Our Family Recipes      

Here’s a list of our family’s tried-and-true recipes. Many of these delicious recipes have been handed down through the generations. We’ve organized our recipe file and posted it here to keep the memory of those great Rinesmith family cooks alive! Try these great dishes and check back regularly for more superb family recipes. Please contact us with your recipe so that we can add it to our recipe page. Be sure to include information regarding where the recipe came from and what year you started making it. Don’t forget to add any additional comments you might have concerning the preparation or serving of your recipe.

Our Recipe Index (click on the link below to jump directly to the recipe):

• Red Lobster Garlic Cheese Biscuits
• Apple Radish BBQ Ribs
• Roger's Award Winning Chili

Red Lobster Garlic Cheese Biscuits
We love Red Lobster's Cheese Garlic Biscuits -- so much so that we asked for the recipe. We think you'll love them too.

Ingredients:
20 oz Bisquick
4 oz cheddar cheese
10 oz water
1/4 tsp. garlic powder

Directions:
Preheat oven to 450 degrees. Mix all ingredients. Spoon onto cookie sheet. Bake 11 to 13 minutes until golden brown.
 

Apple Radish BBQ Ribs
This recipe is fun, easy, and a real crowd pleaser at the family dinner table. This recipe is very forgiving, and can be used for any kind of ribs. All measurements can be altered to change taste and yield results."  Original recipe yield: 4 servings

4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
 

1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce

Roger's Award Winning Chili
This Chili took first place at a small corporate chili contest.  Everyone who tries it loves it.

1 lb diced boneless pork
1 lb lean steak pieces or beef for stew
1 lb thick sliced bacon
1 lb pork spareribs

1/2 cup water
2 cups finely chopped Red onions
2 cans 26oz dark red kidney beans
4 cloves garlic
1 cup chili sauce (condiment)
29oz Tomato sauce
2 cans 14.5oz Hunts Tomatoes with Sweet Onions
1 can 4oz Ortega diced green chilis
3 TBS Chili Powder
2 TBS Ground Cumin
6 Cubes Wyles Beef Flavor Instant  Bouillon
2 TS oregano leaves
1 TS Paprika
1 TBS Sugar
1 TBS Unsweetened Cocoa
1 can 10 3/4 oz Cambell's Condensed Tomato Soup
2 TBS Cinnamon
16 oz Mexican Velveeta Cheese
 

1. Place 1 lb boneless pork, steak pieces and spareribs in crock-pot and cover with 1 cup chili sauce and 1/2 cup water.  Cook overnight on LOWEST setting.
2. Drain crock-pot liquids and remove bones from spareribs and then gently chop spareribs into bite sized pieces.
3. In large saucepan or Dutch oven brown bacon.
4. When bacon is about done, add diced onions and sauté in bacon grease
5. Remove bacon from onions and crumple into smaller pieces.  Do not drain off bacon grease.
6. Add meat that was originally in crock-pot to onions along with the bacon.
7. Stir while on high setting for about 1 minute and then reduce heat to low.
8. Add remaining ingredients -- except Mexican Velveeta Cheese
9. Bring to Boil; reduce heat and simmer covered 2 hours.
10. Cut Mexican Velveeta Cheese into small cubes and add to Chili
11. Mix Well.  Cook 20 minutes longer.
12. Serve Hot -- Enjoy!