Marinated Cocktail Ribs

Marinated Cocktail Ribs

Ingredients:

3 cups dry red wine or grape juice
1-1/2 cups soy sauce
1/2 cup fresh mint leaves
4 cloves garlic, minced
1 sweet onion, chopped
1/2 cup plum sauce
3 lbs. lean pork ribs, cut into 2 inch pieces
Salt and pepper to taste
Cornstarch

Directions:
Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.

Sweet Onion Pie

Sweet Onion Pie

Ingredients:
1 frozen deep dish pie shell, thawed
1 Tbsp. olive oil
3 large sweet onions, thinly sliced
1 cup fresh sliced mushrooms
1 cup whipping cream
3 large eggs
1 Tbsp. fresh thyme, chopped
Salt and pepper to taste
Pinch of ground nutmeg

Directions:
Heat oil in a large skillet and saute onions and mushrooms until tender.
Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutmeg.
Pour onion mixture into egg mixture and stir well.
Pour mixture into deep dish pie shell and bake at 350 degrees for about 45 minutes.

Schnitzel Paniert

Schnitzel Paniert

Ingredients:

4 very pork steaks or chicken breasts, thinly sliced
2-3 eggs
1/2 cup milk
1-1/2 cups flour
1 tsp. black pepper
1/2 tsp. onion powder and 1 tsp. paprika
Peanut oil for deep-frying

Directions:

Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.

Peach Streusel Pie

Peach Streusel Pie

Filling:
1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
1/3 cup all-purpose flour
1/2 cup powdered sugar
1 tsp. cinnamon

Topping:
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 cup brown sugar
1/3 cup butter
 

Directions:

Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.

Rotkohl - Cabbage Boiled

Rotkohl - Cabbage Boiled

Ingredients:
4 cups red cabbage, finely shredded
2 large red onions, thinly sliced
1-1/2 cups water
1/2 cup vinegar (omit this if using an aluminum pot!)

Directions:
Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.

Turkey Shepherd's Pie

Turkey Shepherd's Pie
Serves 4

Ingredients:
2 cups leftover mashed potatoes
1-1/2 cups leftover stuffing
1 cup organic chicken broth
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 medium organic carrot, peeled and cut into 1/4-inch dice
1 medium organic celery stalk, cut into 1/4-inch dice
1 medium yellow onion, peeled and cut into 1/4-inch dice
2 Tbsp. chopped parsley leaves
1 Tbsp. chopped fresh thyme leaves
1-1/2 lbs. leftover turkey meat, all bones, skin, and fat discarded, meat cut into bite-sized chunks
1-1/2 cups leftover turkey gravy

Directions:
Preheat the oven to 350 degrees F.
Put the mashed potatoes and the stuffing into 2 separate baking dishes, stirring in just enough of the broth to moisten and loosen them a bit if they have stiffened in the refrigerator. Put them in the oven to heat up while you continue preparing the other ingredients. (Alternatively, put them each in a separate microwave-safe bowl, adding the broth as directed. Then, cover with plastic wrap and microwave each bowl separately until the contents are heated through.)
Meanwhile, heat the oil and butter in a skillet over medium-high heat. Add the carrot, celery, and onion, along with half each of the parsley and thyme. Saute the vegetables, stirring frequently, until they just begin to soften and color, about 5 minutes. Stir in the chopped turkey, gravy, and a little more of the broth, if necessary to loosen the mixture. Cook until the turkey is heated through and the sauce is bubbling and thick, about 5 minutes more.
Spread a layer of the warmed stuffing in the bottoms of 4 individual-serving gratin dishes or the centers of 4 ovenproof serving plates. Spoon the turkey-vegetable mixture on top of the stuffing. Finally, spoon the mashed potatoes evenly on top.
Put the gratin dishes or plates on a baking sheet and bake in the oven just until the top of the potatoes starts to turn golden brown, about 5 minutes. Carefully transfer each gratin dish or plate to a larger serving plate, garnish with the remaining parsley and thyme, and serve immediately.

Chicken and Cashew Stir-Fry

Chicken and Cashew Stir-Fry


Ingredients:
2 Tbsp. vegetable oil
1 lb. boneless chicken breasts, chopped or cubed
1 onion, chopped
2 ribs celery, chopped
1/3 cup rice wine or dry sherry
1/3 cup soy sauce
1/4 cup cornstarch
1 Tbsp. fresh ginger, grated
1 6-oz. can water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1/4 cup hoisin sauce
1/3 cup cashews
 
Directions:
Heat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.