Cookbook 11-1

Old Farmers Almanac Recipe Contest Winner (the contest was for the best recipes using 5 or fewer ingredients-salt and pepper excluded)

“Apricot Sriracha-Glazed Baby Back Ribs”

4 to 5 lbs baby back pork ribs
2 T. Cajun spice blend
3/4 c. apricot preserves
1 T. sriracha sauce
1 T. soy sauce

Remove ribs from packaging and rinse with cold water. Pat dry with paper towels. Rub Cajun spice all over the ribs. Place in a large baking pan and cover tightly with foil. Keep in the refrigerator for 4 hours, or overnight. Bring to room temperature 30 minutes before cooking. Preheat oven to 325. Leave baking pan covered and bake for 1 1/2 hours. While ribs are cooking, combine apricot preserves, sriracha and soy sauce in a saucepan over medium heat. Cook for 3 minutes, stirring frequently, until melted and syrupy. Remove ribs from the oven and brush with the glaze, reserving about 1/2 cup. Increase oven temperature to 375 and cook ribs, uncovered, for an additional 30 to 40 minutes, or until the meat falls off the bone easily. Brush with the remaining sauce and serve immediately. Makes 6 servings.

Pamela Gelsomini, Wrentham, Massachusetts

-looking for a recipe Cherry Winks (maraschino cherries and coconut, a bar recipe)

“Cherry Almond Chews”

1 c. shortening
1 c. sugar
1 c. packed brown sugar
2 eggs
3/4 tsp. almond extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 1/2 c. flaked coconut
3/4 c. chopped almonds or pecans
1 jar or 16 oz. maraschino cherries, drained and halved

In a mixing bowl, cream shortening and sugars. Add the eggs, 1 at a time, beating well. Beat in the extract. Combine the flour, baking soda, and salt. Gradually add this to the cream mixture. Stir in the coconut and nuts. Drop by rounded teaspoons 2 inches apart on a lightly greased baking sheet. Place the cherry half in the center of each cookie. Bake at 350 for 12 to 14 minutes until lightly browned. Makes 7 dozen.

Eva Daniels, Moberly

-how to make Sauerkraut Salad

“Sauerkraut Salad”

Drain in colander for 15 minutes a 1 lb. can of sauerkraut. Cut into one inch pieces with scissors. Add:
3/4 c. sugar
1 c. diced green pepper
3 T. vinegar
1/8 tsp. pepper
3 T. diced pimento
1 c. diced celery
1/4 c. diced onion
1/2 tsp. salt
1 tsp. celery seed
Mix well and store covered in refrigerator for at least 24 hours before serving. Keep indefinitely. Makes 10 servings.

Goldie Kistler, Dalton

“Cheesy Potatoes and Ham Soup”

2 c. potatoes, cubed
1 1/2 c. water
1 1/2 c. chopped ham
1 large onion, chopped
3 T. butter
3 T. all-purpose flour
1/4 tsp. pepper
3 c. milk
1 1/2 c. finely shredded cheddar cheese
1 c. frozen broccoli, thawed and chopped

Add the potatoes and water to a large saucepan and boil until tender. Drain the potatoes, reserving 1 cup of the liquid. In the large saucepan, saute’ the ham, onion, and butter. Stir in the flour and pepper. Gradually add the milk and reserved water. Bring to a boil. Cook and stir for 2 minutes. Then, add the cheese, broccoli, and potatoes. Cook until thick.