Country Style Ribs
Our local grocery stores had country style
ribs on sale this week. After going through my tried and tested recipes I found
three that would work well with the country style ribs I got at the grocery.
Oven Barbecue Ribs
8 boneless country style pork ribs
1 small bag baby carrots
2 green bell peppers
Preheat oven to 350°. Place ribs in roasting pan. Slice onions
into rings and place on top of ribs. Arrange carrots around ribs. Add bell
peppers, cut into strips, over onions and pour barbecue sauce over all. Cover
and bake until tender, about 1 1/2 hours, basting occasionally.
either cook the whole recipe and freeze half of it or half the recipe.
Crock Pot Ribs
2 to 3 lb. country style ribs
1/2 c. water
1 medium onion, sliced
garlic powder to
Season ribs and broil for 10 minutes to remove excess fat. Place
ribs in crock-pot and cover with sauce. Pour water over top. Place onion slices
on top. Cook on low setting for 8 to 10 hours.
and Ribs Recipe
32 oz. crisp kraut, drained
2 lb. country style ribs,
boned and trimmed
1/4 c. brown sugar
10 oz. can French onion soup
Place meat on bottom of a 9 x 13-inch casserole dish. Cover with kraut. Sprinkle
with brown sugar and top with French onion soup (do not dilute). Cover and bake
at 350° for 3 to 4 hours or until tender. Uncover the last 1/2 hour.
Crock Pot Chinese Style Ribs
1/4 c. soy sauce
1/4 c. orange
2 Tbsp. catsup
1 clove garlic (or garlic powder)
3 to 4 lb.
country style ribs
Combine soy sauce, marmalade, catsup and garlic. Brush
on both sides of ribs. Place in slow cooking pot. Pour remaining sauce over all.
Cover and cook on low 8 to 10 hours. (I usually use beef ribs and on high about
3 to 4 hours until done.)
Click Here to Print all these Country Style Ribs recipes
Here is my fried rice recipe that I have used the last 20 years. I usually add a
bit more soy sauce for a better flavor.
1 Tbsp. vegetable oil
1/2 c. chopped green
1/2 c. chopped green onion
2 Tbsp. soy sauce
3 c. cold cooked
Heat oil in large skillet. Stir-fry pepper and onion one minute. Add
soy sauce and rice. Cook and stir until hot.
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Potatoes on the Grill Recipes
green peppers, cut in pieces
1 large onion, chopped (or more
paprika, salt and pepper
Mix together potatoes,
green peppers and onion. Season with paprika, salt and pepper. Put mixture on
heavy-duty foil and dab butter on top in several places. (Spraying the inside of
foil with Pam helps a lot!) Wrap the potatoes in the foil real well and cook on
grill, turning often, about 1/2 hour. Can be done in oven at about 400°.
This recipe was posted in Nancyskitchen recently. I tried it and it was a
winner. The second time I did it I left out the green peppers and liked it
Grilled Potatoes and Onions.
6 medium baking
8 Tbsp. butter
1 envelope dry onion soup mix
potatoes; cut each into 1/2-inch thick slices. Blend butter and onion soup mix;
spread on one side of each potato slice. Reassemble potatoes; wrap each in foil,
sealing well. Bake on grill over coals for 45 minutes or until done, turning
I tried this one too. It was perfect just the way it is in the
recipe. The only thing I did differently was to slice the potatoes and cook them
in the microwave for a couple of minutes. This was done to decrease the cooking
time to 15 to 20 minutes.
Click Here to Print both of these Grilled
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Banana Nut Coffee Cake
From the kitchen of One Perfect Bite...We are at the
lake this weekend, and, as is the custom here, the neighbors have planned a
communal breakfast for Sunday morning. Normally, I love to participate, but our
stay here was unplanned and the cottage we are in has a miniscule kitchen with a
work surface that is about 3 foot square. That doesn't leave a lot of room, or
time, to come up with something I'm not embarrassed to put on the table
tomorrow. Fortunately, I have my laptop with me, so I was able to retrieve the
recipe for this simple Amish banana cake from my files. It will be perfect for
tomorrow's breakfast and I know the folks here will enjoy it. The cake is made
with readily available ingredients and no special equipment is needed to put it
together. It is also a perfect way to use up bananas of dubious distinction. The
rule here is, the nastier the 'nana the better the cake. Fortunately, I was able
to find a couple of over-ripe bananas at the market, so I could proceed with the
cake with a reasonable chance of success. This cake is moist and it has a lovely
texture. While it can be served at any time of day, it makes a wonderful
addition to a breakfast spread. Here is how the cake is made.
1 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup nuts
1/4 cup flour
1/2 cup oil
1/2 cup milk
1 cup packed brown sugar
1-1/2 cups flour
1 cup chopped
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1) Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking
2) To make topping: Combine brown sugar, cinnamon, nuts, and flour in a
bowl. Cut in butter to form crumbs.
3) To make cake: Combine oil, milk, eggs,
bananas, brown sugar, flour, nuts, baking powder, salt and baking soda in a
large bowl and beat until smooth and creamy. Pour into a greased 9 x 13-inch
cake pan. Cover batter with topping. Bake for 25-30 minutes.
Anna in Sweden
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To answer Jenna s question of how to
freeze zucchini for making bread All you do is shred it
shred it and put in freezer containers or bags I usually measure out the amount
that the recipe I will be using calls for and then when its thaws out its ready
to use. Question requested in the July 16 letter.
Marcie of Wis.
Hi, All~ Am wondering if anyone remembers, or can refer me
to the maker of this certain product.
Years ago, I purchased
Cans of CLAM CAKE (Hash
?)--something I've been searching & craving for lately. This was a thick (dense)
clam mixture which was just sliced and fried as instant patties. It was
delicious, quick, & easy to prepare. Is anyone able to buy it now--or, even
~carol on coast
I need a recipe for fried
green tomatoes. I have tried several but none of them were
really what I like. I would like one that uses part cornmeal and part flour. Can
anyone help me with this?
Howdy all Nancylanders,
This is for the lady who wanted
to know how to freeze zucchini. I always have an abundance of zucchini so I cut
the ends off and shred it - then place it in plastic containers and freeze it.
This keeps all winter for me and I love it when I make a zucchini recipe and
only have to go to the freezer and not run to the store. This year I'm going to
try zucchini pickles and see how we like them.
Dianne in Wisconsin
Seeing Judy in Alaska’s great sounding
Tropical Cake recipe made me think of my recent concoction.
Pineapple Cake Recipe
1 Box Yellow Cake Mix
Can Crushed Pineapple, including juice
Handful Shredded Coconut
Tsp or more Rum Extract
Mix all together and bake in a 9 x 13” pan at 350
degrees for approximately 25-30 min or till done.
6 Tabs Softened Butter
1 Small can crushed pineapple- Very
Anita in Camarillo
Click Here to Print this Recipe
There was a recent request for pretzel recipes. I no longer
have the name of the individual who needed the recipe. I believe I got this from
the Prepared Pantry web site.
2 tablespoons butter
4 to 5 cups bread flour
1 packet instant yeast
1-1/2 cups milk at 110 degrees
1 teaspoon salt
3 to 4 quarts
2 tablespoons salt
1 tablespoon water
1. Melt the butter in the microwave and set it aside to cool. With
shortening or butter, grease a large bowl for the dough.
2. Put about
1/3 of the flour in the bowl of your stand type mixer equipped with a dough
hook. Add the yeast and sugar. Add the milk at the indicated temperature.
With the dough hook, run the machine for thirty seconds to mix the water
with the flour to create a slurry. Add half of the remaining flour, the salt,
and the melted butter. Begin mixing at medium speed adding enough of the
remaining flour to form a soft dough. Mix at medium speed for about four minutes
or until the gluten has formed and the dough is elastic. The dough should be
soft but not too sticky. To reach the right consistency, you may need to dribble
a little extra water (maybe one tablespoon) or flour as the dough is kneading.
Place the dough in the prepared bowl and cover it to keep the dough from drying
out while it rises. Let it rise until it doubles.
3. Preheat the oven to
4. Roll the dough out into a rectangle about 12 x 12-inchs.
Cut the dough into ½- inch wide strips. Take each and pull them into 16-inch
ropes. Form knots as shown. Place them on a greased baking sheet.
the pretzels for four minutes and then remove the sheet from the oven. While the
pretzels are baking, start the water to boiling with the salt added.
oven temperature down to 350 degrees.
6. Boil the pretzels, several at a
time, for two minutes, turning once. (We find it easier to set a one-minute
timer, turn the pretzels over with tongs,
and set the timer again.) Place
the pretzels on paper towels to drain. After they are drained, place them back
on the baking sheets.
7. Mix the egg yolk and a tablespoon of water
together for an egg wash. With a pastry brush, brush the wash on the pretzels.
Sprinkle them with coarse salt.
8. Immediately after sprinkling salt on
the pretzels, bake them for 23 to 25 minutes or until golden. (If you let the
salt sit in the egg wash before baking, the salt will start to dissolve.) Remove
the baked pretzels to wire racks to cool.
Dennis The Prepared Pantry
Click Here to Print this Recipe
This is a suggestion for
inkless. I keep all my recipes on my computer. Then I got
dropbox (free cloud service) and put the recipes in there. I requested an ipad
for Christmas and downloaded the dropbox on my ipad. Now I can carry all my
recipes with me. When I visit my adult children, I usually do the cooking and
it's nice to have all my recipes handy. I also don't have to worry about loosing
them. Also when someone requests a recipe like on "Everyday day recipes", all I
have to do is copy and paste it. If a friend wants a recipe all I have to do is
attach it in an email.
I know this solution is probably a bit more
expensive than ink but maybe not in the long run. Plus having the convenience of
having my recipes with me is well worth it.
Nancy the Ladies who are having trouble with tomato's
having blossom end rot can go to their Walmart, Lowes or any
feed and seed store for a spray made especially for blossom end rot. My husband
used it every year. The best I remember you spray it on the blooms. But the best
thing is follow directions.
To the person who needed
help making gravy. if you take 2-3 Tbs. Of cornstarch and put it
in a dry container (like a drinking glass). Add water and mix really well until
dissolved. have liquid in pan hot and add slowly stirring constantly with a
spoon or whisk. Let it cook for a few minutes. if not think enough add a little
more of the cornstarch mixture, letting it cook a few more more minutes until it
thickens up. if it gets too thick, just add a little more water. Make sure to
cook it for a few minutes until it doesn't have a starchy taste. Also make sure
your heat under the pan is about medium.
Marion in Atlanta
Peanut Butter Butterfinger Cheesecake
went wild over this cheesecake recipe. Creamy, rich peanut butter cheesecake
filled with crushed Butterfinger
candy bars and topped with peanut butter
drizzle. This is one incredibly indulgent dessert!
Yield 1 cheesecake, serves
18 whole Oreos (Double Stuffed or
1/4 cup (60g) unsalted butter, melted
full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3/4 cup full-fat sour cream (or full-fat yogurt)
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs
12 fun-size or 5 regular
size Butterfinger candy bars, chopped
1/4 cup melted peanut butter for
Adjust oven rack to the lower third
position and preheat the oven to
Spray a 9-inch springform
pan with nonstick cooking spray.
Make the Oreo cookie crust
In a food processor or blender, pulse the whole Oreos (cream filling and
cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in
a medium sized bowl. Press into the bottom of the prepared pan and only slightly
up the sides.
The crust will be thick. Wrap aluminum foil on the bottom and
tightly around the outside walls of the springform pan. Bake the crust for 7-8
minutes. Allow to slightly cool as you prepare the filling.
Using a handheld or stand mixer fitted with a paddle attachment,
beat the cream cheese and granulated sugar together on medium speed in a large
bowl - about 3 full minutes until the mixture is smooth and creamy.
the sour cream, peanut butter, and vanilla, beat until combined. On low speed,
add the eggs one at a time, beating after each addition until just blended.
Do not overmix the filling after you have added the eggs.
Using a rubber
spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The
rest will be for decorating the top of the finished cheesecake.
filling into the cooled crust. Place the springform pan into a large roasting
pan and place into the oven.
Fill with about 1 inch of hot water. The
foil wrapped around the pan will prevent water from leaking inside.
for 50-60 minutes or until the center is almost set. *
Turn the oven off and
open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove
from the oven and allow to cool completely at room temperature.
Refrigerate for at least 6 hours or overnight (preferred).
cheesecake from the rim of the pan and remove the rim. Top with additional
chopped Butterfingers and drizzle with melted peanut butter.
Cut into slices
and serve chilled.
Cover leftover cheesecake and store in the
refrigerator for up to 4 days.
Freezes well up to 1 month, covered tightly.
Thaw overnight in the refrigerator.
* Try using peanut butter Oreos in
the crust. Yum!
* Do not use natural or homemade peanut butter. You need
peanut butter like Jif , Skippy, or similar.
overbaking the cheesecake. When the cheesecake is done, there will still be a 2
or 3 inch wobbly spot in the center.
The texture will smooth out as it cools.
a question, reply or recipe
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newsletter replies, requests and tips. Please include
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Zelda TX needed peach butter recipes in
the 7/14 newsletter. This first appeared in an 8/09 newsletter and was shared by
Kathy N Alabama. it is delicious. It makes great gifts, if you want to share.
Peaches (It takes about 5 good sized
peaches to make one quart of prepared peaches. And each quart of prepared
peaches cooks down to about 1 pint of peach butter.
So that means you'll
need about 5 large peaches per pint of peach butter that you want to make! For
one batch in a 5 to 6 quart crockpot you'll need about 30 medium to large
peaches! The rest of the measurements assume you're making one full batch.
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
4 cups sugar (or other sweetener) The sweetener can be sugar,
splenda, fruit juice (peach juice or white grape juice work well) or none at
all. Usually a fruit butter, like peach butter is a fairly sweet concoction, so
taste of the peaches to see if you might want to add some sweetening. I usually
add about 2 cups of sugar and 2 cups of Splenda, so it's sweet, but not loaded
Wash the peaches in plain cold or lukewarm water. Peel the
peaches using this method if you prefer, just dip the fruit in boiling water for
30 to 60 seconds.
Remove from the water using a slotted spoon and put
into a large bowl or pot of cold water and ice for about 2 minutes. The skins
will easily slide off.
Cut out any brown spots and mushy areas. Cut the
peaches in half, or quarters or slices, as you prefer! Remove pits!
you want REALLY smooth peach butter, run the cut up peaches through your food
processor or blender until they are pureed!
I use my crockpot to cook the
peach butter, but, you can do it on the stove top if you prefer. Fill the crock
pot to within an inch of full with the peaches.
My crockpot holds about
5.5 quarts. As I said you can do this using a regular large pot on very low heat
on the stove, but the crockpot works much better,
because its heat is
very low. I've never had a batch burn in the crockpot.
To the crockpot
full of cut up peaches, add the:
2 tablespoons of ground cinnamon
teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar (or other
sweetener)(see other sweetener options above)
Set the crock pot on low or
Cover it loosely or use a large pot splatter-guard. It will
spatter as it boils slowly, so I also cover nearby surfaces with towels. You
don't want to seal it tightly because you want the steam to escape so it can
reduce in volume and thicken.
Leave it to cook for 6 - 12 hours. How
long depends on the size and power of your crockpot, and how thick you like it,
If you want to stir it occasionally, that's fine but not necessary. I let mine
go overnight. It will reduce in volume by about half overnight.
your jars. If the peach butter is not as smooth as you'd like, just use a
hand-held drink blender. It does a great job for finishing it up. You can also
put it into a regular blender, but if you are going to do that, you might want
to blend the peach sauce before you put it in the crock pot (it will be much
thicker afterwards and won't move in a regular blender).
Fill them to
within ¼-inch of the top, wipe any spilled peach butter of the top, seat the lid
and tighten the ring around them. Put them in the canner and keep them cover
with at least 1 inch of water and boiling. if you are at sea level (up to 1,000
ft) boil pint jars for 5 minutes and quart jars for 10 min.
Lift the jars
out of the water and let them cool without touching or bumping them in a
draft-free place (usually takes overnight) You can then remove the rings if you
like. Once the jars are cool, you can check that they are sealed verifying that
the lid has been sucked down. Just press in the center, gently, with your
finger. If it pops up and down (often making a popping sound), it is not sealed.
If you put the jar in the refrigerator right away, you can still use it. Or you
can reheat the contents of the jar, pour into a new, clean sterilized jar, use a
new lid and ring and cook the full time in the canner and it will usually seal
and be ok to use.
Notes: Too thick? if the peach butter cooks down too
much or is too thick for your liking, just add a little bit of peach juice and
blend it in.
Not thick enough? Just let it cook some more, with the lid
off so the steam can escape.
Kathy N Alabama
5540 2nd St.
Lubbock, Texas 79416
Paypal: email address is
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