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Southern Recipes by Layne Prescott

s b i R t r o h S f e e B d e s i a r B

Onion Dried Minced e in ½ cup Red W mmé rt Ribs Garlic Powder nso rge Beef Sho La to ka ri m iu ap P ed 1 can beef co d 8-10 M Smoke ed ce ic u sl n Sa e io ir 2 T. Flour live oil 1 Medium on Worcestersh ray with o vers or p s s: g , il ce in u n fo o Sa as y m Se So e sli inu with alum ribs to remove bon alt, pepn a p g n Salt & Pepper ti ,s as beef short s. Line ro soy sauce 75 degree slices in pan. Rinse estershire sauce, 4 to n e v with Worc Preheat o ray. Layer onion s. Season sp n r e io tt n u o b in r o s temperaNestle rib wer oven lo d n a shavings. rlic powder. n e ov a ove from per, and g tes. Rem u in m 0 3 oven for 75 degree Roast in 4 degrees. 5 aprika, ture to 32 smoked p onions Braised Beef Short Ribs n e th , s n inced er onio v m o d r e u ri o d fl 6 cups chic Sprinkle . Sprinkle ribs in pan. short ribs 1 cup Port ken broth (1 ½ box between d rearrange short beef consommé e o n an 1 cup butt bello mushrooms, s) over ribs red wine and 1 ca 1 T. butter thinly slic on mushro p u c ½ r u ed 1 cup shit oms, thin Po tight r e v 2 a o ly k shallots, s C e s . li m ced ushrooms, Salt & Pep liced into pan thinly slic pe 1 ½ cup Arbori e d 4 T. butter r to taste o 1. Place R ic e ½ cup Dry W 1/3 cup fr hite Wine and sim chicken broth eshly g in sauce mer. Parmesan rated 2. Place pan and cheese c gently h season leaned, sliced eat to r or mov m o ushroo lling bo e after 3. Add ms in il. Turn pu 1 down h 4. Add T. butter to pa tting over hea large skillet an eat white w d n with s t . e B v e r o n wn mus ly cover ine and 5. Using liced sh h p s a r s ti a o ll continu auce pan, po r until all win ots and Rice oms and rem n. DO NOT u o . 6. Repe usly over med r chicken brot e is absorbed. Stir rice until ove from pan. h (1 cup at step golden ium/me 5 Approx brown. imately until all broth dium-high he increments) in a 7 2 t t is o . 0 u R u n r m e ic s ti mo ed and inu e otto incorpo l liquid is abso (skillet) and until ric ve from heat, tes. om Ris stir rbed. rated in add mu h and c Mushro to rice a reamy. s nd rice Serve. hrooms and th is al den eir liqu te. id, butt er and parmes an and stir SAUCE: tick) butter s (1 p u ½c 1 T. salt on ar am n 1 cup sug ermilk in : c s E . T K le n p A 3 a t p C c p a a tt r d u tr e fo b x p op la e pray ½ cup 1 T. vanil led and finely ch if desired) Baking s ar mon a n in ly e g soda 2 T. C 3 cups pe dded coconut (on 2 cups su n baking o o p s a re te on . ½ 3 eggs s vegetable oil 1 cup sh mped raisins g spray , salt, cinnam in lt a k s a t. b p lu a u p ½ h od 1 cup cans 1-1/2 c nge juice pan wit aking s tter. opped pe se tube juice, flour, b s into the ba out 1-1/2 a e ¼ cup ora purpose flour 1 cup ch r g ly n s e a a u g c , n b ro an pe 3 cups all soda F. Gene , eggs, oil, or , raisins and mes out clea s e e g r g in r ut de ga r, butr co 1 t. bak e suga il for to 325 mbine the su apples, cocon until a teste h n t e v in o r l, co bake t the Fold tly. Bo an, sti Prehea a large bow d mix well. ube pan and saucep rring constan oven, let e g r n la In t a a e ti : d Cake illa extract; he prepare boil, s om th tter in t n the bu good rolling remove it fr lt e M and va e batter into . u a o is done ring to on as y Pour th re cake a, and salt-b he pan as so o f e b . d hortly baking so ot cake in t tely. hours Make s h le nd Sauce: cinnamon a uce over the o cool comp , t a k s k il c e a m h r a rt ter t onto te. Pou Fresh A 1 minu hour. Turn ou pple Ca ke stand 1

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74 | Holiday Issue 2013 Heartland

LIVING

Heartland Living Holiday Issue 2013