Pocket Tuna Sandwiches
May 19, 2008
Pocket Tuna
Ingredients:
1 (6 ½ oz.) can solid white tuna in water, drained and flaked
½ C. plain yogurt
1 celery stalk, diced
1 tsp. coarse grained mustard
¼ tsp. dried dill weed
Sea salt and pepper
2 pita bread, halved crosswise
8 lettuce leaves
2 tomatoes, sliced thickly
Directions:
Combine first 5 ingredients in medium bowl. Season with salt and pepper. Line bread halves with lettuce leaves and tomatoes. Divide tuna mixture among bread pockets.
Pop’s Pineapple Pork Chops
May 19, 2008
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Pop’s Pineapple Pork Chops
Ingredients:
4 pork chops
½ C. flour
1 tsp. sea salt
½ tsp. pepper
4 pineapple slices
Directions:
Trim fat from chops. In a bowl, combine flour, salt, and pepper. Coat chops with flour mixture. Place chops in a baking dish. Bake at 375 degrees F. for 30 minutes. Lay a slice of pineapple on each pork chop. Lower heat to 350 degrees F. Return chops to oven for about 15 minutes.
Serve with rice and a side salad.
Orange Maple Barbecued Ribs
May 19, 2008
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Orange-Maple Barbecued Ribs
Ingredients:
Zest of 2 large oranges
1 C. fresh orange juice
¾ C. maple syrup
¼ C. Worcestershire sauce
1 Tbsp. Asian chili sauce paste with garlic
7 lbs. country pork ribs
Sea alt
¼ C. natural ketchup
2 tsp. cornstarch
2 Tbsp. water
Directions:
Mix the orange zest, juice, and pancake syrup. Add the Worcestershire sauce and chili paste in a large bowl. Divide the ribs between two 1-gallon zippered plastic bags. Pour half of the marinade into each bag and close. Marinate the ribs in the refrigerator for at least 2 hour or overnight.
Preheat oven to 350 degrees F. Remove the ribs from the marinade and arrange in a roasting pan large enough to hold them without crowding. Reserve the marinade. Lightly season ribs with salt and cover the pan with aluminum foil. Bake the ribs for 1 ¼ hours. Remove the foil and turn the ribs. Continue baking until ribs are tender, about 1 hour more.
Meanwhile, combine the reserved marinade and ketchup in a medium saucepan. Cook over high heat until the marinade is reduced to 1 C., about 10 minutes. Stir the dissolved cornstarch into the marinade to thicken it and turn it into a glaze for the ribs. Set the glaze aside.
When the ribs are tender, increase the oven temperature to 400 degrees F. Brush the ribs generously with the glaze. Bake until the glaze on the ribs bubbles, about 15 minutes. Serve hot.
