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3 pounds pork spare ribs or pork loin back ribs 3 tablespoons lemon juice 2 tablespoons honey 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon instance minced onion 1 teaspoon paprika 1 teaspoon salt ½ teaspoon dried oregano 1/8 teaspoon garlic powder Cut spare ribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350 for hour. Drain. Combine all the remaining ingredients in a bowl; brush some of the glaze on ribs. Roast, uncovered 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.Read More →

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Stuffing: 1 ½ cups seasoned bread crumbs 2 beaten eggs ¼ cup sauterne 3 sprigs finely chopped parsley ¼ cup chopped bay shrimp Blend all ingredients together. On a cookie sheet, place one live lobster. Lay on back and split down middle. Spread apart. Fill with stuffing. Bake in oven for 25 minutes. Cover with foil. Place plate over tail to keep it from curling. 500 degree oven temp.Read More →

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Toss together: 4 cups sliced zucchini, cooked until tender crisp 2 tablespoons lemon juice dash salt Mix in a bowl: 1 ¼ cup sugar 1 ½ teaspoons cinnamon 1 ½ teaspoons cream of tartar dash nutmeg 3 tablespoons flour Add the zucchini and mix well, it will be runny, but that’s OK. Dump the filling into a 9-inch crust and dot with butter. Add the top crust and bake at 400F 40 minutes or until golden brown.Read More →

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¼ cup brown sugar firmly packed ¼ tsp. salt ¼ tsp. cinnamon 1 tsp. grated orange rind (opt.) 6 tbs milk 1 tsp. vanilla 2 ½ to 3 cups walnut halves Combine first 5 ingredients in a saucepan. Cook, stirring often to 236 on candy thermometer or until a little of mixture dropped in cold water forms a soft ball. Remove from heat; add vanilla and nuts, then stir until sugary. Turn at once onto waxed paper and separate nuts.Read More →

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2 tablespoons salad oil 1 garlic clove, cut in half 4 pounds beef chuck short ribs 1 medium onion, diced 2 teaspoons chili powder 1 8-ounce can tomato sauce 1 ½ cups water ¼ cup cider vinegar 3 tablespoons brown sugar 1 tablespoon Worcestershire 1 ½ teaspoons salt 2 tablespoons chopped parsley for garnish About 2 ½ hours before serving: In 5 quarter Dutch oven over medium heat, in hot salad oil, cook garlic until golden; discard garlic. In same oil in Dutch oven over medium-high heat, cook beef chuck short ribs, several pieces at a time, until well browned, removing pieces as they brown.Read More →

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1 ½ ricotta cheese 1 cup buffalo mozzarella ½ cup Parmesan cheese, freshly grated + ¼ cup for garnish 1 whole egg + 1 egg yolk ¼ cup finely chopped fresh parsley (Italian flat leaf, if possible) 3 garlic cloves, minced 3 Tbs. olive oil 2 ½ -3 cups Italian Plum tomato sauce (canned) 1 tsp. salt 12 manicotti shells In a food process fitted with a steel blade, puree the ricotta, mozzarella and Parmesan cheese, whole egg, egg yolk and parsley (or mash ingredients with a fork until smooth). Pour into a bowl; cover and chill for an hour or so. In a deep-sidedRead More →

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4 Pork Chops 1 large hominy (white) 1 can golden mushroom soup 1 onion – chopped Combine all ingredients. Bake at 350 for one hour uncovered.Read More →

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Pie Crust: 1 ½ cups flour ½ cup shortening ½ teaspoon salt 1 teaspoon baking powder Sift flour with salt and baking powder. Cut shortening into flour mixture. Sprinkle with 3 tablespoons – or as much as needed – of ice water. Blend lightly and roll on floured towel for a 9-inch pie shell. Filling: 4 Eggs 1 cup brown sugar 1/3 cup butter 1 cup light corn syrup 1 teaspoon vanilla 1 cup chopped pecans ¼ teaspoon salt ¾ cup whole pecan halves 1 cup heavy cream, sweetened and whipped Cream butter with 1 cup brown sugar. Beat in one egg at a time,Read More →

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8 oz. Cool Whip 16 oz. Cottage Cheese 16 oz. can pineapple chunks drained 1 Jell-O package (3 oz.) cherry or any flavor you prefer In large bowl – dump cottage cheese, pineapple. Add cool whip and sprinkle dry Jell-O over all and mix and refrigerate for a few hours. Can be used as dessert or a salad on lettuceRead More →

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3 Eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla 2 cups loosely packed, coarsely grated zucchini 2 cups flower (sifted) 1 tablespoon cinnamon 2 teaspoon baking soda 1 teaspoon salt ¼ teaspoon baking powder 1 cup chopped walnuts In a bowl, beat 3 eggs until they are frothy. Beat in 2 cups sugar, 1 cup vegetable oil, and 1 tablespoon vanilla. Beat mixture until it is thick and lemon colored. Stir in 2 cups loosely packed, coarsely grated zucchini and 2 cups sifted flour with 1 tablespoon cinnamon, 2 teaspoon baking soda, 1 teaspoon salt and ¼ teaspoon baking powder. Fold inRead More →