Baby Spareribs

These Baby Spareribs make a great appetizer:

2-2 and a half pounds of Spareribs Cut in Halves
Marinade/Barbecue Sauce:
1/2 cup chopped onions
2 scallions sliced
1 Tbsp Dijon mustard
1 Tbsp Butter
1 Tbsp all-purpose flour
1 Tbsp red wine vinegar
1 Tbsp brown Sugar
2 Tbsp Chili Sauce
1 cup Chicken Broth

 Cut ribs into individual pieces. Saute the onions, scallion and butter  until soft (but not brown) add remaining ingredients and bring to a boil for 2 minutes, constantly stirring. Pour sauce over ribs (meaty side up) in a bowl.  Let stand for 4 hours in refrigerator.  Place ribs on pre grill. Brush with sauce. grill for 25 to 30 minutes, basting occasionally with sauce.  Serve as appetizers.

Dinner Rolls

Dinner Rolls

Makes 24 rolls
1 1/4 cups Milk, warmed
1/3 cup Sugar
2 teaspoons Salt
1 tablespoons Butter (1/2 stick)
1 package dry yeast
1 Egg slightly beaten
3 1/2 to 4 1/2 cups Flour
also 3 tablespoons Butter for baking.

Stir warmed milk, sugar, salt, butter  together in large mixing bowl. Sprinkle on yeast, stir and let stand to dissolve. Add the egg and the 2 cups of the flour and beat vigorously for a minute or two. Then add enough remaining flour to make a manageable dough, Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. place in large greased  bowl, cover with plastic wrap. place in a warm draft free spot and let rise until double.

Punch down dough once doubled. cut dough into 24 equal pieces. roll each piece into a smooth ball. Place the balls touching each other in a 9 X 15 pan.  Melt 3 tablespoons butter in a small saucepan.
Brush rolls with Butter. cover loosely and let rise in warm draft free area.  Once double in bulk, bake in a pre-heated 425 oven for 15 minutes, or until the tops are a deep golden brown. cool for a minute out f pan, then serve.

Mint Chocolate Delights

Mint Chocolate Delights is adapted from the back of a mint chip bag:

2 cups of Flour

2/3 cup  Baking Cocoa
1 tsp Baking Soda
1/2 tsp Salt
1 cup (2 sticks) Butter
2/3 cup Granulated Sugar
1 cup Brown Sugar
1 tsp Vanilla
2 large Eggs
10 ounce  Package  Dark Chocolate and Mint Morsels



Combine the sugars and butter. Then add the cocoa, followed by the baking soda and salt. Add eggs and vanilla. Then add the flour, one cup at a time.  Add the Cholate and Mint Morsels last. Chill in Fridge for at least an hour, overnight is fine. Pre-heat the oven to 350. The cookie dough should be 1 tsp per cookie on baking sheets covered with parchment paper. Bake for 10 - 11 minutes per sheet.

The result will be bite-sized chewy cookies.

Sweet and Sour Something

This is great sauce for Sweet and Sour Meatballs which I often take in a slow cooker to parties, or Sweet and Sour Chicken which I like to make at home. I bet it even works well with Pork.

Serve it whichever way over rice, and you've got a meal that can't be beat.

Ingredients
1 cup sugar
2 cloves garlic, crushed
1 cup vinegar 1 green pepper, cut in strips
1 cup pineapple juice
3 tablespoons cornstarch
1/3 cup soy sauce
8 ounce can of pineapple chunks, drained

Instructions
Combine all ingredients except the pineapple.
Cook, stirring, until thickened.
Add pineapple just before serving.