Honey Ribs and Rice & Baked Apple Crisp

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Honey Ribs and Rice
Makes 4 servings

2 pounds pork baby back ribs, extra lean
1 can condensed beef consommé
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard
1 1/2 cups quick cooking brown rice

1. If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings.

2. Combine remaining ingredients, except rice in crockpot; stir to mix.  Add ribs. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Remove ribs and keep warm. Turn crockpot to HIGH setting; add 1-1/2 cups quick cooking rice and cook until done.

3. Serve rice on warm platter surrounded by ribs.

Baked Apple Crisp
Makes 4 servings

1 20-ounce can apple pie filling
1 teaspoon vanilla extract
3/4 teaspoon cinnamon ground
8 Dessert Crepes
Caramel Sauce
1/2 cup walnuts broken

Up to 2 hours before serving:

1. Grease two 8 x 8 x 2-inch baking pans or four individual shallow ovenproof dishes with butter or margarine; set aside.

2. In a medium bowl, stir apple pie filling, vanilla and cinnamon until well blended. Place about 1/4 cup of the filling in the center of each crepe. Fold two opposite edges of crepe over center and place seam-side up in pans. Cover tightly with foil.

About 20 minutes before serving:

3. Bake in a preheated 400° oven for 15 minutes. Remove foil from crepes. Coat crepes with warm sauce and sprinkle with nuts. Bake, uncovered, 5 minutes longer or until glossy and golden brown. Serve warm. Refrigerate leftovers.

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