2 lb Spareribs, in one piece

(have the butcher trim the Fat and discard the Breastbone) 4 c
Plum sauce

———————————-MARINADE———————————-
4 tb Chicken broth

1/4 c Soy sauce

3 tb Honey or corn syrup

3 tb Hoisin sauce

2 tb Wine vinegar

2 tb Dry sherry or

Shaoshing wine 1 ts Sugar

2 cl (medium) garlic,

Chopped fine 1/2 ts Cinnamon

pn (tiny) 5-spice powder (optional)
——————————-DIPPING
SAUCE——————————-
Plum sauce Scallion, chopped
Preheat the oven 10 375 degree F.
Trim any excess fat from the ribs
and place them in a long shallow dish.
In a mixing bowl, combine
the marinade ingredients; if you are using 5-spice powder, add it
to the mixture by putting it through a tea strainer so it spreads
out over the mixture.
Mix well, and pour over the ribs and leave
for 3 hours at room temperature or about 6 hours in the
refrigerator.
Baste the ribs every hours or so, turning them over.
TO ROAST THE RIBS: Remove the ribs from the marinade.
Add the 1/4
cup plum sauce to the marinade; reserve it for basting.
Hook metal
drapery hooks through both ends of each rack of ribs, at the top,
and hang each one as if you were hanging a hammock, suspended from
the bars of one of the oven racks.
Set the oven rack in the highest
position in the oven.
On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a baking pan
half filled with water, to collect drippings and prevent smoking.
You may want to line the baking pan with aluminum foil before
putting the water in, to make it easier to clean.
Roast the
spareribs for 45 minutes in the preheated oven.
Then baste them
with the reserved basting sauce, using a small pastery brush and
carefully pulling out the oven rack to facilitate the basting
process.
Turn the oven up to 450 degrees F and roast for another 15
minutes.
By this time the spareribs should be a rich golden brown
with crisp edges.
Baste again, then take them out of the oven.
Place the ribs on a cutting board and remove the drapery hooks.
Separate the individual ribs with a cleaver or sharp knife.
Serve
at room temperature, with dipping sauce.
Makes 6 to 8 appetizer
servings.
NOTE: You will need about 12 drapery hooks.
Recipe:
“Chinese Appetizers” by Verdi Published by Irene Chalmers
Cookbooks, 1981

1 tb Butter or margarine

1/4 lb Fresh mushrooms,

-thinly sliced 3 c Cubed cooked chicken

2 c Soft bread crumbs

1 c Milk

1 c Condensed chicken broth

1/4 c Finely chopped pimiento

2 Eggs, slightly beaten

2 tb Instant minced onion

3/4 ts Salt

1/2 ts Pepper

1/8 ts Dried thyme leaves

1 c Chicken Mushroom Gravy

-(recipe) 1.
In a deep, 2-quart, heat-resistant, non-metallic
casserole melt butter

in Microwave Oven 30 seconds.
2.
Add mushrooms and heat,
uncovered, in Microwave Oven 1 1/2 minutes or

until mushrooms are tender.
3.
Add remainder of ingredients to
mushrooms and stir to blend well.

4.
Heat, uncovered, in Microwave Oven 10 to 12 minutes
stirring

occasionally.
5.
Serve topped with Chicken Mushroom Gravy.

1/2 lb Beef liver

2 md Onions

6 Eggs; hard-cooked

1/2 ts Salt

1/8 ts Pepper

3 tb Butter; melted

Parsley Simmer liver until tender in water to cover.
Drain.
Put
liver and onions through food chopper.
Combine chopped liver and
onions with 5 chopped eggs.
Season with salt and pepper.
Add melted
butter, mix well, and pack into a loafpan.
Chill.
Turn onto chilled
platter and garnish with sliced hard-cooked egg and parsley.
Serve
as a luncheon meat or spread on toast or crackers.
SOURCE: Southern
Living Magazine, October, 1972.
Typed for you by Nancy Coleman.

2 tb Oil

1/2 lb Fresh shrimp; shelled

1/2 lb Pork; sliced

2 ea 12 oz.
pkg Chow Fun noodles

-cut into strips 1/2 ea Stalks celery; sliced

2 ea Carrots; sliced & slivered

1 c Green onion; chopped

1 tb Toasted sedame seeds

1 pk Bean sprouts

———————————SEASONINGS———————————
1/4 ts Ajinomoto

1 ts Salt

1 ts Shoyu

1 c Water

1 ts Cornstarch

Stir fry shrimp and ork in hot oil for 2 minutes.
Add seasonings
and stir fry an additional minute.
Add noodles and vegetables and
cook another 2 minutes.
Do not overcook vegeatables.
Arrange the
noodles on platter if desired, garnish with additional sesame and
chinese parsley.
Miriam Kala’ i Kula ‘53 From: Kamehameha Alumni
Cookbook Formatted by: Dorie Villarreal

12 oz Butterscotch Morsels

3 oz Chow Mein Noodles

2 c Salted Peanuts

Melt butterscotch bits in top of double boiler.
Remove from heat
and immediatesly stir in chow mein noodles until all are coated
then quickly stir in peanuts.
Drop on wax paper with tablespoon.
Let cool until firm.
Makes about 2 dozen.
VARIATION: Substitute 2
cups Rice Krispies for chow mein noodles for Clusters Royale.
A
lighter and less bludgeoning snack.

Reserve 2 tablespoons of the butter.
Place the remaining butter in
a
sauce pan and melt over low heat.
Add the shallots and chives.
Saute
until translucent.
Remove from the heat and add the crab, sour
cream,
dill, salt and hot pepper flakes.
Mix well.

Spread the crab mixture on one half of each tortilla.
Top with
a
sprinkling of the grated chese.
Fold the tortillas in half and
place them
on a baking sheet.
Brush the tops of the tortillas with the
reserved
butter.

Bake in the preheated oven for about 5 minutes or until the tops
are
golden brown.
Let rest for 5 minutes before cutting into
quarters.

Place 3 small radicchio leaves on each plate.
Fill one with sour
cream,
one with guacamole, and one with salsa.
Place three triangles
of
quesadilla on each plate.
Sprinkle with a confetti of chopped green
and
red bell peppers.

Serves 8.