Cook spare ribs (I use my pressure cooker and cook them for 30 minutes.)
This would take longer if you boil them.
Put in casserole and pour bottle of sauce over them.
Bake in 350 degree oven for 30 minutes, basting a few times while cooking.
Bean Salad (not sweet)
2 cups green beans
1 cup chickpeas
1 cup kidney beans
1/3 – ½ cup chopped onions
½ cup chopped red peppers
¼ cup low fat Italian dressing
Mix together and serve. Makes about 5 cups, suitable for potluck.
Onion & Mushroom Rice
By: T Cuthbertson
1 pkg Lipton Onion Soup Mix
1 can Mushrooms (sliced or pieces)
4 cups water
2 cups rice
Preheat oven to 350 degree
Combine all ingredients in oven proof casserole dish. Bake for 1 hour or until water is all absorbed. Sometimes takes 1 ¼ hour depending on oven.
Red and Green Winter Soup
By: D. Buchanan
¼ cup extra virgin olive oil
2 large russet potatoes peeled and sliced thinly
2 medium onions, quartered and sliced thinly
2 – 3 sprigs rosemary finely chopped
Salt & pepper
1 bay leaf
4 cups stock (El Peto)
1 bunch kale stripped from thick vein and coarsely chopped
1 can crushed tomatoes (Unico)
3 large roasted red peppers
Heat olive oil in a medium soup pot over medium heat. Add potatoes and onions and season with rosemary, salt, pepper and bay leaf. Cook potatoes and onions gently stirring frequently for 7- 8 minutes to soften. Add stock to the pot and bring to a boil, 2-3 minutes. Wilt the kale in bunches, 1-2 minutes, then stir in tomatoes.
Puree the peppers in a food processor and stir into soup. Reduce heat to medium low and simmer 10 minutes, adjust the seasoning and remove bay leaf.
Apple Dip Platter
By: J. Stockbale
1 container or brick of Kraft Phili Cream Cheese
¼ cup brown sugar
1 small container Apple Caramel Dip
½ Skor bar crushed
Cream cheese and brown sugar should be combined and spread on a platter. Spread syrup on top of this. Make chocolate into crumbs and spread on top. Cut apples in wedges and put around edge of platter.
Carrot and Pineapple Cake
By: G. Charters
2/3 cup vegetable oil
1 tsp vanilla
1 ½ cup rice flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 cup shredded carrots
½ cup crushed pineapple with juice
Preheat oven to 350 degrees. Stir dry ingredients together. Add remaining ingredients and beat 2 minutes. Bake for 40-50 minutes in a greased 8 or 9 inch pan
By: J. McLaughlan
2 cups GF cornflakes
¼ cup Splenda
½ cup melted butter
Mix together and press into 9x13 pan.
8 oz cream cheese
1 cup nutriwhip
Cream together. Spread over crumbs
Top with cherry pie filling or whatever you want.
Whipped 1 cup nutriwhip, added 10 drops of green food coloring.