Kia's Kitchen

6 lbs spare ribs (pork or beef) 1/2 c. vinegar in large kettle Add cold water to cover meat. Simmer for one hour and then drain. (Cooking ribs in vinegar makes the meat swell and loose all fat from meat.) Sauce 2 c. ketchup 1 c. water 1 c. soy sauce 2 c. honey 1 tsp. garlic salt Blend and simmer until thickened. May at 1 T. cornstarch in 1/2 c. water to help thicken. Simmer 10-15 minutes. Can put sauce on ribs on grill or in oven.

1 Betty Crocker lemon cake mix 1 6oz. lemon pudding 1 c. pineapple juice 1/2 c. oil 1 T. poppy seeds 4 eggs Mix together and put in a greased and flour bundt cake pan. Bake at 350 degrees for 45 minutes. 10 minutes before the cake is done, melt 1 c. sugar, 1/4 c. water, 2 cubes butter on stovetop. Bring to a boil. Take cake out and poke with long fork. Pour sauce over cake while in pan. Let set for 45 minutes on counter and then remove and slice.

2 c. small shell macaroni 1 c. Kraft cole slaw dressing 1 c. mayonaise 1 can diced water chestnuts, drained 2 cans chicken 1/2 tsp. onion, grated 2 c. pineapple tidbits, drained 2 c. purple or green grapes 2 c. apples 2 c. chopped celery salt to taste cashews are optional Cook macaroni and drain. Add dressing and mayo and marinate over night. Mix remaining ingredients.