Yams and Pineapple and the other stuff.....

Yams and Pineapple is what is to be remembered with this meal so here it is:



Yams and Pineapple
4 yams
1 pineapple
1 cup chopped pecans
Cinnamon
Cube and boil yams until they are partially cooked. Add cubed pineapple, pecans and sprinkle with cinnamon and toss together. Place in a 9x13 inch greased pan. Bake at 450 for 5-10 minutes or until pecans are toasted and pineapple is caramelized.

Green Beans
1 lb fresh green beans with ends snapped off by Laura Southern because she is the master snapper
1/8 cup slivered almonds
2 tbsp. Butter or olive oil
Sauté slivered almonds in butter over medium heat.
Put beans I a bowl, add a little water and microwave until a little soft (about 2 minutes)
Add green beans to almonds and sauté until cooked to your taste. Season with S and P.

Melt-In-Your Mouth Short Ribs
3 lbs beef short ribs, cut into serving sized pieces
2 tbsp packed brown sugar
3 cloves minced garlic
1 teaspoon dried thyme leaves, crushed
1/2 cup all purpose flour
1 can Campbell’s Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer (We chose Rouge Chipotle Ale)
A little ketchup
2 pinches Cayenne pepper
Johnnie’s seasoning
Sriracha HOT Chili Sauce


1. Place the beef into a 3 ½ to 6 quart slow cooker. Add brown sugar, garlic, thyme and flour. Toss to coat.
2. Stir the sour and ale in a small bowl. Pour over the beef.
3. Cover and cook on LOW for 8 to 9 hours* or until beef is fork-tender. Serve with hot mashed potatoes or noodles. * or HIGH for 4 to 5 hours (This is what there recipe said and it wasn't thick enough so......)
4. Remove sauce, add ketchup, Cayenne pepper, Johnnie’s Seasoning, and Hot Chili Sauce for flava. Add flour and cornstartch to thicken to desired consistency.