INGREDIENTS

INSTRUCTIONS

Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine eggs
and flour in bowl. Add milk, butter, and salt; mix well. Pour into prepared
dish. Bake for 15-20 min or until puffed. Cut into serving pieces. Serve
with desired toppings. Source: Apron Strings ----- This is really easy to
do! Hope it helps.
Karen in S.CA FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/20 11:18 AM TO: ALL FROM:    DAVID BURKS (MFHB39A) SUBJECT:
SMOKERS\GRLLS While flying from Atlanta to Phoenix yesterday, met a guy who
won the 1991 World Championship BBQ cooking contest in Memphis about 3
years ago - gave me these 2 recipes - dry rub and sauce:
Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion powder, 2 tsp grnd black
pepper, 2 tsp white pepper, 1 tsp cayenne >>> pepper. Mix in jar, cover and
shake well to mix. Sprinke rub liberally on ribs. Allow to stand 20-30 mins
at room temp until rub appears wet. Prepare smoker for long, slow cooking
using h chips for flavor. Cook ribs, bone side down at 230 degrees using
indirect heat.  Turn & cook 2 more hrs. Turn & cook 1 more hr. During last
15 mins, baste w bbq sauce (see below) diluted by 1/2 w water. Serve w
warm, undiluted sauce on the side.
Sauce:  6 tbsp salt, 6 tbsp black pepper, 6 tsp chili powder, 4 cups
ketchup, 4 cups w vinegar, 4 cups water, >>>> 1 onion, large, yellow,
diced, 1/2 cup sorghum molasses.
Combine ingredients in large saucepan.  Bring to rolling boil, reduce heat
and simmer 11/2 hrs, stirring every 10 mins or so. Pour into sterilized
canning jars, seal and let stand 2-6 weeks before use.
Dave/Tempe, AZ FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
03/20 12:28 PM TO: ALL FROM:    RICK RICHTER (KKTJ99A) SUBJECT:
SMOKERS\GRLLS Would like to share a resourse availible to those interested
in the art of smokin' & grillin'. A free catalog containing a multitude of
goodies of intrest to this BB is availible from "Sausage Maker", 177
Military Rd. Buffalo, NY 14207. (Yes NY!) This is a 63 pg informative
catalog called "Sausage Making,Smoking & Meat Curing".If this book doesn't
have the equipment or supplies that are of intrest> then you shouldn't be
here!! This is a "gotta have it".The service is fast & courtious & their
inventory covers items I've never heard of. Bulk spices are also avalible
in many forms. It's real informative reading if nothing else.
Enjoy      Rick Richter Lancaster, Ca. FOOD AND WINE CLUB TOPIC: TEX-MEX &
  BBQ TIME:
03/09  8:03 AM TO: MILLIE HENRY   (MVXC98A) FROM:
DOLORES GILLETTE   (SRDS42A) SUBJECT: CHILI Hi, Millie and thanks for
your post. Here is the recipe for ChilE Verde as stated on the info sheet
that came with my
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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