SIMPLE, SCRUMPTIOUS CAESAR SALAD WITH QUICK GARLIC CROUTONS

Serves 4 to 6

Garlic Croutons

4 cloves garlic

A generous 1/4 cup pure olive oil

2 packed cups 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf

Large pinch of salt

Salad

3 romaine hearts, separated into whole leaves

2 tablespoons lemon juice

2 1/2 tablespoons mayonnaise

1/4 teaspoon Worcestershire

5 tablespoon pure olive oil

1/4 teaspoon salt

Ground black pepper to taste

1/4 cup grated Parmesan cheese (preferably Parmigiano Reggiano), plus extra for sprinkling.

1. Heat a 10-inch skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl and add olive oil through feeder tube as well. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of the garlic for dressing.

2. Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.

3. Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.

4. Place lettuce leaves in a large bowl.

5. Whisk lemon juice, mayonnaise, half the reserved garlic, and Worcestershire in a small bowl.

6. Drizzle lettuce with olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.)

7. Drizzle lemon mixture over lettuce; toss again.

8. Sprinkle Parmesan over greens; toss again.

9. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese.

http://thepioneerwoman.com/cooking/2009/09/pams-simple-scrumptious-caesar-salad/

Quick Southern-Style Baked Beans recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/

The Best Oven-Roasted Ribs recipe by Pam Anderson

Serves 6 to 8

6 tablespoons brown sugar

6 tablespoons paprika

3 tablespoons ground black pepper

3 tablespoons garlic powder

1 1/2 teaspoons salt

3 slabs of pork spareribs or 4 slabs of baby-back ribs

9 tablespoons (1/2 cup + 1 tablespoon Dijon or yellow mustard

2 teaspoons liquid smoke (optional)

Heavy-duty foil

Your favorite barbecue sauce

1. Adjust oven rack to upper-middle position and preheat the broiler. Mix sugar, paprika, pepper, garlic, and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, and then sprinkle both sides with the dry rub.

2. Line a large jelly-roll pan or other shallow roasting pan with a sheet of foil large enough to cover the oven floor (or one of racks if the electric coil is installed in the oven floor). There should be enough foil overhang on the pan so that all slabs fit. (If not, cut one of the slabs in half.)

3. Broil the ribs, moving the pan around so that they evenly brown. Remove pan from oven, and then place the broiled ribs directly on the oven rack. Place the foil-lined pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure that foil covers the entire oven level. Roast ribs at 250 degrees until fork tender, 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby backs.

5. If coating the ribs with barbecue sauce, remove foil-lined pan from oven, pouring off excess fat. Transfer ribs from oven rack to foil-lined pan, meat side down. Turn on broiler.

6. Brush ribs with half the sauce or glaze, return rack to oven and broil until glaze bubbles vigorously. Remove rack from oven, turn ribs over, brush with remaining glaze, return to oven and broil until glaze bubbles vigorously. Let stand 5 to 10 minutes, cut into individual ribs and serve.

http://thepioneerwoman.com/cooking/2009/08/the-other-pam-anderson/