Barbecued Beef Short Ribs
1 tablespoon butter or margarine
1/3 cup chopped onion
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground cloves
4 pounds beef short ribs
Melt butter in a medium saucepan over low heat;
add chopped onion, and saute until onion is done. Add flour, stirring well. Cook 1 minute, stirring constantly.
Gradually add apple cider or apple juice, cook over medium heat. stirring constantly, until mixture thickens.
Stir in remaining ingredients except ribs.
Remove sauce from heat, and set aside.
Cut ribs into serving size portions, and grill over low coals
1 hour and 15 minutes.
Baste ribs with sauce, and grill 20 more minutes
or until desired degree of doneness. Turn and bast frequently with
sauce. Serve the remaining sauce with ribs as each desires.

Old Fashioned Baked Beans
1 pound dry great northern beans
2 quarts water, divided
1/2 teaspoon salt
1 medium onion chopped
2 tablespoons prepared mustard
2 tablespoons brown sugar
2 tablespoons brown sugar
2 tablespoons dark molasses
1/2 pound sliced bacon, fried and crumbled

Place beans , and 1 quart water in a sauce pan; bring to boil. Boil 2 minutes.
Remove from the heat; cover and let stand for 1 hour. Drain and rinse; return beans to sauce pan.
Add salt and remaining water; bring to boil. reduce the heat; cover and simmer for 1 to 1 1/4 hours
or until beans are tender.
Drain, reserving 2 cups cooking liquid.
In a greased 13x9 inch. baking dish, combine beans, onion, mustard, brown sugar, molasses, bacon and 1 cup of reserved cooking liquid.
Cover and bake at 400/o for 45 minutes or until the beans have reached desired thickness, stirring occasionally add additional reserved cooking liquid if needed.

WARM LEMON SOUFFLES
(Soufflés Chauds au Citron)
3/4 cup plus 1 tablespoon whole milk
3/4 cup sugar
3 1/2 tablespoons cornstarch
3 large egg yolks
5 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
5 large egg whites
Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.

GREEN ONION AND MUSHROOM OMELET
Try a green salad with Champagne vinaigrette on the side, and some dinner rolls. Serve miniature fruit-filled pastries after.
6 ounces crimini mushrooms
2 tablespoons plus 2 teaspoons butter
5 tablespoons chopped green onions
1/4 cup dry vermouth
6 large eggs
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat. Add half of egg mixture. Stir with back of fork until edges begin to set. Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate. Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.