This is refrigerated, not frozen: PINK TORTE 1 box coconut macaroon cookies 1 pint heavy whipping cream 1 can crushed pineapple, drained 2 egg whites 1/2 cup sugar 1 cup boiling water 1 pkg Jello (any red color) Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff. In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture). Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles HEATH BAR ICE CREAM PIE (make day before) - Serves 12 1 1/4 cups chocolate wafer crumbs 1/4 cup butter, mleted 12 (about 12 oz) Heath bars, refrigerated to harden 1/2 gallon vanilla ice cream, softened Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce. SAUCE: 1/4 cup butter 6 oz pkg chocolate chips 1 cup confectioners' sugar 6 1/2 oz evaporated milk (like Pet milk) 1 tsp vanilla Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate CHRISTMAS TRIFLE (serve 8-10) 12 ladyfingers, sponge cake pieces or pieces of yellow cake 4 TBL rum, sherry or brandy 1/2 cup raspberry jam 1/2 cup slivered almonds 1 large pkg vanilla pudding (NOT the instant type) 1 cup heavy cream, whipped Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping. Prepare pudding according to pkg directions, cool & spread in an even layer over almonds. Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

I grew up eating fried tripe for breakfast and it is great. My mother would get a can or pickled tripe at the grocery store, cut in in smaller pieces, dip it in a thick flour/buttermilk batter and fry in a black cast iron pan in either Crisco or lard. I haven't had any luck finding any lately but know that I could find it in a smaller town.(Outside of Atlanta) It is pickled in a vinegar based liquid and pre-cooked somewhat. I have seen a recipe for the preparation of pickled tripe on the net on a Cajun cooking site. Also, you take the left over batter and make pancakes with it. You might have to add a little more flour to get the right thickness. My daughter still talks about how grandma made the best pancakes she ever ate.

"and had kids for dinner. That is, TO dinner. " Good thing you qualified that. I was about to ask how the kids tasted, and what sort of sauce you used. :>) Which reminds me, I haven't posted this in awhile: To Preserve Children 1 large grassy field 2 or 3 small dogs Some pebbles A pinch of brook 1/2 dozen children Mix the children and dogs together well. Put them in the fild, stirring constantly. Pour the brook over the pebbles. Sprinke the field with flowers under a deep blue sky. When brown, set in a bubble bath to cool. Now, on to the barbecue. Years back, Craig Claiborne adapted a Tennessee pig roast to the backyard grill, using Boston butts. You understand that with pigs, part of the shoulder is called a butt, but the actual butt is called a ham. Don't ask me; I don't make these rules. You can use either the shoulder, the butt, or the whole piece as you will. Either way, slow cook them, using indirect heat, and baste occasionally with Tennessee mopping sauce. This can take as much as 24 hours, but 8-12 usually brings the pork to the falling apart stage. Tennessee Mopping Sauce 1 cup brown sugar, packed 1 1/2 tsp onion salt 1/2 tsp paprika 1/2 tsp salt 1/2 tsp pepper Dash garlic salt 2 cups vinegar 1 cup bottled barbecue sause 1/2 cup catsup 2 tbls Worchestershire sauce 1 tbls hot pepper sauce In a saucepan stir together the brown sugar, onion salt, paprika, salt, pepper, and garlic salt. Combine vinegar, barbecue sauce, catsup, Worchestersire, and hot pepper sauce. Stir vinegar mixture into dry ingredients. Cook, stirring, over low heat until sugar dissolves. Remove from heat; cool. Makes about 4 cups.

Another limey here! Posted by: Ginger_St_Thomas (My Page) on Sun, May 25, 03 at 19:33 These are wonderful in the oven. They'd be even better on a grill: LIME RIBS 4-6 lbs spareribs cut into 2-3 rib sections 1/4 cup freshly sqeezed lime juice 1 TBL white vinegar 2 cups dry white wine 1/4 cup soy sauce 2 cloves minced garlic 1 tsp nutmeg 1 large sprig fresh rosemary or 2 tsp crushed dried 1 lime, quartered for garnish Arrange ribs in a single layer in alarge non-reactive dish. Whisk together all ingredients through the rosemary in a medium bowl & pour over the ribs. Turn the ribs so they are moistened on all sides, cover & refrigerate for at least 24 hours turning them several times so they are evenly marinated. Preheat oven to 400° or build a good sized fire in a barbecue. Drain the ribs, reserving the marinade. Place in a non-reactive baking pan in 1 layer, using 2 lbs if necessary & bake in the center of the oven, basting frequently until golden, crisp & cooked through, 55-60 minutes. Turn occasionally to make sure they cook evenly. If using a grill, spread the coals out when they are red & dusted w/ash. Lightly oil the grill rack & place 3" above the coals. Cook the ribs, basting & turning them, 55-60 minutes. To serve, drain off the fat & transfer to a warmed shallow platter. Garnish w/lime wedges.~~ Cindy5NY's Shrimp Lime Pasta Salad 1 pound medium shell pasta 1 pound cooked shrimp 1/2 cup green onions, sliced 2 stalks celery, chopped 1 1/2 cups Ranch dressing (preferably homemade) Lime juice Cook pasta, drain, cool. Combine pasta, shrimp, onions, celery, and half of Ranch dressing, add a couple of squirts of lime juice. Just before serving, add remaining dressing and a couple more squirts of lime juice, according to taste. Mikey's Jamaican Jerk Wings 4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!) 1 Bunch Scallions (Both White & Green Part, trimmed and chopped coarsely 2 Shallots - Halved 1 Small Onion - Quartered 2 Cloves of Peeled Garlic 1 T Grated Fresh Ginger 2 t Chopped Thyme or 1t dried 2 t Ground All Spice 3 T Canola Oil 3 T Soy Sauce 3 T Lime Juice 2 T Packed Brown Sugar 2 T salt 1 t ground black pepper 1 Cup of water This is enough to marinate 4 pounds of Meat Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth, Marinate from a few hours to several days Grill, turning often. Mike's quick tip, Sprinkle extra Thyme while grilling.