It’s time for a bit of housekeeping in an attempt to clear just a few more things off my desk this week.
First of all, I received one more reply to my call for recipes submitted for the “Make It Minnesotan” cookbook published for Minnesota’s sesquicentennial celebration.
Bev Wagner of Worthington didn’t know one of her recipes had made the cut until I blogged about it here many weeks ago. Since then, she has ordered and received — in one day! — a copy of the cookbook.
“I forgot what I sent,” Bev shared in a note sent with her recipe for Sour Cream Raisin Pie. “I know I also sent a story about the recipes, too — my mom’s — she cooked at the restaurant in Brewster for 30 years. She did all the baking —no recipes — so I did the best I could, but in the book they never mentioned my story about my mom. I’ll even bet your mom and dad may have been to Brewster on Sunday for their wonderful meals.”
I’ll bet there are lots of folks out there who will remember eating at the Brewster establishment and enjoying Bev’s mom’s baked goods.
Sour Cream Raisin Pie
Combine 2 cups raisins and 2 cups water in a heavy saucepan; bring to boil. Drain and combine raisins with 1 1/3 cups sugar, 1 teaspoon cinnamon, 1 teaspoon ground cloves, 4 egg yolks, 2 cups sour cream and 2 tablespoons flour. Cook over medium heat until thick.
Pour into an 8- or 9-inch baked pie shell and let cool. Serve with whipped cream.
Another bit of correspondence comes from Mabel Westphal of Brookings, S.D., formerly of Tracy. Mabel was an avid reader of DotMom’s Mixing & Musing column in the Daily Globe and was recently inspired to write me after sorting through a bunch of recipe clippings.
“It really made my day laughing and thinking about how she was so much like me,” Mabel writes.
Mabel also includes her own recipe request — for more biscotti recipes (anybody out there that can help her out?) — and some of her own favorite recipes. Look for the others (Orange Slice Bars and Brandy Slush) on the online blog in days to come.
“The Best” Barbecue Ribs
In water to which 4 tablespoons of liquid smoke have been added, boil 4 to 6 pounds country-style ribs for 1 hour. Drain.
Place ribs in roasting pan. Combine 1 cup ketchup, 2 tablespoons brown sugar, ¼ cup barbecue sauce, 1 teaspoon vinegar, ½ teaspoon prepared mustard, 1 small onion, sliced, ½ tablespoon Worcestershire sauce, ¼ teaspoon chili powder and salt and pepper to taste. Add a small amount of water to thin the sauce. Pour over ribs.
Cover and bake at 350 degrees for 30 minutes; uncover and bake 30 minutes more.
In large bowl, combine 1 can petite peas, drained; 1 can French-cut green beans, drained; 1½ cups diced celery; 1 green pepper, diced; one 2-ounce jar chopped pimiento, drained; 1 small onion, diced; 1 cup sugar, ½ cup vegetable oil; 1 tablespoon (or less) salt; and ¾ cup white vinegar.
Cover and refrigerate at least 12 hours before serving.