Hit share button and send recipes flying
Sharing recipes today is as easy as hitting the “share” button on the computer.
In no time at all it seems one accumulates a cookbook-sized file of recipes that looked interesting enough to try someday.
This week’s recipes come from the shared file, provided in part by
••• By Joyce Walter For Moose Jaw Express Pan fry meat, onion and mushroom. Drain. Add pasta sauce and heat through.
Combine ricotta with basil, green onion and salt and pepper.
Spray 12 large cup muffin tins with cooking spray. Press a wonton wrapper firmly into bottom of each cup. Spoon in 1 tsp. each of the cheeses and top with 1 tsp. meat mixture.
Layer a second wrapper into each cup and top with 1 tsp. of each cheese. Divide remaining meat mixture evenly among cups. Top with remaining cheese. Bake at 375 degrees F for 15-20 minutes or until edges are brown. Let stand 5-10 minutes. Use a knife to remove from tins.
••• Preheat oven to 350 degrees F.
In a saucepan combine ketchup, honey, brown sugar and soy sauce. Bring to a boil over medium heat. Stir continuously. Remove from heat. Arrange chicken in a 9x13 inch dish. Pour sauce over chicken then turn to coat both sides. Place in oven, uncovered, turning chicken after 45 minutes. Continue baking another 30 minutes. Flip once more 15 minutes before serving. Baste with sauce again. Serve with rice.
••• Preheat oven to 400 degrees F. Season ribs and place in shallow baking pan. Brown in oven for 15 minutes. Turn over and brown another 15 minutes. Drain fat.
In medium bowl, mix ketchup, chili sauce, brown sugar, vinegar, oregano, worchestershire sauce and salt and pepper.
Place ribs in slow cooker. Pour sauce over ribs and turn to coat. Cook on low for 6-8 hours or until ribs are tender.
Joyce Walter can be reached at firstname.lastname@example.org