Women’s Hospital recipes

Adam Robison | Buy at photos.djournal.com Bruschetta.

Adam Robison | Buy at photos.djournal.com

Eddie’s BBQ Ribs

Eddie Dalton

4 pounds baby back pork ribs

Barbecue sauce or dry rub

Take the rack of ribs, bone side up, and pull the thin membrane off if possible. If not, run a sharp knife down center of each bone. Cut each slab in half to get about 4 to 6 bones per slab.

Tear off heavy duty aluminum foil roughly 6 inches longer than ribs.

Coat the ribs, front and back, with barbecue sauce or dry rub. Place ribs, meat side down, on foil lengthwise and wrap tightly. Place the packets of wrapped ribs, seam side up, on a cookie sheet and cook for 2 to 21⁄2 hours.

Remove ribs from foil and coat in sauce or rub again. Place meat side up on same cookie sheet and run under the broiler for about 2 minutes until you get the desired charred look.

Hidden Valley Ranch Sausage Stars

Melissa Edwards

1 pound cooked, crumbled sausage

11⁄2 cups grated sharp Cheddar cheese

11⁄2 cups grated Monterey Jack cheese

1 cup prepared Hidden Valley original ranch salad dressing mix

1⁄2 cup chopped red bell pepper

1 (2-ounce) can sliced ripe olives

1 package fresh or frozen won ton wrappers or egg roll wrappers, cut in fourths*

Vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine with cheeses, salad dressing, red pepper and olives.

Lightly grease a mini or regular muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins.

Place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly.

Makes 4 to 5 dozen.

*–You can substitute Tostitos Scoops for the baked won ton cups.

Texas Caviar

Melissa Edwards

2 cans black-eyed peas with jalapeño peppers, rinsed and drained

1 can Ro-tel diced tomatoes

2 avocados, peeled and diced

1 small green bell pepper, diced

1⁄2 red onion, diced

3⁄4 cup zesty Italian salad dressing

1 tablespoon fresh lime juice

1⁄4 teaspoon salt

Stir all ingredients together. Chill, if desired. Serve with corn chips.

Makes 6 cups.

Cornbread Salad

Crystal Holcomb

1 pan cooked cornbread, crumbled

1 onion, chopped

1 bell pepper, chopped

1⁄2 cup sweet pickle relish

1 can Ro-tel tomatoes

1⁄2 cup mayonnaise

1⁄2 cup bacon bits (or crispy real bacon pieces)

Combine cornbread, onion, bell pepper, relish, tomatoes and mayonnaise.

Add bacon just before serving. May serve warm or cold.


Mary Jo Beeman

8 roma tomatoes, peeled and diced

1⁄3 cup chopped fresh basil

1⁄4 cup shredded Parmesan cheese

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1⁄4 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

1 loaf French bread, sliced thin and toasted

In a bowl, toss together tomatoes, basil, Parmesan and garlic.

Mix in vinegar, olive oil, salt and pepper.

Serve on toasted bread slices.

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