Recipes

Hi girls!

Here are 2 recipes I said I'd put on here for your eating pleasure.

Betty's Spare Ribs

3 pounds boneless country pork spare ribs (you can use the ones with bones in them but we prefer these)

Cut into chunks and put into a big pot of salted water and boil (after it boils, turn the heat down to a slow boil) for 45 minutes to an hour. Drain and place in pan (foil pans are great - throw away the mess!).

Sauce:

24 ounce bottle of Heinz ketchup (after pouring ketchup into saucepan, add about 1/2 cup water to the bottle, swish it around and pour into pan)
1/4 c. barbecue sauce
1 green pepper- thinly sliced
4 tsp. sugar
1/2 tsp. allspice
1 tsp. salt
1 tsp. dry mustard
2 tsp. vinegar

Bring to a boil. Pour over ribs. Bake uncovered at 400 degrees for about 1 hour.


Double Baked Potatoes - Mel-style :)

4 large potatoes
4 tbsp. butter
2 heaping tbsp. sour cream
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. seasoned salt
milk

You can vary the spices with more or less of whatever you like.

Poke holes in the potatoes and put them in the microwave. My microwave is 15 minutes for 4 potatoes but if you have a baked potato button on yours, use it. Make sure you turn them often.

Cut the top off of each potato and scoop the insides out, leaving a bit inside so it stands. Add all the other ingredients and mix. Use as much milk as you need to make them smooth (about 2 splashes. you do know what a splash is, don't you Michelle? heheee!) Spoon them back into the skins and bake at 375 degrees for about 30 minutes or until they start to brown on the tops.

You can make these ahead of time but if you do either take them out of the fridge for a bit before baking them or increase the baking time.

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Garlic Freezer Mashed Potatoes

Sorry it has taken me until today to put this recipe on here, but you will definately need it because it calls for a weird cheese.

Garlic Mashed Potatoes

Perfect creamy texture ... from frozen potatoes? Potatoes look watery before freezing, but the water will be absorbed as they bake. While it is possible to substitute russet potatoes, Yukon Gold potatoes yield a more flavorful dish. A Ewer family favorite!
Ingredients
5 lb Yukon Gold potatoes
1 1⁄2 c low-fat milk
2 3-ounce garlic-flavor Boursin or Rondele brand spiced cheese
Instructions
Peel potatoes and cut into 2-inch chunks. Place in 5- to 6-quart pan.
Add water to cover, bring to a boil over high heat. Reduce heat to low. Simmer until the potatoes are very tender, about 20 to 25 minutes. Drain and return potatoes to the pan.
Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.
Cool potatoes to room temperature. Divide potatoes into 8- to 9-inch oven safe casserole dishes. Cover with foil; freeze.
Reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.

Please also remember that if you want to do more chicken bundles to please bring all of the ingredients. Last time we used Panko? bread crumbs. See you tonight!!!

Katie