This is my second try. Hate it when I get it all written and the computer zaps it out. I know it is probably something I have done. But I would rather blame it on the computer.
Anyway here I am in snowy Hartford at the Sheraton in the airport, Doing my other job-as a flight attendant. Waiting for the runways to be cleared and the planes to be de-iced.
We have one book up today, all about appetizers. "In the beginning--- a collection of hors d'oeuvres". The following recipes were big hits at a recent cocktail party.
First up: Old Time Eggplant
1 1/2 pounds eggplant
1/2 cup chopped frozen onion 3/8 tsp oil
Salt and pepper
This is an old Roumanian recipe.
Boil eggplant in covered pot, until it is quite soft when pierced with fork. Peel off outer skin. Chop in wooden bowl until the texture is fine. Add onion and oil. stir and cool. Add salt and pepper to taste.
It can be prepared 2 days in advance. Serve as a spread with crackers at room temperature. Or cold. This can also be used as a cold summer salad or side dish vegetable.
"Appetizer Ranch Ribs"
2/3tbsp Karo all-purpose syrup
2 tbsp corn starch
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tsp ginger
1/4 cup vinegar
1 clove garlic, crushed
1/4 tsp salt
1/2 cup light brown sugar
Dash of Tabasco sauce
Cook above ingredients for five minutes. Have butcher crack 4 pounds spare ribs I to 2 long pieces. Prior to cooking, cut apart and separate intoribs. (My grocery actually does all the work and already has them cracked and cut into 2 inch pieces- ready to buy). Simmer ribs in pot of water to cover. The add one onion and cook until tender, but meat still clings to the bone. Drain ribs and chill. Can be made as long as two days before and kept in refrigerator. When ready. To bake, place ribs on rack in large pan, and brush with the sauce. Pour sauce over ribs inland. Place in a 325 F oven. Bake for 1 1/2 hours or until tender and glazed, basting often.
Serve with prepared horseradish to dip in.
This book sells new for $7.99.
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