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Old-fashion Barbecue Short Rib Bake and Potato Salad Meal Using Vintage Recipes

For a tasty old-fashioned meal of comfort foods, give these recipes a try.  Barbecue beef short rib bake is always a hit with meat lovers,  especially those with a taste for barbecue.  And while the ribs are baking, you have a chance to make this old-fashion potato salad.  This potato salad is different since it uses Marzetti's slaw dressing.  And the Chewy Nut Squares are delicious with their chewy character accented with nuts and coconut.

 

BARBECUE SHORT RIB BAKE

4 to 5 lbs beef short ribs, cut in serving size pieces

Salt and Pepper

1 medium onion, chopped

1/2 cup diced celery

3 tbsp salad oil

3/4 cup ketchup

1/2 cup water

1/4 cup brown sugar

1 1/2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp prepared mustard

Arrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce. Makes 6 to 8 servings.

OLD-FASHIONED POTATO SALAD

This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes

2 hard-cooked eggs, diced

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped sweet pickles

2 tbsp chopped pimento, optional

1/2 cup Marzetti slaw dressing

1 tbsp pickle juice

Salt and Pepper to taste

In a large bowl, combine all ingredients. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour

1 cup firmly packed brown sugar

1/2 cup margarine

2 eggs, slightly beaten

1/2 cup KARO dark corn syrup

1 tsp vanilla

1/4 tsp salt

1 cup chopped pecans

1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others at http://grandmasvintagerecipes.blogspot.com She also shares diabetic recipes and information on her website at diabeticenjoyingfood.squarespace.com

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