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With cooler weather comes the desire to heat up the oven and start cooking hearty meals again. The beans and sausage casserole is a big hit for cookouts or family get-togethers. – Pat
THICK AND ZESTY RIBS
4 pounds pork baby back ribs, cut into serving-size pieces
1 teaspoon garlic salt
1 cup ketchup
1/2 cup vinegar
1/4 cup sugar
1-1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon celery seed
1/2 teaspoon pepper
Place ribs in a greased 13x9x2-inch baking dish. Rub with garlic salt. Bake, uncovered, at 350 degrees for 45 minutes; drain. Combine the remaining ingredients; mix well. Pour over ribs. Bake, uncovered, for 40-50 minutes or until ribs are tender, basting several times. Yield: 4 servings.
BEANS AND SAUSAGE CASSEROLE
1 pound fully cooked kielbasa or polish sausage, halved lengthwise and thinly sliced
1 medium onion, chopped
1 cup ketchup
3/4 cup packed brown sugar
1/2 cup sugar
2 tablespoons vinegar
2 tablespoons molasses
2 tablespoons prepared mustard
3 cans (15-1/2 oz each) great northern beans, rinsed and drained
In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in the beans and sausage mixture. Transfer to a greased 2-1/2 qt. baking dish. Cover and bake at 350 degrees for 1-1/2 hours or until beans mixture reaches desired thickness. Yield: 14-16 servings.
HOPPIN’ GOOD SALAD
1 package (8-oz) cream cheese, softened
1 package (3-oz) orange gelatin
1-1/2 cups boiling water
2 cans (15oz each) mandarin oranges, drained
1 cup whippping cream, whipped
1-1/2 cups miniature pastel marshmallows, divided
maraschino cherry, optional
In a bowl, beat cream cheese and gelatin powder. Stir in water until gelatin is dissolved. Refrigerate for 1 hour or until thickened, stirring frequently. Set aside 10-12 oranges for garnish. Fold whipped cream, 3/4 cup marshmallows and remaining oranges into gelatin mixture. Transfer to a 2-1/2 quart serving bowl. Sprinkle with the remaining marshmallows. Chill until firm. Garnish with reserved oranges and a maraschino cherry if desired. Yield: 8-10 servings.
• Folding drained and chopped maraschino cherries into angel food cake batter gives a colorful and flavorful change of pace.
• For a quick, always-on-hand coating for chicken, dip pieces in mayonnaise, then sprinkle with seasoned salt and paprika and bake.