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Stir occasionally over medium heat until sugar is dissolved, then simmer for ten minutes,
covered.
Add pineapple chunks, meatballs (2-3 dozen), and as much finely chopped candied
ginger as your palate demands. Add pineapple juice, water, ginger or seasoning to taste.
Let simmer 1 hour.
Remove meatballs and pineapple from sauce. Thicken with cornstarch Stir constantly
over medium-high heat until thickened and transparent. Return meatballs and pineapple
and let sit for a few minutes over very low heat.
Serve over rice. This is also a delicious sauce for spareribs.
This is one of those useful recipes that can be doubled, trebled, or sextupled. A triple
batch of sauce and 75-100 small meatballs feeds 25 hungry people.
About the Author: Judith B. Glad’s exciting historical romance series, Behind the
Ranges Series, where wilderness challenges heart and soul, is published by Awe-Struck
E-Books (www.awe-struck.net) . BOOK I: THE QUEEN OF CHERRY VALE now
available; BOOK III: THE DUCHESS OF OPHIR CREEK, coming 25 March 2001.
Read more about the series at my website.
Author's URL: http://www.judithbglad.com
*TOP*
Soy-Ginger Marinated Salmon
From: Maureen Mackey
I live in the Pacific Northwest, where salmon is plentiful, and I've learned to love the
flavor of this magnificent fish. Besides tasting terrific in this simple recipe, salmon is a
rich source of omega-3 fatty acids, which have been shown to reduce the risk of heart
attack. I like salmon cooked this way both hot off the grill and cold the next day. Good to
eat and good for you - you just may find yourself falling in love with it, too.
4
salmon fillets or steaks (allow about 6 oz. per person)
Marinade (see following recipe)
Lemon wedges, optional
Marinade:
1
1
cup sake (Japanese rice wine)
/2 cup natural soy sauce or tamari (preferably reduced sodium)
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