Marinated Broccoli Salad

1-1/2 lbs (.7 kg). pork tenderloin
1/2 cup (125 ml) pure maple syrup
2 tbsp (30 ml). reduced-sodium soy sauce
2 tbsp (30 ml). ketchup
2 tsp (10 ml). grated orange zest
1-1/2 tsp (7 ml). curry powder
1-1/2 tsp (7 ml). ground coriander
1 tsp (5 ml). Worcestershire sauce
2 cloves garlic, minced
Instructions:Trim pork of all visible fat.
Place pork in a large, heavy-duty, resealable plastic bag.
Whisk together all remaining ingredients in a medium bowl.
Pour over pork in bag.
Seal bag and allow pork to marinate in refrigerator for 1 hour.
Transfer pork and marinade to a small roasting pan or baking dish.
Roast, uncovered, at 350 degrees (175 C.) for 40 minutes.
Pork should still be slightly pink in middle.
Let pork stand for 10 minutes before slicing.
Slice thinly.
Drizzle extra sauce over pork and serve immediately.


Comments
Per serving: 236 calories, 5 g fat, 1.5 g saturated fat, 26.1 g protein, 20.5 g carbohydrate, 0.5 g fiber, 70.9 mg cholesterol, 624 mg sodium % calories from fat: 19

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Blackened Cajun Ribs

24 lbs (10.9 kg). pork spareribs
3/4 cup (175 ml) paprika
6 tbsp (90 ml). onion powder
6 tbsp (90 ml). garlic powder
4 tbsp (60 ml). black pepper
3 tbsp (45 ml). salt
3 tbsp (45 ml). cayenne pepper
3 tbsp (45 ml). crushed thyme
3 tbsp (45 ml). crushed oregano

Instructions:Cut ribs into 8 oz (224 grm). portions.
Place ribs in boiling water.
Simmer covered 45 minutes.
Drain.
Combine seasonings.
Sprinkle on both sides of warm ribs.
Rub in slightly.
Bake ribs in single layer.
Conventional oven at 350 degrees (175 C.) for 45 minutes.
Convection oven at 300 degrees (150 C.) for 30 minutes.
Till ribs are tender and nicely browned.

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Corn Dogs

1 cup (225 ml) flour
1/2 cup (125 ml) yellow cornmeal
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
1-1/2 tsp (7 ml) baking powder
2/3 cup (150 ml) milk
1 large egg
1 tbsp (15 ml) melted margarine
8 hot dogs
8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)

Instructions:In a pie tin, combine flour, cornmeal, sugar, baking powder and salt.
In a bowl, combine milk, egg and margarine.
Stir milk mixture into flour mixture until well blended.
Batter should be thick enough to coat hot dogs.
If batter is too thick, add milk; too thin, add flour.
Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.).
Insert a stick in the end of a hot dog; dip into batter to coat evenly.
Fry until golden brown and drain on paper towels.
Keep warm in a low oven until all the hot dogs are cooked.

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Hawaiian Ribs

Serves/Makes:4

Ingredients
3 4-1/2 oz (126 grm). jars strained babyfood peaches
1/3 cup (80 ml) catsup
1/3 cup (80 ml) vinegar
2 tbsp (30 ml) soy sauce
1/2 cup (125 ml) brown sugar
3 cloves garlic, minced
2 tsp (10 ml) ginger
1 tsp (5 ml) salt
pepper
4 lbs (1.8 kg). meaty spareribs

Preparation
Combine all ingredients except ribs.
Pace ribs, meat side up, in foil-lined shallow pan.
Pake at 450 degrees (225 C.) for 30 to 45 minutes.
Spoon off fat; pour sauce over ribs.
Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occasionally.
If spareribs appear too brown before done, place foil over top of meat.

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Country Style Ribs

Ingredients
pork, beef or country style ribs (approx. 1/2 lb (.2 kg). per person)
Equal parts of:
teriyaki sauce
pineapple juice
white wine
1 small can (depending on how many you are making) pineapple chunks
Season with:
1 or more cloves finely diced fresh garlic (or 1/4 tsp (1 ml) ground if you prefer)
1 slice fresh ginger, minced (1/16" thick or so) (or 1/4 tsp (1 ml) ground if you prefer)
sliced spring onions - optional
2 tbsp (30 ml) sesame seeds - optional
cooked noodles or rice

Preparation
Trim excess fat from ribs if necessary
Mix all liquid ingredients (including pineapple chunks) and all seasonings.
Marinate ribs for at least 3 hours, all day is better, 24 hours is even better - be sure to rotate ribs periodically or make sure they are all covered.
Take left-over marinade, with pineapple, and bring to a boil in pot for 10 minutes to make it suitable to use over noodles or rice.
You can either start these ribs out in the oven at 350 degrees (175 C.) for about 15 minutes then finish on grill, or place on grill at med-low temperature until fully cooked
You may thicken the marinade with some arrowroot or cornstarch and serve this (with the pineapple chunks) over egg noodles or rice.
If marinade gets too salty when boiling you may add more pineapple juice and wine and teriyaki if necessary.
When pouring in wine be sure and remove from stove first.

Comments
The pineapple juice is a natural tenderizer so the longer you marinate these the more tender they will be. This marinade is also good for steaks and chicken wings. The wings I marinate for two days to really pack the flavor in.

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Sausage Jambalaya

1 onion, chopped
1 green bell peppers, chopped
3 cloves garlic, crushed
4 ribs celery, chopped
6 scallions, sliced
1 (28 oz) can tomatoes
3-1/2 cups (825 ml) chicken broth
1/2 pound Polish sausage (sliced and browned)
1 cup (225 ml) ham, chopped
2 tbsp (30 ml) parsley, chopped (can use freeze dried)
2 tsp (10 ml) Tabasco
3 tsp (15 ml) thyme
1/4 cup (60 ml) Worcestershire
2 cups (475 ml) uncooked rice (not Minute-type)

Preparation
Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
Add the tomatoes and chicken broth and cook for 1 hour.
The add the Polish sausage, ham and parsley and cook for an additional 15 minutes.
Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minutes or until rice is tender.

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