By Paula Dream (AKA Kale Haygood)

Hello, everyone! Paula is just returning back from a cruise and trying to get back in the swing of things. I’m already planning for the next one in the fall!   

Hope you are enjoying the beginning of summer. I’m sure there will be many pool parties and cookouts.  I know my calendar is rapidly filling up for the summer months and beginning into the fall. 

With that in mind, I give you three simple and time-saving recipes for this issue.  

Until the next issue, have fun and be safe. 

RIBS WITH PLUM SAUCE
5 to 6 pounds of pork ribs 
3/4 cup reduced-sodium soy sauce 
3/4 cup plum jam or apricot preserves 
3/4 cup honey 
2 to 3 garlic cloves, minced  

Cut ribs into separate pieces. Place ribs bone side down on a rack in a shallow baking dish. Cover with foil and bake at 350 degrees for one hour. Remove from oven and drain. 

In a bowl, combine all ingredients to create a sauce, and then brush over the ribs. Bake uncovered at 350 degrees for 30 minutes, turning and basting occasionally. 

KENTUCKY CUCUMBER DIP
1 package cream cheese 
1 tablespoon mayonnaise 
1/4 teaspoon salt 
1/8 teaspoon white pepper 
1/8 teaspoon dill weed 
1 drop of green food color 
3/4 cup cucumber, peeled and finely chopped 
1/4 cup onion, finely chopped 

In a bowl, combine all ingredients. Refrigerate before serving. 

BOURBON MEATBALLS
2 packages of frozen meatballs (22 ounces each) 
3/4 cup brown sugar 
1/4 cup white vinegar 
1/4 cup bourbon 
2 teaspoons spicy brown mustard 

In a saucepan, combine all ingredients except meatballs. Bring the sauce mixture to a simmer, stirring occasionally until it starts to thicken. Add meatballs to the sauce and totally coat. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email .