Tim’s Ribs

Racks of ribs 1 large aluminum pan

1 cup pulp-free orange juice

1 ½ cups bourbon (Maker’s Mark)

¾ tsp. garlic powder ¾ tsp. onion powder

1 tsp. cayenne pepper ½ tsp. Cajun seasoning

Fresh black pepper

Directions:  Place the ribs in the aluminum pan and pour orange juice and bourbon 

over the ribs.  Sprinkle the seasonings over ribs.  Bake in 200 degree oven for 5 

hours.  Take out and place on low-to-medium heat on the grill and coat with the 

sauce of your choice.

Comment:  Using mesquite charcoal with wet pecan chips and wet Jack Daniels barrel chips gives premiere flavor.

Taco Pie

1 lb. ground beef 1 small onion, chopped

¾ cup Bisquick 2 envelopes Taco seasoning

1 ¼ cups milk 3 eggs

1 cup shredded Cheddar 1 small can green chilies

1 tomato, diced Lettuce, shredded

1/3 cup sliced olives Sour cream

Salsa

Directions:  Grease square baking dish.  Brown ground beef with onion and green 

chilies.  Drain.  Stir in seasoning mix; spoon into plate.  Beat Bisquick, milk, and eggs 

until almost smooth.  Pour into plate.  Bake at 350 degrees until knife inserted in center 

comes out clean, about 25 minutes.  Sprinkle with cheese.  Return to oven until cheese 

melts.  Cool 5 minutes.  Garnish with lettuce, tomato, olives, sour cream and salsa.

Comment:  Good change of pace.  For less spice, use just one package of taco seasoning mix.

Baked Macaroni & Cheese

1 (8 oz.) package macaroni 4 T. water

4 T. flour 1 cup milk

1 cup cream ½ tsp. salt

Black pepper to taste

2 cups shredded cheddar cheese

Directions:  Preheat oven to 400 degrees.  Cook and drain macaroni according to 

package directions and set aside.  In a large saucepan, melt butter.   Add flour mixed 

with salt and pepper; using a whisk to stir until well blended.  Pour milk and cream 

in gradually, stirring constantly.  Bring to boiling point and boil for two minutes; 

stirring constantly.  Reduce heat and cook, stirring constantly, for 10 minutes.  Add 

shredded cheddar little by little and simmer an additional 5 minutes or until the 

cheese melts.  Add macaroni and toss to coat.  Transfer macaroni to buttered baking 

dish.  Bake 20 minutes until the top is golden brown.

Comment:  A Julia specialty.

Green Chili Pork Burritos

2 lbs. center-cut pork loin

2 T. chopped cilantro

2 cans (14 oz. each) chicken broth

8 tortillas -12”

1 7 oz. can diced green chilies

Shredded Cheddar

1 T. chopped garlic

Directions:  Coat the pork with olive oil, salt, and pepper.  Preheat a sauté pan very 

hot.  Evenly brown the pork on all sides.  Place the pork, chicken broth, chilies, 

garlic and cilantro into a slow cooker and cook for 8-10 hours or until pork pulls 

apart with a fork.  When done, remove pork from cooker and reserve the liquid.  

Shred the pork.  Place shredded pork into a tortilla; add cheese and some of the 

reserved liquid.  Serve with salsa or sour cream.

Comment:

Brown Sugar Grilled Salmon

1 cup brown sugar 1/3 cup paprika

3 T. Kosher salt 2 T. dried thyme

Salmon Fillets

Directions:  Combine first four ingredients.  Rub spice mixture over all sides of 

salmon; let stand 10 minutes.  Grill salmon over medium-high heat to desired degree 

of doneness.

Comment:  The brown sugar mixture caramelizes on the salmon.  To kick it up, 

increase amount of paprika.  Left over mixture can be saved in a sealed plastic bag 

for next time.