Womens Page
Annette Crabtree handles, among other things, The Women's Page. Please contact her with recipe ideas,
gardening, book clubs, children's stories and activities and other things that you would like to see in the Gazette.
GIRL TALK
—— Anchor your flower arrangements with plastic hair rollers! Bind several
together with a rubber band and place at the bottom of an opaque vase.———
Today is "fun stuff" day! Not a lot of work to put together but plenty of yummies!
APRICOT TURKEY PINWHEELS
Spread 1/4 cup apricot preserves onto a puff pastry sheet. Sprinkle with 1/2 tsp.
ground mustard. Layer with 1/4 lb. sliced deli turkey and 1/2 cup shredded
Monterrey Jack cheese. Roll up jelly-roll-style and cut into 16 slices. Bake
at 400 degrees for 15 minutes or until browned.
BACON WRAPPED BREADSTICKS
Wrap strips of bacon around refrigerated breadsticks. Bake at 375
for 15 minutes or until golden brown. While warm, roll breadsticks in
grated Parmesan cheese and garlic powder.
MINI WHITE PIZZAS
Top 4 split English muffins with a mixture of 1 1/3 cups shredded
mozzarella cheese, 1/2 cup mayonnaise, oregano, garlic powder, salt,
and pepper. Broil for 5 minutes or until bubbly.
SWEET AND SPICY JERK RIBS
2 racks pork baby back ribs (about 4 1/2 lbs.)
3 Tbsp. olive oil
1/3 cup Caribbean jerk seasoning
3 cups honey barbecue sauce
3 Tbsp. apricot preserves
2 Tbsp. honey
Cut ribs into serving size pieces; brush with oil and rub with the jerk
seasoning. Place in a 5 or 6 quart. slow cooker. Combine the remaining
ingredients and pour over the ribs.
Cover and cook on low for 6-8 hours or until meat is tender. Skim
fat from sauce before serving.
—— Be sure you have plenty of napkins on hand for these yummy ribs! ——-
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