ReunionTees.com---Recipes

Bbq Pork Spare Ribs	Strawberry Lemonade Punch
3 lbs pork spareribs 1 can beer water to cover 6 peppercorns 1 tbsp oil 2 onions, halved 2 cloves garlic, minced 1/4 cup vinegar 1 cup ketchup 1 tbsp molasses or brown sugar 1 lemon Worcestershire sauce Pepper Tabasco sauce, to taste Preheat oven to 325 degrees. Parboil ribs by placing in a large pot filled with beer and water. Add 1 onion and peppercorns. Bring to a boil and let simmer for 5 minutes. In medium sized saucepan heat oil, 1 chopped onion, and garlic. Cook until onions become translucent. Add vinegar, ketchup, molasses, lemon juice and a dash of Worcestershire sauce. Season with pepper and a Tabasco sauce. Bring to a simmer. Remove ribs from pot and brush on sauce. Place in roasting pan and roast in oven for 1 to 1 1/2 hours	6 oz can frozen lemonade concentrate, thawed and undiluted 6 oz can frozen limeade concentrate, thawed and undiluted 6 oz can frozen orange juice concentrate, thawed and undiluted 2 10-ozpkgs. frozen sliced strawberries, thawed 3 cups cold water 2 liter bottle ginger ale, chilled Combine the first 5 ingredients; add the ginger ale, and stir gently. Makes 1 gallon, serves about 12. NOTE: Float a frozen ring of prepared lemonade with whole strawberries in the punch bowl.
Bourbon Sauce	Amber Rum Cake
1/2 cup dark brown sugar plus 1 Tbsp. 1/2 cup blended bourbon 1/2 cup Heinz ketchup 2 tsp. liquid smoke 1 clove garlic, minced 1 Tbsp. minced onion In a saucepan combine brown sugar, and bourbon. Turn heat to medium and mix well. Add ketchup and remaining ingredients. Stir until all is well blended. Heat through for about 15 - 20 minutes. You want to make sure the alcohol cooks away. You can use this as a basting sauce for BBQ, or you can spoon it over chicken breasts and pop those into a 400 degree oven covered for about 30 minutes.	1 pk yellow cake mix with pudding 3 eggs 1 c apricot nectar 1 c dark rum 3 tb vegetable oil 1 c sugar 1/4 c nuts; choppe Preheat oven to 350F. Grease and lightly flour a 10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs, 1/2 cup nectar, oil, 1/2 cup rum, and nuts, at medium speed. Turn into prepared pan. Bake 55-60 minutes or until tested done. Cool 15 minutes. Prepare glaze by combining 1/2 cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add remaining 1/2 c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork. Carefully brush glaze over warm cake.