Some good eats

Nothing better than these down-to-earth good eats. These finger-licking good BBQ ribs that are fall-off-the-bones tender. Crunchy potato mounds use up left-over mashed potatoes and who can resist a peanut butter cup? – Pat

Lazy man’s ribs

2½ pounds pork baby back ribs, cut into eight pieces

2 teaspoons Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ cup molasses

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

1 teaspoon stone-ground mustard

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon liquid smoke, optional

dash salt

5 teaspoons cornstarch

1 tablespoon cold water

Rub ribs with Cajun seasoning. Layer ribs and onions in a 5-qt slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, liquid smoke and salt. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield; 4 servings.


Crunchy potato mounds

½ cup Dijon mustard

1/3 cup honey

2 tablespoons plus 1/2 cup mayonnaise, divided

3½ cups crushed cornflakes

2 cups cold homemade mashed potatoes (without added milk and butter)

2 cups finely chopped fully cooked ham

1 cup (4 oz) shredded Swiss cheese

¼ cup finely chopped onion

¼ cup milk

1 egg, beaten

1 teaspoon yellow mustard

In a small bowl, combine the Dijon mustard, honey and 2 tablespoons mayonnaise until smooth. Cover and refrigerate until serving. Place cornflakes in a shallow bowl. In another bowl, combine the mashed potatoes, ham, cheese, onion, milk, egg, yellow mustard and remaining mayonnaise. Shape into 1-in. balls; roll in cornflakes. Place in three greased 15 x 10 x 1-in. baking pans. Cover and refrigerate for at least 1 hour. Bake at 350 degrees for 30 minutes or until golden brown. Serve warm with the prepared mustard sauce. Yield: 5 dozen.


Homemade peanut butter cups

 1 cup creamy peanut butter, divided

4½ teaspoons butter, softened

½ cup confectioner’s sugar

½ teaspoon salt

2 cups (12 oz) semisweet chocolate chips

4 milk chocolate candy bars (1.55 oz each), coarsely chopped

In a small bowl, combine ½ cup peanut butter, butter, confectioners sugar and salt until smooth; set aside. In a small microwave-safe bowl, melt the chocolate ships, candy bars and remaining peanut butter; stir until smooth. Drop teaspoonfuls of the chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.


Baked beans

 3 cans (15 ½-oz. each) great northern beans, rinsed and drained

1-½ cups ketchup

½ cup packed brown sugar

2 tablespoons molasses

1 medium onion, chopped

½ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon pepper

In an ungreased 2-qt baking dish, combine all ingredients. Cover and bake at 350 degrees for 1 to 1-½ hours or until heated through. Yield: 8 servings.


• When water is called for in a recipe it should between 60-80 degrees for the best results.

• Whipped cream will have an excellent flavor if you add a small amount of honey.

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