Asian Meatballs

Found this one in a magazine at the doctor's office, so kudos go to them, whoever they are. I love these meatballs, but if anyone wants to pitch in with a half-decent sweet and sour sauce recipe, mine is terrible.

1 lb extra-lean ground beef
1 egg, lightly beaten
1/2 cup dry bread crumbs, or 1 cup fresh
1/3 cup finely grated carrot
1/3 cup chopped green onion
2T hoisin sauce
1T Worchestershire sauce
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper

Spray a cookie sheet with non-stick spray. Shape meat into 1" balls and bake about 30 minutes at 350. Serve with sweet and sour sauce or plum sauce, or throw them together with asian stir-fry vegetables and serve over rice. I'm thinking hoisin would be good, too.

Sweet & Sour Pineapple Pork

Brown in 1 tsp oil:
1 lb pork cubes

Add, and stir fry:
1-2 cloves garlic, minced
1 medium onion
2-3 stalks celery, chopped
1 green pepper, or 1/2 red, 1/2 green

Add:
1 can pineapple chunks, drained, reserve sauce!

Blend in a saucepan, cook until thickened:
reserved pineapple juice
2 T cornstarch
1/2 cup brown sugar
1/2 cup water
1/2 T vinegar
1 T soya sauce
Pour over pork, simmer 5-10 minutes

Add:
1 large tomato, wedged
heat through

Serve over hot rice

Polynesian Chicken

Hmmm. I seem to have a chicken-and-fruit Thing. Oh well, here's another one!

1 tsp salt
1 tsp paprika
1/2 cup flour
2 1/4 lb chicken pieces - can use chicken breast strips
1/2 c shortening (I just use as little vegetable oil as I can get away with)
1 c orange juice
2 T brown sugar
2 T vinegar
1 t basil
1 tsp ground nutmeg
1 1/4 cup sliced peaches

Combine salt, paprika and flour, lightly coat chicken. Heat shortening or oil in a skillet with a lid, brown chicken on all sides.

Mix OJ, brown sugar, vinegar, basil, and nutmeg, pour around chicken in the skillet. Cover and simmer 30-40 minutes.

Add peaches, simmer 5 more minutes.

Lemon Chicken

4 boneless skinless chicken breasts
3 T oil
1 T sesame seeds
2 T butter
1/4 cup sugar
1/4 cup water
1/4 cup lemon juice
2 t cornstarch
1 T water

Heat the oil, flatten the chicken breasts and brown on both sides. Top with sesame seeds and set aside, keep warm.

Melt the butter, add sugar and cook until caramel color. Add the water and the juice, bring to a boil.

Dissolve cornstarch, add to the sauce and boil again, pour over chicken.

Hoisin-Glazed Barbecue Ribs

Mmmmmmmmmmmmm. Health food they're not, but hey, you only live once!

6-8 lbs meaty pork back ribs
1 c hoisin sauce
3/4 c ketchup
1/3 c honey
1/4 c fresh lemon or lime juice
1/4 c rice vinegar
3 cloves of garlic, minced
1 T chopped fresh ginger
1 T sesame oil
1 t oriental chili paste (or 1/2 hot pepper flakes, or a few drops of hot pepper sauce)

Cut ribs into serving-sized pieces, cover with water in a large pot, boil and simmer at least 45 minutes. Drain well. Whisk all other ingredients together, brush on both sides of ribs and marinade for 4-24 hours, setting aside some of the marinade for basting and dipping if you like. Half an hour before cooking, remove from refridgerator and allow to come to room temp. Preheat barbecue to medium, oil the grill and cook ribs meaty side down. Cook 10 minutes, until crisp and glazed.

Mediterranean Chicken and Sausage Stew

Make this one on a cold day, serve with steamy garlic bread and cold milk. It's a favourite of ours.

Modified from Chatelaine magazine.

Brown and set aside:
4 big sausages, sliced (Italian or mild Italian are best)
2 chicken breasts, cut in 1" cubes

Saute:
1/2 each green and red pepper
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, chopped
2 cups sliced mushrooms

Place meat and veggies in a biggish soup pot, and add:
2 cups chicken broth
1 28 oz can diced tomatoes with juice
1/2 cup ketchup
1 tsp dried oregano
1 tsp dried basil

Bring to a boil. Add:
2 potatoes, cubed, (Yukon gold won't go to pieces, but whatever)

Simmer 20-25 minutes. Salt and pepper to taste.

Apple Chicken

4 chicken breasts, sliced into thin strips
1 medium-large apple peeled and cut into slices
1 cup apple juice
1 T brown sugar
1 T cornstarch
2 tsp chicken oxo
1/8 tsp each cinnamon and nutmeg

Brown chicken in a large pan, then add apple to warm through. In a separate bowl, mix remaining ingredients, pour over chicken and apple. Bring to a boil, reduce heat and simmer 10-15 minutes.

Barbecue Chicken

Brown and set aside:
4-6 pieces of chicken (with bones, peel off skin)

Into the pan (to brown) goes:
1 medium onion
1 clove garlic

Add:
1 cup water
3T soya or Worchestershire sauce
1/2 each green and red pepper
2T vinegar
2-4T brown sugar
1 cup ketchup
1 tsp mustard
1/2 cup celery, chopped
1/2 tsp salt
1/4 cup lemon juice

Place all in slow cooker for 3-4 hours on low, or bake 1 hour in a large lasagne pan.

Cabbage Rolls

12-14 cabbage leaves, separated and boiled 3-4 minutes
toothpicks, 14-20 or so

Mix together:
1 lb extra lean ground beef
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 1/4 tsp salt
1 1/4 tsp pepper

Scoop about 1/4 cup of the meat mixture into each of the cabbage leaves and roll it up, securing with a toothpick (or two). Place in a large lasagne dish in a single layer.

Cover with
2-3 cans of tomato soup*

(I've tried other, more flavourful and complicated sauces but really, simple is best.)