Monica's Oven Fries

MONICA'S OVEN FRIES

3 large potatoes

2 T oil

1/2 t salt

Parchment paper

Cooking spray

Oven to 450

1. Cut potatoes into 1/4 inch matchsticks.

2. Toss with oil and salt.

3. Line a baking sheet with parchment paper and coat with cooking spray.  Spread out potatoes in a single layer.

4. Cook for 35 minutes, checking the last 5

Mom's Ketchup Fries.

Preheat oven to 425 degrees.

1/4 c. melted butter
1 t. mustard
1/4 t. salt
1/4 c. ketchup
1/2 t. paprika
3 large potatoes, unpeeled, wedged

1. In a small saucepan, melt butter over low heat.
2. Remove from heat; stir in rest of ingredients and mix well.
3. Toss potatoes in the sauce, or coat them well with mixture, somehow.
4. Bake 35 minutes, or until tender; toss them around to re-coat every 10 minutes or so.

ENJOY!

Dr. Pepper Ribs

Servings: 9

4.5 racks baby back ribs
4.5 liters bottle Dr. Pepper cola
5/8 cup salt
2-and-1/4 tablespoons chili powder
2-and-1/4 tablespoons canola oil
1-and-1/8 medium onion, minced
2-and-1/4 garlic clove, minced
1-and-1/8 cups ketchup
4-and-1/2 tablespoons Worcestershire sauce
4-and-1/2 tablespoons cider vinegar
1/3 teaspoon cayenne pepper

Directions:

1. 1) Place the ribs in a large cooler. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs for 8-10hrs. (covered in ice)
2. Heat the oven to 350°F Remove the ribs from the liquid, dry them (paper towel), and coat with the chili powder. Place them on a baking dish on top of foil, add 1 cup of water (to steam), and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
3. For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
4. Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down for 10 to 20 minutes for however you like it. (Flip them and cook until lightly charred and smoky.)
5. Remove and brush on more sauce.

Takes a few attempts before perfecting your "style" but it's fun trying.

Slow-Cooker Corned Beef & Cabbage. *Marya's yearly go-to!

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peel/cut into bite-sized pieces

1 (4 pound) corned beef brisket with spice packet

1/2 head cabbage, coarsely chopped

6 ounces beer

4 cups water

Instructions:

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.