Recipes by Arlene

• 3 lbs. beef ribs
• 2 tbsp. cornstarch
• 1 (9-oz.) can crushed pineapple
• ¼ cup vinegar
• 3 tbsp. brown sugar
• ½ tsp. salt
• ½ cup catsup
• 1 tbsp. soy sauce

Cut ribs into serving pieces. Combine sugar, cornstarch and salt. Stir in vinegar, catsup, soy sauce and undrained crush pineapple. Cook until slightly thickened, about 5 minutes, stirring constantly. Arrange ribs in roasting pan. Cover with mixture. Cover pan tightly and bake at 350° for 1½ to 2 hours or until ribs are tender.

• 2 lb. ground beef
• 3 to 4 stalks celery, chopped
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 can tomato soup
• 1 can cream of mushroom soup
• 1 can mushrooms
• 1 clove garlic, minced
• ½ cup catsup
• ⅛ tsp. chili powder
• 1 tbsp. paprika
• ½ cup medium cheddar cheese, shredded
• ¼ cup Parmesan cheese
• 1 can stewed tomatoes, chopped fine (optional)
• ½ cup Mozzarella cheese, shredded (optional)

Sauté the celery, onion and garlic until tender, not brown. In a separate skillet, brown the ground beef until done. Put in crock pot/slow cooker or large kettle and pour the celery/onion mixture over the meat. Add the soups, mushroom, minced garlic clove, catsup, seasonings, cheeses and tomatoes. Mix well and let simmer all day in the crock pot or simmer on the stove or in oven for 3 to 4 hours. Serve over noodles or spaghetti.

• 1½ lb. ground beef
• ¾ cup chopped onion
• 3 (10½-oz.) cans condensed minestrone soup
• 1 (31-oz.) can Van Kamp’s beans and pork in tomato sauce
• 3 cups water
• 1 tbsp. Worcestershire sauce
• 1 clove garlic, minced
• 1½ cup chopped celery
• ½ tsp. dried oregano, crushed
• 1 tsp. salt

In a large pan, cook beef, onion and garlic until beef is brown and onion is tender. Stir in remaining ingredients. Simmer, covered, for 15-20 minutes and serve. Great “cold weather” soup.

• 2 lb. stew meat
• 1 onion (diced)
• 1 can beef consommé
• ¼ cup flour
• ½ cup red wine
• Salt and pepper to taste

In a small mixing bowl, blend the consommé and flour together. Put remaining ingredients in a casserole and pour consommé mixture over the meat. Cook, covered, in a 300° oven for 3 hours. Serve over noodles or rice.

• 2 cups mayonnaise
• 1 cup (8 oz.) sour cream
• ¼ cup cider or white wine vinegar (use a little less if desired)
• ¼ cup minced fresh parsley
• 1 garlic clove, crushed
• ½ tsp. ground mustard
• ½ tsp. salt
• ¼ tsp. pepper
• 4 oz. crumbled blue cheese
• Torn salad greens

Place all ingredients (except for salad greens) in a blender, cover and process until smooth. Store in the refrigerator. Serve over salad greens. Makes 3 cups.

• 1 pt. whole egg mayonnaise
• ½ cup catsup
• ¼ red onion, minced
• 1 stalk celery, minced
• 1 sweet pickle, minced
• ¼ green pepper, minced
• 1 sprig parsley, minced
• 1 tbsp. pimiento, minced
• 1 egg, hard cooked and chopped
• Salt and pepper to taste

Mix the mayonnaise and catsup thoroughly. Blend in the remaining ingredients and refrigerate until ready to serve. Yields about 2½ to 3 cups.

Note: Contrast the ingredients in this particular Thousand Island dressing recipe to this recipe posted earlier!

• 3 10-oz. cans asparagus
• Water
• 3 packages (3 tbsp.) Knox gelatin
• 3 tbsp. water
• 1 cup mayonnaise
• ¼ cup lemon juice
• 4 oz. whipped cream
• Salt and white pepper to taste
• ½ cup slivered almonds

Drain asparagus, reserving the juice. Cut asparagus into thirds and set aside. In a bowl, dissolve Knox gelatin in 3 tbsp. of water. In a sauce pan, add enough water to the asparagus juice to make 2 cups and then heat. Add gelatin to juice and blend well. Remove from heat. Stir in mayonnaise, lemon juice, whipped cream, salt and white pepper. When partially set, fold in asparagus and almonds. Pour in 6-cup oiled mold and chill until firm (about 2-3 hours).

Fillets

• 6 8-oz. snapper fillets (may substitute sole fillets)
• Salt and pepper to taste (easy on the salt though!)
• 4 tbsp. butter
• ¼ tsp. thyme
• ¼ tsp. tarragon

Vegetables

• ½ cup dry white wine
• ⅓ cup butter
• 2 green peppers (julienne style)
• 3 red peppers or 3 pimientos (julienne style)
• 1 mild onion (julienne style)
• ½ lb. mushrooms (thinly sliced)
• ¼ tsp. tarragon
• ¼ cup dry sherry
• 1 tbsp. soy sauce
• Salt to taste
• Cayenne pepper to taste

Fillets

Sprinkle fillets with salt and pepper. Sauté fillets in butter on both sides until tender. Sprinkle with thyme and tarragon and remove to a heated platter.

Vegetables

Pour wine into same skillet, add butter and heat. Add peppers and onions. Sauté 2-3 minutes until crisp. Add mushrooms and tarragon and toss well. Add sherry, soy sauce, salt, cayenne and cook for an addition 2 minutes. Serve over fillets.

Note: The original recipe called for the use of clarified butter. I used “regular” butter instead and the dish still tasted delicious.

• 1 medium-size onion, thinly sliced
• 2 cloves garlic, minced or pressed
• ¼ cup finely chopped parsley
• 4 center-cut pork chops (1¾ to 2 lbs. total), edges trimmed of fat
• Freshly ground pepper
• 2 tbsp. all-purpose flour
• ⅓ cup dry red wine (or beef broth if desired)
• ½ cup coarsely chopped walnuts
• Salt

In a 4-quart or larger slow cooker, combine onion, garlic and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour and arrange over onion mixture, overlapping slightly if necessary. Pour in wine (or broth). Cover and cook on low setting until pork is very tender when pierced (7½ to 8½ hours).

Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350° oven until toasted (8 to 10 minutes). Set aside.

Lift pork chops to a warm platter and keep warm. Skim and discard fat from onion mixture, if necessary; then season to taste with salt. Spoon onion mixture over chops; sprinkle with walnuts and remaining parsley.

Makes 4 servings.

• 6 hard-boiled eggs, cooked and peeled
• ¼ cup Ranch dressing
• ¼ diced celery
• 3 tbsp. crisp-cooked, crumbled bacon (pieces may be used)
• 1 tbsp. diced green onion
• 8 slices sandwich bread
• Lettuce and tomato (optional)

Coarsely chop eggs. Combine with dressing, celery, bacon and onion in a medium serving bowl; mix well. Chill until just before serving. Spread salad evenly on 4 bread slices; arrange lettuce and tomato slices on egg salad, if desired. Top with remaining bread slices.