Magazine article Sunset

Kitchen Cabinet

Magazine article Sunset

Kitchen Cabinet

Article excerpt

Readers' recipes tested in Sunset's kitchens

Sweet and Sticky

Oven-Barbecued

Pork Back Ribs

Mary Lou Nuffer, Orange, California

These ribs have been served for the annual luau fellowship dinner of Mary Lou Nuffer's church for at least the last 30 years. She gives Evelyn Smith credit for the original recipe. Even though this is barbecue season, the ribs are easier to bake than grill because the sticky sauce is inclined to bum.

PREP AND COOK TIME: About 1 1/2 hours, plus 2 hours to marinate

MAKES: 5 or 6 servings

Black Bean-Mango Salsa

Tami J. Harmon, Yuma, Arizona

Tami Harmon first tried this salsa on her honeymoon in Hawaii. When she asked for the recipe, the restaurant presented it to her with best wishes. Serve the salsa with tortilla chips; spooned over grilled fish such as swordfish, sea bass, or halibut; or simply as a salad.

PREP TIME: About 15 minutes

MAKES: About 4 cups

Roasted Vegetable

Pasta Primavera

A. Ferber, Denver

A vegetarian, A. Ferber finds it no challenge to create pasta dishes to suit her tastes. This is one that received rave reviews at a large family gathering.

PREP AND COOK TIME: About 50

minutes

MAKES: 4 servings

Southwest Grilled

Shrimp Salad

Margaret Pache, Mesa, Arizona

To complement the Southwest flavor orientation of this refreshing grilled shrimp salad, Margaret Pache suggests a garnish of chopped pecans. …

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