Goal #53: Cook 3 Things from Every Cookbook I Own (36-38/45)

Fettuccine Alfredo
New Better Homes and Gardens Cook Book (2002)

1/2 cup half and half, light cream, or whipping cream
1 T. butter
6 oz. dried fettuccine or spinach fettuccine (use the homemade recipe!)
3/4 cup grated parmesan cheese (I used fresh)
cracked black pepper

Allow half and half and butter to sit at room temperature for 30 minutes.

Meanwhile cook pasta. Drain. Return pasta to saucepan; add half and half, butter, and parmesan cheese. Stir gently until fettuccine is well coated. Transfer to warm serving dish and sprinkle with pepper. 

I put cooked chicken and steamed broccoli on top too. 

Strawberry Lime Daiquiris (make these TODAY!!)
New Better Homes and Gardens Cook Book (2002)

1/2 of a 6 oz can frozen limeade concentrate (1/3 cup)
2/3 cup rum
2 1/2 to 3 cups ice
10 oz. package frozen sliced strawberries (or fresh)
1/3 cup sifted powdered sugar (I didn't use that much)

Pour limeade, rum and strawberries in a blender. Cover and blend until smooth. With blender running, add ice cubes, 1 at a time, through lid opening until slushy.

Prize Winning Barbecue Rub (Ribs)
2008 Christmas with Southern Living

3/4 cup firmly packed light brown sugar
1/2 cup paprika
2 1/2 T. coarse sea salt
1 1/2 T. ground black pepper
1 T. garlic powder
1 T. onion powder
2 tsp. ground ginger
1 tsp. ground cumin
1/2 tsp. ground red pepper (I omitted this for the kids)

Combine all ingredients in a small bowl, stirring well. Store in an airtight container at room temperature. Sprinkle rub evenly over meat, poultry or fish. Rub in seasonings with fingers. Grill as desired. Yield: 2 cups.

Grilled Ribs:
Rub 3/4 cup Prize-Winning Barbecue Rub evenly onto 4 pounds pork spareribs in a shallow roasting pan; cover with aluminum foil, and refrigerate overnight. Bake ribs, covered, at 300 degrees for 3 hours. Drain excess liquid. Brush ribs with 1 1/2 cups of your favorite barbeque sauce blended with 1 T. Prize-Winning Barbecue Rub. Grill ribs, covered, over medium heat (300-350) for 15-20 minutes basting heavily with the rest of the sauce.