Recipe(tried): Monday Night Supper and Tuesday Picnic..

I read somewhere that a lady tries to fix five new recipes each week. I've been trying to do that, too, but I've been falling short. For the past two days, however, I have fixed some new recipes that have been quite good. Here they are:OVEN "FRIED" POTATOES

4-5 medium potatoes, peeled and cut into long strips--about 1/2" wide
2 T. olive oil
1 tsp. garlic powder
1 tsp onion powder
1 tsp. Old Bay Seasoning

Preheat the oven to 375. Line a baking sheet with aluminum foil and spray with PAM. In a bowl, place the potato strips, garlic powder, onion powder, Old Bay Seasoning, and olive oil. Mix thoroughly. Put the potato strips on the aluminum foil in a single layer. Make sure not to "crowd" the potatoes. Bake for 35-40 minutes or until potatoes are done. GARDEN TILAPIA FILLETS

1 lb. tilapia fillets (about 4-5)
1 red onion, sliced
1 yellow onion, sliced
1 banana pepper, chopped
1 red bell pepper, chopped
1 bottle pesto salad dressing.

Preheat the oven to 350 degrees. Spray a 9X13" baking dish with PAM. Place the sliced vegetables on the baking dish. Top with fish fillets. Pour the pesto salad dressing on top of fish fillets making sure that the fillets are covered. Cook for 8-10 minutes or until fish flakes. YIELD: 4 servings.This recipe is from AUNT BEE'S MAYBERRY COOKBOOK. It is delicious!

GOMER'S BANANA BREAD PYLE

1 cup butter or oil
2 cups sugar
4 large eggs, beaten well
6-7 large bananas, mashed
2 1/2 cups sifted self-rising flour
1/2 cup nuts (I used walnuts)

Preheat oven to 350. Grease 2 large loaf pans or 5 small ones. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. Add the flour slowly, mixing well. Add the nuts. Pour the batter into the prepared pans. Bake for 50-60 minutes or until done.

This recipe is by Jim Nabors who played Gomer on THE ANDY GRIFFITH SHOW and on GOMER PYLE, USMC.BARBECUED COUNTRY RIBS--CROCKPOT RECIPE

1 1/2 cups prepared hickory-flavored barbecue sauce
1/2 cup apricot-pineapple jam
1 T. soy sauce
3-4 lbs. boneless country-style pork spareribs, trimmed of fat

In a medium bowl, mix together 3/4 cup barbecue sauce, apricot pineapple jam, and soy sauce until well blended. Place a layer of the ribs in a 4-qt. electric slow cooker. Pour 1/3 of the sauce mixture on top. Top with another layer of ribs and half of the remaining sauce. Top with the remaining ribs and pour on the remaining sauce. Cover and cook on LOW for 8 1/2-9 hours, or until the ribs are tender, but not falling apart.

Remove the ribs to a serving dish. skim off and discard any fat from the sauce in the slow cooker. Stir in the remaining 3/4 cup of barbecue sauce. Pass the sauce to spoon over the ribs.

These ribs were tasty and so EASY!

Happy Fourth of July!