It's finally ready!
In an attempt to document the recipes my daughters enjoyed as children, I decided to write a recipe book. The photo above is the first draft copy I ordered. It required a lot more editing than I expected and I ordered and edited a second draft as well. I stopped poking at my "final" draft today and submitted my second book for (self) publication with CreateSpace. You can order a copy of "Wild Chicken Surprise" at Amazon.com.
Here are a couple of recipes from the book:
Makes 3-4 cups
½ cup Round Onions, diced
½ cup Tomatoes, diced
¼ cup Cilantro, minced
½ tsp. Salt or to taste
Optional: 1 small Hot Chili Pepper, minced
Slice the avocados in half lengthwise and remove
the seed. Scoop the avocado meat into a bowl and mash it with a fork. Add the
remaining ingredients and mix well.
Beef Short Ribs
I submitted this recipe for a 2014 fundraiser cookbook. Makes 4-6
servings
1 cup Soy Sauce
1 cup Sugar
2 cloves Garlic, crushed
1 Tbsp. fresh Ginger, chopped
½ cup Green Onions, chopped
½ tsp. Sesame Oil
½ tsp. Pepper or to taste
3 lbs. thinly sliced Beef Short Ribs
Mix together the soy sauce, sugar, garlic,
ginger, green onions, sesame oil, and pepper in pan. Stir until most of the
sugar is dissolved. Add the ribs, turning each piece to coat with the marinade.
Cover tightly and place in the refrigerator for at least 1 hour, but preferably
overnight. Turn the
meat over at least once during the marinating process. Pre-heat the oven at 350
degrees and line a baking sheet with aluminum foil. Place the ribs on the foil
and bake at 350 degrees for 10-15 minutes, until the ribs are cooked. Turn the
ribs over, change the oven setting to Broil, and move the pan up to the highest
rack. Broil for 1-2 minutes, until the ribs are sizzling.
