October 19, 1955 Chinatown Spareribs, Waldorf Salad, Chinese Almond Cookies

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Chinatown Spareribs

(in sweet-sour sauce)

Fluffy Rice      Waldorf Salad

Chinese Almond Cookies

Chinatown Spareribs

3 lbs. pork spareribs
Salt and pepper
1/4 c. chopped onion
1/4 c. chopped green pepper
2 T. butter
2 T. cornstarch
2 T. brown sugar
1/4 c. vinegar
1 T. soy sauce
3/4 c. pineapple syrup
1 No. 2 can pineapple chunks, drained

Have spareribs cut into 3-rib sections. Sprinkle with salt and pepper. Arrange ribs meaty side up in shallow pan, bake at 450 degrees, 20 minutes. Saute onion and green pepper until softened but not brown. Remove from heat, sprinkle cornstarch and brown sugar over all; mix well. Stir in vinegar, soy sauce and pineapple syrup, combined, cook, stirring constantly until slightly thickened, about 2 minutes. Pour off excess fat from roasting pan, pour pineapple sauce and chunks over spareribs. Reduce heat to 325 degrees, bake covered 1 1/2 hours or until meat is well browned and tender. Serves 6.

Waldorf Salad

 "This salad is wonderful for Fall -- has a new flavor thrill, apple-flavored gelatin."

1 package apple-flavored gelatin
2 c. hit cider
1/2 t. salt
2 tart, medium sized apples
1/3 c. diced celery
1/3 c. chopped nuts
Mayonnaise

Dissolve gelatin in hot cider. Add salt, chill until partially set. Dice apples, combine with celery and nuts. Add to gelatin mixture. Pour into individual molds and chill until set. Serve with mayonnaise if desired.

Chinese Almond Cookies

2 1/2 c. flour
3/4 t. baking powder
1/2 t. salt
1 c. shortening
1 1/2 c. sugar
1/4 t. almond extract
1 egg
1 T. water
Almonds

Combine flour, baking powder and salt, sift into bowl. Add shortening and sugar, cut in with pastry blender until mixture is fine. Combine almond, egg, and water, add to flour mixture. Mix to make a stiff dough, if necessary, add a few additional drops of water, be careful not to make too soft a dough. Knead thoroughly to make the dough pliable. Let stand for 5 minutes in refrigerator. Form dough into balls 1 1/2 inches in diameter, press them down with the palm of the hand to form cakes about 1/2 inch thick. Press an almond into the center of each cake. Bake on lightly greased cookie sheet at 350 degrees for 5 minutes, reduce heat to 300 degrees for 8 to 10 minutes or until cakes are light golden brown.