Get good recipes from good friends

Where do good recipes come from? From good times and good neighbors.

Jenna Kobes has been a part of both, and she was so willing to share her good friend Matt Cummings' recipe for Thai Ribs.

They are wonderful. Want a different twist on ribs? Try Matt's recipe.

Thai Ribs

1/4 cup Asian Fish sauce

1/4 cup cilantro

2 tablespoons soy sauce

2-3 tablespoons fresh lime juice

2 tablespoons grated lemon peel

1-2 tablespoons grated fresh ginger

2-3 tablespoons Asian sesame oil

4 1/2 pounds ribs

Combine all ingredients, brush over ribs and let marinate for 2-4 hours. Then grill over medium coals for 1-2 hours or until tender

Thai Dipping Sauce

2-3 tablespoons fresh lime juice

2-3 tablespoons vinegar (preferably rice vinegar but white will work)

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons Hot Thai Chili Sauce (Hard to find so you can mix chili sauce and tabasco sauce together)

1 tablespoon minced garlic

1 tablespoon Asian sesame oil

Combine ingredients in a bowl. You can spread the dipping sauce over the ribs while cooking. This keeps the ribs moist. Then dip the cooked ribs in the dipping sauce when serving.

Jenna said it is best to double the marinade and the Thai Dipping Sauce.

Zucchini Bread

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

1 tablespoon vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8x4-inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Mary Jo's Wild Rice Hotdish

1 cup wild rice, cooked and drained

1 can cream of celery soup

1 can mushroom soup

1 can chicken bouillon

1 pound fried bacon

1 cup sliced celery

2 cloves fresh garlic, minced

1 1/2 cups diced ham

1 medium onion

Fresh mushrooms

1 can water chestnuts

Fry bacon, add diced onion and saut until tender. Mix all together and bake covered for two hours or until done.

May need to add a little water if mixture seems dry.

FOOD FOR THOUGHT: Procrastination is the thief of time. Edward Young

GARY'S TIP: A nylon net works great for cleaning cucumbers.