Rosie’s Recipe — Celery Stuffed Spareribs

Here’s another delicious recipe from Rosie’s day that still tastes great today. I tested the recipe with white bread, as it was popular in Rosie’s time, but I’m sure it would taste just as good with whole wheat or multigrain bread, or whatever leftover bread you may happen to have.

Enjoy,

GM

 

 

CELERY STUFFED SPARERIBS

  • 1 side spareribs (about 1½ lbs)
  • ¼ cup diced salt pork or bacon fat
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cups soft bread cubes
  • ¾ teaspoon salt
  • 1/8 teaspoon pepper

Fry the salt pork until crisp, then remove the pieces. Cook the onions in the fat for a few minutes, add the crisp salt pork, celery and bread cubes. Season with salt and pepper. Lay the spareribs over the dressing in baking pan, sprinkle the outside with 2 teaspoons salt and 1/8 teaspoon pepper and rub with flour. Place pan in 350º F oven uncovered and bake for 1 1/2 to 2 hours or until ribs are tender. Yield: 4 servings.

Modern adaptation: Sliced bacon can be substituted for salt pork. (Bacon fat is another name for bacon grease.) Chop 4 to 6 slices of bacon and fry in a skillet or frying pan. Add onions and continue preparing the dressing as instructed in the original recipe. To help keep the dressing from getting too dry add ¼ to ½ cup of water or chicken stock. Once the spareribs are placed in the baking dish decrease salt to 1 teaspoon, or, for more zing, use 1 teaspoon of celery salt. Bake as directed in the original recipe.

Rosie’s Recipe–Buttermilk Biscuits

One of my fondest childhood memories is of my mom or dad baking homemade biscuits on Sunday mornings. Biscuits and gravy were a Sunday morning breakfast staple, and, over time, my older brothers also starting baking homemade biscuits. However, I don’t remember any of them ever reading a recipe, so it must have been a technique that they learn from our parents. Or perhaps some secret family recipe. You never know.

Sadly, for whatever the reason, the recipe was never handed down to me. So, after I moved out, I made my biscuits from the Bisquick box. Don’t get me wrong, Bisquick is a very good product, and the biscuits you make with it are far better than the pre-made biscuits found in the refrigerated section at the grocer. But they were never quite the same as those homemade biscuits mom and dad made from scratch.

So fast forward a few years, (well, maybe more than a few years.) I’m testing recipes for Rosie’s Riveting Recipes, the updated version of Anna’s Kitchen, a historic cookbook I self-published back in 2005. There are about a half-dozen biscuit recipes in Anna’s Kitchen, so what better reason was could there possibly be to recreate those happy childhood memories than by baking a batch of homemade biscuits from scratch. And you know what? They were exactly the same as the ones I grew up with. Aha! The secret family recipe finally revealed.

GM

BUTTERMILK BISCUITS

  • 2 cups flour
  • ½  teaspoon soda
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons margarine
  • ¾  cup sour milk or buttermilk

Mix and sift dry ingredients. Work in margarine with a fork, add the sour milk gradually to make soft dough. Roll to ½ inch thick, cut, place on baking sheet; bake in moderately hot oven, (400 F) until done and brown. Yields 16 biscuits.

Modern adaptation: To turn plain milk into buttermilk simply place a scant tablespoon of white vinegar or lemon juice in a measuring cup and fill with milk until it reaches the ¾ mark. Let it sit for 5 minutes before using. Prepare as directed above. Bake for approximately 15 to 20 minutes. Yield will vary, depending on the size of the biscuit cutter used.

Rosie’s Recipe — B 1 Biscuits

I grew up eating homemade biscuits, but this historic biscuit recipe is unique and tasty. I would call it a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It goes well will bacon and eggs, and tastes great with butter and honey.

Enjoy.

GM

B1 BISCUITS

  • 1½ cups enriched all purpose flour
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • ½ cups oats
  • 1 tablespoon sugar
  • 2 tablespoons margarine
  • 3 tablespoons peanut butter
  • 1 cup milk

Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans ½ full. Brush tops with milk. Bake at 450º F for 20-25 minutes. Yield: 12 biscuits.