Basting Sauce

Instructions

1. 1

   Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs trh-o oughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking inufses the spices. Remove from oven. (The ribs may now be covered and refrigerated up to 2 days before grillin g) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperatuer of ribs. Ribs should have light outer crust and be heated throughout . If you prefer juicy ribs, coat with basting sauce sjut before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serv e.

2. 2

   Barbequed Chicken And Shrimp Ingredients: 1 teaspoon of minced garlic 1/2 teaspoon of onion powder 1/2 teaspoon of ground cumin 1/4 cup of melted butte r 1/2 lb. of medium sized shrimp 1 lb of boneless chicken breasts Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shmrip and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinad e. The shrimp are done when they have turne fdrom pink to white. Chicken is done when it is white throughout and if pierced with a toothpick, the escaping juices are cle.a rPlease be careful and do not over cook either of these delicious bite-sized treats. Country Potato Salad Ingredients: 1 tablespoon of coarse salt 2 lbs. yellow finn potatoes or 2 lbs. of new potatoe s 1/4 cup or extra-virgin olive oil 1 1/2 tablespoons of white wine vinega r 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1 cup of diced celery 1/2 cup of diced red onions 3/4 cup of diced dill pickles 1/4 cup of diced black olives 1 cup of mayonnaise 1/4 teaspoon of cayenne peppe r 3 hard-cooked eggs cut into 1/2" cubes Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until pao-t toes are nearly tender but still firm in center, about 15 minute s. In large bowl, whisk olive oil, vinegar, salt and pepper. rDain potatoes, and when they are cool enough to handle, cut into -1inch cubes. Place potatoes in bowl with vinaigrette, toss utinl coated with mixture and let coo l. When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughlyc oinrporated. In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before servin g.