Joycie's Luncheon

The salad was slaw, mixed with
Trader Joe's Asian Style Spice Peanut
Vinaigrette, topped with peanuts.
This dressing is on the hot side.




PICKLED VEGETABLES

Ingredients:

3 large turnips

1 medium carrot

1 medium green pepper

2 tablespoons salt

2/3 cup sugar

1/2 cup vinegar

Procedure: Pare turnips and carrot; cut into lengthwise halves, then cut crosswise slices 1/8 inch thick. Cut green pepper into 1 1/2 X 1/4 inch strips. Mix vegetables with salt; let stand 1 hour. Rinse and squeeze out as much liquid as possible. Pack into quart jar. In small saucepan, cook sugar and vinegar until sugar dissolves; cool. Pour over vegetables. Refrigerate several days before serving. Serve with Sweet and Sour Spareribs. Makes one quart.

This was served on the side of:
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For starch you could make Japanese cold “SOMEN” noodles which are delicious and very healthy – (they’re make with buckwheat flour.)

1 package somen noodles, cooked to “al dente”, strained and chilled.

Dress with olive oil, a little sesame oil, and MIRIN sweet cooking sake. (No one will get tipsy, I swear!) (notes from Joycie, I couldn’t find the sake, I looked everywhere, my nephew Tommy picked some Mirin sweet cooking seasoning from a Asian market in Santa Rosa, thanks Tommy for doing that for me.

Top with chopped green onions, sesame seeds, julienned red bell peppers, or any other crunchy veggies you like. This is very popular for hot weather months.

Note from Joycie, I found Japanese Organic SOBA noodles at Raley’s in the health food section. They are buckwheat and I thought probably the same as SOMEN noodles.

They are CUTE noodles; they come in a 9.5 oz

package and also they have 3 or 4 individual packets within, with a band around them.

SWEET SOUR SPARERIBS

Ingredients:

2 lb. spareribs

1 tablespoon soy sauce

2 tablespoons flour

3 tablespoons salad oil

1 clove garlic, crushed

1 small piece ginger root, crushed

2/3 cup vinegar

1 1/2 cups water

1 cup light brown sugar

2 teaspoons salt

Procedure: Have butcher cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently. In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat. Add remaining ingredients; simmer 45 minutes. Makes 6 servings