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6 garlic cloves, crushed
8-9 pounds pork spare ribs, about 3 racks
2 teaspoons salt
½ teaspoon pepper
1 cup dark brown sugar, packed
¾ cup coarse grainy mustard
1/3 cup vinegar
¼ cup molasses
1 ½ tablespoon dry mustard

PRE-BAKE RIBS:  Preheat oven to 350 degrees.  Rub garlic into both sides of ribs and season with salt and pepper.  Arrange ribs, meaty side down on a large baking sheet.  Bake on e hour, turning ribs after 20 minutes.  (ribs can be baked a day ahead).  Remove to a rack and let drain and cool.  Wrap in plastic wrap and refrigerate. 

GLAZE:  In a medium, non-reactive saucepan, combine brown sugar, grainy mustard, vinegar, molasses, and dry mustard.  Bring to a boil, reduce hear and simmer, stirring to dissolve sugar, about 5 minutes.  Remove glaze from hear and let cool. 

GRILL:  Prepare hot fire, place pre-baked ribs , meaty side up, on oiled grill approximately 4-6 inches from coals.  Spread one third of glaze over ribs and cook until bottom is browned, about 5 minutes.  Turn, spread half of remaining glaze over ribs and cook until meaty side is brown and crisp, about 5 minutes.  Turn and spread remaining glaze on top.  Grill until bottom side is well browned, bout 5 minutes longer.  Cut into individual ribs or portions for serving.

1 pound link sausage
½ cup peppers, chopped
½ cup onion, chopped
½ teaspoon black pepper
2 cans hominy, drained
1 cup cheddar cheese, grated
½ cup milk

Brown sausage; cook peppers and onions in drippings until tender.  Combine all in 2 quart casserole.  Bake at 400 degrees for 30 minutes.  Serves 4.

Note:  Our grandma was the best cook in the world.  After they sold the Toy Kitchen, grandma cooked at eh Bazzinett Hotel in downtown Angels Camp; people in town raved about her cooking.

½ cup butter or margarine
2 tablespoon parsley, dried
2 tablespoon lemon juice
2-4 cloves garlic, mince
½ teaspoon salt
1 pound jumbo raw shrimp, cleaned and dried
Paprika (optional)

Place margarine or butter in 8” frying pan and stir in parsley, lemon juice, garlic and salt over low heat until butter is melted.  Add shrimp; toss to coat and stir over medium heat until shrimp is pink, opaque, and tender.  Do not overcook.  Serve over flavored rice.  Excellent over Rice-a-Roni chicken or herb flavored rice.

4 large chicken breast halves
1 cup chopped onions
1 clove garlic
2 tablespoons margarine
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
¼ cup Ortega chiles, chopped
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon slat
½ teaspoon dried oregano
½ teaspoon dried basil
12 flour tortillas
2 ½ cup Monterey jack cheese (10 ounce), grated
¾ cup sour cream

Simmer chicken breasts until tender; drain, skin and bone; slice and separate into 12 sections (for 12 tortillas).  Lightly salt.  In saucepan, cook onions and garlic in margarine until tender.  Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, oregano, and basil.  Simmer 20 minutes, covered.  Remove from heat.  Dip each tortilla in tomato mixture to soften.  Place one piece of chicken and about 2 tablespoons grated cheese on each tortilla; roll up and place seam side down in 13” x 9”x 1 ¾” baking dish.  Blend sour cream into remaining sauce mixture.  Pour over enchiladas.  Sprinkle with more cheese.  Cover and bake in 350 degrees oven for 45 minutes or until heated through.

Note:  We found this recipe in a magazine in the late 1960’s.  It was a great hit and became one of our favorite recipes.

1 (15 ounce) can mixed vegetables, drained
2 (10 ¼ ounce) cans cream of potato soup
1 ½ cups cooked chicken, diced
½ cup milk
½ teaspoon thyem
Black pepper to taste
2 9” pie crusts, thawed

Combine first 6 ingredients.  Spoon into prepared pie crust.  Cover with top crust.  Crimp edges to seal.  Slit top crust.  Bake at 375 degrees for 40 minutes.  Cool for 10 minutes before serving.

2 pounds chicken
1 egg, boiled
2 cups flour
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons oil
4 eggs

Boil chicken and save chicken stock.  Bone chicken when cooled.  Boil one egg and sit aside to cool.  Noodles:  Mix the dry ingredients into a bowl and add the oil and 4 eggs.  It will be thick and sticky.  Pour the mixture out on a lightly floured surface and roll out flat.  Turn often and lightly flour the opposite surface.  Once it is thin enough, cut into noodle width and length strips.  Note:  A pizza cutter helps in preventing cutting the counter top.  (It is not necessary to let the noodle dry before cooking).  The chicken stock should be at a boil wen placing the noodles in the stock one by one.  Once all the noodles are in the pot, press them under the boiling stock with a wide spoon or spatula.  Don’t stir them to often.  Lower the fire and let them simmer until they all sink below the surface.  Taste a noodle after 30 minutes to see if they are ready.  When done, add the chicken and dice the boiled egg into the noodles.

Note:  Food should look appetizing, so add a little yellow doff coloring for appeal.  The stock is a natural chicken gravy, so mashed potatoes goes well as a side dish.

1 (6 ounce) bag seasoned croutons
Garlic salt
Imitation butter powder
Milk
1 egg

Crush croutons and add garlic salt and butter powder to taste

Note:  Parmesan cheese can be added also.  Pound 4 chicken pieces flat and alternately dip in the milk/egg bath and crouton coating.  Fry slowly and serve with sauce of choice.

1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1 (12 ounce) can boned chicken or 1 ½ cu boned, cooked chicken
1 soup can Minute rice
1 (13 ½ ounce) can French’s onion rings

Combine soups, water, and chicken.  Add Minute rice, stir to mix.  Bring quickly to boil, cover, reduce heat and simmer 7 minutes.  Top with onions and bake according to directions on onion can.

1 (14 ounce) can chicken broth
8 chicken breast halves, boned and skinned
Paprika, salt and pepper to taste
1 pound black forest ham, deli sliced
1 pound mozzarella or swiss cheese, deli sliced
3 eggs, beaten
2 cups Contadina seasoned bread crumbs
Fresh parsley

Divide broth between two 11” x 7” x 2” pans and set aside.  Pound chicken breasts until flat; season as desired with seasonings.  Place a piece of ham and a piece of cheese on each breast; roll from corner to corner.  Dip in egg and then into bread crumbs; place four in each baking dish and garnish with parsley.  Cover with foil and bake in pre-heated 350 degree oven for 45 minutes.  Remove foil and add some grated cheese if desired.  Continue baking for 15-20 minutes or until cheese is melted and bread crumbs are golden brown.

Note:  Half and Half can be added to chicken broth for more of a cream sauce

1 ½ cup crisp rice cereal or corn flakes, crushed
2 tablespoons flour
½ teaspoon salt
¼ teaspoon thyme, dried
¼ teaspoon poultry seasoning
¼ cup margarine, melted
4 chicken breast halves, boneless and skinless

In a shallow bowl, combine cereal, flour, and seasonings.  Place butter in another bow.  Dip chicken in butter, then into cereal mixture.  Place in 11’ x 7” x 2” baking dish.  Drizzle with remaining butter.  Bake uncovered at 400 degrees for 20 to 25 minutes.