Real Vermont Cooking

Ingredients 4 racks of Baby Back Pork ribs (1 rack per person) 1 liter Coke 1 liter Pineapple juice 1 cup brown sugar Bar-B-Q Sauce 2 large onions, chopped 2 cloves of garlic, chopped 1 bell pepper, chopped 1 small can tomato paste 2 tablespoons canola or corn oil 2 tablespoons Worchestershire sauce 1 large tablespoon Dijon mustard 1 cup Balsamic vinegar 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 cup lemon juice 1. Boil ribs in mixture of Coke, pineapple juice, brown sugar. If ribs are not submerged in liquid, add water. Boil 1 hour. (Don’t throw out the liquid!) 2. Grill ribs on Bar-B-Q for 5-10 minutes on each side. 3. To make sauce…sauté onions, garlic, bell pepper in oil for about 5 minutes. Then add tomato paste and about 3 cups of the liquid remaining from boiling. Now add Worchestershire sauce, mustard, vinegar and spices. Let boil down until thick like Bar-B-Q sauce. Add lemon juice at the end. (Here’s a little trick…if you like your B-B-Q sauce a little sweeter, add more brown sugar here!) 4. Dip ribs in sauce, then put back on Bar-B-Q pit on LOW HEAT for another 10-15 minutes. Don’t let the sauce burn… 5. Now its time to get dirty…the meat will fall off da bones and into yo mouth. Enjoy!!!

INGREDIENTS 1 Pound Lump Crab Meat 1/2 tsp. Celery salt 6 Strips crisp bacon 1/2 cup chili sauce 1 Scant tsp. Dry mustard 1 tsp. Tarragon vinegar 1/2 tsp. Paprika 1 1/2 cups of mayonnaise 1/2 tsp. Tabasco sauce Directions: Divide crab meat into 6 portions and pile into individual ramekins. Heat in 400 oven and top with strips of crisp bacon. Blend together mustard, paprika, celery salt and vinegar, mix well, blend with mayonnaise. Spread the warm crab meat with this sauce and glaze under the broiler.

Cucumbers are such a great summer food. Radishes and scallions add some bite to this dish

Ingredients
2 cucumbers
4 radishes, thinly sliced
2 scallions, white and green parts, chopped
4 teaspoons seasoned vinegar
1 teaspoon sugar
Salt to taste
1 tablespoon black and red pepper mix

Directions
Cut the cucumbers into quarters and remove the seeds. Cut the quarters into 1/2 inch thick slices.
Toss all the ingredients together in a bowl and keep cool until ready to serve.