Best Recipes: Chocolate Goody Bars
Every once in a while, you've got to treat yourself for being good, you know? You work hard, you put up with other peoples wants, needs and desires. Well, now it's time to take a break and give yourself a little chocolate TLC. These Chocolate Goody...
Best Recipes: Pumpkin Pie Bars
A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they're portable. A yummy way to celebrate the arrival of the fall season....
Lagniappe Recipe: Crab & Corn Bisque
This is most likely the best gourmet Crab & Corn Bisque you will
ever serve. It's rich, it's delicious and it's unbelievably easy
to prepare.
Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute...
Recipes for your baby shower
Sunflower Cheese Balls Ingredients: 3 oz. package of Philadelphia cream cheese ˝ cup of shredded cheese (Monterey Jack, American or Brick cheese) 1 cup of sunflower seeds 2 tbs. toasted wheat germ Directions: Leave the cream cheese out for...
Tomatoes and Cucumbers
(NC)—Now is the season to enjoy Ontario grown field tomatoes and cucumbers. Although tomatoes and cucumbers are available year round, they are at their best from July to October! Locally grown tomatoes and cucumbers are picked at a greater...
Honey Dijon Glazed Ribs
Makes 4 Servings
3-4 pounds pork back ribs
1 cooking onion (chopped)
1/4 cup Maille Red Wine Vinegar
1 stalk celery (chopped)
1 bay leaf
1 tsp. peppercorns
Maille Honey Dijon Mustard
Place ribs in a large pot and add onion, vinegar, celery, bay leaf, peppercorns and enough water to cover ribs. Bring ribs to a boil and then reduce heat to a simmer. Continue to simmer ribs for 45 minutes. Drain off liquid and remove the ribs. Start barbeque and when hot, start grilling ribs. Baste with Maille Honey Dijon mustard for 10-15 minutes and watch carefully to make sure the mustard does not get too scorched.
Recipe developed for Maille, courtesy of Virginia Marr, executive chef at Pillar & Post Inn (Niagara on the Lake, Ontario). Additional recipes can be found at www.maille.com
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