Peached Pork Ribs

4 pounds pork ribs, cut into serving-size pieces 1 onion 1 bay leaf 2 cups chopped, peeled peaches (1 pound) 1 can condensed tomato soup (10 3/4 ounces) 1/2 cup light corn syrup 1/2 cup cider vinegar 1/2 cup packed brown sugar 1/4 cup cooking oil 1 T. dry mustard 1-1/2 teaspoons paprika 1/2 teaspoon…

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Roasted Garlic & Herb Red Potato Salad

2 pounds red potatoes 1 T. roasted garlic 2 1/2 teaspoons Dijon mustard 1/2 cup red wine vinegar 1 1/2 cups olive oil 1 Tablespoon yellow mustard seeds Salt and pepper 2 medium red onions, sliced thin 1/3 cup fresh chopped herbs (parsley, tarragon, and thyme) 2 bunches watercress To roast garlic rub one garlic…

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Sizzling Summer Lemonade Stand Lemonade

1 cup water 1-1/2 cups sugar Juice from 5-7 lemons 4 cups cold sparkling water or plain water Lemon Slices for garnish Mint Sprigs (optional) Mix together one cup water with one cup of sugar in small pot.  Heat mixture to boiling, stirring constantly until sugar is completely dissolved.  Allow water and sugar mixture to…

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Apples and Carrots White Cabbage Slaw

1 tbsp slivered almonds 1 tbsp orange juice 8-10 oz white cabbage, finely shredded 2 apples, grated 6 oz carrots, peeled and grated 1 tbsp olive oil 1 tbsp white wine vinegar 1 tsp honey 1 tsp fresh basil leaves, chopped In a small bowl combine the orange juice and almonds. Let soak for 2…

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Brisket Divine: Mouthwatering, Melt in Your Mouth Brisket Any Time!

By: Ginger Hill Rooted deep in the culture of the Southern states, you can bet your bottom dollar that for authentic, meticulously prepared Southern cuisine you will find juicy, succulent brisket to be number one on my list! Because I was blessed to be born and raised in Texas, I can assure you that brisket,…

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