~Ribs ‘n Corn ‘n Tater Salad~



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.


1 cup mayo or Miracle Whip

1 Tablespoon prepared mustard

Scant teaspoon sugar

Mix and add to salad.

Sprinkle with Paprika.



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.


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!