Corn Chowder

4 slices Bacon, chopped
1 sm. can Spam, cubed (optional)
1 c. Potatoes, cubed
1/2 c. Celery, cubed
1 can Whole Kernel Corn, drained
3 c. Chicken Broth
1/2 c. Evaporated Milk

Sauté bacon and onion in saucepan over medium heat, until bacon is cooked but not crisp and onion is translucent. Add spam and continue cooking for 1-2 min. Add chicken broth to pan and bring to boil. Add potatoes and celery and bring to boil, then simmer covered stirring occasionally until potatoes are tender. Add corn and evaporated milk and continue to simmer for 1-2 min. Add salt and pepper to taste.

Portuguese Bean Soup

1 can Red Kidney Beans, drained
2 Smoked Ham Hocks
2 c. Chicken Broth
1/2 c. Cilantro, chopped
3 c. Water
1 10 oz. Portuguese Sausage, cubed and fried
1 c. Potatoes, diced
1 c. Carrots, diced
1/2 c. Onion, diced
1/2 c. Celery, diced
1 c. Tomatoe Puree
Salt, pepper, garlic powder to taste

Combine ham hocks, chicken broth, cilantro and water in a stockpot. Bring to boil, then simmer until ham hocks are tender, about 1 1/2 - 2 hrs. Remove ham hocks and allow to cool enough to handle. Shred meat from bone, discard bone and skin and return meat to pot. Add remaining ingredients to pot, bring to boil then cover and simmer until potatoes are tender. Season with salt, pepper and garlic powder.

Sweet Sour Spareribs

5# Pork Spareribs (either packaged frozen or boneless pork butt cut into 1 inch cubes - the meat dept can cube for you for a nominal charge)

1 c. Cider Vinegar
1 c. Brown Sugar
1 c. Shoyu
6 cloves Garlic, mashed
2 1-inch pieces Ginger, mashed
2 Tbsp. Cornstarch
12 oz. Pineapple Juice
1 14 oz. can Pineapple Chunks, undrained

If using packaged frozen ribs, rinse and drain first.

Add ribs to large stockpot. Mix together vinegar, sugar and shoyu in jar and shake until sugar is dissolved. Add to ribs along with garlic and Ginger. Bring to a boil, cover and simmer for 45-60 min, stirring occasionally until ribs are tender.

In a small bowl, slowly add pineapple juice to cornstarch, mixing until cornstarch dissolves. Add to ribs along with undrained pineapple chunks and bring to boil until sauce starts to thicken. Reduce heat and simmer for 10-15 min.

VARIATION: Substitute pineapple chunks with carrot and daikon. Peel and slice carrot and daikon into 1/2 inch thick rounds (may be cut in half if carrot or daikon are large). I soak my daikon in water with some salt added for about 30 min. This takes some of the bitterness out. Drain off water from daikon and add with carrots to the ribs halfway thru cooking time.

Hamburger Curry

1# Ground Beef
1 can Diced Potatoes, drained
1 box frozen Mixed Vegetables
2 cans Cream of Mushroom Soup
1 pkg. NON brand Hawaiian Curry Mix

Brown beef over medium-high until cooked through and drain off fat. Add curry mix and soup to beef and enough water so it is consistency of chili (about 1/2 soup can of water). Add frozen vegetables and potatoes. Bring to a boil, the reduce heat to simmer and cook covered for 10-15 mins or until vegetables are heated through. Serve over rice. No forget the mayo!

*1 Tbsp. curry powder may be substituted for Hawaiian Curry Mix.

Balsamic Vinegrette

1/3 c. Olive Oil
1/3 c. Balsamic Vinegar
1 Tbsp. Minced Garlic
1 Tbsp. Brown Sugar
Salt and Pepper to taste

Combine all ingredients in a jar. Shake well until sugar dissolves and refrigerate. Keeps for up to a week in refrigerator.

Ham Glaze

GLAZE:

1 c. Guava Jelly
2 Tbsp. Brown Sugar
1 Tbsp. Mustard
1/4 c. White Wine
1/2 c. Pineapple Juice
1/4 c. Ketchup
1/4 tsp. Ground Cloves

Cook above ingredients over medium high heat until jelly has melted. Set aside 1 c. Of the Glaze and use remaining to baste ham.

SAUCE:

1 c. Ham Glaze
1 c. Cherry Pie Filling
1/2 c. Raisins

Cook together until raisins plump.

Bake ham according to directions on can or wrapper. Pour remaining glaze over ham during last 15-20 minutes of cooking time. Arrange cooked ham on platter and pour sauce over.

*Whether using canned ham or spiral ham (my favorite), I like to pre-slice my ham, arrange it in baking dish and pour pineapple juice over the ham slices (about 6-8 oz per 9x12 inch pan.) I then cover pan with foil and bake according to package directions, pouring the ham glaze over slices during last 15-20 minutes of cooking time.

Ghetto Dogs a.k.a. Red Devil Franks

Ghetto Dogs

1 pkg. Red Hot Dogs
1/4 c. Vegetable oil
1 c. Minced onion
2 cloves minced garlic
1/2 tsp. Salt
1 1/2 Tbsp. Worcestershire Sauce
1/2 c. Chili sauce
Dash of pepper
2 tsp. Sugar
1 1/2 Tbsp. Mustard

Cut hot dogs into 1 inch pieces. Heat oil in frying pan, add onion and garlic and cook until onion is translucent. Add hot dogs and remaining ingredients. Simmer for 10 min. Serve with rice and canned corn for a truly ghetto meal.

*Chili Sauce is usually sold near the ketchup and cocktail sauce.
**Red Hot Dogs are a MUST and just won't taste the same as turkey franks.