Subj : BBQ for Daniel 2 To : All From : Carol Shenkenberger Date : Sat Jun 29 2024 13:42:26 MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bbq Meatloaf Aussie Style Categories: Meats, Ground beef, Beef Yield: 8 Servings 1 lb Ground beef - lean 1 lb Sausage stuffing 1 c Breadcrumbs - fine 2 Onions - medium, chopped Fine 1 tb Curry powder 1/2 c Water 1 tb Parsley - chopped 1 Egg - beaten 1 c Clove - crushed 1/2 c Milk Salt and pepper to taste MMMMM---------------------------SAUCE-------------------------------- 1 Onion - chopped very fine 1/4 c Water 1/2 c Ketchup 1/4 c Dry red wine OR beef stock 1/4 c Worcestershire sauce - Lea & Perrins 2 tb Vinegar 1 tb Instant coffee 1/4 c Brown sugar - packed 1 oz Margarine 2 ts Lemon juice Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bbq Plum-Glazed Ribs Categories: Pork, Barbecue Yield: 4 Servings 3 lb Pork spareribs 3/4 c Plum sauce 1/4 c Cider vinegar 2 tb Tomato paste 1 ts Gingerroot, minced 1 ts Dijon mustard 3/4 ts Worcestershire sauce 1/2 ts Hot pepper sauce 1 Garlic clove, minced Cut spareribs between bones into single ribs. In large pot, cover ribs with salted water and bring to boil; reduce heat, cover and simmer for about 40 minutes or until fork-tender. Drain well and transfer to bowl. In separate small bowl, whisk together plum sauce, vinegar, tomato paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and garlic; pour over ribs, turning to coat. Cover and marinate ribs in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes. Reserving marinade, place ribs on greased grill over medium-high heat; cover and cook, turning and basting often with marinade, for 10-15 minutes or until glazed and browned. Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g carbohydrate Good source iron. Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad Bumbleberry Crumble Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: "Grate Partners" [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" Date: Sat, 14 Dec 96 22:03:08 UT MMMMM xxcarol --- SBBSecho 2.11-Win32 * Origin: Shenks Express (1:275/100) .