanest ground beef you can find. Also substitute low fat beef broth. You can probably get away with low fat Parmesan because it is in the sauce. I would not recommend low fat mozzarella because you need the gooey factor.