Ginger, Garlic & Honey Marinade for Ribs

4 racks true baby back ribs (each 3/4-1lb) or 2 racks American baby back ribs (each 2-2 1/2 lbs)
6 cloves garlic, coarsely chopped
1 piece (2 in) fresh ginger, peeled and coarsely chopped
1 T sugar
1 T coarse salt (kosher or sea)
2 tsp. fresh ground black pepper
2 T honey
1 T soy sauce
1 T Asian fish sauce or additional soy sauce

For dipping sauce:
4 tsp. coarse salt
4 tsp. white pepper
4 juice limes, cut in half

Marinate ribs in refrigerator, covered, 1 to 4 hours.

I think this marinade would be good on any pork.

Deluxe Mac & Cheese

I don't know where my mother-in-law found this recipe, but it is one of our favorite side dishes!

2 cups small curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 t. salt
garlic powder to taste
pepper to taste
2 cups shredded sharp cheddar cheese
7 oz. elbow macaroni, cooked and drained
paprika (optional)

In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic powder, and pepper.  Add cheddar cheese.  Mix well.  Add cooked macaroni and stir until coated.  Transfer to a greased 2-1/2 quart baking dish.  Sprinkle with paprika, if desired.  Bake, uncovered, at 350* for 25-30 minutes or until heated through.

Sweet and Sour Chicken Casserole

Submitted by Jill K.

2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.