Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Beef moussaka

Ingredients

1 1/2 lb ground beef
1 medium onion, chopped
2 tbsp snipped parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 can tomato sauce (8oz)

1/4 cup dry red wine
1 medium eggplant
1 eggs
3/4 cup milk
1/2 tsp salt
1/3 cup grated parmesan cheese

How to prepare

Heat oven to 375′. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 tsp salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into 1/2″ slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4×7 1/2×1 3/4″; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and 1/2 tsp salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.

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Apalachicola River Catfish Stew

Ingredients

5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired finely chopped parsley (optional)

How to prepare

Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.

Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil; reduce heat.

Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.

Garnish with chopped parsley, if desired.

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Chinese beef jerky

Ingredients

3 lb flank steak – or london broil marinade 8888
1/2 cup light soy sauce
4 1/2 tbsp honey
4 1/2 tbsp dry sherry
6 large garlic cloves – minced
1 1/2 tbsp ginger – fresh, minced
1 1/2 tbsp sesame oil
1 1/2 tbsp red pepper – crushed dash freshly ground white pepper

How to prepare

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2″ wide and 4″ long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250

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Tangy oriental barbecue sauce

Ingredients

1 1/2 tbsp peanut oil
2 tbsp finely chopped shallots
2 tbsp finely chopped green onions
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsp finely chopped cilantro
3 tbsp finely chopped fresh chiles

2 tbsp rice wine or dry sherry
3 tbsp hoisin sauce
2 tbsp sugar
2 tsp sesame oil (the dark toasted type)
1 tbsp grated orange zest
2 tbsp chinese chili sauce
2 tsp tomato paste

1 tsp chinese white-rice vinegar
1/2 cup orange juice
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Heat wok or large skillet and add peanut oil. Quickly add shallots, green onions, ginger and garlic. Stir-fry 20 seconds and add cilantro, chiles, wine, hoisin sauce, sugar, sesame oil, orange zest, chili bean sauce, tomato paste, vinegar, orange juice, soy sauces, salt and pepper. Reduce heat and simmer gently for 15 minutes. Allow sauce to cool before using to baste grilled pork ribs during the last 5- 10 minutes per side. Makes enough for about 3 1/2 lbs of ribs, serving 4-6.

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Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

http://www.youtube.com/v/U4768C21hPs?version=3&f=videos&app=youtube_gdata

My grandmother, a master at Chinese cooking, making fried rice with pork sausage, eggs and green onion.

See the original post:
Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

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Wild rice casserole

Ingredients

1/2 cup wild rice
1/2 cup long grain rice
1 cup onion, chopped
1 cup celery, chopped
3 tbsp butter
1/4 cup soy sauce
4 oz can mushrooms, sliced

2/3 cup water chestnuts, sliced
1/2 cup almonds, slivered

How to prepare

Bring 2 1/4 cups water to a boil – add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (if using brown rice simmer for 40 minutes together)
saut

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Green beans braised with mint & potatoes

Ingredients

3 tbsp olive oil & margarine, mixed
1 cup tomato juice or sauce
1 lb fresh green beans – trimmed, cut
1 tbsp chopped fresh parsley, opt.
2 med potatoes; peeled
salt & freshly ground pepper
chopped fresh mint

How to prepare

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tbsp chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

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