Title: CLASSIC BARBECUED SPARERIBS
Categories: Pork, Appetizers, Chinese
Yield: 8 servings

2 lb Spareribs, in one piece
(have the butcher trim the
Fat and discard the
Breastbone)
4 c Plum sauce

————————-MARINADE————————-
4 tb Chicken broth
1/4 c Soy sauce
3 tb Honey or corn syrup
3 tb Hoisin sauce
2 tb Wine vinegar
2 tb Dry sherry or
Shaoshing wine
1 ts Sugar
2 cl (medium) garlic,
Chopped fine
1/2 ts Cinnamon
pn (tiny) 5-spice powder
(optional)

———————–DIPPING SAUCE———————–
Plum sauce
Scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat
from the ribs and place them in a long shallow dish.
In a mixing bowl, combine the marinade ingredients; if
you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out
over the mixture. Mix well, and pour over the ribs and
leave for 3 hours at room temperature or about 6 hours
in the refrigerator. Baste the ribs every hours or
so, turning them over. TO ROAST THE RIBS: Remove the
ribs from the marinade. Add the 1/4 cup plum sauce to
the marinade; reserve it for basting. Hook metal
drapery hooks through both ends of each rack of ribs,
at the top, and hang each one as if you were hanging a
hammock, suspended from the bars of one of the oven
racks. Set the oven rack in the highest position in
the oven. On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a
baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line
the baking pan with aluminum foil before putting the
water in, to make it easier to clean. Roast the
spareribs for 45 minutes in the preheated oven. Then
baste them with the reserved basting sauce, using a
small pastery brush and carefully pulling out the oven
rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes.
By this time the spareribs should be a rich golden
brown with crisp edges. Baste again, then take them
out of the oven. Place the ribs on a cutting board
and remove the drapery hooks. Separate the individual
ribs with a cleaver or sharp knife. Serve at room
temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12
drapery hooks. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

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Horseradish Biscuits

Recipe By : Judy McCann
Serving Size : 1 Preparation Time :0:00
Categories : Bisquick Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
2/3 cup milk
1/3 cup prepared horseradish — well drained
1 tablespoon Italian seasonings
1 teaspoon onion powder
1/3 cup grated Parmesan cheese

Heat the oven to 450 degrees F. Mix all of the above ingredients together
and drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes
until brown. Good with Apple-Horseradish Jelly!
by Judy McCann

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GREEN BEANS WITH MUSHROOMS AND CHERRY TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh green beans, washed
-and trimmed
1 md Onion, finely chopped
2 ts Fresh garlic, chopped
1 t Olive oil*
1 c Fresh sliced mushrooms
1 c Cherry tomatoes, halved

Steam green beans until tender. Drain and set aside. Saute onion and
garlic in a medium skillet coated with olive oil, until tender. About 2-3
minutes. Add mushrooms and saute until tender. Stir in green beans and
tomotoes until heated.

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ZUCCHINI YELLOW SQUASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 Medium onion, thinly sliced
2 tb Minced shallots
1 1/2 ts Minced garlic
1/4 c All purpose flour
1 1/2 c Zucchini, sliced into
– 1/4 inch thick rounds
1 1/2 c Crookneck squash, sliced
-into 1/4 inch thick rounds
3 c Rich chicken stock
3 c Whipping cream
2 ts Minced fresh basil
2 ts Minced fresh oregano
Salt freshly ground pepper

Heat oil in heavy large saucepan over medium-low
heat. Add onion, shallots and garlic and cook until
onion is translucent, stirring occasionally, about 10
minutes. Add flour and stir 3 minutes. Add zucchini
and crookneck squash and cook until softened, stirring
frequently, about 5 minutes. Stir in stock, cream,
basil and oregano. Reduce heat and simmer 20 minutes.
Season with salt and pepper.

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Mocha Jova Sorbet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Sorbet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1 ounce Semi-sweet chocolate — broken in 1/2 oz pie
2 cups Sugar
1 1/2 cups Brewed coffee — full strength
6 ounces Unsweetened chocolate — broken into 1/2-oz p
1 teaspoon Pure vanilla extract

Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat.
Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened
and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid
from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes.
Vigorously whisk until completely smooth, about 3 minutes. Add the remaining
hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature
of 40-45~, about 18-20 minutes. When cold, add the vanilla and stir to
incorporate. Freeze in an ice cream freezer following the manufacturer’s
instructions. Transfer semi-frozen sorbet to a plastic container, securely
cover the container, then place for several hours before serving. Serve within
2 days.
Makes 2 quarts.

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Title: BAKED FISH AND VEGETABLES
Categories: Jewish, Seafood
Yield: 6 servings

1/4 c Salad oil
6 sl Carp, pike or whitefish
3 ts Salt
3/4 ts Pepper
2 Tomatoes; diced
1 pk Frozen mixed vegetables; def
3 Potatoes; peeled and sliced
2 Onions; sliced
1/4 ts Garlic powder

Recipe by: Jennie Grossinger – "The Art Of Jewish
Heat the oil in a baking pan. Sprinkle the fish
with half the salt and pepper and place in the pan.
Bake in a 425 degree oven 10 minutes. Add the
tomatoes, mixed vegetables, potatoes, onions, garlic
powder and remaining salt and pepper. Cover. Reduce
the heat to 350 degrees and bake an additional 40
minutes, removing the cover for the last 15 minutes.
Serves 6 to 8.

Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958

Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-14-1995

—–

Title: DUMP FRUIT SALAD
Categories: Salads, Fruits
Yield: 6 servings

1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the
Garnish (optional)

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold
in the sour cream and marshmallows. Transfer to decorative serving bowl,
cover with plastic wrap and refrigerate up to 24 hours. Right before
serving you could garnish with a few maraschino cherries placed on the top
of the salad.

—–

KARTOFFELSUPPE (POTATO SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Potatoes — Medium
1 ea Onion — Medium Size
4 ea Celery Leaves — Stalks
2 tb Vegetable Oil
1 x Boiling Water
1 ea Bay Leaf — Small
1/2 ts Salt
2 tb Butter
2 c Milk — Up to 3 Cups Maybe
Used
—–GARNISH—–
1 x Parsley — Chopped

Peel and thinly slice potatoes, onion and celery.
Saute for 3 to 5 minutes in hot vegetable oil. In a
large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay
leaf and salt in pot and boil vegetables until tender.
Drain vegetables and reserve liquid. Mash vegetables
into vegetable stock; add butter. Thin soup with milk
as desired; heat until warm. (DO NOT boil). Ladle
into soup bowls and sprinkle with chopped parsley.

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California Quiche

Recipe By : bobbi744@sojourn.com
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Dish Eggs
Pastry Pies/Tarts
Zucchini 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch unbaked pastry shell
6 ounce jar marinated artichoke hearts
1 small zucchini, in 1×1/4″ sticks
1 small onion — sliced
4 eggs or part egg-substitute
1/2 cup milk
1/2 teaspoon each salt and savory
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese

Prepare unbaked 9″ pastry shell. Chill. Meanwhile preheat oven to 425 F.
Drain artichoke hearts, reserving 2 T. marinade. Cut artichokes in half.
Saute zucchini and onion in reserved marinade for 5 minutes. Geat eggs in
medium bowl until foamy. Stir in cream, milk, salt, savory and pepper. Spoon
zucchini nd onions into shell. Add artichokes. Sprinkle with cheese. Pour on
eggs and cream. Bake at 425 f. for 15 minutes. then lower heat to 350 F.
Bake for 20 minutes. until knife comes out clean. Cool 15 minutes before
serving.

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NOTES : Wonderful Brunch or Light lunch recipe.

Jamaican Jerk Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ethnic
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MARINADE—–
1 Onion — chopped
2/3 cup Scallions — chopped
2 Garlic cloves
1/2 teaspoon Thyme — crumbled
1 1/2 teaspoons Salt
1 1/2 teaspoons Ground allspice
1/4 teaspoon Nutmeg — grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper — minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil
—–ADD TO MARINADE—–
18 Chicken wings — trimmed

Marinade: In a food processor or blender, puree all ingredients except for
the wings. In a large shallow dish arrange the wings in one layer and spoon
the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered chilled, turning them once, at least 1 hour, or
preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined
roasting pan, spoon the marinade over them bake in the upper third of a
preheated 450F oven, 30-35 minutes, or until they are cooked through.

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