January 19-20, 2019
Harley’s Valley Bowl
- Mixed Doubles – 900 Global ball of choice – JAIME ROVNER
- Mixed Team – Track ball (donated by Harley’s Valley) – DANNY HIROTA
- Open Team – 900 Global ball of choice – KEVIN YOSHIDA
- Mixed Doubles – 900 Global ball of choice – ALLISON OROSCO
- Singles – 900 Global ball of choice – JEFF FLORES
SCNBA VEGAS CHAMPIONSHIPS FREE ENTRY WINNER:
AMF BEVERLY LANES
Sunday, November 18, 2018
- 3 pounds of spareribs
- 3 TBS. brown sugar
- 2 TBS. cornstarch
- ½ tsp. salt
- ¼ cup vinegar
- ½ cup ketchup
- 1 8 oz. can of crushed pineapple (undrained)
- 1 TBS. shoyu
- ½ tsp. fresh grated ginger
Combine all ingredients in a saucepan. Cook until thickened, stirring constantly. Arrange a layer of spareribs in a roasting pan. Cover ribs with ½ of the sauce, then add another layer of spareribs, add the remaining sauce. Cover pan tightly with heavy foil and bake at 325 degrees for 1-1/2 to 2 hours.
Serves approx. 4
- 2 pounds thinly sliced beef (rib eye or top sirloin)*
- 3 scallions cut into 2-inch pieces
- 1 small onion thinly sliced
- 1 small carrot, thinly sliced
- 6 TBS. soy sauce
- 3 TBS. water
- 2 TBS. sugar
- 2 TBS. honey
- 2 TBS. rice wine (or mirin)
- 2 TBS. garlic
- 2 TBS. sesame oil
- 2 tsp. sesame seeds
- 3 TBS. grated Asian pear (optional)
- 1/8 tsp. pepper
Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour.
Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.
- 1 pound Beef stew meet, cubed to bite size
- 4 carrots (sliced diagonally)
- 4 stalks of celery (sliced diagonally)
- ½ brown onion (bite size)
- 1 zucchini (sliced diagonally)
- 2 TBP Knorr beef stock (dry)
- 1 28 oz. can stewed tomatoes
- 1 cup elbow macaroni
- 1 potato
- 2 TBS dried oregano
- 2 TBS dried basil
- 2 bay leaves
- 1/3 cup flour
- Salt and pepper
- 1 TBS vegetable oil
In a bowl add stew meat, salt & pepper, and flour. Coat the meat well. In a large pot, heat and add oil. Brown the stew meat (about 5 min). Add canned stewed tomatoes + 2 cans of water (use the can as your measuring cup) and beef stock. Bring to a boil. Add veggies, spices and elbow macaroni. Turn to medium low for about 1 hour. Stir occasionally so the macaroni doesn’t stick to the bottom.
Eat with crackers or over rice.
Serves approx. 6
- 4-5 russet potatoes
- 1 can spam
- 4-5 carrots (small)
- Celery (4 sticks)
- 1 brown onion
- 2 boiled eggs
- 3 large eggs – scrambled
- Vegetable Oil for frying
Optional: Shoyu and Sugar
Cut potatoes into small pieces and boil. When gets soft, drain the potatoes.
While still warm, mash well.
Cut the vegetables in small pieces in separate dish. Sauté all the vegetates (celery and carrots).
Gradually add in the brown onion.
Cut the Spam to small pieces also and cook together. Season with shoyu and sugar (or sugar substitute) to make sweet.
Set aside the vegetables to cool.
After the vegetables are cool, cut the boiled eggs into small pieces and add to mashed potatoes and continue add the cooked vegetables and Spam.
Lay wax paper down for coated croquettes.
Take the mixture and shape into an egg shape (with hands dusted with flour otherwise it gets sticky).
Put into the refrigerator for a couple of hours.
Dip each croquette into the beaten eggs, then panko.
Fry until golden brown.
***You will only need to fry for a short time because the vegetables and potatoes are cooked