Menu Ideas for September 2010
End of Summer Menu
Tender & Tangy Ribs
Fix-It and Forget-It Cookbook Revised and Updated, p. 148
Makes 2-3 servings
Prep. Time: 10 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 2- to 3-qt.
¾-1 cup vinegar
½ cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. dry mustard
1 tsp. paprika
½ tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 Tbsp. oil
1. Combine all ingredients except spareribs and oil in slow cooker.
2. Brown ribs in oil in skillet. Transfer to slow cooker.
3. Cover. Cook on Low 4-6 hours.
Glazed Tzimmes
Fix-It and Forget-It Diabetic Cookbook, p. 182
Makes 6-8 servings
Ideal slow-cooker size: 2 4-to 5-qt. cookers
1 sweet potato
6 carrots, sliced
1 potato, peeled and diced
1 onion, chopped
2 apples, peeled and sliced
1 medium (about 1½ lbs.) butternut squash, peeled and sliced
¼ cup dry white wine or apple juice
½ lb. dried apricots
1 Tbsp. ground cinnamon
1 Tbsp. apple pie spice
1 Tbsp. maple syrup or honey
1 tsp. salt
1 tsp. ground ginger
1. Combine all ingredients in large slow cooker, or mix all ingredients in large bowl and then divide between 2 4- or 5-qt. cookers.
2. Cover. Cook on Low 10 hours.
Cornbread from Scratch
Fix-It and Forget-It Cookbook Revised and Updated, p. 27
Makes 6 servings
Prep time: 15 minutes
Cooking time: 2-3 hours
Ideal slow cooker size: 6-qt.
1¼ cups flour
¾ cup yellow cornmeal
¼ cup sugar
4½ tsp. baking powder
1 tsp. salt
1 egg, slightly beaten
1 cup milk
1/3 cup melted butter, or oil
1. In mixing bowl sift together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
2. Pour egg, milk, and butter into well. Mix into the dry mixture until just moistened.
3. Pour mixture into a greased 2-quart mold. Cover with a plate. Place on a trivet or rack in the bottom of slow cooker.
4. Cover. Cook on High 2-3 hours.
Cheesecake Bars
Fix-It and Enjoy-It Cookbook, p. 226
Makes 12 bars
Prep. Time: 10-15 minutes
Baking Time: 40 minutes
1 cup flour
1/3 cup brown sugar
1/3 cup butter, melted
8-oz. pkg. cream cheese, at room temperature
¼ cup sugar
1 large egg
1 Tbsp. lemon juice
2 Tbsp. milk
1 tsp. vanilla
1. Mix flour, brown sugar, and butter together in an electric mixing bowl. Reserve 1 cup mixture. Press remainder into a greased 8 x 8 baking pan.
2. Bake at 350º for 15 minutes.
3. Meanwhile, in the mixing bowl, beat together the remaining ingredients. Spread on baked crust.
4. Top with reserved crumbs and bake for 25 minutes, or until set.
Tip:
Use a pizza cutter to cut bar cookies into neat squares in half the time.