This week’s recipes include Sweet and Sour Spare Ribs, Fruit Salad, and Refrigerator Sheet Cake
If my Mother were still alive, I might prepare her a Mother’s Day dinner, using the recipes featured this week from her hand-written recipe cards.
Co-incidentally, the recipes chosen are also favourites of mine. Enjoy.
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Sweet and Sour Spare Ribs
1 side sweet and sour sized spare ribs
1 tbsp. cooking oil
1 cup unsweetened pineapple juice
1 cup water
1/4 cup vinegar
1 tbsp. soya sauce
1/2 tsp. salt
1 small green pepper
1 small onion
1 can pineapple chunks
1/2 cup raisins
2 tbsps. cornstarch
2 tbsps. brown sugar
Cut ribs into separate pieces. Brown ribs in oil in a frying pan then transfer to a paper towel-lined plate to drain.
Place ribs in a roaster. Mix pineapple juice, water, vinegar, soya sauce and salt and pour over ribs. Cover and cook at 350 degrees F for about 45 minutes or until meat is tender.
Cut pepper into one inch squares and place in a small bowl. Add diced onion, pineapple chunks and raisins. Add to rib mixture and stir. Blend cornstarch and brown sugar and stir into mixture. Cover and cook 10-15 minutes longer or until sauce thickens slightly.
Serve over steamed rice or noodles.
Note: chicken pieces may be substituted for the spare ribs.
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1 tin crushed pineapple, drained, juice retained
1/2 cup pineapple juice
1/2 cup lemon juice
2 eggs, beaten
1/2 cup sugar
1 tbsp. butter
1 cup whipping cream, whipped and chilled
Peel and cut up the fruit and add the crushed pineapple. Set aside in a large bowl.
To make the dressing, combine the beaten eggs, sugar, butter and juices in the top of a double boiler. Cook until thickened, stirring constantly. Remove from stove and cool.
Just before serving, fold the whipped cream into the egg and juice mixture and mix gently.
Pour the dressing over the prepared fruit and chill another 10 minutes. Makes about three cups. Note: this salad could be served as a dessert, over a scoop of ice cream.
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Refrigerator Sheet Cake
1 pkg. Duncan Hines lemon cake mix
1 small lime Jello powder
1 envelope whipped topping mix
1 small pkg. lemon instant pudding mix
1 1/2 cups cold milk
Dissolve lime Jello in 3/4 cup boiling water. Add 1/2 cup cold water and mix well. Set aside to cool.
Meanwhile bake cake according to package directions in a greased and floured 13x9x2 inch pan. Cool 25 minutes.
Poke holes in cake and pour lime Jello into the holes. Refrigerate cake to allow Jello to set.
In a chilled bowl, blend a package of whipped topping mix, pudding mix and cold milk and whip until stiff, 3-8 minutes. Spread mixture onto chilled cake and return to refrigerator until serving time. Slice and serve.
Note: may be made with a white cake mix, using orange Jello and vanilla pudding.
Joyce Walter can be reached at firstname.lastname@example.org