Nancy's simple punch (some would say it's a cheap shot)

Ingredients:

1 can Hawaiian Punch
1 small can frozen orange juice undiluted
1 large can frozen lemonade undiluted
1 - 2 liter bottle ginger ale
several scoops sherbert

Prepare:
You are kidding, aren't you?

Ok, I suppose you should look away while SOMEONE puts some muscle into this roundhouse.

Sharie's tasty 4th of July rack (of ribs)...

Cole slaw--just a bag from the store and Cole Farms Old Fashioned Cole Slaw Dressing--at Stop & Shop in the lettuce area.

 Ribs--

2 tbl brown sugar
1 tbl paprika
1 tsp dry mustard
1 tsp dried oregano
Kosher salt and black pepper
4 lbs baby-back ribs (2-3 racks)
1/2 C Dijon mustard
1/2 C balsamic vinegar
1/4 cup honey



1. Combine the brown sugar, paprika, dry mustard, oregano, 2 tsp salt, and 1/2 tsp pepper to make the rub.
2. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone. 2-2 1/2 hrs at 275 degrees.
3. Combine the Dijon mustard, vinegar, and honey to make a sauce. Transfer 1/2 cup of the sauce into a small bowl for serving.
4. Grill the ribs on med-high, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.

Enjoy!!

Sharon

Linda Clock's Killer Chili

Ingredients:

3-4 lb ground beef

1 or 2 onions

1 pepper

2 cans large plum tomatoes

4 tablespoons chili powder

large can red kidney beans (include sauce)

1 can chick peas (puree if you like)

Prepare:

Brown ground beef and drain

Saute onions and pepper

Add tomatoes

Add chili powder

Add salt & pepper

Cover, simmer for at least 2 hours

Add kidney beans and chick peas

Add a dash of hot sauce if you dare (yes, dare)

Serve with shredded cheddar cheese melted on top

Have a glass of water and an ice cold Dixie close by

Suggested music: Put on the Iguanas real loud:

You asked for it, Nancy K......

Reet's Broccoli Soup

It's Winter in America (gratuitous Gil Scott-Heron reference), you need something warm and tasty in your tummy while watching your favorite hoops team fail to meet expectations. Whatcha got? Rustle up some Reet's Broccoli Soup and cuddle up with your honey (or your hubby/wife- it's your call).

Ingredients:

• 6 cups of water (tap is fine, unless you have to impress someone, then get Evian) 
• 2 10-oz chopped broccoli (for those who have seen Dana Carvey's standup routine, take time out to smirk knowingly; others just move on) 
•  3/4 cup of chopped onion 
•  2 teaspoons of salt
• 2 teaspoons of white pepa (you feelin' it now? gettin' funky? push it good, push it real good.)
• 1 teaspoon of garlic powder
• 8 oz of American cheese
• 1 cup of milk
• 1 cup of light cream (I guess that's the Cream without Eric Clapton, but I could be mistaken)
• 1/4 cup of butter
• 1/3 cup of flour
• 1/2 cup of cold water (wtf? I already have 6 cups of water, you say? Just do it!)

Let's do this!
Boil the water with the chopped broccoli and onion for ten minutes. You can continue to push it real good while waiting (ooh, baby baby). Then add all seasonings/cheese and stir until the cheese melts (a Northeastern expression akin to 'til the cows come home'). Add milk, light Cream (remember, Ginger Baker and Jack Bruce only) and butter.

Now you find out why we needed that extra water. Mix the water with the flour, then very slowly add to the soup mix for texture. When your arm feels like it is falling off, you're done! Pour into large cup and ease onto the couch. Enjoy!

Sharie's Spicy Shrimp Cocktail

This recipe will warm you up on a cold winter night.  
Keith likes the spicier version that has Sharie playing a game of 'Find the Shrimp'

Mix together (mingle/network):

1/4 C catsup

1/4 C lime juice

1-2 tsp. hot pepper sauce

Add:

1 pound jumbo shrimp; peeled, cleaned and de-veined (you're so de-veined, you probably think this recipe is about you)

1/2 C chopped plum tomato

1/4 C chopped red onion

1/4 C fresh snipped cilantro

Refrigerate for 2-4 hours.

Add 2 peeled, chopped avocados.

Garnish with a wedge of lime.

Serve chilled.

Suggested music: Try some low country blues from Shrimp City Slim and his band, possibly from their CD "Ancestor Worship: The Boston Sessions 1980-83"

That was no hero, that was a Cuban sandwich...

It's got two kinds of pig meat, ham and roast pork, and a slice of white cheese in the shape of New York, so throw on a pickle and pick up your fork, say "el Cubano," that's a Cuban sandwich.




You know you want one!
Cuban or French sub roll

Chef Maurices special dressing (1 ounce Dijon mustard, 1 ounce mayonnaise, 1 ounce grainy mustard, mixed well)

2 slices Swiss cheese
2 ounces sliced ham
2 ounces sliced pork loin
2 ounces sliced salami
2 pickles, sliced flat, lengthwise

Split the roll two-thirds of the way through lengthwise and unfold. Spread Chef Maurices special dressing evenly on both sides of the bread.

One one side of the bread, layer Swiss cheese, ham, pork, salami and pickles. Fold the top of the bread to make a sandwich.

Place the sandwich in a skillet (coated with butter) on medium high heat for about two minutes per side with a weighted sandwich press. You may use a panini press or George Foreman grill. Or completely cover a large can of soup or vegetables with aluminum foil and use that to press the sandwich.