| 6 | 7 | 8 | 9 | 10 |
| 1 | 17 | 34 | 51 | 68 |
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8
2
1
cups oatmeal
tsp. vanilla
/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6
1
2
1
oz. package. chocolate chips
/2 6 oz. package butterscotch chips
/3 cup peanut butter
cup chopped nuts/peanuts
Melt together and spread on top. Bailey's Original Irish Cream
1
1
1
1
2
1
1
cup
can
2/3 cups
teaspoon
tablespoons Hershey's chocolate syrup
light cream
Eagle sweetened condensed milk (14 oz.)
Irish whiskey
instant coffee
teaspoon
teaspoon
vanilla extract
almond extract
1. Combine all the ingredients in a blender set on high speed for 30
seconds.
2
. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups.
BB King's BBQ Ribs
2
Dry Spice Rub (recipe follows)
Pounds Pork Loin Ribs
4
1
1
1
2
1
1
cups canned tomato sauce
/2 cup diced tomato
/4 cup firmly packed brown sugar
/4 tablespoon Worcestershire sauce
tablespoons dried onion
/4 cup soy sauce
/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
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