Mr. Food Recipes: Week of August 17

Secret Glazed Spareribs
4 to 6 servings

4 to 5 pounds pork spareribs
3/4 cup bottled chili sauce
1/2 cup grape jelly
2 teaspoons dry mustard

1. Place ribs in a stockpot and cover with water. Cover pot and boil 45 minutes to 1 hour.
2. Preheat grill to medium-high heat about 10 minutes before ribs finish boiling.
3. Meanwhile, in a medium bowl, combine remaining ingredients.
4. Place ribs on grill and close grill lid. Grill ribs about 12 to 15 minutes, or until browned and glazed, turning them over frequently and basting with sauce mixture each time they are turned.

 

Zucchini Squares
6 to 8 servings

4 eggs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder (see Note)
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley flakes (optional)
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup biscuit baking mix
3 cups grated zucchini

1. Preheat oven to 375°F. In a large bowl, beat eggs, add remaining ingredients, and mix well. Pour mixture into an ungreased 9-inch square broiler-proof baking pan; bake 30 to 35 minutes.
2. To brown top, place pan under the preheated broiler for the last 2 or 3 minutes. Cool for a few minutes then cut into squares.

NOTE - If you have the time, give this extra zip by using chopped fresh garlic instead of garlic powder.

 

Best Food Buys: Vinegar

If that bottle of plain white vinegar in the back of your pantry is starting to get low, the next time you hit the market, pick up a new one, because it’s truly a Best Food Buy not only for us in the kitchen, but all around the house!
For hard-boiling eggs, to prevent any white from leaking out of them, add a bit of vinegar to the water and they’ll remain picture-perfect!
Put a tablespoon in the boiling water before you poach eggs; no leaking, and perfect again.
Try sprinkling vinegar on fish fillets before cooking to make them stay firmer and whiter.
It's great for homemade marinades for our grill-fests, or quick dressings that we whisk together for our lush summer salads.
Vinegar is an amazing household helper for removing stubborn stains from coffee makers, glasses and mugs; cleaning windows and tile floors; and lots more.
Forget about expensive air fresheners! When cooking strong-smelling food like fish or cabbage, simmer a small pan of water and vinegar on the stove at the same time, and those strong odors will disappear like magic!
Talk about a Best Food Buy that wears a lot of hats! With one little bottle, we get a load of... OOH IT'S SO GOOD!!

Shrimp Scampi Salad
4 servings

1/4 cup (1/2 stick) butter
12 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound large shrimp, peeled and deveined
1/2 cup heavy cream
1 medium head romaine lettuce, cut into bite-sized pieces

1. In a large skillet, melt butter over medium heat. Add garlic, parsley, lemon juice, salt, and pepper; cook, stirring occasionally, for 2 to 3 minutes, or until garlic is golden. Add shrimp and cook 2 to 3 minutes, or until the shrimp turn pink. Reduce heat to low and stir in cream until well combined; remove from heat.
2. Place lettuce in a medium bowl and toss in the shrimp mixture; serve immediately.

 

Turkey Bistro Burgers
4 patties

1 to 1-1/4 pounds ground turkey
2 tablespoons herb cream cheese
2 tablespoons Italian-style dry bread crumbs
1-1/2 teaspoons salt
1/2 teaspoon pepper
Preheat grill to medium-high heat.

1. In a medium bowl, combine all ingredients; mix well. Divide mixture into 4 equal amounts and make 4 patties.
2. Grill patties 8 to 12 minutes, until no pink remains and patties are completely cooked through, turning them over halfway through grilling.

TIP - Why not serve these on whole wheat rolls that you've spread with additional herb cheese spread? Yummy!