Greatest Recipes

1 lb Spaghetti

1 tb Salt

1 md Onion; chopped

4 tb Cooking oil

15 oz Tomato sauce

16 oz Tomatoes; chopped

Salt; to taste Pepper; to taste 9 oz Cheddar cheese

1/4 c Seasoned breadcrumbs

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in

strips. Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes. Makes 10 servings SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

3 pounds chicken thigh,skinless, boneless — cut in 1″

cubes 4 ounces soy sauce

4 ounces bourbon

4 cloves garlic (or more) — pressed

2 pieces fresh ginger — grated

2 ounces olive oil

1/4 cup brown sugar

Chicken- Usually legs or thighs, however any part will do. Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 min. It can be grilled or broiled.

1 Cup onion, chopped

4 Tablespoons vegetable oil

3 Pounds venison, cut in 1 inch cubes

1/4 Cup All-Purpose Flour

1 1/4 Teaspoons salt

1/2 Teaspoon thyme leaves, whole

1 bay leaf

1/8 Teaspoon black pepper, freshly ground

1/2 Cup Beef Bouillon

1 Cup dry red wine

1/2 Pound fresh mushrooms, sliced

2 Tablespoons butter, melted

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.

Serve with potatoes or over rice or noodles.

2 ea Green peppers, chopped

1 T Olive oil

1 ea Pimentoes, small can

2 ea Onions, chopped

2 ea Cans tomatoes, 12 oz.

1 T Worchesterchire

Simmer shredded meat with above sauce, add 1/2 t thyme, 1/4 t pepper, 3 bay leaves, 1 t oregano, 1 t worchesterchire, 1/2 t cumin, salt to

taste. Good Venezuelan Mechada sauce.

4 Cooked chicken breasts>>>

Cut in bite size pcs. 1/2 c Chopped onion

12 Corn tortillas, torn small

2 cn Cream chicken soup

1 cn Pet milk

1 cn Green chili peppers, seeded>

Chopped. 8 oz Swiss cheese, grated

Combine and mix chicken, soup, milk, onion and chili peppers. In casserole dish, place a layer of tortillas, layer of chicken mixture and layer of cheese. Repeat layers, ending with cheese on top. Bake at 350 f. until hot and cheese is melted. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

3 1/2 lb Pork ribs 12 ts Freshly ground black

pepper 2 ts Salt

—————————-TANGY BARBECUE SAUCE—————————- 1 1/2 tb Peanut oil 1 tb Orange zest

2 tb Finely chopped shallots 2 tb Chinese chili

bean sauce OR 2 tb Finely chopped scallions 2 ts Satay paste

1 tb Finely chopped garlic 2 ts Tomato paste

1 tb Finely chopped fresh ginger 1 ts Chinese white rice vinegar

2 tb Fine chopped fresh cilantro - or cider vinegar

3 tb Finely chopped fresh chiles 1/2 c Orange juice

2 tb Rice wine or dry sherry 1 1/2 tb Light soy sauce

3 tb Hoisin sauce 1 1/2 tb Dark soy sauce

2 tb Sugar 1 ts Salt

2 ts Chinese sesame oil 1 ts Freshly ground

black pepper PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK —–