Joycies August 14 2008 Luncheon

This is me THE JOYCIE



Joycie and Linda

Sheila in deep thought

Linda doing her fantastic work of art!

JOYCIES COUNTRY STYLE RIBS

Par -cook the ribs in simmering salted water. This step ensures the meat will

be moist and that the ribs will cook quickly on the grill without the sweet glaze

getting too burnt.

Make sure the grill isn’t too hot and be sure to turn the ribs every few minutes

while basting constantly with the glaze. The results will be super tender,

as well as perfectly browned and glossy ribs.

4 pounds country-style pork ribs bone-in or boned-out.

1 teaspoon salt

½ cup orange marmalade

½ cup chili sauce

2 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon canola oil

Place ribs and salt in a large pot with a cover or a large Dutch over. And

Enough water to just cover the ribs and bring to a boil. Reduce heat and simmer for 45 minutes.

To make the glaze, whisk together in a medium bowl the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside.

Preheat a gas grill to medium or prepare a charcoal fire. Oil the grill grates.

Transfer the ribs to the grill and cook, turning and basting with the glaze often, until the ribs are well browned and glossy. 20 to 30 minutes. Transfer to a platter to serve.

Makes 8 servings

ROSEMARY ASIAGO ROLLS

8 frozen Bridgford Parkerhouse Rolls, thawed

1/3 cup crumbled Asiago cheese

1 tablespoon coarsely chopped fresh rosemary

½ tablespoon extra virgin olive oil

sea salt

Lightly grease a baking sheet. Place thawed rolls on a lightly floured board.

Top rolls with equal amounts of cheese and rosemary and knead lightly to

Mix into dough. Brush rolls with olive oil and lightly sprinkle with salt. Place on prepared baking sheet and let rise in a warm place for about 30 minutes or until doubled in size. Preheat oven to 375 degrees, bake for 12 to 15 minutes or until rolls are cooked and golden brown. Servings 8 rolls and recipe maybe be doubled.

FYI…I made this a day ahead of time and warmed them up outside in a plastic bag

On the table, as it was 110 degrees today, perfect warming oven, solar power.

JUDY AND ALCY

MARILYN AND CLARISSE

SANDY, NANCY AND PAT

SHEILA

With Linda's touch of decorations it was a
beautiful fall table setting
even though it was 110 outside and
that is why I had the blinds shut and
it made our picture not turn out
as well as they should have

HEY WE THOUGHT AUGUST WAS STARTING FALL
THE WEATHER MAN DIDN'T HELP US OUT TODAY
WITH COOLER WEATHER

Linda brought the yellow yarrow all the way
down the mountain from NorthStar
to add to the table decorations

My sweet daughter in law CARLA
let me pick from her yard her sunflowers and also
basil and mint, and Linda picked some greens
from her parents home. Linda arranged the
flowers, Linda does fantastic work

Joycies Favorite… Spinach, White Bean and Bacon Salad

with Maple-Mustard Dressing

¼ cup maple syrup

3 tablespoons cider vinegar

1 tablespoon extra virgin olive oil

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 (15.5 ounce) can Great Northern beans, rinsed and drained

½ cup thinly sliced green onions

½ cup finely chopped red bell pepper

5 bacon slices, cooked and crumbled

2 (7 ounce) packages fresh baby spinach.

1. Combine first 6 ingredients in a small microwave safe bowl, stirring with a whisk, microwave at HIGH 1 minute or until hot. Place beans in a 2-cup glass measure, microwave at HIGH 1 minute or until hot.

2. Combine onions, bell pepper, bacon, and spinach in a large bowl. Add syrup mixture and beans, toss well to combine. Serve immediately. Yield 8 servings

(serving size: about 1 ¾ cups).

I loved this recipe!

Joyce and Linda

Linda was so gracious and helped me with everything!

Notice our twin necklaces and earrings.

TANGERINE- POMEGRANATE LAYERED DESSERT

Line a 9x5-inch loaf pan with plastic wrap. Spoon 2 cups

softened Tangerine-Pomegranate sherbet

into pans: freeze 10 minutes.

Then put about 2 or 3 cups of softened vanilla ice cream

on top, freeze till firm. Then add Tangerine-Pomegranate

sherbet to almost the top of the loaf pan and freeze.

I used the plastic wrap to line the loaf pan so it would

come out of the loaf pan easily.

Cut into 10 slices and top with whipped cream and some

mandarin orange slices. I also served this with ginger snaps.

You can use any type of sherbet that you wish and matter

of fact any type of ice cream.

You can make this several days ahead of time.

Freeze 3 hour or overnight or longer.

Makes 10 servings