Recipe: Cantonese Short Ribs

1 can sliced pineapple
3 lbs. short ribs
3 T shortening
1/3 C soy sauce
Brown sugar
1 t ginger
Melted butter

Drain pineapple, reserving juice.
Add enough water to reserved juice to make 2 cups liquid.
Brown ribs in shortening in roasting pan.
Mix reserved pineapple liquid, soy sauce, 1 tablespoon brown sugar and ginger.
Pour over ribs.
Simmer for 3 hours or until tender.
Brush pineapple slices with melted butter; sprinkle with brown sugar.
Place under broiler to brown.
Serve pineapple slices with ribs.

Recipe: Mushroom-Stuffed Chicken Breasts

Recipe.

Serves 4 to 6

5 T butter
½ lb mushrooms, chopped fine
½ t salt
¼ t freshly ground pepper
1-1/2 C freshly made bread crumbs
¼ t nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ C heavy cream
½ C chicken broth

Preheat the oven to 350°F.
Melt 4 tablespoons of the butter in a skillet.
Add the mushrooms, salt, and pepper, and cook, stirring often, until the mushrooms turn very dark and absorb all the butter.
Remove from the heat and stir in ¾ cup of the bread crumbs and the nutmeg.
Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken.
Fold the chicken around the stuffing, and place, seam side down, in a buttered shallow casserole or baking dish.
Melt the remaining tablespoon of butter and brush over the chicken.
Sprinkle with the remaining ¾ cup of bread crumbs.
Pour on cream and broth.
Bake for 30 minutes, until lightly brown.

Recipe - Imperial Tenderloin

This recipe generates 8 servings.

1 beef tenderloin
¼ C olive oil
1 clove of garlic
1 T Worcestershire sauce
4 oz. blue cheese
Butter
1 lb mushroom caps
1 t onion salt
½ t caraway seed
Pepper to taste

Trim surface fat from beef. Brush with olive oil.
Bake at 450°F for 45 to 60 minutes or until meat thermometer registers 140°F. Remove from oven. Mash garlic into Worcestershire sauce; combine with blue cheese and ½ cup butter.
Spread over top of beef. Brown mushrooms in 2 tablespoons butter for 5 minutes.
Add onion salt, caraway seed and pepper; toss.
Serve immediately with beef.