Yummy to the Tummy!

 Yummy Yummy Yummy I got love in my tummy . . .(Yes, for one frightening moment I thought about making that the music for today, but I love you too much — you get Flapper Man, Cliff Edwards, instead )

Some months back, one of our girlfriends, Jackie Geddes from Chattanooga, spotted this recipe for Onion Casserole peeking out of my recipe box and asked if I would put the recipe on the blog.  I said I would, soon, but “please remind me.”  Then Jack was so cute; I made chicken soup; the full moon came up; we got our first snowfall; I had my colors done — everything got in the way!  Jackie has been very patient!  We’re off to New York on Monday, so I figured it’s now or never!

This is a delicious side dish, cheesy and filled with caramelized onions, the recipe isn’t in any of my cookbooks (yet); here’s what it looks like when it comes out of the oven.  I’ll put the recipe at the bottom for you, so pay no attention to what I’m saying here! Just preheat the oven to 350°

There’s a small amount (a half cup) of rice in the casserole to give it texture and body.  In a small saucepan, bring water to boil, add rice — simmer for 5 min.  Drain it and put it in a large mixing bowl.

Chop four large Spanish onions into 1/2″ dice.  Try not to breathe through your nose as you do this . . . it helps with the crying.  Also, it helps if you keep the onion juice wiped off the cutting board and knife.

Melt butter in large skillet over high heat, add onions and stir often . . .

. . . until brown and caramelized — this takes up to 30 minutes . . . and makes your kitchen smell wonderful the whole time.  It’s the perfect winter day thing to make!

Put the browned onions in the bowl with the rice and stir well . . .

Then add 1 ½ C. grated Swiss cheese . . .  mmmmm, right?  Stop for a moment, look outside your window, isn’t it pretty?  Deep breath, happy.

Busy birds.

Add a half cup of milk . . .

And stir well . . .

Then some freshly ground pepper and salt to taste.

Pour it all into a casserole . . .

Sprinkle over 1/4 C. grated Parmesan cheese,

. . . and pop it in the oven for about an hour — 55-60 minutes, until it’s all toasty brown, like . . .

this!  It’s Onion Pudding (in my colors! :-))!

You might have noticed that I wrote, “delicious with spareribs and juice” on that recipe card at the top of this post?  So I thought you also might like to have one of the best recipes for spareribs I’ve ever tasted . . . My mom (sometimes known as “Grandma Pat) made them the whole time we were growing up; it was often requested for our Birthday dinners; we love them as much now as we did then.   They go perfectly with the Onion Pudding and a green salad (with Blue Cheese dressing YUM!).

Did the song end?  Want to hear it again?

I would suggest you could make some people very happy by making this for your Valentine’s dinner! . . . 

S P A R E R I B S   A N D   J U I C E

 I say this is the way to a man’s heart, but it’s really the way to MY heart! :-) For dessert, try this: pineapple chunks, ginger ice cream, and warm caramel sauce.  Caramel Sauce is so easy to make and stays soft and pourable in the fridge.  You just stir together 3 Tbsp. water with 1 c. sugar in a non-aluminum pan.  Bring it to simmer, cook without stirring, watch closely until it turns amber colored; this takes a few minutes.  In another pan, heat 1c. heavy cream.  When the sugar syrup is amber, slowly whisk in hot cream until well-blended.  Good hot or cold.

It’s delicious when you dip fresh apple slices in it too; that’s when it becomes almost a health food!

Just so you know, I’m not suggesting you eat this every night!  But I look at Valentine’s Day as a free get-out-of-jail card.  You could exchange the dinner for the chocolate?  Unless you’re against that.  I love to read recipes, but I don’t make them all.  Trying hard to be supportive!  Bad and good at once!

And I leave you with this . . . and with love, and see you later.  Next stop, New York!  We go on Monday! xoxo

O N I O N   P U D D I N G

  • 5 c. water
  • 1/2 c. white rice
  • 1 tsp. salt
  • 4 large Spanish (yellow) onions, chopped in 1/2 ” dice
  • 1/4 c. butter (1/2 stick)
  • 1 1/2 c. grated Swiss cheese (approx. 6 oz.)
  • 2/3 c. milk
  • salt and freshly ground pepper
  • 1/4 c. grated Parmesan cheese

Bring water to boil in saucepan; add rice and salt, stir, simmer for 5 min. Drain rice and put it into a large mixing bowl.  Chop the onions; melt the butter in a large skillet, add the onions and cook over high heat, stirring often, until onions turn a golden brown (20 min to 1/2 hr.).  Add the onions to the rice and mix well.  Stir in Swiss cheese and milk. Add salt and pepper to taste and spread into an unbuttered baking dish (mine was 10″ x 7″.  Sprinkle the Parmesan evenly over the top.  Bake at 350° for 55 to 60 min. 

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249 Responses to Yummy to the Tummy!

  1. Cyndi Harp says:

    When we get home from Okinawa I’m going to make this for supper. My mouth is watering right now! Thanks for sharing these recipes with us. Have a great, and safe, trip to New York.

  2. Enikö says:

    I’ll take caramel sauce & apples over chocolate any day! (Gotta try that rib recipe pronto!) Signed, Crazy for Caramel!

  3. Elizabeth says:

    My husband and I are sitting side-by-side in bed, both on our computers, and just as I pulled up this blog entry, the Cinderella song peeking out of your recipe box started playing on his computer…synchronicity! Tonight we made a new recipe, Vidalia Onion Custard…we love onions too and it was yummy, can’t wait to try your recipe!

    • Holly says:

      I had to laugh when I read your comment! I am SO glad that we aren’t the only ones who read in bed on our tablets or laptops!! It’s just like people used to do with the newspapers & books, just on electronics. Right? I sure hope so! :)

      • Elizabeth says:

        Techno-couple! Actually he is the computer geek (IT professional) and I just fumble my way along…

  4. Lisa R says:

    Susan, I cannot wait for my visit to New York, when you come home and tell us all about it!! I just know I’m going to sip coffee in a cozy cafe, and enjoy dinner at a fabulous restaurant. And some shopping, I’m sure! maybe a Broadway show? all via your wonderful adventures! Whatever you do, we will all love it, because you are so sweet to always share it with us. Have the Best. Time. Ever. waking up in the city that never sleeps!!
    p.s. The onion casserole looks divine. Can’t wait to try it. Thank you!

  5. Marie says:

    Oh, there’s some serious deliciousness here this morning for sure. That onion casserole looks absolutely scrumptious. I will have to give this a try for sure . . . and those ribs . . . my goodness. This is definitely comfort food and perfect for this time of year when we could all use a little bit of extra comfort. I hope that you have a fabulous time in New York. I just can’t wait to see what all you get up to! Safe journies! xxoo

  6. Mary Weir says:

    My dad’s favorite food was onions (his favorite treat was a raw onion sandwich!) and I wish I could have made this wonderful-looking casserole for him. It looks like the perfect thing to add to a family party. I just love to see your kitchen “in action” as you share it with us. There’s nothing better in a home, I think, than a kitchen full of love where delicious food is prepared. It sure brings everyone together in our family. I have been watching the night sky (very clear here in California these days) and thinking of the best things in life under the twinkly stars. I hope your NY trip is fabulous — so looking forward to hearing about it.

  7. Laura says:

    I think the real Winnie the Pooh, Kanga, Tigger, Eyore, etc. (the ones A.A. Milne gave to his son Christopher Robin) are on display at the New York City Public Library on Fifth Ave. So many wonderful delights in NYC! Happy Anniversary!!

    • sbranch says:

      You are so right, so many delights! Thank you . . . I’d love to see that!

      • Pat Mofjeld says:

        Oh, I’d love to see them, too! Are they on display from a private collector or by chance is it a “visiting/travelling” display, do you know?

  8. Barb says:

    Happy Sunday Susan,

    Thank you for sharing two new recipes for all of us to try! Thank you also for the beautiful blessing on the plate at the end.

    While your in NY if you have a chance you might want to seek out the (American Girl Doll) store as you love dolls. There is also Dylans Candy Bar too. Hope you get the chance to see a Broadway show also. When your out in Times Square if your up early and lucky enough to catch one of the morning shows say GMA=Good Morning America, why not make a sign and get on tv and wave to all of us
    girlfriends!

    Have a wonderful time and Happy Anniversary!

    Barb

  9. Joan Lesmeister says:

    New York, New York! Have a wonderful time! God Bless & Happy Anniversary celebration to you & Joe!! xoxoxo

  10. Patsy says:

    Thanks you for your yummy recipes. The onion lover I am will be jumping right on that one. Hope your trip to New York is filled with wonder, excitement, and happinessw.

  11. Laura Benthien says:

    Hi Susan! I so enjoy your blog but the one thing I keep wondering is how long does it take you to draw/paint your darling pictures that accompany some of your post. I enjoy your artwork so much! Have a wonderful time in NYC. Laura B.

    • sbranch says:

      I’ve painted for years, so I have lots of artwork to choose from — it takes me about a year and a half to hand write and watercolor a whole book like Girlfriends. Hope that answers your question!

  12. Barbara I says:

    I can’t wait to try the onion casserole. The spareribs I have made
    from your cookbook Vineyard Seasons. They aere YUM.
    Wishing you a wonderful trip to New York. My the sun shine for you
    always..

  13. Christine from Lafayette, CO says:

    Oh YUMMY is right! Tomorrow is my day off and I am so going to make that Onion Casserole and Ribs! We spent a weekend in NYC back in the late 90’s. What a wonderful, magical and romantic city! I loved the boat ride to the Statue of Liberty… found an adorable teapot in the gift shop. oooh! You and Joe are going have so much fun! Glad you’re taking all of us girlfriends with you!! XOXOOX

  14. Paula from Surprise, AZ says:

    I wish we could all go with you to NYC…but I don’t think that Joe would want to be taking all the Girlfriends on his anniversary weekend with you.

    • sbranch says:

      He kinda is though, and he’s already thinking about how to go “the pretty way!”

      • Karen D says:

        He really doesn’t mind? I can’t help wondering if he wouldn’t rather just have you all to himself. I would! You must be good at turning your “blogging brain” on and off. I wouldn’t be good at that.
        I am really glad though that we are going! Please don’t change your mind now or everyone will be mad at me! ;0)

        • sbranch says:

          Oh no, we’re packing. Kitty babysitter gets here in a few minutes — he hasn’t met Jack yet!

  15. Debbie Rockholm says:

    Have a wonderful time in New York. And Happy Anniversary. Can’t wait to see the pics. Thank you so much for the “Onion Pudding” recipe. Looking forward to trying it.

    Happy Travels.
    Deb

  16. Dawn says:

    1… 2… 3… AND SING… HAPPY ANNIVERSARY, HAPPY ANNIVERSARY,HAPPY ANNIVERSARY… HAAAAAAAAPPY A N N I V E R S A R Y !!!!!!!!!!!!!!!!!!!!!!!!!
    WONDERFUL MEMORIES ARE AWAITING !!! I HOPE YOU AND JOE HAVE A BEAUTIFUL TIME AND LIVE YOUR DREAMS!!!!

    • sbranch says:

      I know that song!! :-) Thank you Dawn…the batteries are all revved up, the cameras packed, the music is in a bag . . . we’re getting there.

  17. Pam Rossi says:

    Dear Susan, one of the most wonderful parts of your blog today was when you paused and said, “Deep breath – happy”. To stop in the moment and really feel its wealth is just the best. Just the best. It makes me feel so rich. Thank you so very much and for all the other gifts you bestow. Deep breath, happy.

  18. Annie says:

    Hi Susan, I have a handy tip on how to stop the crying associated with chopping onions. Usually, when we chop them, we stand over the top of them and the sulphur rises up into our noses and eyes. Well, if you sit down to chop them and don’t bend over them, the fumes miss your eyes and nose and NO more tears! Have a great time in New York…..one day I’ll get to America!
    Annie

  19. Lori Hemmis says:

    Happy Anniversary!!! Have a fabulous time in New York!!! I will definetly be making the Onion Pudding. (LOVE ONIONS & CHEESE). Thank you for including us Girfriends in your life:) I wish I knew how to make the smiley face appear.

  20. Thanks for the recipes I will be trying them and Jim is the onion lover…me not so much but, I will try it. Susan, a girlfriend mentioned earlier about you going to one of the morning shows and waving to all of us with a sign…..if you are in the area of Rockefeller Center around 10am (not to early) the 4th hour of the Today Show with Kathie Lee Gifford and Hoda Kotb is going on and afterwards you could go over to the skating rink?? Don’t you love how we are all planning your trip!!! Seriously, you enjoy every minute and we will anxiously await whatever you want to share with us. I must say I am happy that January is almost gone and February although it is 1 day longer this year normally goes by quickly….especially this year here in Indianapolis we are gearing up for the biggest party in the World…SUPER BOWL XLVI…..even though our Beloved COLTS won’t be playing at least 1 Manning will be playing in Peyton’s House (rumors have it that Peyton will be leaving and heading to N.Y.)….Sigh….guess all good things come to an end?? Blessings and HAPPY ANNIVERSARY!!!!

  21. Carol (gramz) says:

    Happy Happy Anniversary to you and Joe. Have a wonderful trip to New York.
    I love onions and can’t wait to make this casserole. It will make a great side dish to the pork roast we are having for dinner.
    I think I will have Bill (SO) peel the onions…LOL!

  22. Jan from Michigan says:

    Have a great trip & HAPPY ANNIVERSARY!! I am so excited that you will be “taking us along”! When I looked out the window today I felt like I was inside a snowglobe looking out. It is so beautiful when the wind blows the snow like that. I am glad I am inside though, reading your blog, drinking my coffee and eating left over Milk Cake. BLISS!

    • Barbara T from Wolverine Lake, MI says:

      wasn’t that hot milk cake just the best? my daughter described the sauce perfectly as – melted vanilla ice cream.

      • sbranch says:

        Its about 6 am here in New York, we’re staying with friends and everyone is still asleep, and now you have made me hungry; I want to go downstairs and make Milk Cake! Root around in their cupboards and see if they have the ingredients! :-)

  23. Holly says:

    I hope you’re as excited as I am about going to New York! I’m from the west coast too, and have never even seen the Atlantic Ocean! (except if you count from 25K feet in the air!) We ARE going to New England this year, and the ocean! So, if I play this trip right, a few days in New York might be possible. I’m so anxious to see your blog entries this week! Have fun, and find some great shops for us. I know one shop to see (for me) will be Purl Soho, and all the museums too!

  24. Thanks for the recipe for Onion Pudding . . which I think will make an excellent dish for vegetarians served with crusty granary bread and a salad! Enjoy New York New York, so good they named it twice! Happy Anniversary!

  25. Sue Bellefeuille says:

    Have a great time in New York, Happy Anniversary and wish me luck with the onion casserole and the ribs, that is supper tonite. Thanks.

  26. D Sorenson says:

    Thank you for sharing your recipes, have you ever just saw something really good and started drooling? It happens when something delicious catches my eye! Has to be one of the good things you bring us so often on your blog, Susan! Have a Happy Anniversary and enjoy yourselves in NYC!

  27. Georgie says:

    Susan! Another yummy recipe for our collection! Thank you. It’s been wonderful to drop by and visit with you and the girlfriends :) I know my life is fuller after spending time here. May your time in New York be special as you reflect and look forward. CeLeBrAtE! Congratulations!

  28. Joan says:

    THANKS for the onion casserole recipe – have been waiting “patiently”. It sounds SOOOOOOOOO yummy, can’t wait to make it!

  29. Ok, this looks too yummy not to try :) I just might have to do that… but the ribs… i’m definitely going to try those … we’ve never had them yet.

    have so much fun in new york, susan! One day I hope to get there too :)

    Love,
    Denise of Ingleside, PEI

  30. Ruthie P says:

    Happy Aniversary to you and Joe!! Safe and wonderful time in NYC…Thank you for your post,you have to be soooo busy getting ready,but still take the time for your Girlfriends! You are the best! xoxo,Ruthie

  31. Christina Mc says:

    Thank you for the Sunday dinner inspiration. We had the spare ribs, onion casserole and added rutabagas to the mix and it was a fabulous meal. Definitely yummy in the tummy!

  32. Jeanne Hedin says:

    My husband and I have been experimenting with ribs this winter, trying to find just the right recipe. And now . . . it looks like you have likely handed me the perfect one! We will be trying (and I’m sure enjoying) this one in a couple of weeks when our daughter and son-in-law come for the weekend to help-mom-and-dad-figure-out-their-computer-DVD player-Kindle-and-all-things-electronic. So I’m thanking you in advance! :-) By the way, I love your art work and especially enjoy the details, like the yum drips and “smears” on the young lady enjoying her ribs. Enjoy your special trip to NY!

  33. Margie from Lavender Cottage says:

    Can’t wait to make the Onion Pudding. Sounds fabulous!! Thanks for sharing. Not up to sharing tonight. My dearest, darling Uncle Howie passed away and I think my heart is breaking. I’ll be heading for Cocoa Beach FL on Wednsday to say good-bye. Have a wonderful week girlfriends!!!

  34. Rita says:

    Finally got around to reading this blog entry. Recipes sound delicious-just might try them for Valentine’s Day. You did not warn us about the wonderful pictures that accompanied the song for today. Usually I click on the song and go back to reading but today the pictures caught my eye. How fun! All of those old photos from the 20s. Safe travels to New York, Susan!

  35. Juliana says:

    Well, this looks just deelicious! Love onions – can’t wait to try this dish. Have a fabulous time in the city. If you do get to the Library, make sure you go “around back” to Bryant Park, it’s so nice now, usually something fun going on there. Also, I believe there’s a lovely little chocolate place across the street (40th). If you go downtown, there’s a fantastic Italian bakery on East 11th Street near 1st Avenue, Veniero’s that’s over 100 years old – wonderful!! Happy, happy Anniversary to you and Joe!!! Enjoy!!!

  36. Marsha says:

    I’m looking everywhere for your 2012 wall calendar. Yes, I know now I’ll only need 11 months. Call me Last Minute Lucy! Any ideas?
    MH

    • sbranch says:

      For the first time ever, we ran out of calendars! Sorry! It just hasn’t happened before so we weren’t ready for it! The FOSB (Friends of Susan Branch) on Facebook talk about it . . . someone mentioned yesterday that they’d seen some decently priced ones on Ebay . . . Good luck!

  37. Doris Petersen says:

    Thank you Jackie from Chattanooga for requesting the recipes… and thank you Susan for posting them for us. They both look scrumptious & I’m making them for my hubby for V-day. Happy Anniversary Susan & Joe!! Have a great time in NY!

  38. Philippa says:

    Happy Anniversary to you both.Enjoy the NY trip.

  39. Mary Smith says:

    I have just read your latest blog from Saturday and I agree, your Spareribs and juice are the best. I have made them several times and you have me hooked. I will try the Onion casserole recipe. It looks and sounds good. Have a good time in New York.

  40. Patricia Wehner says:

    Yum!!!!! I’m writing all of that down on recipe cards, and putting them in “The Box” :) It’s becoming quite full, and wonderful – I love it! I still love to go through it and look and all the luvies inside. Thank you for taking us to New York!! And thanks for sharing the kitties with us – furry babies.

  41. Aggie says:

    Happy Anniversary! Love that you are celebrating in NYC. Sitter will have good fun with your kitties ♥

  42. I’ll definitely try the onion pudding–caramelized onions are one of my favorite things to eat! Have a great time in New York!

  43. Kay says:

    Hello Susan
    Your cookery posts are always so mouth-watering. But, (and I have a big one!), how do you manage not to be the size of a house with all the lovely food you make? I’ve read signs before that say, ‘Never trust a skinny cook’, and while I’m not saying I wouldn’t trust you, I’d like to know how you keep in trim. Is it that you only cook for others and don’t indulge yourself? Or do you have just the minutest amount for yourself? Or are you one of those wonderfully blessed people who can eat what they like without gaining weight? I’ve lost 4 stone with WeightWatchers, but I’m now at a size I’m happy with and I’m sick to death of counting points. Any suggestions on how to eat happily and not gain all the weight back?
    Love to you and yours. xx

    • sbranch says:

      I actually am the size of a house. Never fear, you are not speaking to a skinny cook. I “maintain” my house status by riding my bike 45 minutes a day, and walking 3 miles out to the pond and back. When I’m on the bike, I don’t call it exercise, I call it “reading” — I’m going to read, is what I say to myself . . . because I can read on the bike and since I love to read and never get to do enough of it, 45 minutes a day of reading is saying something. For me, it’s all about tricking myself. Congratulations to you Kay; I’m not sure what 4 stone is, but any weight loss is good weight loss!

      • Kay says:

        The bike riding must do you a world of good. Unfortunately, exercise is not an option for me as I have congenital joint problems that are ‘playing up’.
        Well, I suppose if I can just discipline myself to just drool over your recipes and don’t actually make them ……!
        Oh, by the way, 4 stone equals 56 lbs (sorry for using our antiquated imperial system of measurement).
        xx

        • sbranch says:

          You lost 56 lbs??? Wow, that is very impressive!!! Fantastic!

        • Kathy says:

          Susan, your sparerib recipe sounds delicious. Now, I am a detail-oriented type of cook. Not a pinch of this and a pinch of that cook lol. I need “precise” instructions! So….here goes my questions: 1) What brand of steak sauce do you recommend that I use?, and 2) When you say “pork ribs for 4”, approximately how many pounds do you buy? 3) When you say “ground mustard”, do you mean the dry mustard in the spices?
          I’m looking forward to making this for my sweet husband and I! Thanks, Kathy :)

          • sbranch says:

            I understand, no problem. Yes, it’s dry mustard in spices; I use A-1 steak sauce. I get 4-5 lbs. of pork ribs, the long skinny kind, not the fat meaty kind.

  44. Sarah Maldonado says:

    I clicked on the music and just loved your choice…the flapper pictures made me think of my grandmother. I have a portrait take of her in her flapper outfit from that era. It hangs in our parlor. I was named for her but never knew her. I did, however, know my great-grandmother, her mom, and often wondered what she thought about her daughter in the flapper clothes. Her mom was quite stern, but forward thinking for her time, even ran for office way back then! Anyway, thanks for the music with the great recipes and have a wonderful trip! You’re leaving on my birthday so I’ll sing birthday songs to me and anniversary songs to you!

  45. Suzi says:

    Ohhhh, Susan! That Onion Pudding sounds so good! And, seeing your pictures of the process I can almost smell it cooking in my own oven!! My oldest sister is crazy for French Onion Soup and I cannot wait to make this pudding for her, she is going to love it!
    Have a great trip!
    Suzi

  46. Carol Maurer says:

    Oh, the onion pudding sounds heavenly, but my tummy can’t handle all those onions! POO (:
    Have a great time in New York and happy anniversary to you and Joe!! Never have been to New York City…. just upper state. I enjoy each time that we go, which is not too often. Due for another trip. My family is from there and I still have a cousin what lives right on the St. Lawrence River, across from Canada. I don’t know if you are really into family history or not, but I love it! Going to the old graveyards and the old homesteads. Can’t beat it!
    Until later Susan,
    Carol

  47. Pat Beckman says:

    Susan,hope you’re having a great time in New York.you share so much with us thank you and I too will try the onion casserole

    Pat

  48. Tami says:

    Susan!
    Happy Anniversary & I hope you have an amazing time!
    Recipes both sound delicious, in fact the whole dinner/dessert menu sounds terrific! Also wanted to say that I especially love the saying on the plate at the bottom of your post. Any chance we’ll see something like it in your store any time soon? I just loooove cute plates and old mixing bowls! No lie, your bowls recipes cards are what started the bowl portion of my collection. I’m now very partial to yellow ware but didn’t know anything about it until I saw the ones on a recipe card a friend had me read to her! :o) How I wish the heart bowl was real! It’s sooo very cute!! I often wish so many of the things you paint would be available to feed my addiction, ahem, I mean collection. Well, have fun in NYC. :) Can’t wait to hear about it!
    Tami

  49. Joan says:

    OH MY!
    I can’t wait to try that. Like so many others, I’m drooling!

  50. marty says:

    Oh, yum-you did give the recipe!
    Thank you so much- I can see it attracting a lot of attention ( and lots of good eating) at family dinners.
    Welcome to New York!
    When you go to the gift show, I will be just a few blocks away–and about 22 stories up! The chances are that I will not meet you and Joe on the street, but you never know.
    It will be fun to see what you find interesting in the City-so many different places to explore and discover as your own favorites.
    Have a wonderful anniversary and remember-you can find your girlfriends evrerywhere!

  51. Donna says:

    Cutting onions doesn’t make me cry. Is it because I keep them in the refrigerator and they’re cold??

  52. Susan, I have to say, I detest onions in almost every form (there are exceptions), but you made even an onion look good to me… I don’t want that to get – I’ve been a confirmed onion hater for so long!

    I am excited to try the cake you had on here a short while ago… Your posts inspired me to bake tonight, and I made banana bread – something I love but never make enough, even though I have the perfect banana bread plate! The recipe is on my Dapper and Dreamy blog.

    I also mentioned you and your lovely Gladys Taber tribute on my blog. I believe I linked back to your article which opened up a whole new world of books for me! I am reading “My Own Cape Cod” at the moment and keep wanting to ask you questions to see if things are still as she describes them. Here’s the link to this post… dapperdreamy.blogspot.com/2012/01/vintage-books-can-be-fun-reads.html

    Have a great evening!

  53. Going off the diet, to make the Onion Pudding! It looks delish!!!

  54. Kathy says:

    OOPS! I initially posted this in the wrong spot, so I’ll try again :) Susan, your sparerib recipe sounds delicious. Now, I am a detail-oriented type of cook. Not a pinch of this and a pinch of that cook lol. I need “precise” instructions! So….here goes my questions: 1) What brand of steak sauce do you recommend that I use?, and 2) When you say “pork ribs for 4″, approximately how many pounds do you buy? 3) When you say “ground mustard”, do you mean the dry mustard in the spices?
    I’m looking forward to making this for my sweet husband and I! Thanks, Kathy

    • sbranch says:

      No problem . . . I use A-1 Sauce; I get 4-5 lbs of pork ribs, the long skinny kind, not the fat meaty ones; ground mustard is dry mustard, as in spices! Hope this helps and hope your husband (and YOU!) love them!

  55. Jim says:

    Do you cut the ribs apart before you cook them or after? Thanks.

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