Helen's Pakkai
From Jim

In 1966, we were transferred from Beale Air Force Base to March Air Force Base in Riverside, California and we met a delightful family named Yamaoka. Helen and Henry had been interred in the retention camps during the World War II because their parents were born in Japan.  Helen was a super cook, and she had this delicious recipe for Pakkai, a Hawaiian sweet and sour pork, that she made.  We have always loved this Pakkai recipe because it brings back memories of that wonderful lady and her family. Sadly, Helen passed away a few years ago but she still lives in our memory, and as long as this recipe is used, her influence will always be felt.

(I would start my rice to cook when I start to prepare this recipe, that way they are both "ready" at around the same time)...CSW 

Pakkai (Hawaiian Style)

2 lbs boneless pork shoulder or Boston Butt, in 1 inch cubes
2 eggs
4 tsp flour
1/4 tsp pepper
3 green peppers
2 medium onions
6 tbsp fat
1 can bamboo shoots
1 cup pineapple chunks,drained
1&1/2 cup sliced celery

Beat together eggs, flour, salt and pepper.  Thoroughly coat cubes of pork in egg-flour batter.  Brown on all sides in hot fat.  Cover and cook slowly for about 30 minutes.  Drain excess fat.  Cut onions lengthwise and peppers in 1 inch squares.  Add celery (cut diagonally) and pineapple chunks to meat; cover and simmer 5 minutes.  Add onions and peppers and simmer covered for 20 minutes. Just before thickening add bamboo shoots and heat through.

Sauce5 tbsp cornstarch
5 tbsp soy sauce
1/2 cup sugar
1/3 cup vinegar
1 cup pineapple juice

Mix together cornstarch, soy sauce, sugar, vinegar and pineapple juice.  Cook, stirring constantly, until clear (about 2 minutes).  Pour over meat mixture and simmer about 5 minutes.  Serve with hot rice.

Serves 6 (OR 2 very hungry Canucks!..CSW...lolol)

Spaghetti Sauce Recipe
From Randy

This spaghetti sauce recipe has been in the family for many years. Passed down from generation to generation. I hope you enjoy it as much as I have.

Spaghetti Sauce

1/2 lbs. salt pork (remove after sauce is done)

4 Tbls. lard

2 cups diced onions

3 Tbls. chopped garlic

12 oz. tomato paste

1~6-lb. can diced tomatoes

1/4 tsp. salt

1 tsp. black pepper

1-1/2 Tbls. oregano

1 Tbls. dried, sweet basil

Start with medium heat. Melt lard in large pan or pot. Cook pork until half browned. Add the garlic and onions, and finish browning the meat. When meat, onions and garlic are browned, add tomato paste, tomatoes, salt, pepper, oregano and basil. After all are mixed well, turn heat to high, just long enough to bring to a boil. Reduce heat to low, and let simmer for at least 2&1/2 hours, stirring often. After sauce has cooked for awhile, remove any excess oils from the top of the sauce.  When finished, remove the salt pork.

The longer you cook this Spaghetti Sauce, the better it is.

Molded Eggplant and Bucatini Casserole



(I am posting this recipe just as I found it......with all the explaination that came with! If my husband would only eat eggplant & liked pasta better.....I think this is what we would be having for supper at least 4 times a month! Let me know IF you make this and what the "review" on it is, okay?....CSW)

Molded Eggplant and Bucatini Casserole
or Timballo di Melanzane e Bucatini Casserole
From AnnMarie

I remember as a child, my Grandmother "Molly" making Molded Eggplant and Bucatini Casserole and I would sit spellbound as she told me the story. It seems that during the Renaissance the law was passed forbidding the serving of more than three courses at any meal. So the clever cooks of Southern Italy found ways to combine different meals into one. This recipe came from a close friend of my Grandmother's and while she used a special pan for this dish, I found that both a Teflon spring form pan oven proof dish will work. Also Bucatini is a thick tubular spaghetti, it is becoming very difficult to find so Ziti or  Rigatoni can be used. You can also make this in steps, making the sauce and meatballs one day and the rest the next day. 

Molded Eggplant and Bucatini Casserole

3 large eggplants (at least 11 inches long and as even in size and fullness as possible), salt 
salt and freshly ground pepper to taste
1/2 to 1 cup bread crumbs (toasted)       
2 cup Bucatini broken into thirds, or 2 1/2 cups other type
1 large beaten egg                          
1 Lb package of  ground beef, veal and pork combined meat

Make a pot of your favorite sauce adding about 1/2 cup red wine, 1/4 cup plus 2 tlbs grated cheese.
1&1/2 cups mozzarella cheese, cubed small (about 6 oz),

fresh parsley, chopped
peanut oil for frying

IF YOU PLAN TO DO IT ALL IN ONE DAY: Cut off the ends of the eggplants, lengthwise into 1/4" slices.(NO LARGER than 1/4-inch thick slices). Layer slices in a colander, set in a bowl, salting each layer as you proceed. Place a second bowl on top of the slices to act as a weight leave for about one hour, this step will help remove any excess  water from the eggplant.  Generously coat the inside of a 3&1/2'deep, 9" round mold or cake pan and thoroughly coat inside of pan with, butter than toasted bread crumbs, shake off excess refrigerate pan till needed.

Make your sauce and set aside. 
 

MEATBALLS: In a bowl combine the veal, pork and chop meat (most stores carry this combination), Mix the meat with the beaten egg, 2 tlbs dry white wine, 2 tlbs grated cheese, 1/2 cup bread crumbs, and salt mix well and with your hands form the mixture into small meatballs the size of large grapes. Melt 2 tlbs butter in a frying pan and fry meatballs till browned and firm. Remove with slotted spoon set aside. Bring a large pot of water to a boil and cook the pasta until (al dente) drain and set aside.
 

EGGPLANT: In a large frying pan, heat 1/2 cup peanut oil, wipe the eggplant free of the salt with paper towels and fry a few slices at a time until slightly softened about 2 minutes on each side. they should be plyable but not to soft, as they would fall apart if cooked too well. Drain on paper towl or brown paper. Set your oven for 325'F.

NOW HERE IS THE TRICKY PART: Line the prepared mold or spring-form pan,(IF using a spring form pan, make sure you set it on a tray/sheet with edges, in case it "leaks") with the slices of eggplant, by draping them from the middle of the bottom of the pan, to the end & up the side and over the top -- it should overhang about 3 inches. Continue doing this until you have covered the bottom completely and overlapping as you went.   In a large bowl mix the pasta, meatballs, small cubed mozzarella, 1/2 of the grated cheese, some parsley and 2 cups of the sauce. Mix well carefully add the mixture to the mold , pack it in and even it out. Now turn the overhanging eggplant towards the center overlapping as you go. It should cover completely. Cover top with 1/2 cup sauce and remaining grated cheese. Bake uncovered for 30 minutes. Remove from oven place on rack and allow to cool ( it will help re-firm the eggplant.)

Run a knife around the side just to loosen a bit, this is why I like to use a spring pan, once it cools a bit and you release the side and wonder of wonders you have this really great looking pasta dish wrapped in eggplant. Open the spring and place on a pretty platter cut into wedges or slices serve with extra sauce, tons of crusty bread to sop up the sauce and a salad. 

Oma's German Style Spare Ribs

Any spare rib cut will work.(Use as many as you think you would eat, maybe 2-3 pounds?)

Get 2-3 packages of sauerkraut (in the bag)

In a large pot, layer one package of sauerkraut on the bottom. Then layer the ribs on top of the sauerkraut. Then add the remaining sauerkraut on top of the ribs. Fill pot with water to about 2" to the top. Bring pot to a boil,... uncovered. When it reaches the boiling stage, cover and lower heat to low and cook for an 1&1/2 hours.

That's it!! DON'T add any salt, pepper or any seasoning. When done, drain water completely.

You will surprised the flavor the ribs will have from the sauerkraut.

At this length cooking time, the meat will be falling off the bone. If you like the ribs with a little more bite, cut cooking time to 1 hour but I  highly suggest cooking it this way the first time. How much easier could it be?

Enjoy!

Slow Cooker Pork

Ale-Sauced Pork Ribs & Vegetables



Prep: 25 minutesCook: 8 hours low, 4 hours high

 

Ingredients

• 2-1/2  to 3 lb.  bone-in pork country-style ribs
• 1  12-oz. bottle  dark ale or stout or nonalcoholic beer
• 3  cloves  garlic, minced
• 1  Tbsp.  finely shredded lemon peel
• 1  Tbsp.  dried rosemary, crushed
• 1/4  tsp.  salt
• 1/4  tsp.  freshly ground pepper
• 8  small  gold or red potatoes (8 oz. total)
• 12  oz.  peeled fresh baby carrots
• 1/4  cup  cold water
• 2  Tbsp.  cornstarch
•     Radishes (optional)
•     Fresh Rosemary sprigs (optional)
•     Shredded lemon peel (optional)

Directions

1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups strained juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables, and radishes. Garnish with fresh rosemary and lemon peel. Makes 4 to 6 servings

Grilled Ginger-Sesame Pork Chops with Pineapple & Scallions

Grilled Ginger-Sesame Pork Chops with Pineapple & Scallions
Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.

Serves six.

1/4 cup fresh lime juice (from 1 to 2 limes)
1/4 cup Asian sesame oil
1/4 cup less-sodium soy sauce
3 Tbs. grated fresh ginger (from a 5-inch knob)
2 Tbs. fresh orange juice
2 Tbs. rice vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. dark brown sugar
1/2 tsp. finely grated orange zest
Six 3/4-inch-thick boneless center-cut pork loin chops (about 6 oz. each), trimmed of excess fat
1 ripe golden pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, trimmed and cleaned
Vegetable oil for the grill
Kosher salt and freshly ground black pepper

In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest. Arrange the pork in a 9x13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally.

Meanwhile, prepare a medium charcoal or gas grill fire. Brush the grill grate clean.

Remove the pork, pineapple, and scallions from their marinades. Season the pork lightly on both sides with salt and pepper. Grill, covered, until the pork is just barely cooked through, 3 to 4 minutes per side, and the pineapple and scallions are warmed through and grill-marked, 2 to 3 minutes per side for the pineapple and 1 to 2 minutes per side for the scallions. As each item finishes cooking, transfer it to a serving platter. If your grill isn't big enough to fit everything at once, grill the scallions last.





Pulled Pork with Strawberry BBQ Sauce

Makes: 8 sandwiches

Prep: 30 min.Cook: 2 hrs.Stand: 10 min.

 

Ingredients

• 1 ... 2-1/2- to 3-lb.  boneless pork sirloin, shoulder, or butt roast
• 1  tsp.  salt
• 1/2  tsp.  ground black pepper
• 1  Tbsp.  cooking oil
• 4  cups  strawberries, halved or quartered
• 1/2  cup  ketchup
• 1/4  cup  cider vinegar
• 4  cloves  garlic, minced
• 1  tsp.  dried rosemary, crushed
•     Bottled hot pepper sauce (optional)
• 8    rolls or buns, split
•     Fresh parsley leaves (optional)
•     Green tomato wedges (optional)

Directions

1. Trim fat from pork. Sprinkle pork with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.

2. For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.

3. Using two forks, shred pork; discard fat. Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.

4. Serve pork on buns. Top with additional sauce and parsley. Pass remaining sauce. Serve with tomato wedges.

Makes 8 sandwiches.

Lemon Pork Chops

Lemon Pork Chops

4 pork loin or rib chops (about 3/4 inch thick) 4 thin onion slices 4 thin lemon slices 4 tbsp. brown sugar, packed 4 tbsp. catsup

Instructions

Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon catsup. Cover and bake at 350 degrees for 30 minutes. Uncover and bake, spooning sauce onto pork chops occasionally until done, about 30 minutes longer. Serves 4.



Pork & Noodle Salad

Pork & Noodle SaladMakes: 6 servingsPrep: 25 min. Bake: 25 + 5 min.

Ingredients

• 1  recipe Ginger-Soy Dressing, recipe below
• 1  3/4- to 1-lb. pork tenderloin
• 1  3.75-oz. pkg. bean threads or cellophane noodles
• 2  cups shredded napa cabbage
• 2  medium carrots, shredded
• 1  cup thinly sliced radishes
• 2  cups torn bok choy or baby bok choy
• 1/2  cup cilantro leaves
• 1  recipe Wonton Crisps, recipe below

Directions

1. Prepare Ginger-Soy Dressing; set aside.

2. Preheat oven to 425 degrees F. Line 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes, or until internal temperature reaches 155 degrees F, brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.

3. Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage; toss.

4. In 3-quart dish layer noodles mixture, carrots, pork, and radishes. Drizzle with half of the Ginger-Soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass remaining dressing. Makes 6 servings.

Ginger-Soy Dressing: In screw-top jar combine 1/3 cup vegetable oil, 3 Tbsp. lime juice, 3 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. grated fresh ginger, 1 Tbsp. soy sauce, 1 Tbsp honey, 1 tsp. toasted sesame oil, 1/4 tsp. salt, and 1/4 tsp. crushed red pepper. Cover; shake well. Refrigerate up to 3 days.

Wonton Crisps: Line baking sheet with foil. Lightly coat with nonstick cooking spray. Place 12 wonton wrappers on baking sheet. Brush tops of wrappers with 1 Tbsp. sesame or peanut oil. Bake in a 425°F oven for 5 to 6 minutes or until golden (wontons will continue to brown after baking). When cool, break into pieces.

Sausage~Fruit Kabobs

Sausage~Fruit Kabobs

This recipe was in my e-mail tonight....think it looks great. I do suggest however, using turkey OR chicken sausage,(you'll cut way down in calories & fat with either of those 2;...also IF you use the bread.......use a whole grain bread)
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Sausage~Fruit Kabobs

Ingredients

• 3  Tbsp. spicy brown or Dijon-style mustard
• 3  Tbsp. honey
• 12  oz. cooked smoked sausage, bias cut in 1/2-inch slices
• 1  apple, cored and cut in 1/2-inch wedges
• 1  medium zucchini, halved and cut in 1/4-inch slices
• 6  oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat broiler. In bowl stir mustard into honey.

2. On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard.

Makes 4 servings.

Grilled & Glazed Pork Tenderloin with Apricots.

Grilled & Glazed Pork Tenderloin with Apricots.

Recipe from the Denver Post

Serves 4.

Ingredients

1/2   teaspoon pepper
1/2 teaspoon ground nutmeg, divided

1/4       teaspoon salt
1      pound pork tenderloin, all visible fat and silver skin removed
1/4   cup apricot all-fruit spread
3      tablespoons orange juice
1      tablespoon olive oil
1      tablespoon honey
1      tablespoon minced fresh ginger
3      to 5 drops hot pepper sauce
4      to 6 ripe but firm apricots, halved and pitted

Directions

Preheat grill to medium-high on direct heat or allow coals to burn down to white ash.

Combine pepper, 1/4 teaspoon nutmeg and salt. Sprinkle seasoning mixture evenly over pork; set aside.

Combine all-fruit spread, orange juice, olive oil, honey, ginger, hot pepper sauce and remaining 1/4 teaspoon nutmeg; stir to blend well.

Measure 3 tablespoons of juice mixture into a microwave-safe liquid measuring cup; set aside.

Place apricot halves in a resealable bag.

Drizzle with 3 tablespoons of the remaining juice mixture.

Seal bag and toss gently to cover apricots evenly; set aside.

Grill pork until meat thermometer registers 155 degrees, turning to brown them evenly, for about 18 to 21 minutes.

During the last 5 to 10 minutes of grilling, brush generously and frequently with remaining juice mixture, covering all sides of the pork evenly.

Just before pork is done, drain the apricots.

Place the apricot halves on the outside edge of the grill, cut-side down.

Grill 2 to 4 minutes or until grill marks are evident and fruit is hot, but not overcooked.

Allow pork to stand, covered, 5 minutes until meat thermometer climbs to 160 degrees.

Heat reserved juice mixture in microwave oven about 30 seconds or until hot.

Cut pork, crosswise into slices about 1/2-inch thick.

Cut apricots into wedges.

Arrange apricot wedges over and around pork.

Drizzle with reserved, heated juice mixture.

Pork & Sauerkraut Slowcooker Casserole

Nutritional Info

• Fat: 12.4g
• Carbohydrates: 11.1g
• Calories: 283.0
• Protein: 28.3g

Ingredients

2 1/2 lbs country ribs, fairly lean
3 lbs sauerkraut, drained and rinsed very well
1 can mushroom soup, Healthy Request style
2 med onions, sliced

Directions

1. In a skillet, brown the ribs.

2. While the ribs are cookings, drain and rinse the sauerkraut. Places about 1 cup of the sauerkraut in the bottom of the slowcooker.

3. Move the browned pork to the slowcooker. Cover with remaining sauerkraut.

4. Layer the onions on top of the sauerkraut and then spoon the soup over the onions.

5. Cover and cook on low for 8 hours. Remove cover and stir to combine all the ingredients. Serve.

Each serving is approximately 4 ounces of cooked pork and 2/3 cup of sauerkraut.

Number of Servings: 8