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MEATS AND MAIN DISHES
Wine-Braised Ribs
3 Ibs. pork spareribs, cut into 2-rib
pieces
1 medium onion,
sliced
2 bay leaves
% cup tomato juice
I/Z cup white wine
VZ teaspoon dried chervil leaves
(optional)
VZ teaspoon dried tarragon leaves
Sauce
2 slices bacon, finely chopped
% cup finely chopped carrot
% cup chopped onion
1 clove garlic, minced
2 tablespoons all-purpose flour
2 teaspoons sugar
V4 teaspoon pepper
2 tablespoons tomato paste
1 cup beef broth
‘/a cup white wine
In large oven cooking bag, combine ribs, onion slices and bay
leaves. Place in e-inch glass baking dish. Set aside.
In small bowl, combine tomato juice, l/z cup wine, chervil and tarra-
gon. Pour over ribs. Close bag loosely with string or nylon closure.
Microwave at HIGH Power for 10 minutes. Turn bag over. Reduce to
DEFROST. Microwave for 35 to 45 minutes, or until pork is tender. Let
stand, covered, for 10 minutes.
SAUCES:
In e-quart microwavable casserole, combine bacon, carrot, onion
and garlic. Cover. Microwave at HIGH Power for 5 to 6 minutes, or
until vegetables are tender, stirring once. Add flour, sugar, pepper
and tomato paste. Blend in beef broth and wine. Microwave, un-
covered, at HIGl-t Power for 5 to 6 minutes, or until thickened, strrnng
twice. Remove ribs from bag. Add to sauce. Microwave at DEFROST
for 7 to 8 minutes, or until hot. Let stand 2 minutes. Discard bay
leaves.
3 servings
Greek Beef Kabobs
6 oz. boneless beef sirloin steak,
1 inch thick
4 small red potatoes, 2-inch
1 tar (6 oz.) marinated artichoke
hearts (reserve marinade)
‘14 teaspoon pepper
6 pitted extra large black olives
4 wooden skewers, lo-inch
Trim and discard fat from beef. Cut into l-inch cubes. Set aside
Trim %-inch strip around center of each potato. Place potatoes in a
l-quart microwavable casserole. Sprinkle with 1 tablespoon arti-
choke marinade. Cover. Microwave at HIGH Power for 7 to 8 minutes,
or until tender. Blend pepper into reserved marinade. Set aside.
Alternate beef, artichoke hearts, olives and potatoes on skewers,
placing potatoes in center of skewers. Arrange kabobs on microwav-
able roasting rack. Brush with marinade. Cover with wax paper.
Microwave at HIGH Power for 3 minutes. Rearrange kabobs and turn
over. Brush with marinade. Cover. Microwave at HIGH Power for 2 to
3 minutes, or until desired doneness. Brush with marinade.
4 servings
Southern-Style Pork Chops
1 egg, beaten
2 tablespoons French dressing
Coating
I/Z cup unseasoned dry bread crumbs
VZ teaspoon paprika
VZ teaspoon onion powder
V2
teaspoon clery salt
% teaspoon chili powder
‘14 teaspoon pepper
4 pork chops, l/2 inch thick
In shallow bowl, blend egg and dressing. Combine all coating ingre-
dients on a sheet of wax paper. Dip chops in egg mixture, then roll in
coating. Press coating onto chops.
Arrange chops on microwavable roasting rack. Microwave at HIGH
Power for 17 to 18 minutes, or until meat near bone is no longer pink,
rearranging chops once. Do not turn chops over. Let stand for 3
minutes.
4 servings
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