Best-Ever Barbecued Ribs (Slow Cooker)

                                       

                        Rhetta Domingue

                        South Lafourche

 

1 tsp paprika or smoked paprika

1 tsp salt

1 tsp dried thyme leaves

1/4 tsp black pepper

1/8 tsp cayenne pepper

1/4 cup ketchup

3 lbs. pork baby back ribs, cut into 4-rib pieces

1 Tbs. honey

2 Tbs. light brown sugar

1 Tbs. Worcestershire sauce

1 Tbs. soy sauce

 

Coat slow cooker with cooking spray. Combine paprika, salt, thyme, and peppers. Rub into meaty side of ribs. Place ribs in slow cooker. Cover and cook 7-8 hours on low, or 3 ½ hours on high, until ribs are tender, but not falling off the bone.

Combine ketchup, brown sugar, Worcestershire, and soy sauce. Mix well. Remove ribs from slow cooker. Discard liquid. Coat ribs with sauce. Return to slow cooker and cook 30 minutes on high, or until glazed.

 

Makes 6 servings, but it’s so good, I’d double the recipe for 6, because everyone will surely want seconds.

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Red Velvet Cake

                         Audrey Felarise

                         Larose, LA.

 

½ c Crisco shortening

1 ½ c sugar

2 eggs

2 c cake flour

2 bottles or 1/4 c. red food coloring

1 c buttermilk

2 Tbs. Hershey’s cocoa powder

1 Tbs. baking soda

1 Tbs. white vinegar

1 Tbs. vanilla extract

 

To make cake, beat sugar, eggs, and shortening together. Mix in all remaining ingredients and blend well. Pour into greased and floured 9X13-inch pan. Bake at 350ºF for 35-40 minutes. Cool 10 minutes before removing from pan.

 

Note: Personally, if using the following icing, we usually leave the cake in the pan.

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The most delicious icing for Red Velvet cake...

 

1 ½ c milk

2 Tbs. vanilla extract

1 stick butter & 2 sticks margarine

1 ½ c sugar

8 Tbs. flour

 

Put milk to simmer. Mix sugar and flour together. Add to milk. Stir well. Add butter and margarine. Cook until thickened. Remove from heat. Add vanilla. Place in refrigerator, to cool. When cool, pour on cake. Store cake in refrigerator.

 

Note: Although in my cake shop I used the usual icing used on red velvet cakes, This version is the one my family loves most. It actually came about by my making a mistake in the ingredients the first time I made it. Everyone loved it. Thus a new recipe was born!

 

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Shrimp Marguerite (Low-fat/Diabetic)

                                           

Audrey Felarise

                                             Larose, LA.

 

½ cup low-fat margarine

2 cups cooked rice

½ cup onion, chopped

½ cup parsley and onion tops

½ cup each: celery, bell pepper, chopped

1 can Rotel tomatoes

2 cloves garlic, chopped

1 tsp Italian seasoning

4 slices bread (soaked and squeezed)

6 tablespoons bread crumbs

1 can Cream of Mushroom soup

1-2 cups raw shrimp, peeled

Cooking spray

 

Sauté onion, bell pepper, celery, parsley, onion tops, and garlic, in margarine, for 5 minutes or until onions are clear. Add shrimp and Rotel. Cook another 10 minutes. Add soup and bread. Blend well. Add rice. Spoon into a 9X13 sprayed baking pan. Cover with plain bread crumbs. Dot with margarine. Bake at 450ºF for 30 minutes. After removing from oven, let it settle for 15 minutes, before serving.

 

Serves 12