I have really been in the mood to cook today (surprise) and decided to make supper in the Crockpot 
so that it could cook while we were at church. Today's supper will be country style pork ribs, mashed potatoes and a lemon pound cake.
Before leaving the house I placed 5 pork ribs (with the bone) in the crock-pot. This is covered by about 16 oz of sauerkraut, 1 can of tomato sauce, 1 sliced onion, 15 to 20 peppercorns and about 1/4 cup brown sugar. It has been cooking now for about 6 hours and is finally done. This is also a meal that I plan on preparing this summer in the Dutch Oven
. It would be great camp
For the pound cake I found a recipe in a Better Homes and Gardens cookbook
from 1978 that I was able to modify just a little.
1 cup sugar
1 cup butter
4 eggs
2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp salt
2 cups flour
zest of 1 lemon
Combine salt, flour and nutmeg set aside for later. Combine sugar and butter, mixing until smooth. Mix in vanilla and eggs using electric mixer. As you want this to be well mixed and completely smooth this whole process takes between 5 and 10 minutes. Slowly add dry mixture followed by lemon zest. Pour into well greased loaf pan baking at 325 for about 60 minutes.
I have been covering this with a simple lemon glaze using confectioners sugar and lemon juice, however, I might try a lemon or chocolate mint butter frosting. I found a recipe in the same cookbook for butter frosting using 6 tablespoons of butter, 16 oz confectioners sugar, 1 1/2 tsp vanilla and milk. To this I plan to add melted, cooled chocolate and mint extract or some lemon zest and juice.
We are planning on eating about 6:00 pm so I will post an update later.
This is also a meal that I plan on preparing this summer in the Dutch Oven. It would be great camp food as both the cake and and the ribs could be done in separate ovens in about 1 hour
Previously I had posted about a polish dish called bigos. I received a comment asking about what type of cooking wine I had used. Personally, I use what is found in the local grocery store. That is what most people in this country and others will be doing also so I feel that it will add a more traditional flavor to your food. It will also save you a bundle compared to purchasing expensive wines. Here it is a brand called Reese
. FoodieFranklin asked about Academie wines. These would also work well, and like FoodieFranklin I agree that their #1 blend would work best for the bigos. These wines can only be shipped to locations in California however. FoodieFranklin, I apologize about the delayed response
(originally posted 02/07/10)
so that it could cook while we were at church. Today's supper will be country style pork ribs, mashed potatoes and a lemon pound cake.Before leaving the house I placed 5 pork ribs (with the bone) in the crock-pot. This is covered by about 16 oz of sauerkraut, 1 can of tomato sauce, 1 sliced onion, 15 to 20 peppercorns and about 1/4 cup brown sugar. It has been cooking now for about 6 hours and is finally done. This is also a meal that I plan on preparing this summer in the Dutch Oven
. It would be great camp For the pound cake I found a recipe in a Better Homes and Gardens cookbook
from 1978 that I was able to modify just a little.1 cup sugar
1 cup butter
4 eggs
2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp salt
2 cups flour
zest of 1 lemon
Combine salt, flour and nutmeg set aside for later. Combine sugar and butter, mixing until smooth. Mix in vanilla and eggs using electric mixer. As you want this to be well mixed and completely smooth this whole process takes between 5 and 10 minutes. Slowly add dry mixture followed by lemon zest. Pour into well greased loaf pan baking at 325 for about 60 minutes.
I have been covering this with a simple lemon glaze using confectioners sugar and lemon juice, however, I might try a lemon or chocolate mint butter frosting. I found a recipe in the same cookbook for butter frosting using 6 tablespoons of butter, 16 oz confectioners sugar, 1 1/2 tsp vanilla and milk. To this I plan to add melted, cooled chocolate and mint extract or some lemon zest and juice.
We are planning on eating about 6:00 pm so I will post an update later.
This is also a meal that I plan on preparing this summer in the Dutch Oven. It would be great camp food as both the cake and and the ribs could be done in separate ovens in about 1 hour
Previously I had posted about a polish dish called bigos. I received a comment asking about what type of cooking wine I had used. Personally, I use what is found in the local grocery store. That is what most people in this country and others will be doing also so I feel that it will add a more traditional flavor to your food. It will also save you a bundle compared to purchasing expensive wines. Here it is a brand called Reese
. FoodieFranklin asked about Academie wines. These would also work well, and like FoodieFranklin I agree that their #1 blend would work best for the bigos. These wines can only be shipped to locations in California however. FoodieFranklin, I apologize about the delayed response(originally posted 02/07/10)
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