|The Puritan and the Pilgrim|
1 Corinthians 13:4-7
“Love is patient and kind; love is not jealous or boastful; it is not arrogant or rude. Love does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrong, but rejoices at the right. Love bears all things, believes all things, hopes all things, endures all things.”
But, of course, we do have to eat...and a sense of humor is essential.
Here are some of the recipes from that life-changing Memorial Day weekend menu:
Country Style Pork Ribs
You will need:
Three Country Style Ribs per person.
1 fresh lemon per pan of ribs
1 whole white onion per pan of ribs
1-18 ounce bottle of barbeque sauce per pan of ribs
11” X 13” glass pans
Preheat oven to 450 degrees.
Place the ribs in a 9X13 glass pan, side by side. You can have as many pans of ribs as your oven will hold.
Sprinkle salt and pepper on the ribs.
After the oven has preheated, place the pans of ribs in the oven for 20 minutes. This is to burn some of the fat off of the ribs.
There will be smoke pouring out of the oven and you will hear lots of sizzling. The smoke alarm might even go off. Don’t panic!
Turn the oven temperature down to 325 degrees.
Open the oven carefully and take out the pan of ribs.
Pour the fat from the pan into a glass-measuring cup.
I let the fat cool a little and then pour it over the dogs’ dry food and mix it up. They really appreciate it.
Back to the ribs…
Loosen the ribs from the bottom of the pan with a spatula.
Pour barbecue sauce over the ribs, lifting the ribs up with the spatula a little so some sauce can get under the ribs. There should also be some sauce on top of the ribs.
Peel and slice the onions, separate the onion rings and place those on top of the ribs.
Slice the lemons and place lemon slices on top of the ribs and the onions.
Cover the pan tightly with foil.
Place the covered pan back in the oven and let cook for three hours.
Time to eat? Remove the ribs from the oven and place on a platter using a spatula. They will be so tender they will fall apart.
Sammi’s Favorite Spoonbread
1 8-ounce package corn muffin mix
1 8-ounce can whole kernel corn, drained
1 8-ounce can cream style corn
1-cup cottage cheese (eliminate when cooking over a fire)
½ cup melted butter
2 slightly beaten eggs
1 small can diced green chile
Shredded cheddar cheese
Mix together and put in greased square glass baking dish
Sprinkle shredded cheese over all.
Bake in a 350-degree oven for 45 minutes.
This can be cooked over a campfire. Put all ingredients into a covered cast iron skillet.
I used to buy a large jar of unsweetened applesauce and add some cinnamon sugar to it.
Now we have MAP’s special homemade applesauce. Homemade is always better. Here’s the recipe:
4 tart Granny Smith apples, peeled, sliced in chunks off the core.
Put apples, sugar and water in a medium saucepan.
Sprinkle some cinnamon to taste across the top of the ingredients and mix it in.
Heat to a simmer (bubbling slightly)
Cover the pan.
Cook slowly until the apples are tender, about 15-20 minutes.
Mash with a fork.