Recipe(tried): Brother Juniper's Grilled Maple-Glazed Baby Back Ribs, Dilly Potato Salad, Fresh Green Bean Salad with Dill and Roquefort, Corn Spoon Bread, Macaroni Salad, Strawberry Cheese Pie, Yellowbirds

Hello Friends,

Today is Sunday and what a lovely day it is...The strawberry season is in full swing now and those berries are just so red and luscious! I got me a quart for the dessert at the local fruit stand and also some fresh string beans.

I looked high and low for the spoonbread and TKL didn't let me down, thanks to Chiqui!! Gotta have me some of that after going to Don Pablo's and tasting it!!

After reading the Sunday newspaper this morning, I am going to begin the preparations for tonights dinner listening to some music and just having a good ole' time with friends today!! I have been marinating the ribs since yesterday. The weather finally has climbed this past week to the mid 70's and it is cool enough to still hang out in the back yard, sitting with a nice beverage.

Ok, this is the menu for tonight:Brother Juniper's Grilled Maple-Glazed Baby Back Ribs
Corn Spoonbread
Dilly Potato Salad
McAroni Salad
Sweet Nibblers
Fresh Green Bean Salad w/Dill & Roquefort
Strawberry Cheese Pie
Yellow BirdsBrother Juniper's Grilled Maple-Glazed Baby Back Ribs

serves 8

1 1/2 c. maple syrup
1 t. ground cinnamon
1 1/2 c. apple cider vinegar
1 c. veg. oil
1/2 c. molasses
1/2 c. soy sauce
3 T. prepared sweet mustard
2 T. juniper berries, crushed

4 racks baby back pork ribs, cracked along the backbone.

Combine all ingred. except ribs in a bowl and blend well.

Rinse ribs under running cold water and pat dry with paper towels. Place them in a shallow container and pour the marinade over them. Marinate at least 12 hours turning ribs occasionally. Return to room temp. before cooking.

Preheat oven to 300.

Remove ribs from container and reserve marinade. Place them in pans and bake for 50 mts.

Prepare grill.

Strain marinade into a saucepan and bring to a boil then simmer for 50 mts. til reduced to about 2 1/2 cups.

When fire is ready on grill, brush grill rack with oil and place ribs on. Cover. Brush ribs with marinade frequently and cook til meat is tender, about 30 mts. Slice into individual portions and serve hot.

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Dilly Potato Salad

1 c. mayo
2 T. vinegar
1 1/2 t. salt
1 t. sugar
1/4 t. pepper
1 t. dill
4 c.cooked, cubed peeled potatoes (about 6 med.)
1 c. sliced thin celery
1/4 c. chopped fine onion
5 hard cooked eggs, chopped
1/2 c. chopped green bell pepper

Combine 1st 5 ingred. Stir in remainign ingred. Cover and chill. Makes about 5 cups

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Fresh Green Bean Salad with Dill and RoquefortDressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

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CORN SPOON BREAD

2 eggs, slightly beaten
1 (8 1/2 oz.) can corn,
drained
1 (8 1/2 oz.) cream-style corn
1 c. sour cream
1/2 c. melted butter (1 stick)
1 (8 1/2 oz.) box Jiffy
cornbread mix
1 c. grated Colby cheese
(optional)

Mix all ingredients and pour into a greased 2 quart casserole dish. Sprinkle grated cheese on top, if desired.

Bake in a 350 degrees oven for 30 to 40 minutes or when knife inserted into center comes out clean. (Used as a side dish.)

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McAroni Salad

1 lb. elbow macaroni
1 c. finely chopped celery
6 hard cooked boiled eggs, chopped
1/4 c. onion, finely chopped
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped green bell pepper

Cook pasta accord. to dir. drain. Mix with vegetables above and sauce below.

Sauce:

Blend together:
1 c. Miracle Whip
1/4 c. vinegar
1/2 c. sugar
2 T. prepared mustard
squeeze of lemon juice.

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Strawberry Cheese Pie

1 9" pie shell
1 8 oz. cream cheese, softened
1 14 oz. can condensed milk
1/3 c. lemon juice
1 t. vanilla extract
1 quart fresh strawberries, washed, hulled
1 16 oz. package prepared strawberry glaze, cilled

In a large bowl, beat cheese til fluffy. Gradually beat in condensed milk and lemon juice. Stir in vanilla. Pour into prepared pie shell. Chill 3 hours til set. Top with berries bottom side up and glaze. Chill til ready to serve.

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Yellowbirds

8-10 drinks

8 oz. creme de banana liqueur
8 oz. light rum
2 oz. lemon juice
4 oz. pineapple juice
4 oz. orange juice

Combine everything in a large pitcher and serve over crushed ice.