Celery Stuffed Spareribs
Ingredients
- 2 sides spareribs
- 3 cup soft bread, cubes
- 1/2 cup diced salt pork
- 1 onion, chopped
- 3/4 teaspoon salt
- 1 cup celery, chopped
- 1/8 teaspoon pepper
Directions
- Fry the salt pork until crisp, then remove the pieces.
- Cook the onion in the fat for a few minutes, then add the crisp salt pork, celery and bread cubes.
- Season with salt and pepper.
- Spread one section of the spareribs with the dressing.
- Cover with the other section and sew or tie in place.
- Sprinkle the outside with salt and pepper and rub with flour.
- Lay the stuffed ribs on a rack in an open roasting pan and bake, uncovered, in a 350° f oven for 30 minutes to the pound (about 2 hours).
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: sparerib, bread, salt pork, onion, salt, celery, pepper
Equipment: measuring cups, measuring spoons, oven, stove
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper
Equipment: measuring cups, measuring spoons, stove, pot
Gefilte Fish
Author: Mrs L Friedman
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: fish, carrot, onion, celery, salt, pepper, water, egg, bread
Equipment: measuring cups, measuring spoons, knife, stove, pot
New England Fish Chowder, Maine Style
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Category: Soup
Ingredients: salt pork, onion, potato, fillet, milk, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
Barbecued Spareribs
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: sparerib, butter, onion, water, ketchup, vinegar, lemon juice, Worcestershire sauce, brown sugar, mustard, salt, pepper
Equipment: oven, measuring cups, measuring spoons, knife, skillet, baking pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove