Pastry for 1 piecrust (see Nancy¹s note)
2 Tbls. lemon juice
6 cups fresh or frozen fruit , such as peaches, sour cherries and blueberries
(peel, pit and slice peaches, pit sour cherries, clean
stems from blueberries)
1 1/4 cups plus 2 Tbls. sugar
1/8 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3 Tbls. quick cooking tapioca or cornstarch
4 Tbls. butter

Preheat the oven to 450°. Place fruits in a large bowl. Sprinkle the lemon juice over the fruit. Mix 1 1/4 cups of the sugar with the salt, nutmeg, cinnamon and flour, then add to the fruit and toss until all is evenly coated. Spread the fruit in a 2 1/2 to 3-quart baking dish and dot all over with the butter. Roll out the pastry dough to cover the top of the dish with a 1 1/2-inch overhang. Press the pastry to the edge of the dish and flute
it. Cut two or three vents on top for stream to escape. Sprinkle the top with the remaining 2 Tbls. of sugar.

Bake for 10 minutes, then reduce heat to 350° and continue to bake for 30 minutes more. Serve with vanilla ice cream. Nancy¹s tip: If more crust per serving is desired, try this idea. Roll out additional crust and bake as directed. Break up in bite-sized pieces or slightly larger and mix gently with fruit after spreading in baking dish. Delicious!

1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 Tbls. apple cider vinegar
2 Tbls. Dijon mustard
2 Tbls. chopped fresh dill
1 Tbls. sugar
2 small Serrano chilies, seeded, minced (about 2 1/2 tsp.)
or 2 Jalapeno peppers, seeded, minced
1 garlic clove, minced
1 tsp. celery seeds

8 cups (packed) shredded cabbage (about 1 1/4 lbs.)
2 cups (packed) shredded carrots (about 2 large)

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.

Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature. Serves 6 to 8.

4 (12-oz.) cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 Tbls. soy sauce
2 Tbls. malt vinegar or apple cider vinegar
1 Tbls. hot pepper sauce
7 1/2 lb. well-trimmed pork spareribs

Boil cola in heavy large saucepan over medium-high heat until reduced to 11/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)

Position racks in top and bottom thirds of oven and preheat to 325°. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)

Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately. Serves 4-6.