"If you can read, you can cook"
INGREDIENTS
Place 4 lbs ribs in a foil lined pan and bake 450 degrees for 20 minutes. Spoon off the fat.
Sauce:
Mix Together:
2 jars strained peaches
1/3 cup ketchup
1/3 cup vinegar
2 Tbl soy sauce
1/2 cup brown sugar
2 cloves minced garlic
2 tsp minced ginger
DIRECTIONS
Pour sauce over the ribs. Bake 350 degrees for 1 1/2 hours, basting often. Serves 4-6.
INGREDIENTS
Marinate for 1 hour 2-4 lbs ribs cut in serving size pieces
2/3 cup ketchup
1 can consomme
1/2 cup honey
1/2 cup soy sauce
garlic powder
dash pepper
DIRECTIONS
Bake at 350 degrees for 1 1/2 hours. Serves 4-6.
INGREDIENTS
Marinate 12 hours in the following mixture (2-3 lbs ribs)
4 Tbl hoisin sauce
1 clove garlic, minced
1 slice ginger, minced
1 Tbl soy sauce
1 Tbl wine
2 tsp red food coloring
DIRECTIONS
Bake at 375 degrees, turning often for 1 hour. Serves 2 or more.
INGREDIENTS
4 pork chops
4 slices orange
dash cinnamon
1 can condensed beef broth
1 Tbl brown sugar
2 Tbl orange juice
1 Tbl cornstarch
DIRECTIONS
In a dry frying pan, sear chops on both sides. Place an orange slice on each chop; sprinkle with cinnamon and dash of nutmeg. Add broth and sugar. Cover and cook over low heat 35 minutes. Mix orange juice and cornstarch til smooth. Gradually blend into soup. Cook, stirring constantly til slightly thickened. Simmer a few more minutes until cops are tender and serve. Serves 2-4.
INGREDIENTS
2 1/2 cups thin green pepper strips
1 cup chopped onion
3 Tbl butter
3/4 lb pepperoni, thinly sliced
1 lb can tomato, cut up
1/4 tsp salt
cooked pasta
grated Parmesan cheese
DIRECTIONS
In a large skillet saute green peppers and onion in butter until crisp and tender. Stir in pepperoni; cook 2 minutes. Add tomatoes and salt. Simmer 5 minutes. Serve over pasta. Top with grated cheese. Serves 4.
INGREDIENTS
1/2-3/4 lb lean beef
1 egg white
1/2 Tbl cornstarch
1 1/2 cups peanut oil
8-10 spring onions, cut in 2″ lengths
1 medium onion halved and cut into thin slices
1/2 tsp minced fresh ginger
1/2 tsp minced fresh garlic
3 Tbl dry white wine
3 Tbl soy sauce
2 tsp sesame oil
DIRECTIONS
Cut the beef into bite size pieces and combine with the egg white in a bowl. Dust the cornstarch and mix thoroughly using your hands. Dribble about 1 Tbl oil over the mixture and again mix well with your hands. Set the meat aside for at least 20 minutes, covered in the refrigerator. Meanwhile slice the vegetables in a small bowl and add the garlic, ginger, wine, and soy sauce. Place the remaining oil into the wok and heat to hot. Add the meat and stir fry for about 45 seconds. Remove the meat with a slotted spoon to a double thickness of absorbent paper then to a warm platter. Pour off all but 1 Tbl oil from the wok and returning heat to high. Add the onions and stir fry 30-40 seconds. Add the sauce mixture and let the onions and sauce cook for about 15 seconds. Add the meat, stirring for another 20 seconds. Dribble sesame oil over all tossing once or twice and serve with rice.
INGREDIENTS
1 1/2-2 lbs flank steak
1 Tbl oil
1/2 cup chopped onion
1 1/2 cups beef broth
2 Tbl soy sauce
1/2 tsp ground ginger
1 cup thinly sliced carrots
dash pepper
1/2 cup thinly sliced celery
1 small green pepper, sliced
1 can bean sprouts, drained
1 Tbl cornstarch
1 Tbl water
DIRECTIONS
Trim steak well and slice as thin as possible. Heat oil in large skillet over moderately high heat; add steak slices a few pieces at a time and cook until pieces are brown. Remove beef and reduce heat too low. Add onion and cook until tender. Return meat to skillet and add broth, soy sauce, ginger, carrots and pepper; cover and cook 5 minutes. Uncover and add celery, green pepper, and bean sprouts; cover and cook 5 minutes. Mix cornstarch and water together. Stir into beef mixture and cook 4-5 minutes until thickened. Serves 4-6.
INGREDIENTS
3/4 lb lean ground beef
1/2 lb ground veal
1/4 lb ground pork
1 1/2 cups soft bread crumbs
1 cup light cream or half and half
1/2 cup chopped onion
2 Tbl flour
1/2 cup canned beef broth
3/4 cup cold water
1/2 tsp instant coffee
1 egg
dash ginger
dash pepper
dash nutmeg
DIRECTIONS
Soak bread in cream about 5 minutes. Cook onion in 1 Tbl butter til tender. Combine meats, crumb mixture, onion, egg, parsley, and seasonings. Beat til fluffy. Form into 1 1/2″ balls. Brown in 2 Tbl butter and remove. Make gravy: stir flour into drippings add broth, water, and coffee. Heat and stir until thickened. Return meatballs to the gravy. Cover and cook slowly about 30 minutes. Makes about 2 1/2 dozen.
DIRECTIONS
I only use first cut brisket. If I need more meat, I buy several first cut pieces. The most important thing about brisket is to remove as much fat as possible before cooking.
Trim a first cut brisket well and place in a 9×13″ pan.
Combine:
8 oz can tomato sauce
1 envelope onion soup mix
1 can red wine
Pour over brisket in pan. Cover tightly with foil and bake at 350 degrees figuring 45 minutes to the pound. You can also prepare this by eliminating the tomato sauce and wine, using only the onion soup mix. Just sprinkle the dry mix over the meat in the pan. cover tightly with the foil and bake as above.
INGREDIENTS
1/2 cup salad oil
4 lbs veal shoulder, cut in 1″ cubes
1 cup chopped onion
1 cup chopped celery
1 clove garlic, crushed
1 cup dry white wine
2 small cans tomato soup
2 bay leaves
1 tsp oregano
1/2 tsp rosemary
2 tsp salt
1/2 tsp pepper
1 lb mushrooms, sliced
2 Tbl lemon juice
1/4 cup butter
1 Tbl flour
chopped parsley
DIRECTIONS
Heat oil in Dutch oven. Add veal and sauce until brown. Remove veal and add onion, celery and garlic until golden. Stir in 1/2 cup wine, tomato sauce, bay leaves, oregano, rosemary, salt, and pepper, parsley and veal. Bring to boiling, reduce heat, simmer covered 1 1/2 hours. Remove bay leaf. Meanwhile toss mushrooms with lemon juice. In hot butter saute mushrooms. Add 1/2 cup wine and mushrooms to the veal along with flour dissolved in 2 Tbl water. Simmer covered 15 minutes. Sprinkle with chopped parsley and serve. Serves 8.