Appetizer Ribs
4 lb Spareribs; cut up
1 ts Salt
1 ts Pepper
1 ts Garlic salt
8 oz Russian salad dressing
6 oz Pineapple juice
Sprinkle ribs with salt and pepper. Place in slow cooker; pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown. Makes 8-10 appetizer servings. If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appetizer.
main dish
Meatball Soup
| 1 1/2 | lbs ground beef |
| 1 | egg, slightly beaten |
| 1/2 | cup soft breadcrumbs |
| 1/4 | teaspoon salt |
| 1 | tablespoon chopped parsley |
| 1 | teaspoon minced garlic |
| 1/4 | cup parmesan cheese |
| 2 | tablespoons butter |
| 1 (10.5 | ounces) can beef broth |
| 1 (28 | ounces) can diced tomatoes (I prefer tomato puree) |
| 1 | envelope dry onion soup mix |
| 2 | cups sliced and peeled carrots |
| 2 | cups diced potatoes |
| 1/4 | cup chopped celery (optional) |
| 1/4 | cup chopped parsley |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon oregano |
| 1/4 | teaspoon basil |
| 1 | bay leaf |
6 servings
1 hour 30 minutes 30 mins prep
- In bowl, combine first 7 ingredients with 3 Tablespoons of water.
- Mix lightly.
- Shape into about 24 meatballs.
- In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
- Drain off fat.
- Set meatballs aside.
- In same Dutch oven, combine 2 cups water with remaining ingredients.
- Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
- Add meatballs and simmer 20-30 minutes longer.
- Good served with Parmesan on top.
- If soups seems too thick, thin with water.
Desert
200g cooked cashew nuts
boil nut for 30 min drain and rinse.
0.51 white grape juice
2 soft sliced pears
300ml apple Juice
4 teaspoons agar-agar
4 organic biscuits
Method
Heat the apple juice and whisk in the agar-agar simmer until agar dissolves. Then crush the biscuit and place in a beautiful dessert glass, now layer the chopped pears over the biscuits.
Pour the apple jelly over the pears slowly and put in the fridge to set.
Meanwhile blend the cashew nuts and grape juice, add the juice slowly until it becomes thick and creamy.
Pour over the top of the trifle and garnish with mint leafs toasted pistachio nuts with rice malt.
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