While times may be a little tight financially for the community, fact remains that the work being done by the Bedford County Caregiver Relief Program needs to continue. The number of people suffering from Alzheimer’s and onset dementia only continues to increase, according to Caregiver board members.

Caregiver Relief was established over 20 years ago as a non profit dedicated to providing loving support to families impacted by Alzheimer’s Disease. Since Caregiver Relief is not government-funded, financial support rests within the local community. So the board is sponsoring a ‘Pies and Pig’ fundraiser 10 a.m. to 6 p.m. Oct. 23-24 at the Southern Cup parking lot, located at 810 N. Main St.

This year’s pancake breakfast was cancelled so Caregiver board members note they’re really counting on this fundraiser to sustain its work to help those affected by Alzheimer’s.

Those wanting to support Caregiver Relief can order smoked pork Boston butts for $40; a rack/slab of ribs for $30; fried pies for $5 each. Order and pay through Paypal: admin@caregiverreliefbedfordco.org or make your order with a ticket purchased from board members. Call 685-9039 for more information.

This year’s pancake breakfast was cancelled so Caregiver board members note they’re really counting on this fundraiser to sustain its work to help those affected by Alzheimer’s.The program does receive in-kind donations and is supported by some grants, local businesses and churches. It is the community support, however, which will provide a means to enhance the ministry through such programs as Music & Memory, which allows people suffering with Alzheimer’s the opportunity to have their favorite tunes downloaded for their personal enjoyment.

Anyone with a diagnosis of Alzheimer’s Disease and their caregivers from Bedford County are eligible and are encouraged to enroll in Caregiver Relief.

To show our support for this event, we’ve “pulled” a few of our favorite recipes to celebrate the fall fundraiser.

**Oven Barbecue Ribs

Serves 4

2 cloves garlic, crushed

3 Tbsp. dark soy sauce

2 Tbsp. dry sherry

1 tsp. grated fresh ginger

1 Tbsp. dried oregano

1/2 tsp. brown sugar

1/2 Tbsp. sesame oil

1/2 tsp. five spice or 1/3 tsp. each of ginger, ground fennel, anise, clove and cinnamon

1 tsp. hoisin sauce

shot of tabasco for taste

1 Tbsp. ketchup, tomato sauce or tomato paste

2 to 3 lbs. pork spareribs

Mix well all ingredients, except ribs. Use to marinate the ribs for 2 hours in the refrigerator. Place on a roasting rack in a 350 degree oven for 1 hour. Turn temperature up to 400 degrees and roast an additional 15 minutes or until browned and tender.

**Down-home Barbecue Roast

1 C. ketchup

1 tsp. mustard

1/3 C. brown sugar

1 Tbsp. chili powder

1 tsp. thyme

1 (3 to 4 lb.) Boston butt roast

Boil the butt roast until tender. Cool. Remove all fat and bones from roast, then shred into casserole dish. Make sauce with ketchup, mustard, brown sugar, chili powder and thyme. Heat on medium about 5 minutes. Pour sauce over roast and mix in well. Cover. Bake in oven at 350 degree oven for about 30 to 45 minutes. Serve on onion rolls or your favorite bun.

**Bacon Cheese Dip and Roast Sandwich

Prepare pork butt according to above directions

3 ( 5 oz.) jars process cheese spread

6 slices bacon

1/2 C. chopped onions

2 tsp. dry onion flakes

2 C. sour cream

1 tsp. Worcestershire sauce

slices of your favorite cheese

Cook cheese in crock pot for 1 hour until melted (or microwave.) Fry bacon until crisp. Drain. Reserve 1 tablespoon of drippings. Crumble bacon and set aside. Cook onion in reserved drippings. Combine sour cream, bacon, onion flakes and Worcestershire sauce. Stir into melted cheese and continue cooking for 1 to 2 hours in crock pot.