Mince ginger root, then combine with remaining ingredients. Rub mixture over spareribs. Let stand 1 hour, then roast.

Squeeze and reserve 2 1/2 tbs of lemon juice. Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water. With a small, sharp knife, pare and quarter the artichokes, adding them onee to the bowl of water to keep them from discoloring. In a large skillet, heat the oil […]

In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock, wine, and oregano. As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any […]

Chop tomatoes into 1/4″ cubes. Food process all other ingred. until coarse ground (about 1/16″ max.). Combine all indred. in lg pan, bring to boil slowly. Cook at low boil stiring frequently until mixture turns dark while sterilizing 5 qts of canning jars & lids; keep jars atleast 250 F in oven. Pack jars, seal […]

* Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~ PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)

Puree 1 cup dried, shelled, lightly salted pumpkin seeds with 1 cup pureed cooked tomatillos, .25 to .5 cup green salsa, 3 to 4 tablespoons chopped cilantro and ground cumin to taste. Simmer for about 10 minutes, thinning with a little broth if neccessary. Yields about 2 cups. ,

Gently boil 2 cups chicken broth & 1 cup dry red wine in a small saucepan over med high heat 8-10 minutes until liquid is reduced by half. Serve hot.

Heat meat stock in a small pot. Add salt, soya sauce until desired flavor and color is achieved. (Usually medium brown color is favored). Mix up the corn starch thoroughly in 1/4 cup water, add to the meat stock, stir vigorously and cook until stock is thickened. Serve over egg foo yung or chicken velvet.

Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 min., turning once or twice. Add mushroom stems and cood 10 min. more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly–do not boil–until juices […]