Robyn's Recipes

Meal of the Week

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Here's a recipe that's a little different.... an Oriental recipe for pork that lets you finally uncover that grill now that the nice weather is here again!!

You'll need four skewers.  Just thread the ingredients onto each one, and you'll have a great dinner in a matter of minutes!

Entree

Oriental Pork Kabobs

1-1/2 lbs. lean boneless pork
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup sliced green onion (with tops)
4 teaspoons sesame seeds (optional)
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons cold water
1 medium green pepper
12 medium-sized fresh mushrooms

Cut pork into 16 pieces.  In a large bowl, combine pineapple juice, soy sauce, green onion, sesame seeds, brown sugar, garlic and pepper.  Add meat.  Cover and refrigerate overnight or for two hours at room temperature, turning meat occasionally in the marinade.

Drain meat; reserve the marinade.  In a saucepan, blend cornstarch and cold water.  Add reserved marinade.  Cook and stir until thickened.

Cut green pepper into 1 inch squares.  Thread pepper on 4 skewers, alternating with the marinated meat and mushrooms.

Grill over medium coals for six to eight minutes.   Turn the kabobs and grill for six to eight minutes more, or until done, brushing with sauce occasionally.

Makes 4 servings.

Try serving the kabobs over a bed of white rice, or can be served with wild rice (Uncle Ben's Wild Rice is sold in the grocery store in a box and is extremely simple to make...just follow the directions and you'll have a great rice side dish.)

Side Dish

Orange Avocado Salad

1 medium sized head of romaine lettuce, fresh spinach, or regular lettuce  (your preference)
2 large navel oranges
1 large firm, ripe avocado
Lemon Dressing (recipe follows)

Tear lettuce into bite-sized pieces into a large salad bowl.  Peel rind from the oranges and section the oranges into a smaller bowl.

Before serving, peel, pit and slice the avocado.   Arrange the avocado slices and orange sections over lettuce.  Pour 1/3 to 1/2 cup lemon dressing over salad and toss.

Lemon Dressing

1/4 cup lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1/2 cup vegetable oil or olive oil

Beat the lemon juice, salt, pepper, sugar and dry mustard in a medium-sized bowl.

Beat in the oil in a slow, steady stream and then refrigerate.  Stir well and serve.

Dessert

Strawberry Chiffon Pie

1-1/2 cups crushed vanilla wafers
3/4 stick of butter
2 tablespoons sugar
1 envelope unflavored gelatin
1/4 cup water
1 pint strawberries, washed, hulled and pureed in blender
2 egg whites
1/4 cup sugar
1/2 cup heavy cream, whipped with beaters
15 whole vanilla wafers

Preheat oven to 350 degrees.
Mix vanilla wafer crumbs with butter and sugar until completely blended.   Press firmly into bottom and sides of a 9-inch pie plate to form crust.
Bake crust in a preheated oven at 350 degrees for 8 minutes.  Remove from oven and let cool completely.
Sprinkle gelatin over water in a saucepan.  Let stand for five minutes to soften.  Heat over low heat.  Stir constantly until gelatin dissolves.   Stir into the pureed strawberries.  Chill until mixture is just about set.
Beat egg whites in a bowl with electric mixer at high speed until soft peaks form.  Gradually add sugar, and beat constantly until whites are stiff and glossy.   Fold whites and whipped cream into pureed strawberry mixture.  Pour filling into the cooled crust.  Insert whole vanilla wafers all around the edge of the filling, standing them on their sides.
Chill for four hours or until set.