Over the holidays I picked up a coupon/recipe booklet, Share Something Delicious, presented by Campbell'sKitchen.com. This first recipe caught my eye.
Slow Cooker Melt in Your Mouth Ribs
6 serving-sized pieces beef short ribs (about 3 lbs.)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 oz.) Campbell's Condensed French Onion Soup
1 bottle (12 fl. oz.) dark ale or beer
1. Place beef into 5 qt. slow cooker. Add brown sugar, garlic, thyme and flour and toss to coat. Pour soup and ale over beef mixture.
2. Cover and cook on low 8 to 9 hours or until beef is fork-tender.
Prep: 10 min. Cook: 8 hr.
Makes 6 servings
Note: Photo that accompanied the recipe showed it paired with mashed potatoes, but I served with rice.
I used Newcastle Ale for the liquid, but it was too strong for my taste. Next time I'm going with apple cider; I liked the apple juice with beef in the recipe from the Mrs. Wilkes cookbook. I will try this one again and will serve it with mashed potatoes. Love these quick and easy recipes.
The second recipe is from Charleston Receipts, another Junior League cookbook originally published in 1950, and according to The Gasparilla Cookbook the oldest Junior League cookbook still in print.
"Crowded House" Cucumber Salad
2 tender cucumbers, peeled and cut in paper-thin slices
1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
Dash of cayenne pepper
Combine and chill well. Serves 4 to 6.
Charleston Receipts, submitted by Mrs. Clements Ripley (Katherine Ball)
Really enjoyed this one; John not so much. After a couple of days, I added some dill -- good with or with out.
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