Anna C : Here is a recipe that you can use for Spare Ribs or Chicken Wings. You don't have to boil the wings. Just use the Sauce and cook like you do your's. LouÂs , Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree SAUCE: Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!

Jcrowley, I can't imagine who thought 2 am was a wise time to end a high school party either! Jeepers, right when the sleepy drunks are hitting the roads! There's a local talk radio team around here I like, and one of the guys (who was apparently quite the party dude in his time) says every so often, that "nothing good happens after midnight". Around here (CA Central Valley), we are battening down the hatches for a storm that is meant to be coming our way. 50 mph winds, supposedly. Our back yard will be a lake again...the hardpan is so high that any hard rain saturates the thin layer of soil quite quickly, much to the displeasure of our resident felines, who, upon demanding we open the door to let them out will survey the liquid environs and eye us with displeasure, sure that they are that we could arrange the weather to their liking if we were really interested in their welfare. My husband is off tomorrow afternoon to sing with his Barbershop Quartet, which means I'll have all afternoon and evening to deal with the pile of Meyer lemons given me by a client (Lemon Curd, Lemon Marmalade, frozen lemon juice and peel...and, my husband may just come home to a nice loaf of lemon bread, saturated with lemon syrup.) I was really wanting to get out into the yard this weekend, but it seems that is not to be, so I will console myself with cooking! Enjoy, all! :D

Snickerdoodle - "This whimsical name originated in New England; it's simply a nineteenth century nonsense word for a quickly made confection." Apple Slump - "Louisa May Alcott loved this dessert so much that she named her home in Concord, Mass., "Apple Slump." It was a steamed apple dessert. How about OREO Villa? Dark brown home with white trim. Salisbury Steak - "Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 than humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered onions". -Was Devil's Food Cake invented as the nemesis to Angel Food Cake? -Red Flannel Hash - so called because of the crimson color beets gave to the dish. -Grainlady

I haven't tried it, but it sounds crazy and delish and healthy: Dark chocolate on beet salad... Beets are a root vegetable that have a distinct earthy aroma and taste caused by the compounds geosim and pyrazine, Shelke says. Dark chocolate contains pyrazines, too. So when you combine it with beets, you get a robust earthiness with a hint of sweetness and bitterness that will talk to your taste buds. Try topping a beet salad with dark chocolate crumbles