Some New (And Easy) Recipes For Your Files

Friend Marcie wrote me weeks ago with some favorite recipes...I've been intending to share these with you all, but they got shoved down in the bottom of my inbox. (Belated apologies, Marcie.) But they look delicious! Other than a tweak or two, I've left them in Marcie's distinctive voice. She wrote: "Since I'm really into easy (i.e. not much chopping or slicing, hurts the shoulders too much. I like to open cans and bottles when I cook), these make a lot and are good left over. We get at least 3 meals out of the ribs so you don't feel too extravagant buying ribs."
All I can say is: Yum.

Crock Pot Ribs

2-6 pounds ribs (country style just fine, have used beef also)
1-2 onions sliced

Mix
1 bottle of Ray's Honey BBQ sauce (abt 16 oz) any good BBQ sauce is ok
1/3 cup maple syrup
1/4 cup brown mustard

pour a bit of sauce in bottom of crock pot, add onions then some ribs, pour about half of remaining sauce over ribs, add rest of ribs and remaining sauce. Set crock pot on low and let it cook for about 9 hours. If you're home and ready to eat before 9 hours, the ribs are pretty much ready to eat by 6 hours. Just check them.

Pasta Salad

1 lb cooked vermicelli noodles or any good pasta, does not need to be noodles
2 6 oz. jars artichoke hearts drained and chopped lightly(I save the oil and use in the dressing but it's a choice)
5 scallions chopped
4 chicken breasts (or equilivent) cooked and cubed (I cook them in about 1/4 cup olive oil and 2 TBS butter and lots of garlic)
1/2 a bunch of fresh Tarragon or dried to taste

Dressing:
2 TBS rice wine vinegar (I use Tarragon vinegar)
1 TBS mayo/miracle whip
4 cloves minced garlic

Mix dressing in bottom of large bowl then add pasta, chicken, scallions, artichokes and tarragon. I mix with my hands. Can be served warm or cold. But I like it slightly warm.

Salmon Salad

Salmon, cooked and flaked into BIG chunks
Pasta, any kind, cooked and drained
Tomatoes - cherry, grape, whatever you have on hand or is available at the market
Artichokes OR olives (your choice) probably not both
salt and pepper
Newman's Own Italian Dressing, NOT Balslamic

Can add broccoli or any fresh veggie
If you're making your own Dressing, add garlic to taste

Joy Philbin's Original Pasta
Yes Regis Philbin's wife; she came up with this after his first "affair of the heart."

2 cloves of garlic minced
1/4 cup olive oil
1/2 pound skinned, boned chicken breast sliced or cubed
1 1/2 cup broccoli flowerets
3/4 cup oil packed sun dried tomatoes, sliced and drained
1 tsp dried basil
Pinch of red pepper flakes and salt
1/4 cup white wine (not white wine vinegar)
3/4 cup chicken broth
1 TBS butter
1/2 pound bow tie pasta cooked and drained

Saute garlic in oil, add chicken, cook
add Broccoli, cook slightly
add tomatoes and seasonings in order
may serve immediately or simmer 5-10 minutes
toss with pasta
may garnish with Parmesan cheese

Kathie Lee Gifford's Mother's
Sweet and Sour Chicken

1 chicken cut up (or equivalent number of pieces)
Mix:
1 8oz bottle of Russian Dressing
1 8 oz Apricot Preserves
1 pkg onion soup mix
use 1/4 cup water to rinse out dressing bottle.

Pour over chicken, cover and bake 1 hr at 350

Uncover - add pineapple chunks (to taste) green pepper strips or carrot strips or almost any variety of veggies. Bake, uncovered until veggies are warm/hot.