August 9, 1955 Barbecued Ribs, Skillet Potatoes, Coleslaw Toss, Frosty Lemon Creme, Sour Cream Coconut Cookies

Oven Barbecued Ribs

Skillet Potatoes      Coleslaw Toss

Relishes in Basket

Frosty Lemon Creme

Sour Cream Coconut Cookies

Barbecued Ribs

3 to 4 pounds ribs, cit in pieces
1 lemon
1 large onion
1 c. ketchup
1/3 c. Worcestershire sauce
1 t. salt
1 t. chili powder
2 dashes Tobasco sauce
2 c. water

Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven 450 degrees for 30 minutes. Combine remaining ingredients; bring to a boil, pour over ribs. Bake at 350 degrees for about 1 hour. Baste ribs every 15 minutes with sauce, add more water if necessary. Makes 4 servings.

Skillet Potatoes

Peel 6 medium potatoes and cut in 1/2 inch cubes. Melt 1/2 c. shortening in a heavy skillet. Add potatoes. Fry quickly, turning often until crisp and golden brown, about 20 minutes. Season with salt. Serves 4 to 6.

Coleslaw Toss

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. green onions, sliced
3 T. sugar
3 T. vinegar
2 T. salad oil

Combine chilled vegetables. Combine remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Toss lightly. Garnish with sprigs of parsley and green pepper rings. Serves 4 to 6.

Frosty Lemon Creme

"Smooth and creamy and utterly delicious"

2 eggs
1/2 c. sugar
1/2 c. light corn syrup
1/4 c. lemon juice
1 t. grated lemon rind
1 c. milk
1 c. light cream or top milk

Beat eggs until thick and lemon colored, gradually add sugar and continue beating until mixture is thick. Add remaining ingredients and blend. Pour into refrigerator tray. Freeze firm; break into chunks, turn into chilled bowl. Beat with electric or rotary beater until fluffy smooth. Return to freezer tray, freeze form. Makes 1 quart.

Sour Cream Coconut Cookies

1 c. shortening
2 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. grated lemon rind
4 c. flour
1 t. soda
2 t. baking powder
1/2 t. salt
2/3 c. thick sour cream
1 c. moist coconut, snipped

Cream shortening and sugar, add eggs and beat well. Add vanilla and lemon rind. Sift flour with soda, baking powder and salt and add to creamed mixture, alternately with sour cream. Stir in coconut. Chill dough. Roll dough 1/8 inch thick and cut with floured cookie cutter lift out small portions of dough about the size of an English Walnut, roll between palms of hands until a little ball is formed. Place on lightly greased cookie sheet about 2" apart. Then press down on the ball of cookie dough with a cloth covered glass. You'll have nice round cookies without the bother of rolling the dough. It may be necessary to dust hands lightly with flour during the rolling. Bake at 375 degrees for 10 to 12 minutes. Makes about 6 dozen cookies.