36 - Wednesday, January 25, 1989 — North Shore News F'ooD Roasting is best bet for beef A READER bought pounds and pounds of boneless beef ribs when they came on sale a few weeks ago: ‘‘I must have been nuts — I haven’t the faintest idea what to do with them!”’ The problem is that these might be quite tender and then, again, may be as tough as old boots. Therefore, grilling is risky. I'd recommend long, very slow roasting in « covered pan with a spicy sauce. For best results, cook in a flat pan in a single layer. budget beaters Barbara McCreadie Another problem is that they can be extremely fatty. I’d be in- clined to cook them early in the day, chill to let the fat rise to the surface and harden so it can be lifted off. Re-heating only im- proves this kind of dish. Teriyaki sauce (bottled or homemade) is a good choice for those who don’t like sweet sauces. Hawaiian Ribs 5 Ib. beef ribs oil 1 cup water 1% cups brown suger 1% cups piveapple juice 1 cup sherry 1 tablespoon Beef-in-a-Mug 1 tablespoon fresh grated ginger 46 cloves garlic, finely minced selt and pepper corastarch tix mixed with cold water Brown the ribs on all sides in a frying pan. Transfer to a flat bak- ing pan with cover or use foil. Drain fat from frying pan and add remaining ingredients except salt and pepper and cornstarch mixture. Cook until you have scraped all the browned bits from the frying pan. Pour sauce over ribs, cover tightly and bake at 300F several hours or until very tender. Skim fat or chill and lift off. Remove ribs and thicken sauce with cornstarch — approximately one tablespoon for each cup of sauce that remains. This will de- pend on how much has evaporated during cooking. Heat until thick and clear. An alternative is to omit corn- starch and return ribs and sauce to the oven. Broil to reduce sauce and brown ribs — watch it! They BURN. Season to taste. 2¢& & Another reader tells me that she loves her meat bright red but has recently married a guy who yearns hearing loss? See us for good hearing aid service — sales, repairs, batteries and advice. northwestern — hearing centre 1810 Lonsdale North Vancouver Open Tues-Fri. 9:30-5 - ” Sat. 9:30-1. Closed Mon. NOTIONS: == > BUY: 1. GET: 2. : §PATTE RN 5a as 1, cE " Vaiss Sia Ye “STYLES ‘ eS 8 » BUTTERICK QUILTING -; FABRICS © for his mother’s pot-roast and dumplings. “‘Mother’s’’ Pot-Roast 4 tb. pot roast — (I like beef brisket) 1 package onion soup mix 1% caps water 2 cloves garlic, speared with toothpicks 2 tablespoons Worcestershire sauce ¥% cup ketchup Crosse and Blackwell Gravy Dark- ening, drop by drop until you like the color pepper % cup Nour cold water In a deep Dutch oven with tight lid, cover brisket with soup mix and water. Bake at 250 to 300F about five hours. This can’t be overcooked, but check to make sure the water doesn’t evaporate. Add skewered garlic pieces about half-way through cooking. This is best done ahead so that you can cool the gravy to let the fat rise and be lifted off. The meat can be re-heated in a slow oven or microwaved. Another bonus is that chilled pot roast carves beautifully — hot, in shreds. Prepare dumpling mixture. Br- ing skimmed sauce to a boil. Drop dumplings into boiling broth (see recipe below), and cook as directed. Remove dumplings to re-h-ated meat platter and keep hot. Remove garlic from broth and add Worcestershire, ketchup, gravy darkening and pepper. Thicken with flour and cold water, mixed to a smooth paste. YEAR ANNIVERSARY SPECIAL Dror, ON DRYCLEANING 2 SIMILAR ARTICLES CLEANED FOR THE PRICE OF ONE (EXCLUDING SHIRTS, LEATHERS & FURS) JAN. 26 - FEB. 04 Sibir Dray CLEANERS 1735 CAPILANO ROAD, NORTH VAN ON THE SHELL SERVICE STATION LOT 986-8900 Variety Helps Kids! Feb. 11 & 12, 1989