RECIPES FOR
JUNE 1999
CURRIED BEEF KABOBS
2/3 cup olive oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, minced
2 tsp. curry powder
2 tsp. salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into cubes
2 large green peppers, cut into pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges
In a large resealable plastic bag,
combine the first eight ingredients; mix well.
Remove 2/3 c. for basting; refrigerate.
Add beef to remaining marinade in bag; turn to coat.
Cover and refrigerate for 8 hours or overnight.
Drain and discard the marinade.
On metal or soaked bamboo skewers,
alternate beef, peppers, tomatoes and onions.
Place on a greased rack in broiler or place on outside grill.
Broil 5 inches from heat for 3 minutes on each side.
Baste with reserved marinade.
Continue broiling, turning and basting for 8-10 min.
until meat reaches desired doneness.
from Taste of Home
ref:6/6/99
EASY KALUA PUA'A
(Hawaiian Roast Pork)
3# boneless shoulder pork roast
1 tablespoon MSG
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 small piece ginger root, crushed
Liquid smoke
4 large ti leaves
Place roast into a plastic bag; set in a bowl.
Combine salt, MSG, soy sauce, Worcestershire sauce,
garlic, ginger, and a few drops of the liquid smoke.
Seal bag and marinate overnight in refrigerator, turning occasionally.
Wash ti leaves and remove fibrous part. Place 2 ti leaves vertically
and the third leaf horizontally in the center between the other 2 leaves.
Place the fourth leaf horizontally next to the third leaf.
Place roast in the center of the leaves. Baste with marinade.
Wrap and secure with string. Place in an 8" square baking dish.
Roast pork in electric oven at 325°F. for 2 1/2 hours or until done.
Note: The ti leaves can be replaced with banana leaves or corn leaves (not husks)
Makes 6 servings.
From 50th Anniversary Best of our Favorite Recipes 1946-1996
ref:6/13/99
SHERRY CAKE
1 pkg. yellow cake mix
1 small pkg. vanilla instant pudding
3/4 cup buttery Wesson oil
3/4 cup cream sherry
4 eggs
1 tbl. imitation butter
1 tsp. vanilla
Combine cake mix and pudding,
add oil and sherry, mix well.
Add eggs, one at a time, and
mix well after each egg is added.
Add vanilla and butter extract
and beat for 6-8 minutes at high speed.
Generously grease a bundt pan.
Pour 1/3 of batter into pan,
sprinkle with sugar-cinnamon mixture, etc.
Bake at 350° for 50 minutes.
Remove from oven and
place on wire rack to cool exactly 8 minutes.
Sugar-cinnamon mixture:
1/4 cup sugar and 1 tbl. cinnamon.
Glaze:
Mix together 1 cup of powdered sugar,
3 tbl. milk, ½ tsp. butter extract
and 1/4 tsp. vanilla.
Thanks to my friend Pam
Kihei, HI
ref:6/20/99
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BEEF-CHEESE CASSEROLE
1 1/2 lbs. ground round
2-8 oz. cans of tomato sauce
8 oz. sour cream
8 oz. cottage cheese (small curd)
4 oz. chopped green chiles
2-cans of sliced olives
1 pkg. tortilla chips
2-3 cups jack/cheddar cheese
Brown beef with garlic salt and some instant onion.
Add tomato sauce add olives and simmer for 15 mins.
Combine sour cream, cottage cheese and chiles in a bowl.
Crush tortilla chips and place in bottom of buttered casserole dish.
Alternate layers of beef, cottage cheese mixture
and cheese ending with a little of the chips on top.
Bake at 350°F until cheese bubbles about 35 mins.
Marlene
Kihei, HI
ref:6/27/99
