Cookie: I beg to differ and say, boiling doesn't remove the Flavor. I have cooked Ribs all the other ways , even out Hunting on an open fire. and this is one of my favorite ways. Everyone loves them. We are not near a Sues or Roadhouse or I would be buying them. If you think you'd like to try them here is the reciope. I've had good feedback from some of the members on the CF LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 35 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder An Italian pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. It is a Sweet and Sour taste. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!! Not a Good Photo

Linda, wish I could blame that typo on crumbs in my wireless keyboard. It's not working since the laptop came back from the shop/IT guys at work. I have a heck of time typing on this lap top as my cursor thing has a mind of it's own....drives me crazy but I know it's me and not the computer. Not to forget that my spelling and grammer are not the best...LOL! Beverly, a friend made that cake here at my place. The recipe came from Women's Day Magazine if I remember right. She had the page/recipe she tore out long ago along with the all of the stains. LOL. Give me a few days and I'll get it from her and post or email it to you if your email link on here works. It uses the dreaded box cake and pudding mix...LOL! I tried to find it on google with no luck. David

Hi Mom2twinsandtriplets...welcome to the site! Ahhh...where to start?!! I'm going to take you back to the beginning...yes, you will need to know about cabinets, etc., but before you commit to anything, you need at least a preliminary design/idea of what you want. First step: Take the "Sweeby Test" It will help you define what it is you want out of your remodel (besides new "things"). Next, evaluate your current kitchen...what works, what doesn't AND what do you like, what don't you like (not always the same thing!) How many people will be working in the kitchen? Do you have children? These are just a few of the questions to ask yourself. See Beginning a Kitchen Plan While doing the above... Think about and set your budget. Keep 10% to 15% in reserve for emergencies...those unexpected surpirses like insect damage, unsafe floors, etc. When walls are opened up or floors pulled up, you sometimes find unexpected situations...sometimes good, but probably not so good! Design Layout: Once you've figured out what it is you want from your new kitchen, it's time to start thinking about the layout itself. * The best place to start is to draw up your kitchen (to scale, if possible) without cabinets & appliances. This means measuring everything...walls, ceiling height, widths of doors & windows, distances between windows, walls, doorways, etc. * If you cannot move plumbing or gas, mark them on your drawing as well. * Mark all doorways & windows (w/dimensions) and label them as to where they lead. If they're actual doors, mark how they swing. * It also would be helpful to see the connecting rooms, even layouts so you see how they interact with the kitchen and/or extend the kitchen feel and flow. * Make note of traffic flows in and out of the kitchen Make a list of things like: * What is your goal E.g., more counter space, more storage, seating in the kitchen (island? peninsula? table?), etc. * Do you plan to merge two rooms/areas (e.g., Nook and Kitchen into a Kitchen only) * Where are you flexible? .....Can windows or doorways change size? .....Can they be moved? .....Can windows be raised/lowered? .....Can any walls come down? .....Does the sink have to be centered under a window? .....Does it have to be under a window at all? * Do you bake? Do you want a coffee/tea/beverage center? * What appliances do you plan on having (helps to figure out work flow, work zones, and types of cabinets...upper/lower vs full height, etc.) .....Range or Cooktop? .....Single or Double or no Wall Oven? .....Warming Drawer? .....MW? (Advantium, drawer, OTR, countertop, built-in, shelf?) .....DW? Standard or drawers? If drawers, 1 or 2? .....Refrigerator CD or standard depth? .....Vent Hood? .....Other? Sizes of desired appliances (e.g., 30" or 36" or 48" cooktop; 36" or 42" or 48" wide or other Refrigerator? etc.) * Pantry: Walk-in or cabinets? ***** Very Important ***** Is there anything you: * Can't live without? * Definitely don't want? * Would like if you can find a way? This information will be valuable to not only you, but also any Kitchen Designers you may hire or talk to. Additionally, if you've been haunting the site, you'll notice that we also help with almost all aspects of the remodel, including layout help. If you do ask for help, then all of the above information will help us help you. Sometimes we stray from what you think you want to give you some ideas that you might not have thought of, but it's your kitchen and you can veto anything...we may argue for something (we're good at that!), but in the end it's what you want. And remember, we are just giving you ideas and possible layouts, in the end when you finalize your design it's whatever you want and decide on! After all, this is your kitchen! [Keep this in mind if/when you use a Kitchen Designer--it's your kitchen, not his or hers...don't let them talk you into anything unless you're sure it's what you want!] Good luck and welcome to the Kitchens Forum! Links that might be helpful: Sweeby Test Kitchen Forum FAQ Kitchen Forum Acronyms Beginning a Kitchen Plan Finished Kitchens Blog Appliances Forum Kitchen Forum threads that might be helpful: Read Me If You're New To GW Kitchens! (Help keep on Page 1) Best advice from this forum Care to share your best kitchen storage ideas? Now that I have [X], I think I could have lived without it tray cabinets - top 1/2 wasted space What do you wish you had done differently?

Can't go wrong with mashed potatoes or roasted potatoes. And at our house Yorkshire Puddings are a must. Home Cookin Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== Source: Barbara Kafka 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.