Country Kitchen Recipes - July/August 2001

Click here for larger photo.

Sweet And Sour Baked Ribs

Pat Habiger, Spearville, Kansas

23 pounds boneless beef short ribs
Salt and pepper to taste
1 can (8 oz.) tomato sauce
2 Tblsp. molasses
1 tsp. liquid smoke
1 tsp. chili powder
2 Tblsp. cider vinegar
Cayenne pepper to taste
1 small onion, chopped

Place ribs in baking dish just large enough to hold them in a single layer. Sprinkle with salt and pepper. Combine the tomato sauce, molasses, liquid smoke, chili powder, vinegar, cayenne pepper, and onion in a sauce pan and mix well. Simmer over medium heat for 5 minutes. Pour the mixture over the ribs. Bake, covered, at 275° F. for 3 hours. Serve over hot cooked noodles. Serves 4.

Summer's Bounty Casserole

Linda Korenek, Garwood, Texas

2 eggplants (six cups) peeled and diced
4 medium zucchini, sliced
1 Tblsp. salt
3 medium tomatoes, chopped
2 medium green peppers, chopped
2 medium onions, chopped
1 1/2 cups (2 or 3 ears equivalent) corn
1 1/2 cups cooked rice
3 Tblsp. chopped parsley
1/8 tsp. pepper
1/3 to 1/2 cup melted butter
Place eggplant and zucchini in a colander. Sprinkle with salt and let stand for 30 minutes. Preheat oven to 400° F. In a 13 x 9-in. baking dish combine all the vegetables. Sprinkle with salt and pepper to taste. Pour melted butter over the vegetables. Cover with foil and bake for 35-40 minutes or until vegetables are tender. Makes 10-12 servings.

Colorado Peach Pie

Phyllis Jenneman, Minot, North Dakota

Crust:

1/2 cup butter
1/2 tsp. salt
1 1/2 cups flour

Cut butter into flour and salt. Press into 9-in. pie pan.

Filling:

4 cups fresh sliced peaches
1 cup sugar, divided
2 Tblsp. flour
1 egg
1/4 tsp. salt
1 tsp. vanilla
1 cup sour cream

Topping:

1/3 cup sugar
1/4 cup butter
1/3 cup flour
1 tsp. cinnamon

Combine until crumbly.
Slice peaches into a bowl, sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling. Combine 3/4 cup sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir into peaches and pour into crust. Bake 15 minutes at 400° F., then bake at 350° F. for 20 minutes. Sprinkle topping over pie. Bake at 400° F. for 10 minutes. Best peach pie you have ever tasted.

A special gift is awarded for each reader's recipe used on this page.
Send your recipes to:

Country Kitchen, New Holland News, PO Box 1895, New Holland, PA 17557