1. Pork Ribs ala Jeff
   
2. Quick & Easy Cross Cut Ribs
   
3. 7 Minute Cucumber Salad
   
4. Stir-fried Cauliflower in Cream Sauce (from Wei-Chuan's Cookbook)
   
5. Rick K.'s Corn Pudding Surprise
   
6. Almond Jello
   
7. Cream of Mushroom Chicken
   
8. Oxtail Stew ala Jeff
   
9. Chinese Chicken Salad
   
10. Cole's Bannana Cream Pie
    
11. Chilean Sea Bass
    
12. Spicy Chicken w/ Black Beans
    
13. Penne w/Chicken & Broccoli
    
14. Ronna's Pizza Buns
    
15. Uchimiya Apple Muffins
    
16. Dad's Pan-fried Chicken
    
17. Chef Larry's Basic Crepe Batter
    
18. Wiesen Salad Mix
    
19. Mixed Veggies Saute with Herbs & Garlic
    
20. Earthbound Farm Mixed Baby greens with Curry Vinaigrette
    
21. Southern Cross Australian Rack of Lamb with Lemon Rosemary Baste
    
22. Stir-fried Pork with Green Onions
    
23. Herb-Crusted Rack of Lamb
    

Pork Ribs ala Jeff

 1 rack     Pork Ribs
 4 T.       Lawry's Garlic Salt
 4 T.       Lawry's Seasoning Salt
 2 T.       Ground Pepper

 Clean meat; add garlic salt, seasoning salt, and pepper.
 (No need to follow 4 T. guidelines, can season to personal
 taste.)

 Heat up the broiler.  Place ribs in broiler.
 Broil until both sides are golden brown.
 Remove, cut into indivdual ribs, and place on serving plate.
 Grab lots of napkins and feast.

Quick & Easy Cross Cut Ribs

  6 lbs      Flanken Cross-cut beef ribs
  1 cup      Yoshida Sauce
  4 cloves   Fresh garlic,chopped
  2 stalks   Green onion, cut into 1 inch pieces

  Clean meat; add Yoshida sauce, garlic, and green and mix.
  Marinate for a couple of hours. 
  (We usually do this one day in advance so that it's
  more tastier.)

  Heat up frying pan then add 2 T. oil. 
  Place ribs in the frying pan;
  fry over low heat for about 6-8 minutes.
  Fry both sides of ribs until they are golden brown. 
  Remove to a serving plate; time to feast!

7 Minute Cucumber Salad

  1        Hot House Cucumber, skin-peeled and sliced
  1/2 cup  Rice vinegar
  1 T.     Sugar
  dash     Soy Sauce
  dash     "Nori Komi Furikake"
           Prepared seasame seed and seaweed

  Prepare salad dressing by mixing together the rice vinegar,
  sugar, and soy sauce.  (If the sauce isn't sweet enough,
  add more sugar.)

  Place sliced cucumber into small salad bowl.
  Pour enough salad dressing to evenly coat the cucumber slices.  
  Add a dash of "Nori Komi Furikake" seasoning and serve cold.

Stir-fried Cauliflower in Cream Sauce (from Wei-Chuan's Cookbook)

  1 1/3 lbs.  Cauliflower
  2 cups      Stock
  1 t.        salt
  dash        Rice wine
  1/4 c.      Evaporated milk
  1 T.        Cornstarch
  1 1/2 T.    Water
  1 T.        Butter
  1 T.        Chopped Ham


  Rinse and drain cauliflower; separate flowerets into
  bite-size pieces.  Blanch them in boiling water; 
  remove and drain.

  Place stock, salt, and rice wine in a pot and bring to
  a boil; add cauliflower and cook for 8 minutes, or until
  the stock is reduced to 1/2.  
  Add evaporated milk and cornstarch & water mix to 
  thicken. Stir.

  Pour the butter over the cauliflower; transfer the
  cauliflower to a serving plate.
  Sprinkle with the chopped ham.

  Time to feast!   

Rick K.'s Corn Pudding Surprise

   2 lbs   Frozen Corn
   4       Eggs
   4 T.    Sugar
   1 stick Butter melted
   2 T.    Flour
   1 t.    Salt
 1/4 cup   Milk

   Pre-Heat oven to 350 degrees.
   In a bowl, stir together butter, sugar, salt, eggs, milk,
   and flour.  Mix well; proceed to add corn.
   Transfer contents from mixing bowl into a caserole dish
   and bake for 1 1/2 hours.

   Remove carefully; gonna be hot!
   Place a serving spoon in the dish and its time to feast!

Cream of Mushroom Chicken

   1 pack of chicken thighs(6 pieces)
   2 cans of Cream of Mushroom

   Pre-Heat oven to HIGH ~550 degrees.
   Wash chicken thighs thoroughly with salt and water.
   Line a baking pan with aluminum foil, leaving enough
   foil to cover & wrap the chicken in when baking.
   Place chicken in foiled pan along with cream of mushroom.
   Marinate throughly.
   Cover the chicken with foil.
   Bake for 1 hour.

   Remove carefully; gonna be hot!
   Check to make sure chicken is completely cooked.
   Place a serving dish and its time to feast!

Almond Jello

   1 box       Almond*DoFu AGAR Gelatin Dessert
               (Can get at any Ranch 99 or asian market)
   3 1/2 cups  Water
   1 can       Evaporated Milk (12oz.)
   1 can       Fruit Cocktail Chilled (30oz.)

   Mix contents of the "Almond*DoFu" gelatin box and water
   into a pot.  Heat the contents to a boil while stirring.

   Remove from heat, then stir in evaporated milk.
   Pour contents into an 11 x 7 pan and cool to room
   temperature.  Chill in refrigerator until set.

   Scoop jello into bowls or cups and top with fruit
   cocktail.

   Note:  May substitute fruit cocktail with any other
          fruity topping of your choice.

Oxtail Stew ala Jeff

   2 ea   Whole Oxtail (Cross Cut into 1"-1.5" Pieces)
   1 Tsp      Lawry's Garlic Salt
   1/2 Tsp Lawry's Seasoning Salt
   1/2 Tsp Black Pepper (Coarse Ground)
   4 ea   Beef Bouillon Cubes
   10 ea  Small Red or White Potatoes
   4 ea   14-oz Cans of Italian Stewed Tomatoes (Drained)

   -Place Garlic Salt, Seasoning Salt, and Beef Bouillon into a 10-Quart 
     or larger pot or pressure cooker.
   -Place Oxtail pieces into pot.
   -Fill pot with water about 1  above the Oxtail pieces. Place lid over the pot.
   -Bring to a boil and then reduce to a simmer.† Cook until Oxtail pieces are 
     tender (about 4 hours in a covered pot or 2 hours in a pressure cooker).
   -Cook Potatoes in a separate pot.
   -Add Cooked Potatoes and Drained Italian Stewed Tomatoes into pot of Oxtail.†
     Bring the pot to a boil and then turn off
   -Serve over rice or as is.

   ** With alittle dab of Dave's Insanity sauce, its a stew with a kick!

Chinese Chicken Salad

   2 - 3 Chicken breast halves
   3 green onions
   1 large can of mandarin oranges
   1 Large head of Romaine or Iceberg lettuce
   Fried wonton skins or fried rice sticks or chow-mein noodles

   Optional:  Toasted slivered almonds and toasted sesame seeds

   Dressing:
   --------
   1 1/2 teaspoons dry mustard
   6 teaspoons soy sauce (I use Kikkoman)
   3/4 cup salad oil
   6 Tablespoons sugar
   4 1/2 Tablespoons sesame oil
   9 Tablespoons Rice Vinegar

   Combine all ingredients for dressing and shake well.
   Optional Dressing:  
       You can buy at Trader Joe's "Trader Ming's Chinese
       Chicken Salad Dressing" in the refrigerated section.


   Cook the chicken breasts halves and shred.
   Slice the green onions and shred the lettuce into
   edible pieces.  Place all the goodies into a big bowl
   Add mandarine oranges and fried extras.

   Toss salad with dressing, then serve.

Cole's Bannana Cream Pie

1 pastry shell (pie crust)
3 Tbls. Corn Starch
1 2/3 cups of water
1 can condensed milk
3 egg yolks
2 Tbls margarine or butter
1 tsp. vanilla extract
3 medium bannanas
some lemon juice
1 tub of Coolwhip


Dissolve cornstarch, water, condensed milk, 
butter, vanilla extract and egg yolks.
Cook and stir until thick and bubbly.
Remove from heat and cool.
Slice bannanas and dip in lemon juice so they don't turn brown.
Put bannana slices on the pastry shell.

After filling is at room temp, pour over bannanas.
Chill and set.

Put whip cream and serve.

Chilean Sea Bass

   1 1/2 lbs Fresh Chilean Sea Bass
   
   Sauce:
   ------
   1/2 cup of Yoshida Sauce
   4 garlic cloves
   2 T. honey
   1 tsp corn starch

   The secret is purchasing the sea bass from a local
   Ranch 99 store.  They often have great prices for
   this fish. (Compared to the American markets.)
   
   Simply mix the ingredients of the sauce well,
   then pour over the Chilean Sea Bass.
   
   Broil for a few minutes, using a chopstick to check
   that the fish is cooked thru, then serve.

Spicy Chicken w/ Black Beans

   1/2 chicken or 3 legs (about 1 1/3 lbs.)
   Oil for frying
   2 red hot chili peppers chopped
   1/4 Chopped brown onion
   1 1/2T. fermented black beans
   1/2 T. minced garlic clove
   1/2 bell pepper diced
   
   Mix:
   ----
   1/2 T. each: soy sauce, cooking wine
   1 T. cornstarch
   1/4 t. salt
   
   Sauce:
   ------
   1 T. soy sauce
   1/4 t. salt
   dash sesame oil
   1/2 c. water
   1/2 T. cornstarch
   
   Cut chicken into bite-size pieces.
   Add "mix" to chicken, and set aside.
   Heat wok, then add oil;
   deep fry the chicken for 4 minutes, or
   until meat is golden brown and cooked.
   Remove and drain.  Remove oil from wok.
   
   Reheat wok then add 3 T. oil.
   Stir-fry the brown onion until fragrant.
   Add fermented black beans, minced garlic & chili pepper.
   Sitr to mix.
   Add "sauce" and chicken to wok,
   cook for 2 minutes, or until the sauce has thickened.
   Add bell pepper, stir to mix.

Penne w/Chicken & Broccoli

   1-head broccoli, long stems
     removed, stalks cut into florets (about 4 cups)
   1-8oz pkg whole-wheat penne pasta
   3 Tbs oil-packed sundried tomatoes,sliced
   1 lb chicken tenders, cut into bit-size pieces
   1-6 1/2oz container reduced-fat, soft garlic and 
     herb cheese spread. (i.e. Alouette Light Garlic et Herbes)

   Steam broccoli florets until tender (~6min.) Set Aside.
   Bring large pot of water to boil, add
   penne and cook until al dente.
   Drain, reserving 1/3 cup of the liquid.
   Heat sun-dried tomatoes in large non-stick
   skillet over med. heat.
   Add chicken and cook for 6-8 min, or
   until just cooked thru.
   Add broccoli, penne, reserved pasta
   water and cheese spread.
   Stir over low-heat until chees spread has melted.
   Season with salt & pepper.

Ronna's Pizza Buns

   1 bag of english muffins (6 muffins or 12 pizzas)

   Sauce:
   1 small jar of spaghetti sauce (~16 oz)
   1 cup cottage cheese (8oz container)
   1.5 cups of grated cheese (~6 oz)
   1 small can of sliced olives

   Mix sauce ingredients all together
   Place english muffins on greased cookie sheet
   Spoon on to english muffins
   Bake or broil until cheese is melted (bake 350)

   *Add more cheese or meat or other pizza toppings as desired.

Uchimiya Apple Muffins

   Flour mixture (sifted):
   3 cups of Flour (1 1/2 cups of Whole Wheat flour & 
       1 1/2 cups of reg white flour)
   1/2 tsp. Salt
   1 tsp. Baking Soda
   1 tsp. Cinnamon
   Dash of Nutmeg
      
   Now set aside.
      
   In a bigger bowl, mix and beat together:
   1 cup of Vegetable Oil
   2 cups of White Sugar (can use alittle less sugar if don't want too sweet)
   2 tsp. Vanilla
   2 Eggs (beat in)

   Slowly mix in above flour mixture.


   Add in any combination of fruit mixture:
   3 cups of Diced Apples (3 small apples or 2 large apples)
   1 cup of Walnuts
   1 over-riped Bannana
   Raisins
   Dry-Cranberries


   If making muffins:
   Put batter in muffin tins and Bake @ 350 for 30-35 minutes.
  
   If making cake:
   Put batter in 9" x 13" baking pan and Bake @ 350 for 45-50 minutes.

Dad's Pan-fried Chicken

   Better to buy the fresh whole chicken w/head @ Ranch 99 or
   use frozen.

   1. Chop up chicken
   2. Marinate w/ salt, chicken flavor powder, lil oyster sauce, 
      lil wine for at least 30min.
   3. Just before pan fry, coat chicken with corn starch
   4. Heat frying pan, add oil
   5. Add chicken & fry covered over medium heat for about 10 min. 
      (see if turning golden brown)
   6. Uncover, turn chicken & fry uncovered for another 10 min or 
      more until golden brown.
   7. Remove from pan & soak oil with paper towel before serving

Chef Larry's Basic Crepe Batter

   4 eggs
   1 1/2 cup milk
   1 1/2 cup flour
   1/8 tsp. salt
   1 tsp. sugar
   2 tsp. buttter, melted

   Prepare crepe batter by whisking
   eggs and milk together.  Sift flour, salt,
   and sugar into a separate mixing
   bowl.  Incorporate egg/milk mixture
   into dry ingredients and mix well
   breaking up any lumps.  Whisk until
   batter is the smooth consistency of
   heavy cream.  Add melted butter and
   mix.  Allow batter to rest under
   refrigeration for at least 2-3 hours

   To cook crepes, heat a well-seasoned
   crepe or non-stick omelette pan over
   medium heat.  Pour in 2-3 tablespoons of batter
   (approx. 1/3 cup) and swirl to evenly spread
   batter in pan.  Cook for approx. one minute
   or until batter is set.  Flip crepe and
   cook until lightly golden brown.  slide crepe from pan.
   Repeat until of the batter is used.  Cool
   crepes and cover with plastic wrap.
   Reserve until use.

Wiesen Salad Mix

   Salad dressing mix:   (mix together and set aside while making salad)
     Equal parts of olive oil†and balsamic vinegar
     2-3 cloves of garlic pressed through a garlic press
     Fresh ground pepper and salt to taste
     1/2 to 1 tsp. of†honey

   Salad ingredients:
      Romaine lettuce (you can also mix in other kinds of greens for a more organic look)
      Crumbled gorgonzola cheese - crumble and put generous chunks in
      Candied walnuts - chop up to smaller bits and toss into salad
      Ripe pear - skinned and sliced into thin slices or bite sized pieces

   Tips:
       Add salad dressing to greens right before serving so salad doesn't wilt too much.

Mixed Veggies Saute with Herbs & Garlic

   (Makes 8-10 servings)
   3 Large carrots, peeled, halved lengthwise, then cut on diagonal into 1/4-inch-thick slices
   5 tablespoons olive oil
   6 garlic cloves, chopped
   1 1/2 tablespoons chopped fresh tarragon
   1 tablespoon chopped fresh thyme
   4 large red bell peppers, cut lengthwise into 1.2-inch-wide-strips
   4 large zucchini, halved lenghwise, then cut on diagonal into 1.2-inch-thick slices
   4 large yellow crookneck squash, halved lengthwise, then cut on diagonal into 1.2-inch-thick
      slices

   Cook carrots in pot of boiling salted water until crisp-tender, about 4 minutes.  Drain.
   Heat oil in large pot over medium-high heat.  Add garlic, tarragon, and thyme;  saute about
   30 seconds.  Add carrots and remaining vegatables; sute until just tender, tossing often,
   about 6 minutes.  Sprinkle with salt and pepper.

   TIP:
       Blanch the carrots and cut up the other vegatables a day ahead and chill them in a plastic
       bag overnight.

Earthbound Farm Mixed Baby Greens with Curry Vinaigrette

   (Makes 6-8 servings)
   2 tablespoons red win vinegar
   1/2 cup olive oil
   1 tablespoon Dijon-style mustard
   4 teaspoons curry powder
   1/4 teaspoon salt
   8 ounces Earthbound Farm Organic Mixed Baby Greens
   1/2 cup whole pecans toasted and chopped
   1/3 cup raw pumpkin seeds, toasted
    1 Gala apple, diced
   1/3 cup raisins

   Combine vinegar, oil, mustard, curry powder and salt in a jar and shake vigorously to 
   combine.

   Place greens in a bowl with pecans, pumpkin seeds, apple and raisins.
   Add about half of the dressing and toss thoroughly.  Add more vinaigrette if
   needed.

Southern Cross Australian Rack of Lamb with Lemon Rosemary Baste

   (Makes 2 servings)
   3 tablespoons lemon juice
   3 tablespoons dried rosemary
   3 teaspoons dried oregano
   Black pepper
   1 tablespoon vegatable oil
   1 medium 8-rib rack of Australian lamb

   Preheat oven to 475 degrees Farenheit.  Combine lemon juice, rosemary, oregano and black
   pepper to taste in a small bowl.  Add oil to a heavy skillet and sear lamb over high heat for
   3 minutes per side.

   Coat lamb with sauce.  To roast, place the lamb rack, fat side up, in a roasting pan and
   roast in the middle of the over for 14-16 minutes for medium-rare.  To grill, place the lamb
   rack, fat side up, on the grill for 15-17 minutes for medium-rare (turn once after 10 minutes.)

   Transfer to a warm plate and let rest for 10 minutes before serving.

   Tip:
       You can test for doneness by touch.  Just prod the lamb---when it has a springy
       but firm texture and is moderately juicy, the meat is done.  The firmer the feel, the
       more well-done.  Lamb is at its best when it's medium-rare or medium, with an internal
       temperature of 130-140 degrees Farenheit.

Stir-fried Pork with Green Onions

   2/3 lb. pork tenderloin

   marinate:
   1 T. soy sauce
   1/2 T. each: cooking wine or sherry, water
   1/2 T. each: chopped garlic, sugar
   1 T. cornstarch

   1 c. green onion, cut into 2-inch pices

   wok mix:
   2 T. soy sauce
   1/2 T. sugar

  Cut the meat into 2/3-inch thick slices.  Tenderize the meat with a 
  meat mallet and mix with marinate.

  Heat the wok then add 3T. oil; fry the meat until both sides are 
  golden brown; move the meat aside.  Stir-fry the oninos until fragrant.
  Add wok mix; return the meat to the center of the wok and stir 
  quickly to mix in onions.  Remove and serve.

Herb-Crusted Rack of Lamb

   1  1 1/2-pound rack of lamb, trimmed

   1 large garlic clove
   1/2 coup chopped fresh basil
   1/3 cup freshly grated pecorino Romano cheese
   1/3 cup plain dry breadcrumbs
   2 tablespoons herbes de Provence (dried herb mix avail @ specialty foods stores)
   1 1/2 tablespoons Dijon mustard
   2 1/2 tablespoons olive oil
   1/2 tablespoon straight horseradish (if desired)

   Mince garlic in processor.  Add next 5 ingredients.  Using
   on/off turns, process just until basil is finely chopped.
   Drizzle oil over.  Process until mixture is blended.
   (Can be made 4 hours ahead.  Cover; chill)

   Preheat oven to 425*F.  Sprinkle lamb with salt and pepper.
   Arrange, bone side down, in small rimmed baking sheet.
   Press breadcrumb mixture onto lamb, coating completely.
   Roast until meat thermometer inserted into center of lamb
   registers 135*F for medium rare, about 30 minutes.
   Let lamb rest 15 minutes.

   Transfer lamb to cutting board, cut between bones, serve.

   Makes 2 servings.