Korean Spinach Salad

1 pound fresh spinach
3 hard-cooked eggs, diced
6 to 8 slices crisp-cooked bacon, crumbled
2 cups fresh bean sprouts
1 (8 ounce) can water chestnuts, sliced

Dressing
1 cup oil
2/3 cup granulated sugar
Salt, to taste
1 medium onion, grated
1/4 cup vinegar
1/3 cup catsup
1 tablespoon Worcestershire sauce

Trim and discard tough spinach stems.
Rinse leaves well; pat dry
and break into bite-size pieces in a salad bowl.
Add remaining
salad ingredients.
Mix dressing ingredients together.
Toss salad
with dressing.

Korean Barbecued Short Ribs

Posted by MaryEllen29 3/25/02 5:57:47
pm

3 tablespoons red or white wine or sherry
1/2 teaspoon black pepper
1/3 cup sesame oil
1/2 medium onion, grated
2 1/2 tablespoons brown sugar
1/2 cup soy sauce
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon lemon juice
1 egg
2 pounds beef short ribs

Combine wine, pepper, sesame oil, onion, sugar, soy sauce,
garlic, ginger, lemon juice and egg.
Rub mixture very gently into
the beef.

Marinate, refrigerate for at least 4 to 6 hours (or
overnight).

Cook on a grill or broil about 5 to 10 minutes on each side, or
bake in a 350 degree F oven about 15 to 20 minutes.

Serve hot.

Makes 4 servings.