A rummage through the cookbook cupboard in search of a misplaced favourite group of recipes produced a book of unknown origin with sample meals provided for a nutritional weight-loss program.
This week’s recipes offer a one-day menu in keeping with the weight-loss eating and exercise plan of the authors.
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Alberta Scrambled Eggs
2 eggs
2 tbsps. skimmed milk
4 oz. chopped cooked ham
4 tbsps. chopped onion
salt and pepper to taste
1 tsp. butter
Saute onion in butter until transparent. Add ham and heat. Beat eggs with milk. Add to pan and scramble. Sprinkle with salt and pepper. Serve on toast along with 1/2 cup orange juice and coffee or tea for breakfast.
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Country Broiled Ribs
16 oz. package of spare ribs
salt and pepper to taste
1 tbsp. malt vinegar
1 cup tomato juice
1 tsp. soy sauce
1/4 tsp. majoram
1 tbsp. honey
1 clove garlic, crushed, or 1 tsp. garlic powder
1 can button mushrooms, drained.
Combine all ingredients, except ribs, in saucepan and simmer.
Place ribs on a broiler pan and broil for 10 minutes per side. Baste first side with sauce mixture. Cook for 10 minutes. Turn ribs over and baste with sauce. Baste frequently while cooking another 10 minutes.
Remove ribs from broiling pan and set aside to keep warm.
Pour mushrooms in the remaining sauce mixture and simmer for approximately 5-10 minutes.
Serve ribs and mushrooms with a tossed salad and a beverage for lunch.
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Kebab Broil
1/2 lb. round steak, cut into cubes
cherry tomatoes
small pearl onions
1 egg plant, peeled and cubed
1/2 cup red wine
salt and pepper to taste
Combine beef cubes with wine and cover with waxed paper and place in refrigerator for several hours.
Bring meat to room temperature and remove from wine. Thread skewers with equal portions of beef, tomatoes, onions and egg plant. Season with salt and pepper.
Brush lightly with butter and broil on rack for 15 minutes, turning skewers in order to brown evenly.
Serve kebabs for dinner with steamed rice, coleslaw salad and tea or coffee.
Joyce Walter can be reached at ronjoy@sasktel.net
