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1. Herbed Goat Cheese With Mixed
Greens
Simply sprinkle the greens with oil and
vinegar or use your
favorite light vinaigrette.
Serves 4
8 ounce Goat cheese (log shaped)
3 teaspoons Parsley, chopped
2 teaspoons Chives, snipped
1/2 teaspoon Cracked black pepper
6 cups Mixed (Spring Mix) greens
Olive oil
White wine vinegar
Mix the parsley, chives, and pepper. Roll the cheese
in the
herbs. Cut into four rounds. Place 1/4 on the greens
on
salad plates. Place the cheese in the middle.
Sprinkle (3
parts) olive oil and (1 part) vinegar on the greens.
-
Nick Sundberg
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2. HOISIN SPARERIBS
by Tiffany Taylor
Just when you thought you'd never find the genuine
article outside a
Cantonese restaurant, along comes this easy and
yummy recipe. Serves
4.
4 tablespoons hoisin sauce
2 tablespoons fish sauce
2 tablespoons peanut oil
4 cloves garlic, crushed
2 pounds of pork ribs, cut crosswise
Rub the meat with the sauce to coat well. Cover and
allow the ribs to
marinate in the refrigerator for 2 hours. Grill over
a medium fire,
turning once or twice until the ribs are slightly
charred and cooked
through. Let them cool slightly. At this point, they
will be easy to
cut. Cut them into bite-sized pieces with a meat
cleaver. Serve with
additional hoisin sauce.
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Tiffany Taylor is an avid cook, baker, and cookbook
collector. When
she isn't investigating new uses for chocolate,
she's a freelance
editor of computer-related books for Sams and
Coriolis and a
contributing editor at EarthWeb's CrossNodes.com.
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3. Honey Roasted Pork Loin
Serves 2-3
2 pounds Pork loin (boneless)
To taste Salt and pepper
1/4 cup Honey
2 Tablespoons Orange juice
2 Tablespoons Olive oil
1/2 teaspoon Thyme
1/2 cup Chicken broth
Preheat the oven to 375. Season the pork and place
in a
roasting pan. In a separate bowl, mix together the
honey,
juice, oil and thyme. Pour over the pork. Add the
broth to
the pan. Bake until internal temperature reaches 150
(45-60
minutes). Baste frequently. Strain the pan juices
into a
saucepan. Reduce until slightly thickened. Serve
over the
sliced pork.
- Nick Sundberg
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4.
Soups and Vegetables:
Hot and Sour Soup
from Atlanta Cooknotes
___________________________________
INGREDIENTS:
2 cups chicken stock
1 Tablespoon soy sauce
4 to 6 pre-soaked, sliced, dried Chinese mushrooms**
1/2 cup julienne bamboo shoots
1 cup raw pork, cut into strips
optional: 1 (16 ounce) cake tofu
1/8 teaspoon cayenne pepper
2 Tablespoons white wine vinegar
2 Tablespoons cornstarch
1/4 cup water
1 egg, beaten
3 drops sesame oil
2 scallions, chopped
**Only mushroom caps are used. Reconstitute in
1/2 to 1
cup boiling water, according to package
directions.
TO PREPARE:
Bring stock to a boil. Add say sauce,
mushrooms, bamboo
shoots, and pork. Continue to boil 10 minutes.
Add tofu,
pepper, and vinegar. Dissolve cornstarch in
water, add to
soup, and cook until it becomes clear. Turn
off heat.
Stir in beaten egg, oil, and scallions. Serve
immediately.
SERVINGS: 4
___________________________________
Copyright 1982 The Junior League of Atlanta, Inc.
All
rights reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbook.htm) to purchase
copies
of Atlanta Cooknotes and other fine cookbooks, or
call
(404) 233-4767.
The Junior League of Atlanta, Inc. is an
organization of
women committed to promoting voluntarism, developing
the
potential of women and to improving the community
through
the effective action and leadership of trained
volunteers.
Its purpose is exclusively educational and
charitable. All
proceeds from League fundraising efforts, including
from
the sale of Atlanta Cooknotes, are returned to the
community.
------------------------------------------------------
5.
Meat and Poultry:
Hungarian Goulash
from Little Rock Cooks...
Recipes Handed Down from
Generation to Generation
___________________________________
INGREDIENTS:
2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 tablespoons paprika
1-1/2 tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream
TO PREPARE:
Season meat with salt and pepper. Heat oil and
butter in
skillet and brown meat on all sides. Transfer
meat to
heavy casserole. Add onions to skillet and
cook, stirring,
until wilted, adding more butter if necessary.
Stir in
paprika and flour. Add beer and chicken broth,
then
mustard and caraway seeds, and bring to a boil.
Add salt
to taste and pour mixture over meat. Cover and
bake at 350
degrees for 1 to 1-1/2 hours. Just before
serving, stir in
sour cream. Serve with noodles or dumplings.
SERVES: 4 - 6
___________________________________
Copyright 1972 The Junior League of Little Rock,
Inc. All
rights reserved.
To purchase copies of Little Rock Cooks, call the
Junior
League of Little Rock at (501) 666-0658 or order by
mail at
P.O. Box 7453, Little Rock, AR 72217. The cost
is $18.95
plus $4.00 shipping/handling for first book ($2.00
each
additional book). You may also purchase copies
of any of
the Junior League of Little Rock cookbooks through
their
website (http://www.jllr.org).
The Junior League of Little Rock, Inc. is an
organization
of women committed to promoting voluntarism,
developing the
potential of women, and improving the community
through the
effective action and leadership of trained
volunteers. Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Little Rock Cooks support
the
projects and programs of the Junior League of Little
Rock,
Inc.
