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The Quilt Inn Country Cookbook
Aliske Webb
grease. Serve with wild rice side dish.
For something completely different, try...
Stuffed Ribs
2
full racks of ribs
Stuffing
1
1
2
1
1
1
1
1
1
onion, chopped
/4 cup celery, chopped
tbsp. butter
cup cooked mashed potatoes
/2 cup bread crumbs
egg, beaten
/4 tsp. fresh parsley, chopped
/4 tsp. marjoram
/4 tsp. salt
fresh ground pepper to taste
Saute onion and celery in butter until tender. Stir in potatoes, bread crumbs,
egg, parsley, marjoram, salt and pepper. Mix well.
Place rack of ribs on greased shallow roasting pan. Spoon stuffing on one rack
of ribs. Cover with remaining rack. Tie orsecure with string. Rub ribs with fresh ground
pepper and sage.
Bake at 475F, uncovered, for 20 minutes. Reduce heat to 325F, cover. Bake
for 1 hour or until tender. Cut between rib sections for individual servings and serve
with Beaujolais wine.
Another Stuffing:
1
1
1
1
1
1
cup bread crumbs
/2 cup onion, chopped fine
cup apples, chopped fine
tbsp. brown sugar
/2 tsp. salt
/2 tsp. fresh ground pepper
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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