This is very good served with roast duck or pork. SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving. Makes 2 Cups

GUACAMOLE 1 Avocado 1 tb Lemon juice 1 ts Garlic; minced ds Worcestershire sauce pn Cayenne Although this is a one-serving recipe, quantities can be increased. Do not multiply spice quantities – use your taste to get the desired flavours. Chicken breasts should be skinned and de-boned and cut into strips. The pinches of spices […]

Slice pork against the grain into thin strips about 2″ by 1/2″. Seperate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir-fry dish or in soup. Wash outer stalks, and diagonally slice into 3″ pieces. The meatier ends of the stalks should be sliced a little thinner. Swirl […]

1. Rinse, pat-dry and chop mushrooms; set aside. 2. Wash spinach; place in saucepan and cook, covered, only with the water clinging to the leaves, until barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside. 3. Heat 2 tablespoons oil in a skillet until hot; add onion and mushrooms and saute […]

In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.

* Use cooked fresh kernels or canned or cooked frozen. Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. […]

Brown meat and drain. Add remaining ingredients and simmer 1/2 hour. Serve on buns.

-STUFFING – 1/2 c Butter 1 sm Onion,finely chopped 1 lb Mushrooms,sliced SAUCE 1/4 c Butter 1/2 c Chopped onion 1/2 c Chopped carrot 2 tb Chopped parsley 1/2 ts Thyme 1 Bay leaf 1/4 c Flour 2 1/2 c Beef bouillon 1 c White wine 1 tb Tomato paste Salt and pepper Prepare sauce […]

Brown the meat in a little butter and cook until the meat is brown – about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.

-GARNISH – 2 tb Finely chopped parsley Dry the chops with paper towels. Season with salt and pepper. In a large heavy skillet heat 3 T of olive oil until it is almost smoking. Brown the chops for 2 or 3 minutes on each side and remove them to a plate. Pour out all but […]