Tonight, for supper I made Kentucky Style Ribs and Creamy Hash Brown Casserole. (Thank goodness I go to the gym, right?!) We thought the ribs were OMG good, and there are a few minor tweaks I will do to the hashbrowns for next time. I thought I would pass the recipes on to you. 🙂
Kentucky Style Ribs (from Pillsbury Kitchens Cookbook ca. 1979)
3-4 lbs. spareribs or country-style ribs (I used 2 lbs. boneless pork ribs)
1 medium onion, sliced, if desired (onion powder for us)
1/4 C. firmly packed brown sugar
1 Tbsp. cornstarch
1/4 C. bourbon (Get the good stuff!!)
3 Tbsp. soy sauce
Heat oven to 350°F Cut ribs into serving pieces and arrange in shallow baking pan. Top with onion slices. In small bowl, combine remaining ingredients; pour over ribs. Bake covered at 350°F for 1 hour, turning occasionally. Bake uncovered an additional 1/2 to 1 hour, or until ribs are tender, turning occasionally.
Makes 4-5 servings.
I originally got the basics of the following casserole recipe from a Holdeman woman in a nearby town after she served it for a dinner at one of my husband’s job functions. The recipe that I published here came from the Taste of Home website (because it has solid measurements instead of the estimations that I received), and is missing the cubed ham that the recipe I was given had. If you wanted to make it a one-dish meal, I think you could add a package of the cubed ham (give or take to your personal preference) and maybe some frozen peas and be all set. 🙂
Creamy Hash Brown Casserole
* 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
* 1 pound VELVEETA Pasteurized Prepared Cheese Product, cubed (I think I’d just do about 3/4 lb next time)
* 2 cups (16 ounces) sour cream
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 3/4 cup butter, melted, divided
* 3 tablespoons chopped onion
* 1/4 teaspoon paprika
* 2 cups cornflakes, lightly crushed (You can sub Crispix or whatever)
* Fresh savory, optional
In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Garnish with savory if desired.
Next time, I plan to reduce the amount of velveeta, and melt all the stuff together and then pour it over the hashbrowns–the way they wrote it makes it so that there’s spots with WAY too much cheese and those parts get to be kinda hard to eat because they are too cheesy. Know what I mean? The flavor is pretty good, but it could use some garlic or something…maybe that’s just because we love garlic?
Makes 8 servings (more like 12, unless you have some REALLY big eaters).
Hope you enjoy! 🙂