Does anyone have 1/2 the ingredients in their cupboard to make this dish.
Tucson-Style Pork Ribs with Balsamic Glaze.
I'll tell you how to fix any pork dish.
Salt, pepper, olive oil. Add whatever other ingredients you have on hand,
bake, broil, grill, crock pot etc. and enjoy. Good cooking ain't this
****in complicated.
A substitute for rosemary is the deciduous bark of any tree whose needles
don't turn brown and fall off on the winter. Rosemary is like eating a pine
tree, only less poisonous. If you don't believe me, head on out to your
yard and gnaw on any tree whoose needles don't fall off in the winter.
Rosemary is a spice which tastes like a poison and in moderate amounts is
not poisonous.
It's one of those potatoes, tomatoes, nightshade, killers much like fugu is
today. Taste like shit, but the thrill is there. Like eggplant it has no
caloric or nutritional value whatsoever. Your better off on your knees in
the front yard munching down on the grasses alongside your goats.




"Jane Smith" wrote in message
...
The following is an excerpt from the book Fix-it and Enjoy-it! Cookbook
by Phyllis Pellman Good
Published by Good Books; April 2006;$15.95US; 1-56148-526-8
Copyright © 2006 Phyllis Pellman Good


Tuscan-Style Pork Ribs with Balsamic Glaze

J.B. Miller, Indianapolis, IN

Makes 6-8 servings

Prep Time: 30 minutes
Standing (or Chilling) Time: 2-8 hours
Baking Time: 2 hours, 15 minutes

2 Tbsp. olive oil
2 Tbsp. chopped fresh rosemary leaves, or 1 tsp. dried rosemary
1½ Tbsp. kosher salt
1½ Tbsp fennel seeds, or 1½ tsp. ground fennel
2 tsp. pepper
2 tsp. fresh chopped sage, or 1 tsp. dried sage
2 tsp. fresh chopped thyme, or ½ tsp. dried thyme
2 tsp. paprika
1 tsp. crushed red pepper, optional, depending on how much heat you like
1 tsp. ground coriander
½ tsp. ground allspice
6 lbs. pork ribs
3 Tbsp. balsamic vinegar

1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds,
pepper,
sage, thyme, paprika, red pepper, coriander, and allspice.
2. Rub spice paste all over ribs and let stand at room temperature for 2
hours, or refrigerate overnight.
3. Preheat oven to 325°.
4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty
side
up.
5. Roast ribs uncovered for 2 hours or until tender.
6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and
broil
6 inches from heat until browned, about 2 minutes.
7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.

Tip: You can use this glaze on pork chops, lamb chops, and cuts of
chicken.


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Curried Chicken Pitas

Sharon Eshleman, Ephrata, PA

Makes 4 servings

Prep Time: 15 minutes

½ cup light mayonnaise or salad dressing
1 Tbsp. honey
1 Tbsp. pickle relish
¾-1 tsp. curry powder, according to your taste preference
2 cups cubed cooked chicken
1 cup halved grapes or chopped apples
½ cup chopped pecans
4 pita breads, halved
8 lettuce leaves

1. In a bowl, combine salad dressing, honey, pickle relish, and curry
powder.
2. Stir in chicken, grapes, and pecans.
3. Line pita halves with lettuce. Spoon ½ cup chicken mixture into each
pita.


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Black Bean and Butternut Burritos

Janelle Myers-Benner, Harrisonburg, VA

Makes 8 burritos

Prep Time: 45 minutes
Baking Time: 15-20 minutes

1 Tbsp. oil
1 small or medium-sized onion, chopped
3-4 cups butternut squash, cut into ½" cubes
½ tsp. cumin
¼ tsp. cinnamon
½ tsp. salt
2 cups cooked, or a 15-oz. can, black beans, drained
8 tortillas
1½ cups grated cheese
sour cream
cilantro, if you wish
salsa

1. In a large skillet or saucepan, heat oil. Sauté onions until tender.
2. Add butternut. Cover and cook over medium heat until tender.
3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.
4. Put ? of mixture in each tortilla, top with 3 Tbsp. cheese, and roll
up.
Place seam-side down in a greased 9 x 13 baking pan.
5. Bake uncovered in 350º oven for about 15-20 minutes, until heated
through.
6. Serve with sour cream and salsa, and cilantro if you wish.

Tips: Tortillas freeze well with the mixture inside so I often make a
double
or triple batch. You can also freeze just the filling.


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Grilled Peach Melba

Stacy Schmucker Stoltzfus, Enola, PA

Makes 4 servings

Prep Time: 10 minutes
Grilling Time: 5-10 minutes

4 large, unpeeled peaches or nectarines
2 tsp. sugar
2 cups red raspberries, fresh or frozen
sugar, optional
vanilla ice cream

1. Halve and pit peaches or nectarines.
2. Press fresh or thawed raspberries through sieve. Save juice and discard
seeds. Sweeten to taste with sugar, if needed.
3. Grill unpeeled peaches cut-side down for approximately 2 minutes. Turn
peaches over. With cut-side up, fill each cavity with ½ tsp. sugar, and
continue grilling until grill marks appear on skins.
4. Serve immediately with a scoop of vanilla ice cream and drizzle with
the
raspberry sauce.


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Yam fries

Kathy Keener Shantz, Lancaster, PA

Makes 6 servings

Prep Time: 10 minutes
Baking Time: 20 minutes

2 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. curry
½ tsp. hot sauce
4 medium-sized yams, sliced like French fries

1. In a large mixing bowl, combine oil, salt, pepper, curry, and hot
sauce.
2. Stir in sliced yams.
3. When thoroughly coated, spread on lightly greased baking sheet.
4. Bake at 375° for 20 minutes, or until tender.


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Linguine Salad with Peanut Sauce

Gretchen H. Maust, Keezletown, VA

Makes 6 servings

Prep Time: 15 minutes
Cooking Time: 15 minutes

8-oz. box dry linguine
½-1 cup chopped scallions
1 diced cucumber
¼ cup peanut butter
? cup cider or rice vinegar
¼ cup soy sauce
¼ cup warm water
? cup sesame oil
2 cloves minced garlic
½ tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish

1. Cook linguine as directed on box, but undercook slightly. Drain. Rinse
with cool water.
2. In a large bowl, combine linguini, scallions, and cucumber.
3. In a separate bowl, whisk together peanut butter, vinegar, soy sauce,
water, oil, garlic, 5-spice powder, and hot sauce.
4. Arrange lettuce on platter. Spoon linguine mixture into the middle.
Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.

Variations:
1. For a heartier dish, add cubed cooked chicken or turkey.
2. Serve hot, replacing the cucumbers with cooked zucchini.

Tip: I like to triple the peanut sauce and keep it in the refrigerator to
use as a salad dressing or dipping sauce for grilled chicken.

Reprinted from Fix-it and Enjoy-it! Cookbook. Copyright by Good Books (
www.goodbks.com ). Used by permission. All rights reserved.

Phyllis Pellman Good is a New York Times bestselling author whose books
have
sold more than 8.5 million copies.

Good has authored the national #1 bestselling cookbook Fix-It and
Forget-It
Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which
appeared on The New York Times bestseller list, as well as the bestseller
lists of USA Today, Publishers Weekly, and Book Sense. And she is the
author
of Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow
Cooker, which has also appeared on The New York Times bestseller list. In
addition, Good authored Fix-It and Forget-It Recipes for Entertaining:
Slow
Cooker Favorites for All the Year Round (with Ranck) and Fix-It and
Forget-It Diabetic Cookbook (with the American Diabetes Association), also
in the series.

Good's other cookbooks include Favorite Recipes with Herbs, The Best of
Amish Cooking, and The Central Market Cookbook.

Phyllis Pellman Good is Senior Editor at Good Books. (Good Books has
published hundreds of other titles by more than 125 different authors.)
She
received her B.A. and M.A. in English from New York University. She and
her
husband, Merle, live in Lancaster, Pennsylvania. They are the parents of
two
young-adult daughters.

For a complete listing of books by Phyllis Pellman Good, as well as
excerpts
and reviews, visit www.GoodBks.com.