This is a great vegetarian stew, packed with potatoes, beans, cabbage, carrots, and all sorts of delicious herbs and spices. You are really going to love it!
A three step cooking method is used to make these incredible, tender ribs. The ribs are first boiled, then grilled, and finally simmered in barbecue sauce in a slow cooker.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
I make this hearty soup using the ham bone from our Easter spiral ham. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use.
