From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-207848-840915
2 8-oz. packages cream cheese, softened
1 fresh tomato
4
cloves garlic
One quarter cup milk or Half and Half
1
pineapple
1 pint fresh sliced strawberries
2 bananas
sliced
2 kiwi fruits peeled and sliced
1 11-oz. can
mandarin oranges, reserve juice
One quarter cup honey
Juice of 1 lime
Coconut flakes
Fresh mint leaves
8 -
10 lbs. of baby back pork sparerib racks 10 – 12 hickory hardwood
chunks (Use the large chunks that are approximately the size of the
palm of your hand rather than the hardwood chips)
Dry Rub
consisting of mixed spices including 3 Tbsp. of fresh ground pepper
and seasoning salt and 1/2 Tbsp. each of garlic salt, paprika, onion
salt, ground hot pepper or pepper flakes, ground rosemary and any of
your other favorite spices.
2 - 3 bottles of you favorite
barbecue sauce
2 cups fresh corn kernels or 1 16-oz. can shoepeg
corn
2 cups fresh peas or 1 16-oz. can peas.
2 cups fresh
green beans, chopped in 2-inch pieces or 1 16-oz can green beans
1 cup celery, finely chopped
1 cup apple cider vinegar
1
cup sugar
One half cup vegetable oil
3 Tbsp. lemon
juice
2 pints fresh strawberries, washed, hulled and sliced
2 pints fresh blueberries, washed
1 16-oz. container vanilla
yogurt
Whipped topping for garnish
8 parfait glasses or
other clear glasses