Adam's Dr Pepper Ribs

Beef or pork spareribs (7-8 lbs.)
1 liter of Dr Pepper
2 tsp. liquid smoke
4 or more garlic cloves, smashed
1 onion, quartered
your favorite BBQ sauce

Put spareribs in large pot or Dutch oven. Cover with Dr Pepper, so that all ribs are completely covered. Add liquid smoke (a few shakes), garlic cloves to taste, and onion. Bring to boil, then simmer until ribs are tender. (About 1 hour.)

Take ribs out of liquid and place in shallow pan, pour BBQ sauce over all the ribs.
Place in a 350 oven and bake until desired degree of doneness. (About 1 hour.)

The Dr Pepper adds a sweet taste to the ribs and they are very moist and tender. This recipe can also be used for ribs on the grill. Doubles well.

Dublin Coddle

3 slices uncooked bacon, cut into small pieces
6 frozen pork sausage links, cut in half crosswise
1 cup thinly sliced onion
1 cup thinly sliced carrots
1 1/2 cup thinly sliced potatoes
1 cup apple juice
1 T. parsley
1/2 tsp. salt

In a 4 quart Dutch oven or large saucepan, cook bacon and sausage links until browned. Set aside.
In same saucepan cook onions in the drippings, stirring occasionally, until soft and lightly golden. Add carrots, potatoes, apple juice, parsley, salt, and cooked bacon and sausage. Reduce heat to low; cover and cook 30 to 35 minutes until potatoes and vegetables are soft. Add more apple juice as needed to keep mixture from getting too dry.

Wonton Cups

1 pound sausage
1 cup cheddar cheese
1 cup Mozzarella cheese
1 cup ranch dressing
Square Wonton Wrappers

Place wrappers in muffin pans. Bake for 5 minutes at 350 degrees. Mix cheeses, cooked sausage and ranch dressing. Put mixture in wonton wrappers and bake 10 minutes until light brown and crisp. Makes 3 dozen.

From my friend (and Momma of 4 Aggies!), Debbie Thompson.

Farmer's Casserole

3 cups shredded hashbrowns
¾ cup Monterrey jack with peppers or shredded cheddar cheese
1 cup diced ham or Canadian bacon
¼ cup chopped green onion
4 beaten eggs
1 (12-oz) can evaporated milk
1/8 tsp salt
¼ tsp pepper

In greased 2-quart casserole dish, arrange hashbrowns evenly. Sprinkle with cheese, ham, and green onion. Mix eggs, milk, pepper and salt. Pour over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 degree oven for 40-45 minutes (or 55-60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Serves six.

(For an Italian version, I use 5 eggs; ¾ cup milk; 8 oz mozzarella, and 3 ounces sliced pepperoni.)

Simple Country Ribs

2 1/2 lbs. pork spareribs
2 (18 oz.) bottles barbecue sauce
1 onion, quartered
salt & pepper to taste

Place all ingredients in a large stock pot. Add enough water to cover. Bring to a low boil and cook for about 40 minutes. Preheat grill to high heat. Lightly oil grate. Remove spareribs from pot and place on prepared grill. Use the barbecue sauce in pot to baste ribs while grilling. Grill ribs, basting and turning frequently, until nicely browned - about 20 minutes.

from Carolyn Pope