Oriental Barbecue Ribs

4 to 5 lb pork or lamb spare ribs
1-1/2 tsp salt
1 beef bouillon cube
3/4 cup boiling water
1 tbsp oil
1 20 oz can crushed pineapple, undrained
1/4 cup firmly packed dark brown sugar
1 tsp onion powder
1/4 tsp garlic powder
2 tbsp original Worcestershire sauce
2 tbsp cornstarch
1/4 cup cold water

Cut ribs to form individual portions then sprinkle with 1 tsp salt.
Place ribs on a rack in a shallow baking pan
Bake the ribs in preheated 375F oven until almost tender for about 1-1/2 to 2 hours. Then drain off fat.
Meanwhile, dissolve bouillon cube in boiling water in a medium-size sauce pan. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt.
Bring the mixture to a boil.
Reduce heat and simmer, uncovered 5 minutes.
Combine cornstarch with cold water in a small bowl.
Then stir into sauce mixture.
Cook and stir sauce mixture until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425F and bake until nicely glazed for about 30 minutes.
Serves up to 6.

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Australian Meat Loaf

2 eggs (slightly beaten)
1 tomato bisque (11 ounce)
1/2 cup seasoned fine bread crumbs
1 medium onion, sliced
1 tsp curry powder
1 pound lean ground meat
1 pound bulk pork sausage
1 tbsp flour
1/4 cup water

Combine egg, 1/2 tomato bisque, onion, curry powder in meat, mix well.
Makes 2 loaves then put in baking pan and bake for 1 hour at 350F.
Then, for the sauce, put 1 tbsp pan drippings with flour and remainder of tomato bisque and water.
Cook until thick and bubbly.
Stir and cook for one more minute.
Approximately serves 8.

Baked Chicken

Baked Chicken I

1 fryer (for 3 pound)
1 small apple
1 stalk celery
1 bell pepper
1/2 small onion
1 tbsp vegetable oil
1/8 tspo Accent
1/4 cup Italian dressing,
1/4 cup Worcestershire sauce
Salt
Pepper

On the day you want to serve baked chicken, clean fryer well and season it all over the outside and inside with salt, pepper and Accent.
Then rub Worcestershire sauce and Italian dressing on fryer as well.
Refrigerate the fryer.
When you are ready to cook, preheat oven to 350F.
Then stuff the refrigerated fryer with whole onion, whole bell pepper, celery stalk and whole apple.
Place the fryer in a well greased pan lined with foil.
Cover chicken with foil and bake 1 hour and 15 minutes until tender.
Baste chicken as it cooks.
Lastly remove foil and continue baking until the chicken turn brown.


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www.cajun-recipes.com

Bacon and Potato Bake

4 large potatoes, pared and quatered
3 onions, sliced
1/3 cup flour
2 tsp seasoned salt
1 tsp celery salt
1/2 tsp paprika
Water
1/2 lb sliced bacon

Put potates in shallow two-quart casserole with onions.
The sprinkle with flour and seasonings.
Toss them until vegetables are well coated and press them down in the dish.
Add water to half the depth of vegetables.
Then arrange bacon on top.
Cover the casserole, bake the mixture in hot oven of 400F for 30 minutes.
Uncover, then bake for another 20 minutes more.
Serves hot.

Variety : Change bacon with chicken

Aloha Broiled Chicken

2 broiler chickens (2 lb each), split In halves
1 med size pineapple, sliced
1 med size ran peach, halves

Pineapple Sauce:
1/2 cup butter
1 tsp cornstarch
1 tsp grated lemon peeling
1/4 cup lemon juice
1/3 cup pineapple juice
2 tbs finely chopped onion
1 tsp soy sauce
1/4 tsp thyme
Salt and pepper

Brush fryer halves with melted butter then season to taste.
Place them with skin side down on broiler pan (no rack).
Broil five to seven inches from heat for 25 minutes or until lightly browned.
Brush the chicken occasionally with melted butter.
Turn, and broil for another 15-20 minutes.
About five minutes before end of cooking time, place sliced pineapple rings and peach halves beside chicken.
Brush chicken and fruits with pineapple sauce.
Then broil for another five minutes.
Melt butter blend in the remaining ingredients and cook five minutes over low heat, while stirring constantly.
Serve chicken and grilled fruits with hot rice, pass the sauce.