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August 16, 2013
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Country Style Ribs Recipes


Country Style Ribs

4 lb. country style pork ribs
1 (7-1/4 oz.) jar strained Junior peaches
1/3 c. ketchup
1/3 c. vinegar
2 tbsp. soy sauce
1/2 c. brown sugar
2 cloves garlic, minced
1 tsp. ginger

Cut ribs in serving size; put in Dutch oven. Cover with water. Bring to boil, then simmer 1 1/2 hours. Drain. Place in 9x13 pan. Combine peaches, catsup, vinegar, soy sauce, brown sugar, garlic and ginger. Pour over meat. Marinate in refrigerator overnight. Drain. Save juice. Grill over hot coals 45 minutes (depends upon thickness). Baste frequently or bake in 425 degree oven same time.
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Sauerkraut and Ribs

6 lg. country style ribs
2 c. undrained sauerkraut
1 to 2 tbsp. brown sugar
1/2 c. seedless raisins
12 sm. whole canned onions
1 pared apple, cored and diced
Salt and pepper to taste

Boil ribs 45-60 minutes in enough water to cover. Drain and put aside. Mix all remaining ingredients. Put sauerkraut mixture into a Dutch oven and heat to boiling. Add ribs, reduce to simmering, cover and let cook 45-60 minutes. Stir occasionally.
Makes 4-6 Servings.
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Tomato Soup Ribs

1 can tomato soup
1 c. water
1/2 c. vinegar
1-1 1/2 c. ketchup
2-3 lg. onions, diced
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. Worcestershire
5-6 drops Tabasco
Country style pork ribs (this is enough sauce for at least 12 ribs)

Combine all but the ribs in a large saucepan and bring to a boil. Boil 5 minutes. Preheat oven to 350 degrees. Put ribs in a Pyrex baking dish and cover with aluminum foil. Bake 1 hour. Pour off grease. Return to oven for 1/2 hour. Pour off grease.
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Louisiana Style Ribs

12 country-style pork ribs
1 lemon, sliced thin
1 onion, sliced thin
1 c. catsup
1/3 c. Worcestershire sauce
1 tsp. chili powder
1 tsp. salt
2 dashes Tabasco sauce
2 c. water

Place ribs in a large baking dish and place a slice of unpeeled lemon and a slice of onion on each rib. Bake at 450 degrees for 30 minutes. In a saucepan, combine remaining ingredients, bring to a boil and simmer while ribs are baking. Pour sauce over the ribs and lower oven to 350 degrees. Bake an additional hour at 350 degrees, basting evenly 15 minutes.
Serves 4-6.
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Pineapple Baked County Ribs

3 lbs. country style spare ribs
1/2 c. diced onions
2 sm. cans Hunt's tomato sauce
1/4 c. diced green peppers
1/2 c. vinegar
1/4 c. brown sugar
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1 c. pineapple chunks and juice
Salt and pepper

Bake spareribs for 1-1/4 hours at 350 degrees. Drain off excess fat. Mix remaining ingredients together and pour over ribs. Bake 45-50 minutes longer. Serve hot with white rice. Very quick, delicious too.
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Barbecue Country Ribs

3 lb. country style ribs
1 med. onion, sliced
1/2 tsp. whole cloves (10, about)
1/4 tsp. peppercorns (20, about)
2 1/2 tsp. salt
3 c. water

Sauce:
1/2 c. brown sugar (pack)
1/4 c. prepared mustard
1 lg. can tomato sauce
2 tbsp. Worcestershire sauce
1 onion, grated
1/4 c. ketchup
1/4 tsp. chili powder
1 c. liquid the ribs were simmered in
1 tbsp. lemon juice
Salt & pepper to taste

Ribs: Combine in a large pan, water, salt, peppercorns, cloves and sliced onion. Stir and add the ribs. (Rinse them first.) Bring to a boil. Reduce heat and simmer 45 minutes or so. Cool some of the liquid.

In casserole, put barbeque sauce to cover the bottom, then place the ribs spoon or pour over the remaining barbeque sauce. Cover and bring to a boil. Reduce heat to simmer, covered for 1-1/2 hours or so.
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Applesauce Country Style Ribs

3 lbs country style pork ribs
1 c. maple syrup
1/2 c. applesauce
1/4 c. ketchup
3 T. lemon juice
1/4 t. salt
1/4 t. pepper
1/4 t. paprika
1/4 t. garlic powder
1/4 t. cinnamon

Place ribs in large kettle. Cover with water, bring to a boil. Reduce heat and simmer 10 min. Drain. Place ribs in a greased 9X13 pan. In mixing bowl combine remaining ingredients, mix well. Pour over ribs. Bake 1-1/2 hours, basting often, uncovered, at 325°
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Sweet and Sour Country Ribs

1 bottle ketchup
1/2 c. Karo syrup
1/2 c. wine vinegar
1 tbsp. garlic salt
Juice of 1 lemon
Dash of Tabasco
Dash of Worcestershire sauce
5 lb. country style spare ribs

Mix together all ingredients except ribs and lemon juice and simmer 15 minutes. Place ribs in baking dish; pour sauce over ribs and cover. Roast 1-1/2 hours in 375 degree oven, basting occasionally.
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Cabbage and Ribs

4 to 4 1/2 lbs. fresh pork country
style ribs
1 med. head red cabbage, coarsely
shredded (9 to 11 cups)
1/4 c. all purpose flour
2 tbsp. sugar
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. caraway seed
1 med. onion, chopped
1/2 c. cider vinegar
1/4 c. water
1/4 c. raisins
1 tsp. salt

Heat oven to 350 degrees. Place ribs, meaty sides up, in large roasting pan. Cover tightly and bake 1 hour. Remove ribs from pan and pour off drippings. Mix cabbage, flour, sugar, 1 1/2 t teaspoons salt, the pepper and caraway seed in roasting pan. Add onion, vinegar, water and raisins; toss until thoroughly mixed. Place ribs on top. Cover tightly and bake 40 minutes. Uncover and bake until meat and cabbage are done, basting ribs occasionally, about 20 minutes. Sprinkle ribs on both sides with salt and arrange on serving platter with cabbage.
6 to 8 servings.
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Country Style Ribs and Beans

3 - 3 1/2 lbs. country style pork spareribs
1/4 c. water
1 can (14 1/2 oz.) tomato sauce
1 envelope dry onion soup mix
1/3 c. packed brown sugar
2 T. prepared mustard
1/8 tsp. hot pepper sauce, optional
2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
2 cans (15 1/2 oz. each) kidney beans, rinsed and drained
1 1/2 c. thinly sliced celery
1 sweet red pepper, thinly sliced

Place ribs in an ungreased 9x13x2 baking dish; add water. Cover and bake at 350° for 1 1/2 hours. Drain, reserving liquid; skim fat. Set ribs aside. Add enough water to liquid to equal 1 cup; place in a saucepan. Add tomato sauce, soup mix, sugar, mustard and hot pepper sauce. Simmer for 10 minutes; remove 1/2 cup. To the remaining sauce, add beans, celery and red pepper. Pour into the baking dish; add ribs. Pour reserved sauce over ribs. Cover and bake for 45 minutes.
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Baked Country Ribs

3 to 4 lb. country style pork ribs
1/2 c. sugar
1/2 c. ketchup
1/4 c. vinegar
1/4 c. water
1 tsp. salt
1/2 tsp. Worcestershire sauce

Heat oven to 350 degrees. Place ribs in roasting pan. In 2 quart saucepan, combine remaining ingredients. Cook over medium heat, stirring occasionally until mixture comes to a full boil (5 to 8 minutes). Pour over ribs; turn ribs to coat all sides. Bake, turning ribs every 2o to 30 minutes for 2 to 2 1/2 hours or until ribs are fork tender. Remove ribs; skim fat from sauce. Serve sauce with ribs.
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Mr. Food 


Beef Stroganoff

2 lbs top sirloin, chuck or round steak
1 medium onion chopped
21/2 cups sliced mushrooms (I use a pkg of fresh mushrooms)
3 cloves minced garlic
2 cups white wine (your choice)
1 TBSP olive oil
1TBSP flour
11/2 cup sour cream
salt and pepper to taste

Cut steak into(1/4 inch thick). Heat skillet until very hot. Carefully add olive oil brown steak and season with salt and pepper, toss til browned. Add onion cook 10 minutes over medium heat add garlic toss. Add mushrooms and wine, sprinkle with flour mix al together. Cover and simmer till meat is very tender. Uncover and reduce liquid till a sauce forms. Add sour cream, stir to blend. When mix is hot, turn off heat. DO NOT over cook, as it will separate. Serve over fresh pasta got this off a TV show in 1997 and it is great.
ENJOY!
Judy in Montana
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Pear and Red Onion Salsa
This came from Bon Appetit long time ago. great with pork, chicken or duck.

4 pears 1 red onion minced
juice of 2 either limes or lemon
1/4 cup minced cilantro
1 TBSP honey

Mix all ingredients together cover and refrigerate overnight in glass container
makes 6 cups
ENJOY!
Judy in Montana
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Fresh fruit Dressing.

This is a delicious dressing. I was given this by my neighbor over 50 years ago

1 pint sour cream
3/4 cup sugar
juice of 1/2 lemon
2 tsp vanilla
1 pint mayonnaise
1 TBSP maraschino cherry juice

mix together sugar, lemon juice. Mix well til sugar dissolves. Next add sour cream, mayo, vanilla and cherry juice. This does great on top of fruit or jello.
ENJOY!
Judy in Montana
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Does anyone have a T&T recipe for tomato preserves? I have found some online but I would like a T&T recipe for my first time making.
Carolyn - Illinois


Nectresse 


Here are two pumpkin cookie bars recipes for Phyllis K.
Robbie IN

Pumpkin Bars
These pumpkin bars are made with an oat crust with brown sugar and crumbly topping.

1-1/2 cups quick cooking oats
1-1/4 cups flour
3/4 cup light brown sugar, firmly packed
1/2 cup chopped pecans or walnuts
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, room temperature

Filling:
2 cups pumpkin puree (16 ounce can)
2/3 cup milk
1/3 cup light brown sugar, packed
1 egg
1 tablespoon pumpkin pie spice

Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.

Bake at 375° for 10 minutes.

Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.
Robbie In
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Here is one of my most favorite pumpkin recipes for Phyllis. It is very popular and requested all year long, and always the first one to get
eaten on a dessert table, anytime I've taken it anywhere, or at our family get togethers.

Pumpkin Pie Cake

1 can (29 oz.) pumpkin - not the pie filling
1-1/4 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground ginger
1 box yellow cake mix
1 can (12 oz.) evaporated milk
3 eggs, beaten
1 cup chopped walnuts
1 cup butter, melted

In large bowl, thoroughly combine all ingredients, except cake mix, walnuts and butter. Pour into ungreased 9x13 inch baking dish. Sprinkle the dry cake mix over pumpkin mixture. Sprinkle nuts over and drizzle melted butter over entire top of dessert. Bake 300° for 30 minutes, increase baking temperature to 350° and continue baking for another 30 minutes. Serve warm, or cold. Especially good topped with a spoonful of
whipped cream, or topping.

NOTE: I add several generous shakes of pumpkin pie spice to the pumpkin mixture, as I do all pumpkin desserts, as I like them to be "extra" spicy.
Judy (in Alaska)
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Marinated Steak

1/4 cup soy sauce
1 tsp. minced ginger
1/2 tsp. minced garlic
1 tbsp. hoisin sauce
Ground black pepper
Juice of 1/2 lime
1-1 1/2 lb. skirt-strip steak

Preheat grill until hot and rack 4" from heat. Mix together first 6 ingredients. Taste and add more of anything you like. Turn steak in sauce once or twice. Then let sit in sauce until grill is hot. Turn steak one more time. Put on grill. Spoon remaining sauce over it. 3 - 6 minutes.
Francine
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Just want to thank Artemis NYC for the Garlic Roasted Cauliflower, it is wonderful. We used a bag of 11 oz., cut the garlic & parm in half & used just 1 T. oil, & it served 2 perfectly. Also followed her idea adding dry & fresh oregano & fresh mint. For those who like cauliflower, it's great. Thanks Artemis & Nancy.
Marilyn in FL


Mary Lou wanted recipes for Frosted flakes. This not exactly a recipe but very good. When I was a child, my mom used to melt some butter and pour over frosted flakes. I would eat them with a spoon. They were very good.
Marilyn in Ohio


Summer Squash Bread

3 eggs, beaten
1-1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 cups shredded summer squash
Pinch of salt

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, salt, cinnamon, and nutmeg. Fold in the squash. Transfer to a prepared bundt pan or 9x13 dish. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
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Zucchini Cobbler Squares

3 cups all-purpose flour
1 cup old fashioned oats
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter

Filling:
8 to 10 cups seeded, peeled zucchini, diced
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
In a large bowl combine the flour, oats, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.

Spoon filling over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
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