It’s more down home cookin’, from the Back Porch, for Foodie Friday.
The menu includes Country Ribs, Potato Salad & Crock Pot Corn.
J is also contributing to Foodie Friday with a lunch, he prepared earlier this week; known at our house as, Hillbilly Fish ‘n Chips.
Stop by Michael’s at Designs by Gollum for imaginative delicious meals.
Potato Salad
5 lbs potatoes
7 eggs
1 cup chopped sweet gherkin
2/3 cup chopped onion
2/3 cup chopped celery
1 4 ounce jar chopped pimento
Boil potatoes in jackets, cool, peel and cube
Hard boil 7 eggs, chop 5 and slice 2 for garnish
Mix above ingredients.
Dressing
1 cup mayo or Miracle Whip
1 Tablespoon prepared mustard
Scant teaspoon sugar
Mix and add to salad.
Sprinkle with Paprika.
Chill
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Crock Pot Corn
2 16 ounce packages frozen corn
1 8 ounce package cream cheese
1 or 2 sticks butter (I used one)
3 Tablespoons water
3 Tablespoons sugar
Place ingredients in Crock Pot. Cook on low setting 3.5 to 4 hours, stirring every 30-40 minutes.
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Country Ribs (Crock Pot)
4-5 Country Style Pork Ribs (there were 4 in this batch)
1 cup Beer or Coke
1 cup BBQ Sauce (your favorite)
Brown ribs in skillet and place in Crock Pot. Mix BBQ Sauce with Beer or Coke and pour over ribs. Cook on low 5 or 6 hours.
~J’s recipe for Hillbilly Fish ‘n Chips~
Spend a beautiful Spring morning on a dock, at Lake of the Ozarks, catch several Crappie (pronounced croppy); clean and prepare for lunch. Dredge fillets in cornmeal and deep fry in veggie oil. Pan fry unpeeled sliced potatoes. Serve with lemon wedges and/or an onion slice. Iced Tea is the beverage of choice for this fine meal.
The Dogwood and Redbud are beginning to bloom, here at the lake. Spring is here!
Have a wonderful weekend!