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BASIC BANGERS

Ingredients:

1 lb Pork shoulder, lean
8 oz Pork fat
Salt & pepper
1 1/2 oz fresh breadcrumbs
2 egg yolks
Pinch of nutmeg
Pinch of cloves
Pinch of mace
Pinch of thyme
8 sausage skins

Cooking Instructions:

Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs.

Serve grilled or fried.

New Mexican Tamales

Ingredients:

4 lb Pork shoulder
6 c Water
6 tb To 8 chile powder
1/8 ts Oregano (optional)
1/4 ts Cumin (optional)
2 cl Garlic, chopped fine

MASA FOR TAMALES
5 lb Masa corn meal flour
1 lb Lard
Pork broth from above
48 Corn husks(dried)

Cooking Instructions:

Boil meat in water until tender. Remove meat from broth, saving broth for making dough and chile. Chop meat in 1/4 inch pieces and place in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry. Set aside, while preparing dough (masa). Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at medium speed. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife. Assembling the Tamales: Rinse corn husks and soak in warm water until pliable. Spread the center portion of each husk with 2 tb of the masa mixture. Top with the chile meat filling. Varied amounts of either the masa or thee filling may be used (some like them thin, some like more of the filling). Fold the sides of the hushs toward the center, the bottom of the husk up the top down. Tie each tamale top and bottom with a narrow corn husk strip. Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 40 minutes.

Portuguese Pork Tenderloin

Ingredients:

1 pound pork tenderloin
2 tablespoons flour
Salt
Pepper
Paprika
1 tablespoon butter
1 sliced onion
1/2 pound sliced mushrooms
2/3 cup dry white wine
1/4 teaspoon rosemary
2 tablespoons lemon juice
2 tablespoons chopped parsley

Cooking Instructions:

Season flour with salt, pepper and paprika. Roll tenderloin in seasoned flour. Sauté pork in butter until golden brown. Add sliced onions and mushrooms. Sauté for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.

HAM FRITTERS

Ingredients:

FRITTERS:
1 1/2 cups ground cooked ham
2 cups sifted flour
2 cups boiling water
4 eggs
cooking fat for deep frying

CUMBERLAND SAUCE:
1 cup ham drippings, free of fat
1 lemon
1 orange
2 tablespoons prepared mustard
1 cup port or Madeira wine
1 cup red currant jelly
2 tablespoons wine vinegar
1/2 teaspoon ground ginger
salt, pepper and cayenne to taste

Cooking Instructions:

FRITTERS: Stir the flour into rapidly boiling water and continue to cook, stirring vigorously, until the batter leaves the sides of the pan. Lower the heat and beat in the eggs, one at a time. Remove from the heat and stir in the ham. Bring the fat up to 390 degrees F. on a thermometer and drop the batter by teaspoons into it. Cook until golden brown all over, then drain on absorbent paper. Serve with Cumberland sauce.

CUMBERLAND SAUCE: Grate the rind of the lemon and the orange, then squeeze the juice from the fruit. Combine these with all the other ingredients and cook together until well blended. Season to taste. Makes 3 cups.

KOREAN RIBS

Ingredients:

4 lb Beef short ribs, 2 1/2" Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed

Cooking Instructions:

Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic bag. Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally. Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. Turn ribs over occasionally during cooking.

Sukiyaki Pork Tenderloin

Ingredients:

1lb Pork Tenderloin
3 cloves crushed garlic
1 teaspoon white pepper
1 cup Sukiyaki Sauce
One diced onion
1 teaspoon salt

Cooking Instructions:

Put tenderloin, Sukiyaki Sauce, onion and garlic in large, zip-lock bag and let marinade for a least 4 hours. Barbecue using coals and water soaked hickory, apple or cherry chips until done. To cook well done, barbecue until tenderloin is firm to the touch.

Serve with baked potatoes and sour cream, and green vegetables of your choice.

Additional Comments:

This also makes great sandwiches the next day.

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