Bon Appétit

Southern Fare Bon Appétit - Glorious June By Scarlett Cook

June has arrived and 2022 is flying by but not before we celebrate our graduates, fathers and lighting bugs. When I was younger I knew that when lighting bugs arrived that it was really summer. So before you get your Mason jar out to catch some, try these warm weather recipes.

Barbequed Ribs Serves 6

3 Pounds ribs 1/2 Cup chopped onions 1 clove garlic, minced 1/4 Cup butter 2 8-Ounce cans tomato sauce 1/3 Cup water 1/4 Cup Worcestershire 2 Teaspoons lemon juice 2 Tablespoons cider vinegar 2 Teaspoons chili powder 2 Teaspoons salt 4 Drops hot sauce or to taste

Preheat oven to 325°. Place ribs in shallow baking pan. Bake uncovered for 1 1/2 hours. Drain pan. Sauté onion and garlic in butter in a medium saucepan. Add tomato sauce, water, Worcestershire, lemon juice, vinegar, chili powder, salt and hot sauce. Bring to a boil. Pour over ribs and bake 45 – 60 minutes or until tender.

Oven Baked Potatoes Serves 4 – 6

3 Medium potatoes 1/4 Vegetable oil 2 Tablespoons grated Parmesan cheese 1/2 Teaspoon salt 1/2 Teaspoon garlic powder 1/2 Teaspoon paprika 1/2 Teaspoon freshly ground black pepper

Preheat oven to 375°. Grease a 13”x9” baking dish. Wash potatoes and slice thinly. Place slices slightly overlapping in a single layer in prepared baking dish. Combine oil, cheese, salt, garlic powder, paprika and pepper. Pour 1/2 of mixture over potatoes. Bake uncovered 45 minutes basting occasionally with remaining oil mixture. Overnight Slaw Serves 6 – 8

1 Medium cabbage, shredded 1 Small onion, minced 1 Medium size green pepper, finely chopped 8 Pimiento stuffed olives, sliced 3/4 Cup sugar 3/4 Cup rice vinegar 1/2 Cup vegetable oil 1 Teaspoon celery seeds 1 Teaspoon dry mustard 1 Teaspoon salt 1/2 Teaspoon pepper

Combine cabbage, onion, green pepper and olives in a large bowl; sprinkle with sugar. Combine vinegar, oil, seeds, mustard, salt and pepper in a medium saucepan. Boil for 3 minutes. Pour over vegetables and stir well. Chill overnight.

Spicy Zucchini Bread Makes 2 loaves

3 Cups plain flour 1 Teaspoon baking powder 1 Teaspoon soda 1 Teaspoon cinnamon 1 Teaspoon nutmeg 1 Cup chopped pecans or walnuts 3/4 Cup vegetable oil 3 Eggs 2 Cups sugar 2 Teaspoons vanilla 3 Cups unpeeled grated zucchini

Preheat oven to 350°. Grease and flour 2 loaf pans Combine flour, baking powder, soda, cinnamon, nutmeg and nuts in mixing bowl. Combine oil, eggs, sugar and vanilla in mixing bowl; stir in zucchini. Add zucchini mixture to dry ingredients, stirring just until moistened. Pour into prepared pans and bake 1 hour. Cool loaves 10 minutes in pans. Remove from pans and finish cooling on wire rack.

Crunchy Coffee Ice Cream Serves 8 – 10

1/2 Cup butter, softened 3/4 Cup firmly packed brown sugar 2 1/2 Cups Rice Krispies 1 Cup coconut 1/2 Cup chopped pecans 1/2 Gallon coffee ice cream, softened

Grease 13”x9” pan. Cream butter with mixer. Add brown sugar and beat until light and fluffy. Stir in cereal, coconut, pecans. Spread half of butter mixture in prepared pan. Spread ice cream over butter mixture. Top with remaining butter mixture. Cover and freeze until firm.