MUSTARD, RUSSIAN STYLE

3 cans Coleman's dry mustard
1 cup + 3 tsp. sugar
1.5 tsp. salt
Juice of 1/2 lemon
3 tsp. Wesson oil.
Instructions:Mix together dry mustard, 1 cup sugar, and 1 tsp salt with
1-cup boiling water. Mix well until the mixture is smooth and
resembles heavy cream. Pour another 1-cup boiling water over
the top and let stand 3 to 4 hours. Add 3 tsp. sugar, lemon
juice, 1/2 tsp. salt and Wesson oil. Mix well.

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MAYONNAISE, RUSSIAN STYLE

3 egg yolks
1 tsp. Russian mustard (see above
recipe)
1/2 tsp. sugar
1/2 tsp. salt
Juice of 1/4 lemon
Wesson oil
1 Tbs. sour cream
1/2 jar capers, drained (optional)

Instructions:Combine egg yolks, mustard, sugar, salt and lemon juice. Add
a few sprinkles of cold water and, while beating, enough
Wesson oil to reach desired consistency. At last minute, add
sour cream and (optional) capers.

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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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Tenderloin Chinese Style

1 lb. beef tenderloin
3 T dry sherry
1½ T soy sauce
2 t oyster sauce
1 t sugar
1 t cornstarch
½ t baking soda
¼ t salt
1 clove garlic, crushed
1½ T vegetable oil
2 medium yellow onions, thinly sliced

Instructions:Remove and discard fat from meat. Cut meat across the grain into thin slices.

Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours.

Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm.

Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.

Makes 4 servings

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Beef Patties Italian Style

1 pkg Spaghetti (8 ounces)
Salt to taste
1 clove Garlic, minced
1 Green pepper, cut into strips
1 tbsp (15 ml) Fresh oregano, chopped OR 1 tsp (5 ml) dried oregano, crumbled
1/4 pound Cheese: provolone, mozzarella or fontina, sliced
1 pound Ground beef
1 large Onion, sliced
1/2 pound Fresh mushrooms, sliced
1 jar Spaghetti sauce (16 oz)

Instructions:Cook spaghetti.
Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.
In large skillet, fry patties until browned on both sides.
Sprinkle with salt.
Remove patties to platter.
Add onion to drippings in pan and cook until tender.
Add garlic, mushrooms and peppers.
Cook until tender-crisp.
Drain off fat.
Stir the oregano and spaghetti sauce into vegetables and heat to boiling.
Simmer for 1 minute.
Return beef patties to skillet.
Top each with a cheese slice and heat through.
Drain spaghetti and place on serving platter.
With pancake turner, transfer patties and pour sauce over whole mixture.
Garnish with fresh oregano if desired.

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