Greatest Recipes

1 can (20 oz) DOLE Pineapple slices, undrained 2 tbsp. lemon juice 1 tbsp. vegetable 2 tsp. dried oregano leaves 1 tsp. garlic powder 5 boneless chicken breast halves

Combine all ingredients but chicken in shallow non-metallic dish. Add chicken; turn to coat. Cover; marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple 10 minutes on each side or until chicken is no longer pink. Discard marinade.

Serves 5.

Source: Dole Pineapple advertisement

1/4 cup plus 2 tsp. green onions — sliced

1/4 cup cilantro or Chinese chives — chopped

1 1/2 tablespoons fresh gingerroot — finely minced

2 1/2 tablespoons garlic — finely minced

1/4 cup plus 1 T. soy sauce

1 1/2 tablespoons Chinese rice wine OR dry sherry

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1 1/2 tablespoons hot chili oil

1/4 cup chicken stock

3 pounds pork butt — coarsely ground

(1 part fat to 3 to 4 parts lean) 2 French baguettes — each cut crosswise

– into 4 equal — portions peanut oil Dijon mustard

In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended. Do not overcook the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperture before cooking.)

Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions nd form the portions into rectang;es to fir the bread. Brush a heavy skillet with a film of oil. Remember that the pork will render some of its own fat, so you’ll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides. Reduce the heat and cook until done to your preference.

Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.

Serves 8.

NOTE: “Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment…. Wonton, by the way, translates as “cosmic chaos”. The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton.”

1 beef flank steak (about 1 pound)

1 env onion soup mix

1/4 c vegetable oil

1/4 c lime juice

1/4 c water

2 garlic cloves — minced

1 tsp grated lime peel

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp pepper

1 med onion — thinly sliced

green, red, yellow peppers — julienned 1 tbsp cooking oil

8 flour tortillas — warmed

Place flank steak in a glass dish. Combine the next nine ingredients; pour over meat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up and serve immediately.

————————–FOR POULTRY, PORK, LAMB————————– 2 T Black bean sauce

1/2 t Dry mustard

2 T Dry sherry

2 T Soy sauce

1 T Sesame oil

Combine all ingredients in a bowl. Makes about 1/2 cup

1/2 c sour cream

3 green onions — chopped,

: with tops 3 TB bread crumbs

1/2 ts Worcestershire sauce

1/2 ts lemon pepper

1 lb lean ground beef

4 hamburger buns

: shredded lettuce 1 tomato — 4 slices/hamburger

1 yellow onion — 4

: slices/hamburger 2 ts mustard

1 TB mayonnaise

1 TB catsup

1. Prepare white or yellow sweet onion by slicing in

thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy. 2. Slice a vine-ripened tomato into thick slices. Mix

sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. 3. Cooking the hamburger patties: GRILL: Place meat on

grill over hot coals and cook to desired doneness, turning only once or twice. BROIL: Place meat in broiler pan; broil to desired doneness. MICROWAVE: Place meat in a microwave-safe dish and cover loosely with plastic wrap (made for microwave purposes); vent one edge slightly. Microwave on highest power for 3 minutes. Turn patties over and cook 3 minutes longer or until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes. Drain well. 4. Mix the mayonnaise, mustard and catsup. Blend well.

5. To serve, divide the catsup mixture evenly on the

warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts. Recipe By : Jo Anne Merrill —–

4 Brined pigs’ trotters

2 x Carrots

Stick celery Onion 6 fl Wine vinegar

Melted butter Dried breadcrumbs 1 pn Allspice

Get plain pig’s trotters from your butcher and then brine them for 24 hours. Once they’ve been brined long enough, bandage them with several strips of cheesecloth, or tie them several times around the short way with string, since they will try with all their might to fall apart into many pieces while cooking. Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in the liquid. — To serve, split the trotter in two the long way and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a broiler, or in the oven at 350 F, until hot and crisp on the outside. Serve with mustard and horseradish for those who like such things….and LOTS of wet wipes and paper towels. . Basic brine for trotters: . 12 1/2 cups water: 3/4 lb sea salt: 3/4 lb brown sugar: 2 oz saltpeter

(optional): 1 t juniper berries: small piece ungrated nutmeg: 1 bay leaf: 3 sprigs thyme: 1 t black peppercorns: 4 cloves. Put all ingredients in a pan, bring to boiling point, skim and remove from the heat. Let cool. Add trotters, weight down with a very clean stone or other nonreactive weight, and leave for 24 hours. (The spices are also optional if you’re in too much of a hurry.)