1 green ginger root
1/2 clove garlic
1/2c soy sauce
1/2c catsup
3/4c sugar
2oz sherry
1t salt

Crush ginger and garlic, blend remaining ingredients. Rub into young pork ribs and marinate 3 hours. Place ribs on rack in 325°F oven and cook 3-4 hours then barbecue to get crust.

1lb lean boneless pork loin ( Read more... )

12 med. size firm ripe Roma Tomatoes ( Read more... )

1c dried navy or pea beans ( Read more... )

1/2c sugar
1/2c vinegar
1/2c catsup
1c salad oil
1t salt
1/2t pepper
1/4t dry mustard

Mix in blender with small chopped onion, store in jar in ref. with clove garlic

1 28oz can progresso crushed & peeled tomatoes
1 8oz hunts tomato sauce
3T oil
1 med. onion, chopped
2 cloves garlic, minced
1t basil
S&P
sugar

heat oil over med. flame. Saute onion & garlic til soft (don't let garlic get brown). Add diced tomatoes, tomato sauce & spices, simmer 20 mins.

2T lemon juice
2T vinegar
1t salt
1/2t pepper
1t dijon mustard
1 clove garlic
1/2c salad oil
1/2c olive oil

Combine first 6 ingredients in food processor and with machine running, add oil. Use with basic mix of salad greens and vegetables.

(*ED NOTE: There's a note that says "Too tart, cut down mustard and lemon juice")

1 lg can tomatoes ( Read more... )

Mash cloves garlic, sweet basil leaves, fresh parsley in bowl. Add soft butter & olive oil. Mash all together until it makes smooth paste. Serve & toss w/ hot linguine.

2c parsley sprigs, packaged ( Read more... )