Sweet and Sour Pork

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Helen Curtis Davis

1 lb. lean pork
1 T. cold water
2 green peppers
1 can pineapple
1 green onion including top, sliced
6 water chestnuts, sliced
1 T. soy sauce
1/2 tsp. salt
1 T. cornstarch
4 T. cold water
1 T. soy sauce
1 T. cornstarch
3 T. vinegar
4 T. sugar

Cut pork into strips 2x1 / 3x1 / 3 inch and marinate overnight in cornstarch, water, soy sauce, salt. To prepare, coat pork strips with cornstarch and fry in oil till done. Remove, let dry, and keep warm. Saute sliced green pepper and cut-up pineapple lightly and remove excess oil. Add last five ingredients stirring till thickened. Remove from heat and add pork just before serving.

Pork with Snow Peas

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Jeanne Byers Hernandez

2 lbs. pork, cut in 2 inch pieces
1/4 c. water
2 T. soy sauce
1/2 tsp. garlic powder
1/2 tsp. ginger
1/4 tsp. garlic powder
1/4 c. flour
2 pkgs. frozen snow peas, water chestnuts and bamboo shoots
1/2 tsp. pepper
1/4 tsp. ginger
1/3 c. vegetable oil
1/4 c. sherry
1 sm. onion, chopped
2 T. water
1/2 c. dry sherry

Mix flour with garlic powder, ginger and pepper. Dredge pork pieces in seasoned flour. Cook in 375° electric skillet, in oil, until brown. Drain meat. Brown onion in 2 T. of the oil. Mix sherry, water, soy sauce, remaining ginger and garlic powder in skillet. Add drained pork. Cook at 210° for 30 minutes, or until pork is tender. Add vegetables, sherry and water to skillet. Cook at 250° for 5 minutes. Serve with rice for 4-5.

Pork with Bean Sprouts

Originally Published:
Fare Thee Well II, 1980
Original Images:

Contributed by: Virginia Butterworth Eng-Wong

1/2 lb. fresh pork, finely shredded
1 tsp. sherry
2 cloves garlic, crushed
1/2 lb. bean sprouts, rinse and clean
2 T. salad oil (peanut, corn or vegetable; not olive oil or butter)
1/3 c. chicken broth
Pinch salt 1 tsp. cornstarch (dissolved Pinch sugar in 1 T. cold water)
Pinch MSG 1 scallion, chopped
1 tsp. DARK soy sauce

Combine 1 tsp. oil, salt, sugar, MSG, soy sauce, sherry and 1 clove garlic. Marinate pork in this mixture about 15 minutes. Heat remaining oil with second clove of garlic in skillet. Remove garlic; stir-fry bean sprouts about 2 minutes. Remove to bowl. Stir-fry pork for 2-3 minutes. DO NOT BROWN. Add broth, bring to boil, then thicken with cornstarch mixture. Return sprouts to skillet, heat thoroughly, pour into serving dish and garnish with scallions.

Kima

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Caroline Ingham Plumer

1 lb. ground beef
Dash chili powder
1 c. chopped onions
Dash garlic salt
3 T. butter
2 tomatoes, cut up
1 T. curry powder
1 pkg. frozen green beans

Cook onion in butter until golden. Add meat and cook a few minutes; add other ingredients. Cover. Simmer 25 minutes. Serve with rice. Serves 4 to 6.

Veal with Sherry and Mushrooms

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Baumberger Crane

1/4 c. flour, sifted
1 c. chicken broth or bouillon
1/4 tsp. nutmeg
1/2 c. sherry
1 tsp. salt
1/4 lb. fresh mushrooms
1 1/2 lbs. boneless veal stew meat
1 T. instant minced onion
1 T. parsley, finely chopped
4 T. butter or margarine
Hot cooked rice

Combine flour, nutmeg, salt. Dredge veal in flour mixture and brown in hot butter. Add broth, wine, mushrooms and onion. Cover and simmer until meat is tender; about 1 hour. Just before serving, sprinkle with parsley. Serve over hot cooked rice.

Ham Patties

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1 lb. leftover ham, ground
10 pineapple slices, canned
3/4 c. condensed milk
1 c. brown sugar
1/2 c. bread crumbs
1 tsp. dry mustard
2 T. minced onion
3 T. vinegar Pepper

Mix ham through pepper, form into 10 patties, bake at 350 degrees for 30 minutes. Top each patty with a slice of pineapple and bake 30 minutes longer, basting every 10 minutes with brown sugar, mustard, vinegar marinade.

We treat this world of ours as though we had a spare in the trunk.

Individual Ham Loaves

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

3 lbs. ham load from your butcher
Tomato juice
3/4 c. vinegar
2 c. cracker crumbs
1 c. brown sugar
3 eggs
1 tsp. brown sugar

Mix ham, crumbs, eggs and just moisten with tomato juice. Shape into small loaves and place in baking pan. Heat together brown sugar, vinegar, mustard and pour over ham. Bake at 350 degrees for 1 hour.

Easy to make ahead and freeze for a buffet. Can be baked half an hour, frozen, baked another half hour before serving. Also good served cold.

Ham Loaf

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Kathleen Cutting Wagner

1 1/2 1bs. ham, ground together with 1 1/2 lbs. fresh pork
Worcestershire sauce or Kitchen Bouquet to taste
1 c. bread crumbs
2 eggs
1 c. cracker crumbs
1 can (2 lbs.) whole tomatoes
1 onion, chopped

TOPPING:
1 c. brown sugar
Red pepper to taste
1 tsp. mustard

Rub bowl with garlic. Mix loaf ingredients together and fill two 6x9 inch greased loaf pans. Spread with topping. Bake in medium oven (375°) for 1 1/2 to 2 hours. Serves 10 to 12.

Barbecued Spareribs

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth En-Wong

3 lbs. fresh spareribs, hack apart from top to bottom, don't sever
1 T. sugar
1 T. honey
2 T. hoisin sauce
1 T. dark soy sauce
2 tsp. salt
4 T. light soy sauce
2 cloves garlic, crushed

Combine all ingredients for sauce. Marinate pork for at least 1 hour (may be prepared one day in advance and marinated in refrigerator overnight). Cook spareribs on rack in oven 350 degrees for about 40 minutes, turning once. Place under broiler for a few minutes for crisper skin, or broil for 6 minutes over charcoal. Cut apart and serve.

Lamb Dijon

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

1 leg of lamb, boned and tied
1 tsp. rosemary, crumbled
1/3 c. Dijon mustard
1 T. salad oil
1 T. soy sauce
1 T. lemon juice
1/4 tsp. garlic salt
Salt and pepper
1/4 tsp. ginger Thyme, optional

Mix mustard, soy sauce, garlic salt, ginger, rosemary, oil, lemon juice, salt and pepper and cover the lamb with this mixture. Let stand for a few hours. Cook lamb in moderate oven until interior reaches 150 degrees. This is about two hours, but will depend on your oven! Serve with Spinach Rockefeller followed by a salad and fruit for dessert.

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