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GHC Foundation Board member Mary Louise Lever makes front of Taste of Home cookbook


As seen in the Rome News-Tribune: http://www.northwestgeorgianews.com/rome/news/local/mary-louise-lever-makes-front-of-taste-of-home-cookbook/article_3094f284-1cb5-11e6-b7e0-47aa251cd550.html

 

Put them in the slow cooker for six or seven hours and they’ll melt in the mouth and make the house smell good, too.

Mary Louise Lever has finally been “covered,” with one of her recipes appearing on the front cover of the Taste of Home’s Everyday Slow Cooker & One Dish Recipes cookbook.

This year’s book shows Lever’s “Peachy Baby Back Ribs” on the front cover and is filled with more than 340 recipes.

“I was thrilled,” said Lever. “This is something I’ve been doing as a hobby for a long time.”

The peachy portion of the title was added because of her southern roots.

“There’s something Southern in all of my recipes, because I’m from the South,” she continued.

Lever said she loves cooking and creating recipes and laughed when she said she has finally arrived. The local cook has been featured in countless magazines, but this is her first book cover.

The Ingredients

  • 2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce
  • 1 can (15 ounces) sliced peaches, drained and halved crosswise
  • 1 medium onion, chop­ped
  • ¾ cup red jalapeno pepper jelly
  • ½ cup pickled jalapeno slices
  • 6 pounds pork baby back ribs, well-drained, trimmed if necessary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Thinly sliced green onions

The recipe

In large bowl, mix the first five ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half of the ribs in a 6-quart slow cooker; pour half of sauce mixture over ribs. Repeat layers and sauce. Cook, covered, on low 6-8 hours or until meat is tender.

Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices, thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.

If less heat is preferred, use jalapeno slices to personal taste. Makes six to eight servings.



Page last updated: May 20, 2016