I thought I’d let my readers know that now that I’m 90 I’m retiring at the end of the month. I’m sure I’ll miss writing .
Since this is a good time for barbecue, here is a great recipe from Karen Conklin of Santee, SC.
S. Carolina-Style Ribs
4 lbs. baby back ribs
1/2 cup honey
1/2 cup prepared mustard
1/2 cup red wine vinegar
2 Tbsp. vegetable oil
4 tsp. Worcestershire sauce
2 tsp. butter
2 tsp. coarsely ground pepper
1 tsp. salt
1 tsp. hot pepper sauce
Cut ribs into serving size pieces. Place ribs meat side up in a roasting pan. Bake, uncovered, for 2 hours; drain.
Meanwhile, combine remaining ingredients in saucepan. Bring to boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until slightly reduced. Remove from heat; cool at room temperature for 1 hour.
Brush sauce over ribs. Reduce oven temperature to 300 degrees; bake, uncovered, basting occasionally 1 to 1-1/4 hours longer or until ribs are tender.
Yield: 6-8 servings.
The following cake recipe is from Danella McCall of Paradise, CA. She says it’s an old family favorite.
Sunshine Coconut Pineapple Cake
2 cups all-purpose flour
1-1/2 cups packed brown sugar
2 tsp. baking soda
1 tsp. salt
2 cups grated carrots
1 cup flaked coconut
1 cup chopped pecans
3/4 cup vegetable oil
2 Tbsp. lemon juice
1 tsp. vanilla extract
1 can (20 oz.) crushed pineapple
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. confectioners’ sugar
1 carton (12 oz.) frozen whipped topping, thawed
Flaked coconut, optional
In large bowl, combine first seven ingredients. Combine oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to the juice to measure 3/4 cup.
Add oil mixture and pineapple juice mixture to dry ingredients; stir until just moistened. Fold in pineapple.
Place in greased 13” x 9” x 2” baking dish. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Cool on wire rack. Frost when cool.
This last thought is from 1 Chronicles 16:9: “Sing to Him, sing His praise, proclaim all His wondrous deeds.”
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Until next time,