Page 22 - Florida Sentinel 5-26-17

Recipes
Sgt. Mac Salad
Military Food History:Cheetos
Who put the cheese in cheesy snack foods? Until the U.S. military invented full-fat dehydrated cheese during World War II, as part of an effort to reduce weight and volume of food shipments abroad, the na- tion forlornly munched naked corn chips. After D Day, the cheese dehydrators needed new customers, pronto...what did you get...cheetos.
4 cups uncooked elbow maca- roni
1 cup mayonnaise
1/4 cup distilled white vinegar 2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black
pepper
1 large onion, chopped
lks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (op- tional)
2 tablespoons chopped pi- mento peppers (optional)
Directions: Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Memorial Day BBQ Ribs
Military Food History: McRibs
Your favorite cyclical McDonald’s treat was the brainchild of the U.S. Army? That’s right. Restructured meat, of which the McRib is an early example, was an outgrowth of a Natick Center program to lower the meat bill by gluing together cheap cuts to look like more expen- sive ones. The army’s veal, pork, lamb, and beef entrées hit the field in 1976 and were soon served to troops in the new MREs.
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pep- per
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinna- mon
1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg
5 pounds pork spareribs
2 pounds hickory wood chips, soaked
Directions: In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply lib- erally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
Prepare an outdoor smoker
Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 min- utes). Ribs are done when crispy outside and tender inside.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 26, 2017