Two favourite cookbooks provide this week’s recipes that will become favourites at long weekend family gatherings in the back yard or at the campsite.
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Ribs and Sauce
- 4 lbs. or more pork side ribs
- 2 tbsps. vegetable oil
- 1-12 oz. can chili sauce
- 1/2 cup water
- 3 tbsps. Worcestershire sauce
- 1 tbsp. prepared mustard, any flavour
- 1/2 cup brown sugar
Heat oil and cook ribs for 8-10 minutes before transferring them to a large roasting pan.
Combine remaining ingredients and mix well. Pour over the ribs, being sure sauce envelopes all the ribs.
Cook for 1 1/2 hours or longer at 350 degrees F, stirring occasionally. Meat should be tender and quickly fall off the bones. Serve over a bed of rice or with a side of baked beans.
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Crockpot Beans
- 1/2 lb. ground chuck
- 1/2 cup chopped onion
- 1 1/2 cups barbecue sauce, any flavour
- 1/3 cup brown sugar
- 1/2 cup water
- 1-15 oz. can kidney beans, drained
- 1-15 oz. can butter beans, drained
- 1-15 oz. can spicy pork and beans, not drained
- 1/2 cup cooked bacon, crumbled
- 1 cup crushed pineapple
Combine all ingredients and place in a crockpot. Cook on high for four hours or on low for six hours. Beans may also be cooked in a 350 degrees F oven for 1 1/2-2 hours. Stir often.
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Jam-Filled Jelly Roll
- 1 cup granulated sugar
- 2 eggs, separated
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 cup boiling water
- any flavour of jam or lemon spread
Mix sugar and beaten egg yolks. Add in half the flour and half the beaten egg whites, then the other half of the flour and the remainder of the egg whites. Add the boiling water and combine.
Pour the mixture into a large shallow pan and bake at a moderate heat for 15 minutes.
Sprinkle some sugar onto a damp cloth and set on a flat surface. Turn cake out of pan and immediately spread with a choice of jam or lemon spread. Roll lengthwise at once. If edges of cake are crisp, cut off before rolling. Let rolled cake cool before slicing.
The cuttings may be used as a separate dessert, served with fruit and whipped cream.
Joyce Walter can be reached at ronjoy@sasktel.net
