I figured it was time to dust off the ol’ blog. This easy, delicious salad comes from my late great uncle and makes a great addition to a summer BBQ.
- 1 cup sugar
- 3/4 cup apple cider vinegar
- 1/2 cup veggie oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 (16 oz) can French-style green beans, drained
- 1 (16 oz) can small-sized sweet English peas, drained
- 1 (14 oz) can shoepeg corn, drained
- 1 (2 oz) jar diced pimento, drained
- 1 cup chopped celery
- 1/2 green bell pepper, diced
- 1 bunch green onion, chopped
Mix sugar, vinegar, veggie oil, pepper and salt in sauce pan; bring to a boil. Cool. Toss dressing with remaining ingredients. Chill. Best if made the day before to let veggies marinade longer.
Posted by Amy
I just bought a crock pot last weekend and made these last night. They were great! (Not Luling, but still very good.)
Smoky-Flavored Barbequed Ribs straight out of Betty Crocker Slow Cooker Cookbook
3 1/2 lbs pork loin back ribs (we’ve used other varieties as well, and they’re just as tasty)
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsps. liquid smoke (we used hickory flavored)
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola (we used regular Coca-Cola)
1 1/2 cups BBQ sauce (we’re addicted to Stubbs spicy)
1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.
3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they’re tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.
4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.