(Stacee Kosaka)

• 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

(Stacee Kosaka)

• 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

Marinade:

• 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.

(Stacee Kosaka)

• 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
• Water
• 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

(Lily Ikegami)

• 4-5 russet potatoes
• 1 can spam
• 4-5 carrots (small)
• Celery (4 sticks)
• 1 brown onion
• 2 boiled eggs
• 3 large eggs – scrambled
• Panko
• Flour
• 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

(Stacee Kosaka)

• 8 oz. elbow macaroni (cooked/drained)
• 12 oz. shredded white cheddar cheese
• 12 oz. shredded sharp yellow cheddar cheese
• 2 eggs
• 1 cup milk
• 2 cups Portuguese sausage or Smoked sausage (cubed)
• Salt and pepper to taste

Preheat oven to 350 degrees. Mix cheeses together, set aside. In a small bowl, beat the eggs. Add milk and continue beating until mixed well, set aside. Spray the bottom of a 2-quart casserole dish with cooking spray. Mix all ingredients together with the sausage and lay into the casserole dish. Bake about 50 min or until the cheese is golden brown.

Makes approx. 6 servings