BBQ Pork Spare Ribs or Chicken Recipe

This is one my mom always did growing up, I often chose it as my "birthday dinner" the Sunday before my birthday. For some reason the sauce has ended up more runny it seems, so play with the amount of water and also try removing the foil for last minutes of baking to help thicken sauce. It's funny because usually I don't like my food to fraternize but with this meal, we always serve with rice and peas and I have to pull the chicken off the bones and mix the sauce, peas, rice and chicken together on my plate. Funny habit that I still do to this day, I can't eat it any other way, it just doesn't taste right!

1 onion, chopped
2 T mustard
1 c ketchup
2 T - 1 c brown sugar (to taste and thickness of sauce desired; I never really measure, my mom says she uses around 1/4 cup)
1 T vinegar
2 T water
1 1/4 c water (honestly not sure why there are 2 separate measurements for water...but like I said before, you may want to err on less water than this calls for, just because oftentimes I think the juice from the meat cooks out and thins the sauce as it cooks)

Combine above ingredients for sauce and pour over chicken or pork.

Cook chicken at 350 degrees for 2-2 1/2 hours (the long, the thicker the sauce...so my mom's recipe says...)

For spare ribs, brown in fat (2 T fat or oil), pour sauce over ribs and cook at 350 degrees for 2 hours.

Chinese Chicken Salad

I got this recipe from my friend Crystal and I really like it, it's such a nice, light but tasty meal, especially love it during the summer months when it's hot. It also makes a great side salad to take to parties. Last time I made it, it went fast!

1 head green cabbage (sliced thinly/shredded)
3 green onions, chopped
1 can mandarin oranges
1/2 bunch cilantro (I love cilantro but have actually never had it when I've made this but I think it'd be yummy with it!)
4 cooked chicken breasts (I NEVER use as much meat as the recipe calls for, usually I only do 1 chicken breast)
1 pkg Oriental Ramen Soup (we usually just have pork so I use that and it seems to work fine, so probably whatever flavor you have would be okay)
1 pkg frozen peas, thaws (I just add some, not necessarily measured or a full package)
1/2 cup slivered almonds (optional)

Dressing (add just before serving):
1/2 cup sugar
2/3 cup oil
6 T. rice vinegar
1 packet Oriental Soup Seasoning

Directions: Combine all items for salad and toss. Just before serving, whisk together ingredients for dressing. Toss together and serve.

Cream Cheese Chicken Recipe

8 oz cream cheese
1 can cream of chicken soup
1 packet Italian dressing (or use Italian seasoning and garlic salt)

Blend all together. Then pour over 5 chicken breasts (I only used 4 in a batch that I quadrupled!!) in a crockpot on low for 4-5 hours. Serve over rice or noodles.

I also added shredded carrots and zucchini and it tasted really good together, plus added extra veggies into the meal easily. served other night over egg noodles and that was yummy. I liked this recipe because it didn't call for butter which a lot of other cream cheese chicken recipes I have do, and they always turn out really greasy. I had some cream cheese that was close to date and needed to be used. But this really is a great one to make extra of and freeze flat in quart ziplock bags for future meals.

from P4 Relief Society Birthday Dinner