Greatest Recipes

1 1/4 lb ground meat

1 egg

2 tb finely chopped onion

2 tb finely chopped green pepper

1 tb soy sauce

1 tb tomato ketchup

2 tb half-half

1 tb cornstarch

————————–SNAPPETIZERSY BASTING S—————————

————————————–C————————————- 1/2 c ketchup,

1/4 c water and

1 tb lemon juice.

————————————–A————————————- 1 tb brown sugar,

1 tb worcestshire sauce and a

1 ds hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning

patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries. Serve reMain dishing sauce alongSide dish. Makes 4 servings From: Great American Recipes 12-11 —–

1 ts Ground ginger

1 ts Ground coriander

1/2 ts Paprika

1/4 ts Pepper

1 ts Salt

3 lb Pork loin back ribs or

1 1/2 lb Spareribs

Glaze 1/2 c Red currant jelly

3 tb Orange juice

1 tb Lemon juice

1 tb Dijon mustard

Thin orange slices,garnish COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12″ FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.

6 1/2″ thick Caribou steaks

Bacon fat or lard Basting Sauce: 1 1/2 c Red wine

3 tb Oil

1/8 ts Ground ginger

1 ds Hot pepper sauce

Salt and black pepper Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.

2 3/16 lb Black Tiger Shrimp, shell on

Spicy Thai Dressing Commercial Thai Sauce preparations are available such as “President’s Choice - Spicy Thai Dressing” (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer

or shrimp will start to cook in the marinate and take on a rubbery texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.

1/4 c Lemon juice

2 TB Worcestershire sauce

3 TB Corn oil

1/3 c Soy sauce

2 TB Yellow mustard

1 Clove garlic — minced

1 1/2 lb Lean round steak —

: boneless 1 lg green pepper

4 oz Fresh mushrooms

8 Cherry tomatoes

1 Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy sauce,mustard,garlic.Cut beef into 1″ chunks,then put in marinade.Cover and marinate in refrigerator for 12 hours or more… Cut vegetables into chunks,making at least 8 pieces of each.Remove beef cubes from marinade,reserving marinade… On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill over hot coals,basting occasionaly with marinade,for about 15 minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well done meat.).Serve hot.Makes 4 servings…. Recipe By : —–

2 chicken breasts — boneless and

skinless 1/2 c. low-sodium soy sauce

2 Tbsp. ginger — chopped

2 cloves garlic — coarsely chopped

1 Tbsp. olive oil

1/4 c. Monterey Jack cheese — grated

1/4 c. white cheddar cheese — grated

1 scallion — coarsely chopped

<Ingredients Needed for Grilled Pineapple Salsa> 1/2 ripe pineapple - peeled & cored — cut into 1-inch

slices 1 1/2 Tbsp. cilantro — coarsely chopped

3 Tbsp. fresh lime juice

1/4 medium red onion — finely chopped

1/2 jalapeno — seeded and chopped

fine 2 Tbsp. olive oil

Salt and fresh ground white pepper <Ingredients Needed for Hoisin Vinaigrette> 2 Tbsp. red onion — finely chopped

2 cloves garlic — finely chopped

2 Tbsp. hoisin sauce

3 Tbsp. rice wine vinegar

1 Tbsp. sesame oil

1/2 c. olive oil

Salt and fresh ground white pepper

How to Prepare the Quesadilla:

1. Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil. Remove from the heat and let sit for half an hour.

2. Place the chicken breasts in a shallow baking dish and pour the marinade ov er. Cover and place in the refrigerator to marinate at least 4 hours or overnig ht.

3. Season the chicken with salt and pepper to taste. Heat the oil in a large s auti pan over high heat until it just begins to smoke.

4. Place the chicken in the pan and sauti 5 minutes or until golden brown on o ne side.

5. Lower the heat to medium, turn the chicken over and continue cooking until the chicken is almost cooked through, approximately 4 minutes.

6. Let the chicken sit for 1 minute and slice on the bias into 1/2-inch pieces (the chicken will finish cooking in the oven).

7. Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.

8. Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.

9. Stack the 2 layers and cover with the remaining tortilla.

10. Bake for 8-12 minutes, or until the tortillas are crisp and the cheese has melted. 11.Cut into quarters and serve hot garnished with the salsa.

How to Prepare the Salsa:

1. Heat a grill on high until it just begins to smoke. Grill the pineapple sli ces 2-3 minutes on each side until lightly browned.

2. Remove and cut into medium dice.

3. Add the cilantro, lime, onion, jalapeno, and olive oil.

4. Season with salt and pepper to taste. Let sit at least 1/2 hour.

How to Prepare the Hoisin Vinaigrette:

1. Place the onion, garlic, hoisin sauce and vinegar in a blender and blend un til smooth.

2. With the motor running, slowly add the sesame and olive oil, drop by drop a t first, until emulsified.

3. Season with salt and white pepper to taste.

) 1997 Lifetime Entertainment Services. All rights reserved.

Formatted for MaserCook by the Beach_Bum@usa.net Prepared with loving care by Doris Guyer.