Recipe(tried): Old fashioned country dinner with all the trimmings

Good Afternoon,

I guess I must work very well under pressure...I started dinner today extremely early as we were going to do the lawn and gardens. I started the meal around 9AM this morning so that everything would be done, just in case we would be pooped out in the afternoon. I went crazy looking all over for a crockpot recipe for BBQ Ribs and even e-mailed Debbie who got back to me this morning but I did not open my mail til recently.

So, I had to wing it and pray it would come out ok. Normally, I like to marinate my meats overnight but I did not with this dish and the results are mouth-watering to say the least!

After browning the ribs, my mother talked me into making this entire dish in the skillet instead of in the crockpot because the contents of the browned skillet looked way too good to waste... I also browned them in a most unusual way, I used Hellmann's Citrus Splash Dressing for added "ooomph". I figured, it has oil and citrus, so why not. I also made the BBQ sauce with things I found in my fridge and the results are, yummmm!!!

I can't wait til DH comes home so we can dig in. With a covered skillet and on low heat, these ribs are tender to the bone, all in all, they took from 9AM til noon to cook completely. If you are working, the crockpot comes in very handy.

Once again, we are having an old fashioned country dinner with all the trimmings.

The menu:

BBQ Country Style Ribs
Collard Greens
Statesboro Style Macaroni and Cheese
Baked Sweet Potatoes
Summer Squash Casserole
Cornbread
My Sister's Fruit Cobbler Pie

The recipes:

BBQ Country Style Ribs
serves 3

2 1/2 - 3 lbs. country style ribs, pork loin
2 Tbsp. Hellmann's Citrus Splash Salad Dressing, Tangerine Balsamic
1/2 onion, chopped
1/2 lime
Heat the Citrus Splash in a large skillet, brown the ribs with the chopped onions over medium-high heat.

Meanwhile, make the BBQ sauce:
1 cup Jack Daniel's #7 Grilling Sauce
1/4 cup Braswell's Orange Mustard Glaze*
1 Tbsp. chili sauce
2 Tbsp. pineapple orange jam
1 Tbsp. brown sugar
few shakes Tabasco sauce
1/4 cup orange juice

*If you don't have Braswell's, mix together, yellow mustard and orange marmalade.

Mix all the BBQ ingredients together in a bowl and set aside.

When ribs are nicely browned, squeeze the half lime over and let it sizzle and brown some more, about 2 more minutes. Lower the heat to medium-low and pour the sauce over ribs and fit a lid over skillet. Cook on low heat for about 2 hours, checking periodically and turning ribs over. They will be tender to the bone and finger lickin' good!!!

Mess O'Greens
Servings: 4-6

1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of Better Than Bouillion Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and saute. When limp, add the garlic and saute til aroma released. Add the sugar and the seasonings and 1/2 cup water. Add the collards and stir well, simmer on low. Cook the ham hock in a pressure cooker with 2 cups of water for 45 mts. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

Summer Squash Casserole Supreme
Serves 8

2 large carrots, sliced 1/8-inch thick
4 cups yellow squash slices, 1/4-inch thick
4 cups zucchini slices, 1/4-inch thick
1 large sweet red bell pepper, seeded, cored and chopped
1 red Cubanelle sweet pepper, seeded, cored and chopped
1 large Vidalia onion, chopped
1/2 stick (1/4 cup) butter
3 garlic cloves, minced
1 (10 1/2 ounces) can condensed cream of chicken soup
1/2 cup sour cream
1 tsp. salt
1/2 tsp. pepper
1 cup crumbled corn bread
4 slices whole wheat bread torn
1 small can of chopped water chestnuts, drained
2 Tbsp. mild Avjar
1 cup shredded sharp cheddar cheese
1 cup shredded sharp white cheddar cheese

In a large pot, bring 6 cups of water to boil and add the zucchini, yellow squash and carrot slices. Cook until temder about 8 minutes. Drain and set aside.

In a skillet, melt the butter and add the chopped onion and bell pepper and cook til onion is transluscent. Add the garlic and cook for 2 more minutes. Take off heat and set aside.

In a large bowl, add the crumbled corn bread and torn wheat bread, mix together with the onion mixture. Add the soup, sour cream, Ajvar and water chestnuts. Mix well. Add the drained vegetables and 1 c. shredded cheese. Blend well and season with salt and pepper. Pour into a greased 3 qt. casserole and top with the remaining cup of shredded cheese. Bake at 350 for 35 minutes.

Southern Style Candied Yams

2 lbs. yams, peeled and sliced into 1/4 inch slices
1 1/2 cups water
1 tsp. vanilla
4 Tbsp. butter
1/2 cup light brown sugar or more to taste
1/2 tsp. cinnamon
1/2 tsp. allspice
1 cup raisins
2 cups pineapple chunks

Preheat oven to 400. Place yams in a 12x12 inch baking dish. Pour in the water and vanilla. Mix the butter, sugar, cinnamon and allspice ina small bowl til blended. Sprinkle this mixture over yams and cover with foil and bake 45 mts.
Sprinkle the raisins and pineapple over the yams and baste with juices. Cover with foil again and continue baking about 20 minutes. more til tender.

Statesboro Style Macaroni and Cheese
This recipe is from the Jolly Christians Friendship Baptist Church cookbook in Stateboro, Georgia. It has been a family favorite at our home since 1987.

2 cups macaroni
1 stick (1/2 cup) butter
1 tall can evaporated milk
3 eggs, beaten
3 cups grated cheddar cheese
1 can cheddar cheese soup

Cook macaroni and drain. While macaroni is still hot, mix it with butter, milk, eggs, cheese and undiluted soup. Mix well and pour into a greased 2 qt. casserole dish, bake at 300 till firm about 50 minutes.

Georgia Style Cornbread

3/4 cup flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. finely ground black pepper
1/2 tsp. salt
a sprinkle of cayennne red pepper
3/4 cup yellow cornmeal
1 cup corn kernals, drained well
3 eggs beaten til frothy
2/3 cup half and half

Preheat oven to 400. Thoroughly grease a 13x 9 baking pan and set aside. Sift the flour, baking powder, sugar, peppers, and salt into a med. bowl. Add the cornmeal and toss with a fork to blend. Add the corn, eggs and half and half, stir just to blend. Pour into prepared pan and bake til golden brown, 15 mts. Cut inot squares and serve hot and buttered.

My Sister's Fruit Cobbler Pie
(Old country recipe)

2 cups sliced peaches or any other fruit
1/2 cup sugar
Mix these two together and set aside.
Set oven at 350. Put 1 stick of butter in a very deep glass baking dish, 8x8 inches. Set in oven to melt.

Make a batter of:
3/4 cup sugar
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
3/4 cup milk

Pour this over the melted butter. Do not stir. Put the prepared fruit on this. Bake at 350 for 60 minutes. Do not stir. When done, fruit will be on bottom. Let the top brown and serve warm with vanilla ice cream.