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Sweet & Sour Chicken Wings

12 chicken wings, remove tips and discard,

cut wings in half, marinate for l hour in:

 
1 egg 1 Tbsp water
1 Tbsp milk  

 

Then:

Sprinkle wings with cornstarch to coat lightly.

Pan fry until browned, in oil with sauteed garlic

Put in cassorole dish and cover with sauce

Bake 1 1/2 - 2 hours in 350º oven

Sauce:

1/4 cup ketchup 1/2 cup vinegar
1 Tbsp soya sauce 3/4 cup white sugar

 

Stir these ingredients together well,

Coat chicken wings with sauce.

Serve with rice.

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Sweet & Sour Pork

Marinade:

1 lb boneless pork (cut in small cubes) 1 large clove garlic, minced or pressed
1/4 cup soya sauce and 1/4 cup water 1 tsp fresh ginger, minced
dash of pepper 1 tsp white sugar

 

Marinade for one hour or more

Deep Fry:

Heat enough oil to cover meat in wok or fry pan

Shake meat in a bag of cornstarch

Fry until brown and meat is cooked through

Remove meat and drain on paper towel

Set aside

Sauce:

1/2 cup vinegar 1/4 cup ketchup
1/2 cup brown sugar 1/8 tsp salt
1/2 cup liquid from pineapple 1 Tbsp cornstarch
Dash of Tabasco sauce  

 

Mix together in a saucepan, making sure there are

no cornstarch lumps. Heat over medium heat.

Stir continually until sauce has thickened.

If your family likes, you can add the following to sauce:

1/2 cup carrots, sliced

1/2 cup green pepper, sliced

1 can pineapple chunks

Heat until sauce reboils, turn down heat and simmer

for approximately five minutes. Pour over cooked pork.

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Fennel and Italian Sausage

3 Tbsp olive oil 6 minced garlic cloves
1 Tbsp butter 1/2 cup chopped fennel
1 cup chopped onion 8 oz Italian sausage, removed from casing (hot is best)
1 chopped red bell pepper 4 oz minced prosciutto (optional)
1 tsp salt 1/2 tsp pepper
1 cup orzo (noodle) 3 cups chicken broth
3/4 cup freshly grated Parmesan cheese 3/4 cup white wine (cooking wine works fine)

 

Method

Heat the oil and butter in a large sauce pan and saute the onions

and red pepper. Mix in garlic, fennel and sausage, breaking up sausage.

Season with salt and pepper.

Add the orzo and saute for one minute, making sure the orzo

is well coated with the oil.

Heat the wine and broth together and add to the orzo in thirds

Allowing the orzo to absorb the liquid before adding the next third.

When the orzo has absorbed all of the liquid remove from heat and add cheese.

Serves 4

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