Plains Fence Post Recipes 6-30-12 |

Plains Fence Post Recipes 6-30-12

From the Kitchen of: Sharon Raasch, Imperial, Neb.

1/4 c. Brown Sugar

2 cloves Garlic, minced

1 t. Salt

1/2 t. Pepper

3 Tbsp. Liquid Smoke

4 lb. Pork Spareribs

1 Onion, minced

1/2 c. Cola

1-1/2 c. Barbecue Sauce

In a small pan, quick fry spareribs, just to brown them. Combine the brown sugar, garlic, salt, pepper, liquid smoke, cola and barbecue sauce. Stir to mix well. Add the spare ribs and cover. Turn crockpot on high until bubbly. Then turn to warm to leave until tender.

From the Kitchen of: Iola Egle, Bella Vista, Ark.

1/4 c. Dairy Sour Cream

1/4 c. Italian Salad Dressing

2 c. Potatoes, cooked and diced

4 Hard Cooked Eggs, divided

2 c. Cottage Cheese

1/2 c. Celery, sliced

1/3 c. Ripe Olives, diced

1/4 c. Radishes, sliced

1/3 c. Green Onions, sliced

1/2 t. Seasoned Salt

Fresh Parsley, finely diced

Mix together sour cream and Italian dressing. Add potatoes and 2 of the boiled eggs, diced. Fold in cottage cheese, celery, olives, radishes, onions and salt. Slice remaining boiled eggs and lay in three rows across top of the salad. Carefully sprinkle fresh finely cut parsley on either sides of rows of egg slices. Chill until serving time.

From the Kitchen of: Chris Bryant, Johnson City, Tenn.

1 (3 oz) pkg. Strawberry Jello

1-1/2 c. Hot Water

1 (7 oz) can Cranberry Sauce

8 Marshmallows

2 Apples, chopped small

1/2 c. Pecans, chopped

1/4 c. Whipped Cream, whipped

Combine first 4 ingredients in a medium bowl. Mix until all ingredients are dissolved. Chill until partially set. Gently add remaining ingredients to partially set gelatin. Chill until set, about 3 to 4 hours in the refrigerator.

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