And that's the reason I quit getting Fine Cooking...the reicpes were too "contrived"...too too precious. Why didn't they just say strips of boneless pork shoulder if they wanted a cut with a little more fat in it? Around here country style ribs are the heavy ribs toward the front of the hog and near the backbone and boneless ribs are indeed an oxymoron. Boneless ribs are just a fatty piece of tough pork. Nope, unless they connect with the real world, they don't get to show me who their advertisers are. Linda C for crabby...sick of cooking chicken breasts!

Easy Chow Mein 6 ounces chow mein noodles or thin spaghetti 1 cup chicken broth 2 teaspoons cornstarch 1/2 teaspoon salt 16 ounces cooked chicken 1 teaspoon olive oil 1 onion, chopped 1/4 teaspoon ginger 3 garlic cloves, minced 1 cup frozen mixed vegetables 1.Cook noodles according to directions. Drain and set aside. 2.In a small dish, combine the broth, cornstarch and salt; set aside. 3.Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes. 4.Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat. 5.Stir the veggie mixture into the noodles. Easy Vegetable Chow Mein 1 cup vegetable broth or chicken broth (from 32-oz carton) 2 tablespoons cornstarch 2 tablespoons oyster sauce 1/4 teaspoon red pepper sauce 2 tablespoons vegetable oil 2 garlic cloves, finely chopped 1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms 2 1/2 cups coleslaw mix 4 cups chow mein noodles 1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside. 2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender. 3. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles. Chicken Lo Mein Recipe 1 can (20 ounces) unsweetened pineapple chunks 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 2 garlic cloves, minced 1 tablespoon minced fresh gingerroot 3 tablespoons canola oil, divided 2 medium carrots, julienned 1 medium green pepper, julienned 4 ounces spaghetti, cooked and drained 3 green onions, sliced 1 tablespoon cornstarch 1/3 cup soy sauce Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. 4 servings

I was googling to find Heart-Healthy recipes and ran across your post. I would like to request the Healthy Eatin' Recipes Vol. 1 if it is still available. Perhaps you've made Vol 2 by now?! Our family has a terrible heart history and I have high cholesterol. Thanks! drake6234@gmail.com

I used to make a slush similar to that years ago, too Nodakgal. It was very popular!!! (pssssst, glad to see ya) This is on the agenda for dinner tonite. I'm using 3 boneless breasts and I'll decrease the sauce ingredients. Sticky Chicky (Eat, Shrink and Be Merry) 16 boneless skinless chicken thighs 1/2 cup barbecue sauce 1/4 cup reduced-sodium soy sauce 1/4 cup red wine vinegar 1/4 cup honey or maple syrup 1 tbsp chili powder 1 tbsp Dijon mustard 1 tbsp grated gingerroot 2 tsp minced garlic 1 tsp cumin 1 tbsp cornstarch Preheat oven to 400* Spray a 9x13" baking pan with cooking spray. Arrange chicken in a single layer. Whisk all sauce ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides. Bake, uncovered, 40 minutes or until chicken is no longer pink into the center. Remove chicken from pan and keep warm. Pour sauce into a small pot and bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth and stir into sauce to thicken.