Smoked Ribs

                                   Billy’s Dry Rub Rib Recipe   

1 cup dark brown sugar

                                    4 tablespoons season all salt

                                    2 teaspoons pepper

                                    2 1/2 tablespoons chili powder

                                    2 teaspoons cayenne pepper

                                    2 tablespoons garlic powder

                                    2 tablespoons onion powder

                                    2 teaspoons dry mustard

                                    1 1/2 tablespoons paprika

This recipe will rub 4 slabs.  It's good to rub them a day ahead of time.  

           
Dad cuts slabs in half, rubs well with dry rub, wraps in foil and puts in refrigerator for a couple of days. When he gets ready to cook, starts fire while it is heating boil water mixed with half apple juice.

When fire is ready fill water pan with HOT water/juice mixture. Put ribs on cover and do not open cover until ribs are ready. Add water after one hour (HOT). Check water level again in about an hour and a half.  Add as needed. Dad leaves them on for about 6 1/2 to 7 hours.

Spray everything with pam before you start.

Apple Devonshire

I tried this recipe recently for a dessert and is was pretty good.  The recipe does not say which type of apples to use, so I used Granny Smiths.  This turns out similar to a cobbler, but the apples are not cooked down (or canned) as they would be in a cobbler and it is not as sweet.  I think the next time I try it I will use a little sweeter apple and see what happens, but it was pretty good with the Granny Smiths.  Here is my grandmother's handwritten recipe:

By the way, if you do not have an apple corer-peeler, it sure is nice when you make things like this!  This one in the photo is like mine and has the suction cup to stick to the counter when using and is about $20 at Bed, Bath, and Beyond.

Billy's Smoked Oyster Dip

As found in Leet's Culinary Creations.

8 oz. cream chesse
4 oz. chopped black olives
1 can smoked oysters, drained and mashed
1 1/2 c mayonnaise
5 dashes of Tabasco
3 T. lemon juice

Mix well.  Serve with Fritos.

The Fountain's Cranberry Frappe

1 package unflavored gelatin
1 lb. cranberries
2 c. sugar
1 lg can crushed pineapple
1 c. orange juice
2 c. water
1/4 c. lemon juice

Wash and drain cranberries. Turn into large pan with water.  Cover and boil over medium heat until skins pop.  Force through a colander.  This will make about 3 cups of puree'.  Return puree' to saucepan with sugar.  Stir over lowheat until sugar dissolves.  Remove from heat.  Dissolve gelatin in orange juice and add.  Stir in lemon juice and add large can of crushed pineapple.  Freeze and stir several times.  Serve as a first course in compotes.

Plants on Vacation- Summertime Article on Interior Plants

This article is from Fall 2008 edition of Delta Living

Red Hot. Hibuscus, Lantana, Etc.

This article is from Spring/Summer 2006 Delta Living.

Hot and Dry

This is from Delta Living Summer/Fall 2007 edition.