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PLUM GOOD PORK RIBS Kathy Pitzer

From 55th Wives' Cookbook - Offutt Air Force Base Omaha, Nebraska 1988 (1988).

Source and licence

From 55th Wives' Cookbook - Offutt Air Force Base Omaha, Nebraska 1988 (1988), printed page 40, digitised by the Internet Archive: https://archive.org/details/55th-wives-cookbook-offutt-afb-omaha-nebraska-1988

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 3-4 lbs.
  2. pork spareribs 1/2 c.
  3. honey 1/2 c.
  4. Kikkoman soy sauce 1/4 c.
  5. orange juice 1/2 c.
  6. plum jam 1 clove garlic, minced Cut ribs into serving pieces;
  7. place in shallow pan, meaty side down.
  8. Cover tightly with foil.
  9. Bake in 325° oven for 1 hour.
  10. Meanwhile, combine soy sauce, plum jam, honey, orange juice and garlic.
  11. Remove foil;
  12. drain off drippings.
  13. Brush both sides of ribs thoroughly with soy sauce mixture.
  14. Pour remaining sauce evenly over ribs.
  15. Return to oven and bake 30 minutes, brushing ribs with sauce every 10 minutes.
  16. BARBECUED CHUCK STEAK Kathy Pitzer 2 cloves garlic 2 Tbsp.
  17. wine vinegar 2 Tbsp.
  18. vegetable oil 1/4 c.
  19. sherry 1/4 tsp.
  20. dry mustard 3 lbs.
  21. chuck steak, 2 inches thick 2 tsp.
  22. soy sauce 2 Tbsp.
  23. ketchup 1/2 tsp.
  24. rosemary 2 tsp.
  25. steak sauce Saute’ garlic lightly in oil insmall saucepan;
  26. add mustard, soy sauce and rosemary.
  27. Remove from heat;
  28. add vinegar and sherry.
  29. Put steak in large heavy plastic bag and add sherry mixture.
  30. Secure with fastener and marinate for at least 2 hours and 2 days.
  31. When ready to cook add ketchup and steak sauce to mixture.
  32. Brush on steak frequently - 15 minutes grilled on 1 side, 20 minutes on the other.
  33. FRUIT GLAZED CHICKEN Suzy Soper Serves 6-12.
  34. 1 (12 oz.) can frozen orange 1/2 tsp.
  35. garlic powder juice concentrate salt to taste 1/2 c.
  36. ketchup freshly ground pepper 1/4 c.
  37. lemon juice 6 whole chicken breasts, boned 2 Tbsp.
  38. soy sauce and halved 2 Tbsp.
  39. melted butter 1 (11 oz.) can Mandarin oranges, 1 tsp.
  40. allspice drained 1/2 tsp.
  41. ginger 3 bananas, peeled and quartered Combine first 10 ingredients, blending well.
  42. Pour sauce over;
  43. cover and marinate for several hours or overnight, if more convenient.
  44. (Cont.) Preheat oven to 350°.
  45. Bake chicken for 30 minutes.
  46. Add oranges and bananas and baste with sauce.
  47. Bake 30 minutes more, basting several times.
  48. Skim off fat.
  49. Just before serving, place under broiler 2 or 3 minutes to brown thoroughly and glaze.