Good Morning Everyone!

Another cool, beautiful morning here and as I was looking thru the classifieds I saw that there are some strawberry fields open...yippee!!! Mom and I will go early this morning and go pick those luscious berries so that we can make and can some jam and marmalades.

In the meantime, I need to start supper and one that will not need too much attention so Braised Short Ribs, mashed Garlic Potatoes, Angel Flake Biscuits and a nice Brown Sugar-Frangelico Pound Cake will do us nicely.

Enjoy!

Braised Short Ribs

serves 8

1/4 c. flour
1/2 t. ground black pepper
1/4 t. cayenne pepper
5 lbs. beef short ribs
2 T. oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 c. beef broth
2 T. tomato paste
1 t. oregano
1/2 t. salt
1 T. chopped fresh parsley
1 t. ground coriander

Combine flour, salt, black pepper and cayenne and dredge ribs in mixture. Set aside.

Brown the ribs in oil, drain and set aside. In the same oil and skillet, saute the onion, celery and carrot til onion is transluscent. Add the minced garlic and cook for another 3 minutes. Transfer the onion mixture to a large pot, add the ribs, crushed tomatoes and the rest of the ingredients. Mix well, and taste to adjust seasonings to your liking. Cover and simmer for about 2 hours til ribs are nice and tender and almost falling off the bone. Skim any fat and serve.Supreme Garlic Mashed Potatoes

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

Brown Sugar-Frangelico Pound Cake

1 1/2 c. butter, softened
1 lb. brown sugar (light)
1 c. white sugar
5 eggs
3/4 c. milk
1/4 c. Frangelico liqueur
2 t. vanilla extract
3 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped hazelnuts

Combine butter and sugars together in mixing bowl and cream til nice and fluffy. Add eggs one at a time. Combine milk, vanilla and frangelico. COmbine all dry ingredients together and add to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low til just blended. Fold in the chopped hazelnuts and pour into a greased bundt pan. Bake at 325 for 1 hour and 20 minutes. Cool in pan on wire rack for 10 minutes then invert and cool completely. Dust with powdered sugar and serve with whipped cream and sliced strawberries.