Hey all! Welcome to July's edition of Sunday Supper With The Whitlocks! I hope you brought your appetites, because we've got some mouth-watering recipes for you this month!

Grandpa Whitlock’s BBQ Spare-ribs

Ingredients:
6 pounds pork spareribs, cut into serving-size portions
salt
2 1/2 tablespoons chili sauce
2 tablespoons chopped onion
1 1/2 cups pure maple syrup
2 teaspoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/8 teaspoon pepper

Preparation:
1) Sprinkle ribs with salt.
2) Place ribs on rack in a baking pan and bake at 350° for 1 1/2 to 2 hours.
3) Mix remaining ingredients together in a saucepan; bring to a boil.
4) Grill ribs over hot coals for 15 to 25 minutes, basting frequently with the sauce mixture.


Mama Whitlock’s Cajun Rice Salad

Ingredients:
3 cups cooked rice (about 1 cup raw), cooled
3/4 cup top-quality mayonnaise
3/4 cup sliced green onions
1/2 cup chopped green bell pepper
1 1/2 teaspoons stoneground mustard
1 1/4 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon Tabasco sauce

Preparation:
Place all ingredients in a large bowl and gently toss to combine.


Pop Whitlock’s Favorite Potato Salad

Ingredients:
2 1/2 pounds small white potatoes or red skinned potatoes
4 large hard cooked eggs, chopped
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons finely chopped sweet onion or red onion
4 slices bacon, cooked until almost crisp, diced
3/4 to 1 cup mayonnaise
1 teaspoon Dijon mustard
1 heaping tablespoon sweet pickle relish
salt, to taste

Preparation:
1) Peel potatoes, if desired or necessary, then cut into chunks.
2) Put in a saucepan, cover with water, and bring to a boil. Cover and cook for about 15 minutes, until tender. Drain and let cool completely with lid ajar. Cut into 1/2- to 1-inch pieces.
3) Combine potatoes, chopped eggs, celery seeds, pepper, onion, and bacon. Toss to blend. Stir in 3/4 cup of the mayonnaise, mustard, and relish. Add more mayonnaise, as needed. Add salt, to taste.


Mamaw Whitlock’s Hot Rice Cakes

Ingredients:
2 cups flour
2 teaspoons baking powder
4 tablespoons sugar
1/8 teaspoon nutmeg
3/4 teaspoon salt
1 cup boiled rice
2 egg yolks, beaten well
2 egg whites, beaten stiff
Powdered sugar
Oil or shortening for frying

Preparation:
1) Mix all the dry ingredients.
2) Mix the rice with the beaten egg yolks. Stir the two mixtures until thoroughly blended.
3) Fold in the beaten egg whites.
4) Heat 2 inches of salad oil or vegeta¬ble shortening in a skillet to 365 degrees F. Drop large spoonfuls of the mixture into the hot fat, frying no more than 4 or 5 at a time.
5) Fry until golden brown, turning them once.
6) Drain on paper toweling.
7) While still hot, and just before serving sprinkle with powde¬red sugar or serve the hot cakes with syrup.

We sincerely hope you enjoy these suggestions for our July edition of Sunday Supper! If you have any great good ole Southern recipes, give us a shout in the Contact Us or drop me a line at VegaTenshi@gmail.com! Who knows? You may be featured in next month's edition! Bon appetit!