Pork Spareribs!

Directions:
* 4 pounds pork spareribs
* 1 cup brown sugar
* 1/4 cup ketchup
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 1/4 cup rum
* 1/2 cup chile sauce
* 2 cloves garlic, crushed
* 1 teaspoon dry mustard
* 1 dash ground black pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. Place ribs in a large roasting pan.

2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3. Preheat grill for medium heat. Position grate four inches above heat source.

4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Serves 8

Fresh Beef Stew

• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot.

3. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Vegetable Lasagna

Ingredients:
* 1 pound eggplant, sliced into 1/4 inch rounds
* 1/2 pound medium fresh mushrooms, cut into ¼ inch slices
* 3 small zucchini, cut lengthwise into 1/4-inch slices
* 2 sweet red pepper, cut lenthwise into 6 pieces each
* 3 tablespoons olive oil
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 (15 ounce) container reduced-fat ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1/4 cup egg substitute
* 1 (26 ounce) jar meatless spaghetti sauce
* 12 no-boil lasagna noodles
* 2 cups shredded part-skim mozzarella cheese
* 3 tablespoons minced fresh basil

Directions:
1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of
ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Pork Cutlets

Ingredients:
• 1 lb. pork sirloin cutlets
• chopped onion
• can mushrooms
• tbsp. oregano
• tbsp. butter
• slices bacon
• eggs, beaten
• bread crumbs

Directions:
1. Dip cutlets into egg then bread crumbs. Fry on both sides to brown. Remove from pan and put into baking dish.

2. Fry 8 slices bacon until crisp and put aside. Melt butter and add bacon, onion, mushrooms and oregano. Saute 2 minutes or until onions are clear.

3. Pour over mixture on top of pork cutlets, then pour 1 cup beef broth over it also. Bake at 350 degrees for 45 minutes.

Chicken Wings!

• 12 whole chicken wings
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder

Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate.

Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade.

Place the wings in a shallow baking pan. Bake, uncovered, at 375 degrees F for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking.

Refrigerate any leftovers.