Menu #17 - Comfort Food Dinner for Winter's Last Hurrah

March is a peculiar month for weather around here, and this year is no exception. Winter retreats in fits and starts, while shy bits of color peek around the edges of our dreary landscape. We were on the road week before last, and even farther south of here the weather was a little iffy. Warm and rainy one day, followed by snow flurries and then windy and cold the next day. Still, it was nice to get away.

Our idea was a late winter getaway slash southern restaurant tour, and that's just what we did! Everywhere we stopped there was great southern comfort food to make us feel welcome, in addition to the fresh seafood I craved. Now that I'm back home, I'm still in the mood for more homey goodness from simple comfort foods like these to see me through winter's last hurrah.

OVEN BARBECUE COUNTRY STYLE PORK RIBS
2 lbs. country style ribs (or pork chops)
1 c. barbecue sauce (your favorite!)

Preheat oven to 325 degrees. Line an oblong baking dish with enough foil to enclose ribs for baking. Place pork ribs in foil and cover with 1 c. of your favorite barbecue sauce. Cover tightly with foil and bake for 1 1/2 hours. Can also be prepared in a slow-cooker set on low for 4 to 6 hours. Meat will be fall-of-the-bone tender.

HOMEMADE MACARONI AND CHEESE
1 box elbow macaroni
salt
1 stick salted butter
1/2 c. flour
1 tsp. dry mustard
1/4. tsp. freshly ground nutmeg
3 - 4 c. milk or half-and-half
4 c. grated sharp cheddar cheese

Cook macaroni in boiling salted water according to package directions; drain and reserve. Preheat oven to 350 degrees. In a saucepan, melt butter over medium heat until it bubbles; stir in flour and blend with a whisk. Reduce heat to low and add dry mustard and nutmeg; continue to cook for about 2 mins. until flour mixture begins to darken. Slowly stir in milk and continue to whisk until all milk is added and mixture begins to thicken to desired consistency. Add 3 c. grated cheddar and reserve remaining 1 c. for top. Continue to stir until cheese is melted and mixture is smooth. In a large bowl, pour cheese mixture over macaroni and stir to blend evenly. Pour macaroni into a lightly greased baking dish and top with remaining cup of cheese. Bake uncovered for 30 - 40 minutes, or until cheese on top is melted and bubbly.

ONION AND GARLIC GREEN BEANS
1 small onion, chopped
1/2 tsp. garlic powder
1/2 tsp. soy sauce
1 c. chicken broth
8 c. frozen green beans

In a large saucepan, combine chopped onion, garlic powder, soy sauce and chicken broth and stir to blend. Add frozen green beans; cover and simmer on low to medium heat for 30 minutes.

SOUR CREAM CORN MUFFINS
2 boxes Jiffy Cornbread Muffin Mix
2 eggs
1 c. sour cream
1 15-oz. can cream-style corn

Prehat oven to 375 degrees. Stir all ingredients until well blended. Pour into greased muffin pan. Bake for 20-25 minutes, or until golden brown on top. Serve warm or room temperature. These really taste better the second day!

SHOPPING LIST for Menu Wednesday #17
Oven Barbecue Country Style Pork Ribs
Homemade Macaroni and Cheese
Onion and Garlic Green Beans
Sour Cream Corn Muffins

Pantry
1 btl. barbecue sauce
1 box elbow macaroni
salt
flour
dry mustard
fresh nutmeg
garlic powder
soy sauce
1 can chicken broth
2 boxes Jiffy cornbread muffin mix
1 15-oz. can cream-style corn

Dairy
3 sticks butter
1 qt. milk or half-and-half
4 c. grated sharp cheddar cheese
2 eggs
1 c. sour cream

Meat
2 lbs. country style pork ribs

Frozen Foods
frozen green beans - 2 bags or 4 sm. boxes