Still Cookin’ with Aunt Gerry

May 26, 2010 by  
Filed under Columnists

Aunt Gerry heads north to the family cabin in Kingsley, MI for the Memorial Day Holiday weekend.  However, you won’t find her in the kitchen and Aunt Gerry recommends you don’t spend your day there either.  Here is a menu of recipes that can be prepared early so you can enjoy the parade, your family and the day.

Tasty Pork Ribs

Recipe from “Taste of Home” magazine

“If you’re not going to stand over a hot stove all day, why stand over a hot grill?” – Aunt Gerry

8 bone-in country-style pork ribs (8 ounces each)

1 cup ketchup

1 cup barbecue sauce

1/4 cup packed brown sugar

1/4 cup Worcestershire sauce

1 tablespoon balsamic vinegar

1 tablespoon molasses

1 garlic clove, minced

2 tablespoons dried minced onion

1 teaspoon Cajun seasoning

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. 8 servings.

Home Econ. Potato Salad

“This recipe is from a cookbook of recipes compiled by Home Economics teachers from across the country.

My husband gave it to me early in our marriage.   I’m not sure if it was a nice gift or a subtle hint.” -Aunt Gerry

5 cups potatoes, cooked and peeled

1 ½ teaspoons salt

½ cup onion, thinly sliced

¼ cup celery, chopped

2 tablespoons green pepper, chopped

4 hard-cooked eggs, chopped

1 cup mayonnaise

2 teaspoons vinegar

½ teaspoon prepared mustard

For the dressing, combine mayonnaise, vinegar, and mustard.  Quarter potatoes then cut into ¼ inch slices.  Add remaining ingredients.  Gently stir in dressing.  Chill for 4 or 5 hours.

Three Bean Bake

Recipe from “Traverse City Record Eagle”

“Yes, it calls for lima beans.  Before you say ‘ewww’ give ’em a try – they taste great in this dish!” -Aunt Gerry

3 slices bacon

1 medium onion, chopped

1 medium green pepper, chopped

2 cans (16 oz. ea.) baked beans

1 can (16 oz.) lima beans, drained

1 can (16 oz.) kidney beans, undrained

½ cup chili sauce

2 tablespoons brown sugar

3 tablespoons vinegar

½ teaspoon dry mustard

¼ teaspoon pepper

Cook bacon in a medium skillet, drain, reserving 2 tablespoons drippings in skillet.  Crumble bacon and set aside.  Saute’ onion and green pepper in drippings until tender.  Combine onion mixture, bacon and remaining ingredients;  spoon mixture into a greased 2 ½ quart casserole.  Bake uncovered, in 350 degree oven 1 hour.

Choaptee’s Peanut Butter Cookies

“Renamed this recipe for my granddaughter Haley, who always wanted two cookies;

One for herself and one for her imaginary friend, Choaptee.” -Aunt Gerry

½ cup shortening

½ cup butter

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and eggs.  Blend in flour, baking soda, baking powder and salt.  Cover and chill.  Heat oven to 375 degrees.  Shape dough into 1-inch balls.  Place 3 inches apart on lightly greased baking sheet.  With fork dipped in flour, flatten in crisscross pattern to 2 inches.  Bake 10 to 12 minutes or until set but not hard.

Gerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'” You can email Aunt Gerry at AuntGerry@YpsiNews.com