Great american recipe cards = bbq ribs and baked beans card

cooking time is 30 min (roughly)
Prep time is 30 min
broiling time is 25 min

For 6 servings you will need:
1 rack spare ribs (4 to 5 lbs)
Glaze:
1/2 cup chopped onion
1 Tbsp oil
1 bottle (32 oz.) Ketchup (about 3 1/2 cups)
2 Tbsp Worcestershire sauce
1 1/3 cup brown sugar, packed
2 Bay leaves, Halved

Beans:
1 can (32 oz.) pork and beans
4 slices of bacon, cut into 1 inch peices
2 Tbsp Brown sugar, Packed
1 cup glaze (recipe above)

Preperation:
1.Bring Water to boil in a large pot. Add Ribs. Simmer until no longer pink, about 25 min.
2.Meanwhile in a large sauce pan, saute onion in oil about 5 minutes.
3.Add remaining glaze ingredients. Bring to a boil. Simmer over, medium-low heat about 30 min, stirring frequently.
4.Meanwhile Fry bacon until cooked, but still limp. Set aside.
5.Drain off 1/3 cup of liquid from pork and beans. Mix beans in a sauce pan with bacon,brown sugar, and cup of glaze. simmer until ready to serve.
6.Drain ribs. Brush with glaze on both sides. Place in broiler or on grill
7.Cook about 25 minutes, brushing with glaze and turning about every 5 minutes.

Microwave instructions:
Can be used to pre-cook the ribs
1.Place the ribs in a microwave safe dish, cover
2.Microwave on high power for 10 minutes, rotate the dish 3 to 4 times during cooking if your microwave is not a rotating one.

Can also be used for preparing the beans.
1.Place the bacon peices on paper towel in a microwave safe dish.
2.Cook on high power for about 2 minutes
3.mix bacon, beans, brown sugar, and glaze in a microwave safe dish
4.Microwave on high power until beans come to a boil, 5 to 6 minutes
Turn oven to medium. cook for another 2 minutes, stirring once.

I am looking for the Great American Recipe Card for the Country Stuffed Tomato. If you can help me out with that recipe I would be forever grateful.

Great American Recipes
Salads and Green Dishes
Card # 45 Group 2

Country Stuffed Tomatoes

For 4 servings:

2 cups frozen peas or
Freah or frozen
A cup shreddard cheddar cheese
1 stalk celery, finely chopped
2 Tablsp minced green onions
4 large, ripe tomatoes

Creamy Herb Dressing:

1/2 tsp dry mustard
1 Tblsp granulated sugar
1 Tblsp all-purpose flour
1/2 tsp salt
1/4 tsp each white pepper, paprika, dried oregano, basil and thyme leaves
1/2 cup water
1 egg
1/4 cup wine vinegar
1 Tlbsp butter or margarine
2 Tblsp half and half or sour cream

Tips:

For lower calorie version, omit the cream. Use fresh herbs.

Preparation:

1. Defrost the peas,
   If fresh peas, cook briefly till tender.
   Drain and cool.

2. Combine peas with cheese, celery and onion. Set aside.

3. Bring tomatoes to room temp.

4. For the dressing, combine the mustard, sugar, flour, salt, pepper, parika, oregano, thyme leaves.
   Stir in water. Dissolve.

5. Beat together the egg and vinegar. Add to the ingredients.
   Cook and stir over low heat until thickened. Add butter.

6. Remove from heat. Cool. Stir
   in half and half cream.

7. Combine the gressing and peas.

8. Hollow out the tomatoes, reserve pulp for soups and sauces.

9. Fill tomatoes with salad.
   Serve.

Thank you so much! I see you have a reply to your request already...if you need any other assistance, please ask, I have all the rest.

thanks

OUR FAVORITE BAKED BEANS
Source: McCall’s Great American Recipe Card Collection
The Midwest 17s

1 lb small white navy beans (2 cups)
2 onions, sliced
2 Bay leaves
1 teaspoon salt
1/4 teaspoon pepper
Ham bone and leftover baked ham
2 cups catsup
2 cups light brown sugar
1/3 cup vinegar
2 to 3 tablespoons Worcestershire sauce
1 tablespoon dry mustard

1. The day before serving; Soak sorted beans in cold water, covered, overnight (water should cover beans completely)

2. Next day: Drain beans, rinse in cold water. Put beans in a 6-quart kettle. Cover with 5 cups water. Add onion, bay leaves, salt, pepper, ham bone and ham meat.

3. Bring to boiling; reduce heat and simmer 1 hour, or until beans are tender. Remove ham bone and bay leaves.

4. To bake: Drain bean mixture, reserving liquid. Turn beans into 4-quart baking dish or Dutch oven. Combine catsup, brown sugar, vinegar, Worcestershire sauce, and mustard. Pour over beans; stir to combine. Add enough liquid to cover beans. Bake, covered, 3 hours.

Makes 8 to 10 servings

MCCALL'S MAGAZINE CROCK POT BAKED BEANS
Source: Dittybop 1/2000

I adapted this recipe from "McCall's" magazine several years ago. I make it several times a year and it is always a hit. I use canned beans, but you can adapt.

3 cans Great Northern beans, drained and rinsed
1 pound sausage (see note below)
1 can condensed cream of tomato soup, undiluted
1 medium onion, chopped
1/2 cup brown sugar
1/3 cup molasses
1/3 cup water
2 Tbsp Dijon-style mustard
2 Tbsp cider vinegar

Combine all the ingredients in your slow cooker. Cover and cook 6-8 hours on low.
Note about the sausage:
The original recipe called for Cocktail Weiners and these are great if you are bringing this to a party or have kids. Cooked sausage tends to get tough, so I usually buy a fresh sausage, often brats, etc. Left whole, they can even be put on buns when it is time to eat.

I have done lots of substitutions on the recipe - nothing seems to be critical. Last time, I threw in a left-over ham bone and it was better than ever. You can put in twice as much sausage with good results.

GREAT AMERICAN RECIPE CARD GROUP 12

Barbecuing Meats and Vegetables Card # 1

Glazed Spareribs and BBQ Beans

For 6 servings:

1 rack spare ribs
4 to 6 lbs

GLAZE:

1/2 cup chopped onions

1 Tblsp oil

1 bottle ketsup (32oz) or 3 1/2 cups

1 1/3 cup brown sugar packed

2 Tblsp Worcestershire sauce

2 bay leaves

Beans:

1 can pork and beans (32 oz)

4 slices bacon, diced in to 1 inch pieces

2 Tblsp brown sugar

1 cup Glaze (above recipe)

Preparation:

1. Bring water to a boil in a large pot. Add ribs. Simmer until no longer pink, about 25 mins.

2. Meanwhile, in large saucepan, saute, onions in the oil about 5 mins.

3. Add remaining glaze ingredients. Bring to a boil. Simmer over medium-low heat for 30 mins, stirrring frequently.

4. Fry, bacon until cooked, set aside.

5. Drain off 1/3 cup liquid from pork and beans. Mix beans with brown sugar,
   bacon, and 1 cup glaze. Simmer until ready to serve.

6. Drain ribs. Brush with glaze on both sides. Place in broiler or on grill.

7. Cook about 25 minutes, brushing with glaze and turning about every 5 mins.