Cook’s Corner with Ann Hudson has spareribs, chocolate, strawberry cake
4 pounds pork spareribs
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1-2 tsp. hot pepper sauce
Place ribs in a 5-quart slow cooker. combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. Serve with a slotted spoon. Yield: 8 servings.
Deluxe Strawberry Shortcake
1 package (18-1/4 ounces) yellow cake mix
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1 tsp. vanilla extract
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups chopped fresh strawberries
In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in refrigerator. Yield: 12 servings.
1 c. flour
1 stick margarine
1 c. powdered sugar
1 pkg. chocolate instant pudding
1 c. pecans
1 ( 8 oz.) pkg. cream cheese
1 c. Cool Whip
1 pkg. vanilla instant pudding
Mix flour, pecans and margarine. Work with hands. Press into bottom of 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Mix cream cheese, powdered sugar and 1/2 carton Cool Whip. Spread mixture on cool crust. Next, use 2 cups milk and mix the 2 puddings together until creamy. Spread mixture on top of cream cheese mixture. Top with the remaining Cool Whip and sprinkle 1 grated Hershey bar. Chill 3 or 4 hours.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.