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BARBECUE SPARE RIBS

2 1/4 lb pork spareribs
1 large onion, finely chopped
3 cloves garlic, crushed
2 bay leaves
1 teaspoon ground cumin
1 teaspoon mild chili powder
3 tablespoons cider vinegar
2 tablespoons tomato ketchup
1 tablespoon soy sauce
2 tablespoons honey
1 can (14 oz/ 400 g) crushed tomatoes

Salt freshly ground black pepper
Preheat oven to 400F (205C).
Put spareribs into a flameproof casserole dishand bake 30 minutes.
Remove ribs with a slotted spoon and set aside.

In a bowl, mix together onion, garlic, bay leaves, cumin, chili
powder, cider vinegar, tomato ketchup, soy sauce, honey and
tomatoes. Season with salt and pepper.

Stir tomato mixture into dish. Bring to a boil, reduce heat and simmer 5 minutes.Add ribs, turn to coat with sauce and cover.Return pan to oven and cook 30 minutes.

Makes 4 servings.

Variation: Use 4 pork chops instead of spareribs.

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BARBECUED MEATBALLS

1 lg. can evaporated milk
3 lbs. hamburger
2 eggs
2 cup
quick oatmeal
2 tsp. salt
1/2 cup onions, chopped
1/2 tsp. garlic salt or powder
1/2 tsp. pepper
2 tsp. chili powder
3 cup (32 oz.) catsup
4 tsp. liquid smoke
1 lb. brown sugar (2 1/4 cup packed)
1 cup onions, chopped

Combine first 9 ingredients; form into little meatballs.For sauce, combine catsup, liquid smoke, brown sugar and onions;bring to a boil.Pour over meatballs.

Bake at 350 degrees for 40 to 60 minutes.Makes 50 to 70 meatballs.

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BARBEQUED CHICKEN

--MARINADE:-¬

1 (3 lb.) fryer, quartered
1 lg. garlic clove, crushed
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tbsp. oil
3 tbsp. lemon juice

Put ingredients in a heavy ziplock bag.Shake to coat well. Refrigerate for 24 hours if possible, turning the bag severaltimes. When coals are ready, place chicken on the grill, skinside up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skinside down first.) About 20 minutes before chicken is done, beginusing your favorite barbeque sauce.

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BAKED FISH RAVIGOTE

5 lb red snapper or bass2 cloves garlic, slivered1 onion, sliced1 teaspoon chopped thyme3 bay leavessalt to taste pepper to taste5 lettuce leaves
1 1/4 cups white wine

SAUCE:

3/4 cup each finely chopped parsley, chervil, chives,
tarragon, watercress1/3 cup olive oiljuice of 2 lemons 3 hard-boiled eggs yolks, crumbledpepper to taste

TO GARNISH:

lemon slices
Preheat oven to 375F (190C).

Make slits in skin of fish and insert garlic.Put in an oiled ovenproof dish and sprinkle with onion, thyme,bay leaves, salt and pepper. Cover with lettuce leaves and pouron wine. Cover and bake in oven 30 to 35 minutes or until fish is cooked. Carefully lift fish from dish and set aside to cool.

To make sauce, in a small bowl, combine herbs; mix in oil andlemon juice.
Just before serving, add egg yolks and pepper.

Serve fish on a platter, garnished with lemon slices.Serve sauce separately.
Makes 6 servings.

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BAKED BEANS

2 cans (16 oz.) small baked beans6 tbsp. catsup1 tbsp. Worcestershire sauce3 tbsp. dark brown sugar, packed1 tsp. dry mustard
3 tbsp. grated onion

Bake partially covered in a 2 1/2 quart casseroleat 325 degrees for 1 1/2 hours. Serves 6-8.

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BAKED CLAMS

2 doz. clams 4 tbsp. olive oil2 cloves garlic, minced1 med. onion, chopped1 tbsp. bread crumbs1 tsp. parsley or chives1/4 tsp. oreganoSalt & pepperGrated Parmesan cheese Lemon juice

Scrub clams with stiff brush under cold water until all gritis removed. Saute onion and garlic until golden.Remove clams from shell (steam open).Chop up clams very fine, mix with bread crumbs, parsley, salt,pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice.Dot with butter and place under hot broiler about 5 minutes.

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BACKBONE CASSEROLE

6 to 8 backbones 2 1/4 cup water1 cup raw rice1 pkg. onion soup mixMushrooms

Brown backbone in heavy skillet.Remove. (drain on a paper towel).Add water to pan drippings, bring to boil, scrape bottomof skillet well. Place rice in buttered casserole. Sprinkle half of packaged onion soup mix over rice;add backbone, salt and pepper; remaining onion soup mix.Pour pan drippings all over.Cover with foil; bake at 350 degrees for one hour.Makes 4 to 6 servings.

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BACON AND SPAGHETTI

1 lb. med. spaghetti1/4 lb. lean bacon3 tbsp. heavy cream3 egg yolks1/2 cup Parmesan cheese
Freshly ground pepper (optional)

Bring water for spaghetti to a boil while preparing bacon.Cut bacon into short strips and fry until golden.Drain bacon and set aside. Cook spaghetti until just done and then thoroughly drain.Place spaghetti in a large serving bowl.Add the cream and mix; add Parmesan cheese and mix; add the eggyolks and mix; add the bacon and mix. Season with a lightsprinkling of freshly ground pepper, if desired.

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BACON-WRAPPED WATER CHESTNUTS-2

2 cans water chestnuts, cut in halves2 lbs. bacon, cut in halves
8 rounded tbsp. brown sugar1 sm. bottle catsup1 tbsp. fresh lemon juice

Wrap bacon around chestnuts.Insert toothpick to hold.Bake on rack over foil-lined pan for 30 minutes at 350 degrees.
Can be prepared day ahead and frozen.Mix sauce and allow to sit 15 minutes. Pour over chestnuts in clean pan.Bake 45 minutes at 350 degrees.Serve immediately.