Angry Pope
All Raider
- Joined
- Feb 2, 2006
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Here are a couple of recipes from Barry Sims and his wife Shae...
Shae’s Notorious Lemon Drops
Ingredients:
1 part Citron Vodka
1 part Lemonade
Splash of Triple Sec
1/4 - 1/2 part Sweet & Sour (depending on your taste for sweetness)
Serve martini style (shaken with sugar around the rim) or over ice
Shae and Barry’s Scalloped Potatoes
Ingredients:
2lb bag frozen square hashbrowns
8 ounces of butter
2 cans cream of chicken
1 pint of sour cream
1 teaspoon salt
1 small chopped onion
2 cups cheese
Mix together butter, sour cream, soup, onion, & salt. After butter has melted add cheese and allow it to melt, then adding potatoes. Bake @ 350 degrees for 45 minutes in a 9x11 pan.
Barry’s Ribs
Ingredients:
Baby Back Pork Ribs
Dry Rub
Wash and pat dry the ribs. Then cover them liberally with a dry rub. You can buy dry rub at most supermarkets. Place the rib racks on the grill in a tipi fashion. Cover the individual ribs racks with foil and cook on low for approximately 3 hours. Check the ribs regularly. Some folks like their ribs rare, so you’d pull those off the grill a bit sooner.
Cut, serve, and enjoy!
Shae’s Notorious Lemon Drops
Ingredients:
1 part Citron Vodka
1 part Lemonade
Splash of Triple Sec
1/4 - 1/2 part Sweet & Sour (depending on your taste for sweetness)
Serve martini style (shaken with sugar around the rim) or over ice
Shae and Barry’s Scalloped Potatoes
Ingredients:
2lb bag frozen square hashbrowns
8 ounces of butter
2 cans cream of chicken
1 pint of sour cream
1 teaspoon salt
1 small chopped onion
2 cups cheese
Mix together butter, sour cream, soup, onion, & salt. After butter has melted add cheese and allow it to melt, then adding potatoes. Bake @ 350 degrees for 45 minutes in a 9x11 pan.
Barry’s Ribs
Ingredients:
Baby Back Pork Ribs
Dry Rub
Wash and pat dry the ribs. Then cover them liberally with a dry rub. You can buy dry rub at most supermarkets. Place the rib racks on the grill in a tipi fashion. Cover the individual ribs racks with foil and cook on low for approximately 3 hours. Check the ribs regularly. Some folks like their ribs rare, so you’d pull those off the grill a bit sooner.
Cut, serve, and enjoy!