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
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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" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:03:08 UT
MMMMM
xxcarol
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