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Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Lame Pork Chop Barbecue
Skinny Cooks ...


1 1/2 T. chopped onion
3/4 c. chopped celery
1 c., or a little more of your favorite barbecue sauce
2 T. A-1 Sauce
2 T. catsup
2 t. Dijon mustard
5 T. of the boiling broth
2 1/2 T. balsamic vinegar (You can use cider vinegar) or to taste


Put this into a saucepan and heat on top of your stove long enough to soften the onions and celery. Stir well to get the flavors to blend.

You can also heat this in your microwave. Be sure to cover with plastic wrap so it wonít splash out and get your microwave dirty. This tastes even better as leftovers. Serve warm on hamburger buns or nice bread. Be sure to ladle some of the sauce on the bread for best flavor.

You can also use this type meat when making Chow Mein. Just donít doctor it up with the barbecue sauce and condiments and mix it with the canned veggies. It will be tender and tasty.

To get Dave Kesslerís book, Skinny Cooks Canít Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the March 15, 2006 issue of Farm World.