3-4 lbs. pork shoulder or butt1-1/2 cups vinegar1-1/2 tsp. salt2 red peppers or 3 chili peppers3 cloves garlic1 tbsp. shorteningpotatoes – peeled and quartered Pork may be cut up into small pieces or left in one large piece. Combine vinegar, salt, peppers, garlic with meat. Cover and allow to stand overnight in a cool place,…
2 cans Spam or any luncheon meat1 can crushed pineapple1-1/2 cups brown sugarwhole cloves Put spam ln baking dish. Top with cloves, pineapple and brown sugar. Bake at 350° F. for 30 minutes.If desired, canned yams may be placed around meat the last 10 minutes of baking.
“Cut the meat in squares, take to the table in the baking dish. Each square has a pineapple cap” —1-1/2 lbs. ground smoked ham1 lb. ground pork3/4 cup day-old bread crumbs1/3 cup chopped onion2 beaten eggs1 cup milk6 pineapple halves1/4 cup butter or fortified margarine1/4 cup brown sugar Combine ingredients; mix thoroughly. Pack in 8-by-12…
6 potatoes1 lb. raw smoked ham3 cups milk (or more)1 green pepper (optional)Flour Cover bottom of an oiled baking dish with sliced, raw potatoes. Sprinkle with flour, add inch-square pieces of ham. Repeat until dish is full. Pour in as much milk as the dish will hold. Bake in 350 to 400 F. until the…
Modern hams are a joy to buy and cook because the wrapper gives the homemaker so much helpful Information.“Fully cooked”–ready to use without further cooking or reheated if desired hot.“Cook before Eating”–must be cooked before eating.Canned bams–ready to use as taken from can or may be reheated. Place ham fat side up on rack in…
1 package shredded Konbu (dasbi konbu may be used)8 cups water1/3 cup vinegar3 cups shoyu1/2 cup sugar2 tbsp. ginger, slivered1 tsp. gourmet powder Soak konbu in water for an hour. Add remaining ingredients and cook in low heat for an hour or until very little liquid is left and konbu is tender. This can be…
Soak dried seaweed (Konbu) in water.Slice ham 1/4″ by 2″ long.Cut the seaweed in 3″ pieces and wrap the sliced ham.Season with sboyu, sugar and ajinomoto.Cook about 30 minutes, until the konbu is soft. Kiri Konbu come shredded fine and packaged to be eaten as is or to be made into Tsukudani.
Clean and s1it 1 lb. fresh shrimps. Dip in a batter made of 2 tbsp. flour, 1 tsp. salt, 2 eggs, 2 tbsp. stock (or water) and fry in deep oil until brown.Make gravy by boiling 1/2 cup stock or pineapple juice, 1/3 cup vinegar, 1 tsp. salt, 1/4 tsp. ajinomoto, 1-1/2 tbsp. sugar; add…
3 cups milk6 tbsp. butter6 tbsp. flour1-3/4 tsp. salt2 to 3 tsp. curry powder2 tsp. finely chopped fresh or dried ginger root1-1/2 tbsp. lemon juice1-1/2 tsp. finely chopped onion1-1/2 pounds fresh shrimp Melt the butter, add the onion and flour and stir until a smooth paste is formed. Add 1 cup of milk and heat…
Combine 1/4 cup chopped celery, 1/4 cup chopped onion, 2-1/2 cups cooked tomatoes, 1/2 tsp. salt sprinkling of pepper, 2 tsp. Worcestershire sauce. Cover; simmer 10 minutes. Press through sieve. Heat 2 tbsp. fat or salad oil; blend in 2 tbsp. flour. Slowly add tomato mixture. Cook, stirring till thick. Add 4 cups cooked shrimp….
2 tbsp. oil1 large round onion, sliced1 small garlic clove, minced1 large bell pepper, sliced1 can tomato soup1/2 tsp. saltdash of pepper1 lb. fresh frozen shrimps, shelled Heat oil in skillet. Fry onion and garlic. Then add shrimp and stir. Add tomato soup, salt, and pepper. Simmer for about five minutes then add green pepper….
1 # shrimps (cleaned)Salt to slightly salt the shrimps Batter:1/4 cup flour1 egg mix welldash of salt1-1/2 tbsp water Sauce:1/3 cup catsup2 tsp sugar mix well1 tbsp vinegar1 tbsp sesame seed (toasted)dash of tabasco sauce Dip salted shrimps in the batter and deep fry until slightly brown. Arrange on platter and serve with the sauce.
