Ribs & Sauerkraut

Image of Frank's Bavarian Style Sauerkruat

Don’t let the name scare you off.  This is something my mom made frequently when I was a kid, and we changed it up just a bit to fit what we like now (better ribs, etc.) This is so darned easy, just follow the recipe. What you’ll need: 1 slab baby back ribs, cut into three or four pieces 2 cans Franks Bavarian Style sauerkruat  (sweeter, with caraway seeds) 1 can of diced tomatoes in their own juice Potatoes for mashing If you’re serving more people, you can add more ribs and... Read more »

Mom’s Carrot Cake

Photo of Mom's Carrot Cake

Mom's Carrot Cake We’ve had more requests for this carrot cake that Mom made, over all the “fancy ones.”  I don’t know where she got it, but made it as early as I can about remember.  Try it, follow the recipe, you won’t be disappointed! Ingredients: Cake: 2 c. flour 1 t. soda 1/2 t. salt 2 t. cinnamon 1-1/2 c. vegetable oil 4 eggs 2 c. sugar 3 c. grated carrots Frosting:  (We double this) 8 oz. cream cheese, softened 1 box (1 lb) powdered sugar 1 c. grated or... Read more »

Pat’s Tangy Green Beans

Picture of Pat's Green Beans

This is so, so good.  We’ve made it many times and it’s always a hit.  The photo is of the dish before it is cooked.  Yes, I know you can’t see the beans – there’s too much onion, bacon and almonds on top.  Trust me. Thanks to our southern cook, Pat King, for this recipe! Ingredients: 2 cans French-cut green beans 1 medium onion, cut in rings 8 strips bacon 1/2 c. slivered almonds 6 T. sugar 6 T. vinegar Directions: Drain beans and put in 1-1/2 quart casserole dish.... Read more »