Barbecued Lamb Riblets
3 pounds lamb riblets
Salt to season
Pepper to season
1 medium onion, chopped
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1 cup catchup
1 cup water
1 teaspoon salt
1/8 teaspoon red pepper
Brown the lamb riblets on all sides. Pour off drippings. Season with salt and pepper. Add chopped onions and brown lightly. Mix remaining ingredients and pour over lamb riblets. Cover and simmer on top of range or cook in a slow oven (300 degrees) for 1 1/2 hours or until tender. 4 to 6 servings.
Pennsylvania Dutch Shoo-Fly Pie
3/4 c. flour
1/2 c. brown sugar
1/8 t. nutmeg
1/8 t. ginger
1/8 t. cloves
1/2 t. cinnamon
1/4 t. salt
2 T. shortening
1/2 c. molasses or dark Karo syrup
1 egg yokl, well beaten
1/2 t. soda dissolved in 3/4 c. boiling water
8" pastry lined pan
Combine flour, sugar ans spices. Cut in shortening. Combine molasses, egg yolk, soda and water. Make alternate layers if crumbs and liquid, ending with crumbs on top. Bake in preheated oven until firm. 450 degrees for ten minutes; then 350 degrees for 10 to 12 minutes.
Menu Suggestion: Barbecued Lamb Riblets on Rice, broccoli, lettuce and cucumber salad, Pennsylvania Dutch Shoo-Fly Pie.
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