Month: January 2007

Recipe Sweet and Sour Short Ribs

3 pounds short ribs cut in serving portions
1 tbsp bacon drippings
2 tbsp brown sugar
2 tbsp flour
1 tsp salt
1/4 cup water
1/4 cup white vinegar
1 cup unsweetened pineapple juice
1 tbsp soy sauce
1 cup diced onion
1 cup green pepper, diced
1 cup pineapple chunks

Brown ribs in bacon drippings. Bake at 350° F in covered pan until ribs are tender. Remove excess fat. Mix sugar, flour and salt with water until smooth. Add vinegar, pineapple juice and soy sauce. Cook until sauce is slightly thickened. Add onion, pepper and pineapple; pour over ribs. Cover and bake 15 minutes longer at 375° F. Recipe makes 6 to 8 servings of Sweet and Sour Short Ribs.

Recipe Sweet and Sour Meatballs

1 pound ground beef
1 tsp salt
1/4 tsp pepper
canola oil
20 ounces pineapple slices
1/2 cup sliced sweet pickles
1 tbsp pickle juice
1 tbsp cornstarch

Season ground beef with salt and pepper; form into meatballs about 1″ in diameter. Brown meatballs slowly in heated canola oil. Drain pineapple slices, reserving juice. Combine pineapple juice, pickles, pickle juice and cornstarch; add to meatballs. Cook and stir until sauce thickens and is clear. Add pineapple slices; cover and cook 5 minutes over medium heat. Makes 4 servings of Sweet and Sour Meatballs.

Sweet and Sour Meatballs on Rice

3/4 pound ground chuck
3 tbsp minced green onion
1 egg
1/4 tsp salt
1/4 tsp ground ginger
4 tbsp soy sauce
2 tbsp canola oil
1 green pepper, cut in strips
8 1/4 ounces sliced pineapple
1 cup frozen sliced carrots, cooked, drained and liquid reserved
1/4 cup sliced water chestnuts
1 1/2 tbsp sugar
1 1/2 tbsp white vinegar
1 tbsp cornstarch
2 servings hot cooked rice

Combine ground chuck, green onion, egg, salt, and ground ginger with 2 tablespoons soy sauce. Mix well and shape in balls, using 2 measuring tablespoonfuls for each meatball. Balls hold shape best when chilled before cooking. Saute in the canola oil in skillet until done, remove and keep warm. Add green pepper to skillet and saute 2 minutes.

Drain pineapple, reserving syrup. Cut pineapple in chunks and add to skillet with carrots and water chestnuts. Saute 3 minutes, than add meatballs. In small saucepan mix remaining soy sauce, reserved liquids (add water to make 1 cup), sugar, vinegar and cornstarch. Bring to boil, stirring until thickened and clear. Pour over contents of skillet and simmer 5 minutes. Serve on rice. Makes 2 servings of Sweet and Sour Meatballs on Rice.

Recipe Orange Glazed Grilled Chuck.

1 1/2 cup pineapple juice
1 1/2 tbsp Montreal Steak Seasoning
1/2 tsp Adolph’s Meat Tenderizer
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
3 to 4 pound beef arm roast
1/2 cup orange marmalade
1/4 cup canola oil

Combine 1 cup of the pineapple juice, the instant marinade, Adolph’s meat tenderizer, ginger, cloves, salt and pepper. Pour mixture over meat in shallow dish. Marinate meat for 15 minutes, piercing meat with fork and turning several times. Remove meat from marinade and place on grill. Stir the remaining 1/2 cup pineapple juice, the marmalade and oil into marinade. Cook meat over medium coals for 45 minutes to 1 hour, turning meat several times and brushing with pineapple mixture. Discard any remaining marinade. Makes 6 – 8 servings of Orange Glazed Grilled Chuck.

Recipe Hawaiian Teriyaki Burgers

8 1/4 ounces pineapple slices
1/4 cup soy sauce
2 tbsp dry sherry
4 tsp sesame seeds
1/4 tsp ground ginger
3/4 cup fine soft bread crumbs
2 tbsp instant minced onion
1 egg, beaten
1/2 tsp salt
1 pound ground lean beef

Drain 1/3 cup syrup from pineapple and combine with soy sauce, sherry, sesame seeds and ginger. Set aside 1/4 cup of this Teriyaki mixture for basting burgers and pineapple. Combine remainder with crumbs, onion, egg and salt. Let stand a minute until crumbs and onion are moistened. Add beef and mix well. Shape into 4 thick patties – about 3 1/2″ in diameter. Arrange on flat baking pan. Bake in a hot oven (400° F) 15 minutes. Meanwhile, drain pineapple slices well. After burgers have baked 15 minutes, top each with a pineapple slice and spoon a tablespoon Teriyaki sauce over each. Return to oven for 5 minutes longer. Baste again with pan juices just before serving. Serve plain or with cooked rice. Makes 4 servings of Hawaiian Teriyaki Burgers.

Recipe Shrimp with Pineapple

1 1/2 pounds raw shrimp or prawns
13 1/2 ounces pineapple chunks
1/4 cup canola oil
2 medium size onions, thinly sliced
1 green pepper, seeded and sliced
2 tbsp sugar
1/3 cup cider vinegar
1 tbsp soy sauce
1 tsp dry mustard
1 tbsp cornstarch
1/4 cup pineapple syrup
cooked rice

Shell and clean the shrimp. Drain pineapple, reserving 1/4 cup of the syrup. In a frying pan heat salad oil; add shrimp and cook over medium heat for about 5 minutes. Remove shrimp with a slotted spoon; set aside. Put into the pan the onions, green pepper and drained pineapple chunks; cook, stirring, for 2 to 3 minutes. Combine the sugar and vinegar, stir into the mixture in the pan and bring to a boil. Blend soy sauce and mustard into pan mixture. Stir cornstarch and reserved pineapple syrup until smooth, then blend into pan ingredients. Bring to a boil for 1 minute. Return shrimp to pan and heat. Serve with rice. Makes 4 to 6 servings of Shrimp with Pineapple.

Recipe Curried Tuna

7 ounces tuna, drained and flaked
8 ounces pineapple chunks
2 stalks celery, chopped
2 tbsp chopped onion
1 tsp prepared mustard
1/2 tsp curry powder
1/2 cup dry roasted peanuts, coarsely chopped
mayonnaise
lettuce
12 whole wheat toast slices

Combine tuna, pineapple chunks, celery, onion, mustard, curry powder and peanuts in medium size bowl. Mix gently. Stir in just enough mayonnaise to moIsten mixture. Arrange lettuce on half the toast slices. Mound tuna mixture on lettuce. Top with second slice of toast. Makes 6 servings of Curried Tuna.

Shrimp Kabob Recipe

2 pounds shelled, cleaned deveined jumbo shrimp
12 pineapple chunks
1 pound large fresh, mushrooms, quartered
3 large dill pickles, cut into thirds
3 tbsp canola oil
3 tbsp white vinegar
4 dashes Worcestershire sauce
dash Tabasco sauce
1 minced clove garlic
3/4 cup catsup

Combine all ingredients except shrimp, mushrooms, pineapple and pickles in a bowl. Place shrimp and mushrooms in a deep platter. Pour sauce over shrimp and mushrooms. Let stand 30 minutes. Remove shrimp and mushrooms; pour sauce into a cup. On lightly greased skewers alternate pickles, shrimp, pineapple and mushrooms. Brush with sauce. Cook 4’~ from heat, turning constantly for 10-15 minutes. Remove to a platter. Brush with remaining sauce. Recipe serves 6.

Recipe South Seas Skewered Scallops

1 pound frozen sea scallops
8 ounces pineapple chunks, juice drained
4 ounces whole mushrooms, drained
1 large green pepper, halved, seeded, cut into 1″ squares
2 tbsp canola oil
1/4 cup lemon juice
1/4 cup soy sauce

Combine scallops with pineapple chunks, mushrooms and green pepper squares in deep bowl. Add canola oil, lemon juice and soy sauce. Let stand 1 hour, stirring occasionally, until scallops are thawed. Thread scallops on long skewers alternately with pineapple, mushrooms and pepper. Brush with marinade. Broil 10 minutes, turning once, or until scallops are done (opaque and firm). Brush scalops and fruit with remaining marinade. Remove skewers. Makes 4 servings of South Seas Skewered Scallops.

Recipe Fish Sticks Polynesian

1/3 cup sugar
2 Tbsp cornstarch
1 3/4 cup pineapple tidbits
2 tsp soy sauce
1 vegetable bouillon cube
1/2 tsp salt
2 tbsp vinegar
1/2 cup cooked long grain rice
9 ounce frozen peas, thawed
8 ounce frozen, fried, breaded fish sticks

In medium saucepan, combine sugar and cornstarch. Drain pineapple, reserving 2/3 cup syrup. Gradually stir reserved syrup into saucepan. Add soy sauce, bouillon cube and salt. Cook and stir until thickened and bubbly. Remove from heat; stir in vinegar. Combine cooked rice, thawed peas and pineapple tidbits. Stir sauce into rice mixture; turn into 1 quart baking dish. Arrange fish sticks spoke fashion on top of rice mixture. Bake at 350° F for 25 to 30 minutes. Makes 4 servings of Polynesian Fish Sticks.

Recipe Crab Pineapple Imperial

1 pound blue crab meat, fresh or frozen or 21 ounce canned crab meat
1/4 cup mayonnaise
1 tsp chopped pimiento
1/2 tsp salt
1/2 tsp Worcestershire sauce
3 drops liquid hot pepper sauce
6 large pineapple slices, drained
2/3 cup fine corn flake crumbs
1 tbsp melted canola oil
1/4 cup fine corn flake crumbs

Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Flake the crab meat. Combine mayonnaise, pimiento and seasonings. Add to crab meat and mix lightly. Dip both sides of pineapple slices in crumbs. Place in a well-greased baking dish, 12″ x7 1/2″ x 2″. Place 1/3 cup crab mixture on top of each pineapple slice. Combine canola oil and crumbs; sprinkle over top of crab mixture. Bake in a moderate oven, 350° F, for 20 to 25 minutes or until crumbs are lightly browned. Make 6 servings of Crap Pineapple Imperial.