Cut riblets into serving portions; rub with garlic, salt, pepper, and flour. Heat fat (lard) in heavy kettle (or roaster), add riblets and brown on all sides. Add water, cover closely and simmer one hour. Add onions and carrots and cook 1 hour longer or until meat and vegetables are tender. Arrange meat in center of platter and garnish with vegetables. Serves 5.


Breakfast Egg Dish

8 oz. shredded cheese
2 oz. ham, bacon, or sausage
5 eggs
3/4 cup milk
Salt and pepper

Sprinkle meat and cheese on bottom of 9" pie plate. In medium bowl, add eggs and milk, and whip with wire whisk. Pour over cheese and meant. Bake 25 minutes at 400 degrees F.


Coconut Cream Salad

1 can fruit cocktail
1 box instant coconut cream pudding
1 8 oz. container Cool Whip

Drain fruit cocktail. Mix juice and instant pudding together. Add Cool Whip. Stir in fruit. Serve.


Deviled Egg and Shrimp Casserole

6 hard-boiled eggs
2 tablespoons mayonnaise
1/4 teaspoon mustard
Few grains pepper
3/4 teaspoon
1-1/2 cups cooked shrimp
3 tablespoons butter
4 tablespoons floor
3 cups milk
1/4 pound American cheese, grated
1 cup buttered breadcrumbs

Cut eggs into halves and remove yolks. Mash yolks and mix with mayonnaise, mustard, pepper and1/4 teaspoon salt. Fill whites in with mixture and arrange with cleaned shrimp in buttered baking dish, Melt butter and add flour and remaining salt. Add milk gradually, and cook in double boiler until thickened, stirring constantly. Add cheese and stir until melted. Pour over eggs and shrimp and cover with buttered crumbs. Bake in oven at 350 degrees F. for 35 minutes. Arrange on platter; garnish with paprika and parsley. Serves 8.


Joseph's Coat Salad

1/3 cup vinegar, then fill to 1/2 cup with water
3/4 cup sugar
2 tablespoons flour
2 tablespoons prepared mustard
2 10 oz. pkgs frozen mixed vegetables, cooked and well drained
1/2 cup diced celery
1/2 cup finely chopped onion
1 small jar pimiento, chopped

Combine vinegar, water, sugar, flour and mustard. Cook until thick while hot; pour over remaining ingredients. Combine well and let stand in refrigerator for 24 hours.


Mint Fudge Cake

1 box white cake mix
2/3-cup crème de menthe syrup
1 can chocolate fudge ice cream topping
8 oz. whipped topping

Follow cake mix directions, except decrease water by 1/3 cup and add 1/3-cup crème de menthe syrup. Pour into round cake pans (if layer cake is desired) or one 13-inch pan and bake. Follow mix instructions for baking temperature and time.

After cake has cooled, if made in layers, divide fudge topping and spread evenly between layers and on top of cake. Add 1/3-cup crème de menthe syrup to whipped topping, stirring very well. Frost the entire cake. Refrigerate until ready to serve.

Can also be made without fudge topping, by using 13-inch pan and putting whipped green topping on your green cake.


Minted Peas

Add 1-teaspoon dry mint flakes, or fresh chopped mint to one 17 oz. can of early variety peas. Simmer 6 to 8 minutes. Drain. Add 2 tablespoons butter or margarine. Serve when butter or margarine has melted.


Orange-Glazed Carrots

4 cup diced carrots
1/4 cup butter
1 1/2 tablespoon sugar
1-teaspoon cornstarch
1/4 tsp. salt
1/4 cup orange juice
Dash of cloves

Cook carrots until tender in boiling, salted water, about 8 minutes. Drain well. Melt butter in saucepan, stir in sugar, cornstarch, salt and cloves. Add orange juice stirring until thickened; pour over hot carrots. Trim with parsley.


Potato Pancakes

2 eggs
1 onion, small, quartered
1-teaspoon salt
3 tablespoons flour
1/4 teaspoon baking powder
1/4 cup milk
3 cups potatoes, cubed, raw
Applesauce
Butter

Place eggs, onion, salt, flour, baking powder, milk and ½ potato cubes in blender. Cover and blend on medium speed for five minutes. Add remaining potatoes and blend another ten seconds, do NOT over blend. Pour onto hot greased griddle and cook until brown on one side. Turn once and brown. Serve with butter and applesauce. Yields ten pancakes.


Spiced Peach Salad

1-cup hot water
1 tsp. whole cloves (scant)
2-teaspoon vinegar
1 stick cinnamon
1/3-cup sugar
2 cups sliced canned peaches (save the juice)
1 sm. package orange Jell-O
1 small Jell-O mold or 8 indiv. molds

On stove in saucepan combine and boil the water, cloves, vinegar, cinnamon and sugar together for 4 minutes. Add 1 cup peach juice and boil 1 minute; stain it. Pour over orange jell-o, add peaches and refrigerate. Makes 8 individual molds or a small mold.


Sunshine Ham

1-1/2 cups dried apricots
1/2 cups granulated sugar
2 large slices of ham, 3/4 inch thick
1/3-cup brown sugar
1/4 teaspoon cloves

Wash apricots and boil in water, covered, for ten minutes. Add granulated sugar and cook five minutes longer. Drain, saving one-cup liquid. Place ham in baking dish and arrange apricots over ham slices. Mix brown sugar and cloves; sprinkle over apricots. Pour reserved liquid over all. Cover pan and bake in a hot oven (425 F.) for 30 minutes, uncover and bake 45 minutes longer, basting often. Serve with liquid from pan over ham. Serves 6.