BARBECUE, CASSEROLE MIMIC TASTES OF FAVORITE DISHES

It is becoming quite obvious that summer is just around the corner with Cardinal baseball on the radio, the smell of barbecue in the neighborhood and barefoot kids in the yard. Sometimes I get all geared up for the barbecue grill and here comes the rain. Just in case, it is always a good idea to have a rain plan.

This recipe for spareribs is a good stand-by recipe to have on hand in the event of a rainy day.

Apple-Barbecue Spareribs

3 1/2 pounds spareribs

3/4 cup soy sauce

1/4 cup applesauce

4 cloves garlic, minced

1 tablespoon sugar

1 teaspoon salt

Cut ribs into serving-size pieces; place meaty side down in a large shallow pan. Combine remaining ingredients, and pour over ribs. Cover and marinate in refrigerator 2 hours. Keep covered and bake at 350 degrees for 1 hour.

Uncover, turn ribs over, and bake, uncovered, an additional 30 minutes, basting frequently. Serve hot. Makes enough for three to four servings.

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Ruby Von Hostel shares her recipe for one of her favorite casseroles. She has always enjoyed Reuben sandwiches and now she can enjoy the same great taste in this quick and easy make-a-head casserole.

Reuben Casserole

1 (32-ounce) jar sauerkraut, drained

1 1/4 cups sour cream

1 medium onion, grated

1/4 teaspoon garlic powder

4 (2.5-ounce) packages thinly sliced corned beef, diced

2 1/2 cups (10 ounces) shredded Swiss cheese

9 slices rye bread

2 tablespoons butter or margarine, melted

Combine first four ingredients; spoon into a lightly greased 8-inch square baking dish. Arrange corned beef over sauerkraut mixture; sprinkle with cheese. Remove crust from bread to make 2 1/2-inch squares. Halve each square diagonally into triangles; arrange bread over cheese completely covering top of casserole. Brush with melted butter. Cover and refrigerate eight hours. To bake, remove from refrigerator, and let stand at room temperature for 30 minutes. Bake, uncovered, at 350 degrees for 35 minutes or until bread is lightly browned. This makes about six to eight servings.

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The "Soup Queen" from Cape Girardeau shares an easy, quick and delicious soup to make and enjoy at home.

Hot and Sour Soup

4 (16 ounce) cans chicken broth

Small pieces of cooked pork tenderloin or chicken

1 (8 ounce) can water chestnuts, drained

1 (8 ounce) can sliced mushrooms, drained

1 (8 ounce) can bamboo shoots, drained

1 block semi-firm tofu, diced

1/4 to 1/2 cup white vinegar

1/4 to 1/2 cup soy sauce

1 to 3 tablespoons white pepper

3 eggs, lightly beaten

6 tablespoons cornstarch, dissolved in 1 cup water

Stir together broth, pork, water chestnuts, bamboo shoots, mushrooms, tofu, 1/4 cup vinegar, 1/4 cup soy sauce and 1 tablespoon white pepper. Bring to a boil. Reduce heat to a simmer. Add eggs and cornstarch mixture. Cook, stirring for five minutes. Taste. Add more vinegar, soy sauce and pepper if desired. Using the full amount of the ingredients will result in a very spicy soup.

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Wanda Wyatt lives in Tahlequah, Okla., and has learned so much about Native American heritage and methods of cooking. She recently sent me an envelope full of recipes to share with you. We particularly enjoy the Indian Fry Bread recipe topped with honey butter each year at the Fort Massac re-enactment days in Metropolis, Ill. This fry bread is a Pow-wow favorite and can be topped with a chili mixture and cheese, as it is served in many tribes.

Indian Fry bread

2 cups of warm water or milk

3 to 4 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon of oil or shortening

Oil or shortening for deep-frying

Combine enough flour with other ingredients, except oil, to make easily handled dough. Rub on oil and let sit for 15 to 30 minutes. Pat or roll out dough to desired thickness like a pancake, approximately 1/4-inch. Deep fry in hot oil until brown. Serve hot.

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Jodi Thompson of Jackson, Mo., is one of Recipes Swap's regulars and she's busy sharing a recipe again. This week she has a great recipe for us to try.

The fruitcake can be made now and basted frequently with brandy to give as gifts next Christmas.

Prize Winning Old Time Fruitcake

1 1/2 cups prunes

1 cup dried apricots

2 cups seedless raisins

1 1/2 cups grapes

1 1/2 cups currants

1 1/2 cups sliced dates

2 1/2 cups diced preserved citron

1 1/2 cups diced preserved pineapple

1 1/2 cups halved candied cherries

1 cup diced preserved orange peel

1 cup diced preserved lemon peel

1 cup brandy

1 1/2 cups blanched almonds

1 cup pecan halves

3 cups sifted flour

2 teaspoons allspice

2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1 teaspoon mace

1/2 teaspoons ginger

1/2 teaspoon powdered cloves

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 cup butter

1 1/2 cups brown sugar

6 eggs, unbeaten

1/2 cup molasses

2/3 cup strawberry jam

Soak fruit in brandy overnight. Preheat oven to 275 degrees, placing a pan of water in bottom of oven. Grease pans: place a piece of greased brown paper in the bottom of each pan. Line pans completely with waxed paper and grease again. Rinse prunes from pits into pieces. Slice apricots. Rinse raisins and currants; drain. Add to prunes and apricots. Add next 6 ingredients. Sliver almonds, chop pecans coarsely. Add both to fruits.

Sprinkle 1 cup flour over all; mix well. Sift remaining flour and next eight ingredients together. Cream butter with sugar until light and fluffy. Add eggs one at a time, until very creamy. At low speed beat in flour mixture alternately with molasses and jam. Pour over fruit mixture; mix well with spoon. Pack lightly into pans. Bake until done, about three hours. Cool completely in pans on wire racks. Remove from pans, peel off paper. Brush on additional brandy. Baste weekly with additional brandy until ready to serve.

Once again we come to the close of another time of recipe sharing. Keep sending in your favorite recipes for other readers to enjoy. Have a wonderful week and happy cooking.

Susan McClanahan, an administrator at Cape Senior Center, can be reached at Box 699, Cape Girardeau, Mo., 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.