3 to 4 Pounds sareribs

1 Onion, finely chopped

1/2 Cup celery, chopped

1 Clove of garlic, minced

2 Cups catsup

1/4 Cup vinegar

2 Tablespoons lemon jice

2 Tablepoons Worcestershire sauce

3 Tablespoons brown sugar

1 Teasooon dry mustard

2 Teaspoons salt

1/2 Teaspoon pepper

Brown spareribs in a Dutch oven or similar pan.  Combine onions, celery, garlic, catsup, vinegar, lemon juice, Worcestershire sauce, brown sugar, dry mustard and seasonings in a bowl.  Mix well.  Pour over spare ribs.  Bake at 350 degrees for 1 1/4 hours or until spareribes are tender.

20 to 25 4″ cucumbers

6 to 8 Cloves of garlic

4 to 5 Tablespoons dillseed

1 Quart cider vinegar

1/2 Tablespoon powdered alum

1 Cup salt

3 Quarts water

Wash cucumbers and combine with cold water enough to cover and let stand overnight.  Drain and pack cucumbers in hot sterilized quart jars.  Add 1 clove garlic and 2 teaspoons dillseet to each jar.  Combine vinegar, alum, salt and 3 quarts of water in a saucepan.  Bring to a boil.  Pour over cucumbers, leaving 1/2″ headroom; seal with 2-piece lids.  Processin a boiling water bath for 20 minutes.

2 Cups blueberries

1/2 Cup sugar

1 Tablespoon cornstarch

1/2 Cup water

1/2 Cup butter or margarine, softened

3 Ounce package cream cheese, softened

2 1/4 Cups flour

1 Cup sugar

2 Teaspoons baking powder

1 Teaspoon salt

3 Eggs

1/2 Cup milk

1 Teaspoon vanilla

1 Tablespoon lemon rind

1/2 Cup powdered sugar

1 Tablespoon butter or margarine

2 Teaspoons milk

1/4 Teaspoon lemon extract

Combine first 4 ingredines in a saucepan.  Cook until thickened, stirring frequently.  Cool  Cut butter and cream cheese into a mixture of flour, sugar, baking powder and salt in a bowl until crumbly.  Reserve 1 cup of this mix for topping.  To the remainder of the crumb mix add the eggs, milk, vanilla and lemon rind and beat well.  Pour into a greased 9″ x 13″ baking pan.  Spon blueberries over batter.  Sprinkle reserved crumbs on the top.  Bake for 35 to 45 minutes at 350 degrees or until golden brown.  Combine remaining ingredients in a samll bow until well mixed.  Drizzle ove the warm cake.

Kids in the Kitchen

8 Ounces cream cheese, softened

1/4 Cup sugar

3/4 Cup packed brown sugar

1 Teaspoon vanilla

Combine all ingredients in a mixing bowl and beat until well blended.  Put in refrigerator until chilled.  Dip apple sliced and enjoy.

Calling all Cooks!  We would love to share your favorite recipes.  Please submit to sharonbouchard52@gmail.com or call Sharon Bouchard at 515-2519.