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Crock Pot Spareribs Cantonese
Makes 6 servings

4 pounds pork spare ribs cut to serving size
1 12-ounce jar orange marmalade
3/4 cup water
1/2 cup soy sauce
1 clove garlic
1/2 teaspoon ginger, ground
1 dash black pepper

1. Brown spareribs in skillet.  Transfer them to Crock Pot.

2. Combine remaining ingredients: pour over the spareribs. Cover; cook on HIGH for 3 1/2 hours. Lift ribs out onto serving platter. Garnish with orange slices.


Cherry-Berries on a Cloud
Makes 10 servings

Pastry Crust (below)
1 (8-ounce) package cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups whipped cream (heavy)
2 1/2 cups miniature marshmallows
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries (1 pint) or 1 package (1 ounces) frozen strawberries, thawed
1 cup fresh frozen sliced peaches, thawed

PASTRY CRUST
1 1/2 cups all-purpose  flour
1 cup margarine or butter, softened
1/2 cup powdered sugar

1. Prepare and bake Pastry Crust.

2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until smooth.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped
cream and marshmallows into cream cheese mixture; spread over crust.

3. Cover and refrigerate at least 8 hours but no longer than 48 hours.

4. Mix pie filling, lemon juice, strawberries and peaches. Cut dessert into serving pieces; serve with fruit
mixture. Cover and refrigerate any remaining dessert.

For Pastry Crust
1. Heat oven to 400°.

2. Beat all ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on
medium speed about 2 minutes or until creamy.

3. Spread in ungreased rectangular pan, 13 x 9 x 2 inches.  Bake 12 to 15 minutes or until edges are golden
brown. Cool completely. (For quick cooling, place in freezer 10 to 15 minutes.)

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