-want a recipe for barbeque ribs in the crock pot

“Crock Pot Barbeque Ribs”

4 lbs. of pork ribs
1/2 c. brown sugar
12 oz. jar of chili sauce
1/4 c. balsamic vinegar
2 T. worchestershire sauce
2 T. dijon mustard
1 tsp. hot sauce

Place ribs in slow cooker. Combine all the other ingredients and pour half over the ribs. Cover and cook on low for 8 to 10 hours. Serve with remaining sauce.

-She also simply uses favorite barbeque sauce. Place in the bottom. If ribs are layered, place some sauce between layers.

“Country Style Ribs and Sauerkraut”

16 oz. bag of sauerkraut, rinsed and drained
1 onion, diced
1 red skinned apple, chopped
2-3 lbs. country style ribs
1 c. beer

Combine the sauerkraut, onions and apples in the bottom of the slow cooker. Lay the ribs over the mixture and pour the beer over that. Cover and cook for 8 to 10 hours on low.

Eva Daniels, Moberly

-need a recipe for Mexican layer dip

“Taco Dip”

Take 1 can refried beans and spread on the bottom. Use 1 c. sour cream, with a half package of taco seasoning and mix. Place on top of the beans. Make a layer of green onions, cut in pieces. Make a layer of tomatoes cut in pieces. Make a layer of black ripe olives (1 can) can slice. Place grated cheddar cheese on top of that.

Kathleen Barnes, Centralia

-every heard of Kool Aid pickles?

1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice

Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside. Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.

from the Taste of Home website (tasteofhome.com)

-looking for a KFC Cole Slaw recipe

“KFC Cole Slaw”

8 c. finely chopped cabbage
1/4 c. carrots, shredded
1/3 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice

Cut cabbage and carrots into small pieces. Combine all other ingredients. Beat until smooth. Add the cabbage and carrots. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

Glenda, Moberly

-don’t ever throw away dill pickle juice, will get rid Charlie Horses and cramps

“Savory Sweet Potato Flatbread”

1/4 c. panko bread crumbs
1 can (13.8 oz) refrigerated pizza dough
1 pkg. (8 oz) cream cheese, softened
2 tsp. dried dill, divided
1 tsp. dried chives
1 tsp. fresh lemon juice
2 c. peeled and finely sliced raw sweet potatoes
2 T. olive oil
3/4 c. thinly sliced scallions
1/2 tsp. dried thyme
1/4 c. shredded Parmesan cheese

Preheat oven to 425, or according to pizza dough package directions. Spray a 15 by 10 inch baking sheet lightly with cooking spray. Sprinkle evenly with bread crumbs. Press dough into pan. Cook for 5 to 7 minutes, or until edges are slightly brown and center is dry to the touch. In a food processor or blender, process cream cheese, 1 tsp. of dill, chives, and lemon juice until ingredients are well incorporated. In a bowl, toss sweet potatoes with oil, scallions, thyme, and remaining 1 tsp. of dill. Spread cream cheese mixture onto slightly cooled pizza dough. Evenly place sweet potato mixture over cream cheese mixture. Bake for 15 to 20 minutes, or until sweet potatoes are slightly softened. Sprinkle Parmesan and allow to cool for 5 to 10 minutes. Cut into 12 squares and serve warm. Makes 12 servings.

2nd place recipe in the 2020 “Sweet Potato” recipe contest, found in the Old Farmers Almanac Garden Guide
Arlene Erlbach, Morton Grove, Il.

-looking for a homemade mayonnaise recipe