Wednesday, August 27, 2014
Country Style Ribs (I cook 3-4 at a time for my family)
Carrots, peeled and sliced in half
1/2 Yellow Onion, sliced
5-6 Red Potatoes, quartered
1-2 cups water
Salt & Pepper to taste
Corn on the cob (optional)
1. Preheat oven to 350 degrees
2. Place ribs on the bottom of a metal cake pan
3. Add the sliced carrots and onion, along with the red potatoes on top of the meat
4. Pour water on top of the vegetables and meat
5. Sprinkle salt and pepper according to taste
6. Wrap the top of the metal pan with tin foil and place in the preheated oven
7. Keep in oven for 1-1/2 to 2 hours or until the ribs are done
8. Optional- when the ribs are getting close to being done, start cooking the sweet corn
While growing up on my grandparent's farm, I always enjoyed watching my grandmother cook. Her style was so simple and the food turned out amazing. Within minutes of the vegetables and meat being in the oven, the kitchen would fill with this fragrant mouthwatering scent. Although this is a great summer recipe, it is also one that my stomach yearns for in the autumn months when the weather turns colder.
Saturday, August 23, 2014
1/2 cup shortening or margarine
1 1/2 cups white granulated sugar
1 teaspoon vanilla
1 cup sour milk or butter milk
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups fresh rhubarb
1. Cream shortening and sugar, add the egg, vanilla, and sour milk or butter milk. Mix well.
2. Add flour, salt, and baking soda (sifted together).
3. Add cut up fine rhubarb and mix together.
4. Pour into an 8x8" cake pan
5. Sprinkle the top with 1/4 cup white sugar and 1 teaspoon cinnamon.
6. Metal pan baking: Bake at 350° for 35 - 40 minutes or until golden brown
Glass pan baking: Bake at 325° for 35 - 40 minutes
7. When you check for doneness, make sure the tooth pick comes out clean.
Whenever I don't have enough rhubarb, I add in chopped fine apples.
How to make sour milk: add 1 tablespoon of vinegar to 1 cup of milk.
This recipe came from my mom who got it from her's.
Wednesday, August 20, 2014
Monday, August 18, 2014
One of my favorite recipes that my mother could quickly whip up for a dessert during the summer months, is Rhubarb Crisp, but she does it using the microwave. I'm not a fan of making dessert dishes in the microwave, but I do feel that this one works great when I'm in a hurry.
1 cup flour
1/2 cup oatmeal
1 cup packed brown sugar
1/2 cup margarine
4 cups rhubarb
1 cup white granulated sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup water
Mix flour, oatmeal, and brown sugar in a large bowl.
Stir in margarine with a fork to make a crumbly mixture. Set aside.
Combine rhubarb, sugar, flour, cinnamon, and water in a 8 X 8" glass baking dish. Stir to mix well.
Cover with plastic wrap (I use my glass baking dish cover).
Microwave for 3 minutes on high.
Take the dish out and sprinkle the topping evenly over the rhubarb mixture. To not cover.
Microwave for 8 minutes on high or until the topping is golden brown and the rhubarb is tender.