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Wednesday, November 27, 2013

Sweet Potato Pie

3 lbs. Sweet Potatoes, canned or roasted and mashed
1.5 cups Sugar
1 Can Sweetened Condensed Milk
1 tsp Allspice
1 tsp Cinnamon
2 tsp Vanilla
3 sticks of Butter, melted
3 Tbsp Self-Rising Flour

Combine all ingredients in a large bowl. Mix on high speed until everything is incorporated and smooth.
Bake for 1 Hr. at 325 degrees AND THEN
Bake 30 mins. more at 350 degrees

Use your favorite pie crust recipe or store-bought pie dough.

Rosemary Dinner Rolls

2 packages active dry yeast
2 1/2 cups warm milk
1/2 cup butter, melted
2 eggs
1/4 cup sugar
1 teaspoon salt
2 tablespoons minced fresh rosemary
7 cups flour

Dissolve yeast in 1/2 cup warm water. Set aside while you warm the milk and melt the butter together. Combine 2 cups flour, yeast mixture, sugar, salt, rosemary, beaten eggs, and warm milk with butter. Mix with a mixer until smooth. Gradually add and mix in the rest of the flour. Knead 6 minutes, set aside to rise in a covered bowl in a warm place til doubled (approx. 1.5 hours). Punch down. Tear off pieces of dough to form rolls, placing in greased baking pan with torn edges tucked under. Cover and let rise again til doubled (approx. 20-30 minutes). Bake at 375 approx. 15 minutes til golden brown.

Lyn Proctor's Cherry Pie

¾ C sugar
3 tablespoons flour
2 cans OregoN Red Tart Pie Cherries,
1/2 tsp almond extract (optional)
½ tsp cinnamon
1 tablespoon butter or margarine

Pastry for two-crust 9-inch pie


Preheat oven to 400 degrees F.  In a saucepan, stir the cherry juice into the combined mixture of the flour and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine. Place the second pie crust on top. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Tuesday, October 29, 2013

Rolo Stuffed Ritz Crackers

  • Rolo Candies
  • Ritz Crackers

Preheat oven to 350 degrees F. 

Place Ritz crackers on a cookie sheet face side down, and top each one with a Rolo candy.

Bake for 3-5 minutes to soften (but not fully melt) the Rolos, Remove from the oven and immediately top  the Rolos with a second Ritz cracker. Cool completely before storing in an airtight container. 

NOTE: There are about 55 Rolos candies per bag. 

Wednesday, July 17, 2013

Peanut Butter Cream Cheese Frosting

Great with chocolate cake or brownies

8 oz 1/3 fat cream cheese, room temperature
3/4 cup natural creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Mix all together then spread on top cake.

Strawberry Rhubarb Topping

Strawberry Rhubarb Topping for Cheesecake

1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water

Place all of the ingredients in a medium saucepan. Boil. Cook for an additional four or five minutes or until it looks like it’s starting to thicken. Taste for lemon juice and sugar (how much of this you need will depend on how sweet your strawberries are and how tangy your rhubarb is) Remove from heat. Cool completely.

Tuesday, July 16, 2013

Nellie: Pinto Beans

I use pinto beans in lots of dishes, but my favorite way to eat them is just a bowl of pinto beans topped with fresh chopped onion and served with cornbread.

I usually cook my pinto beans with the following:

chopped bacon, bacon grease, or olive oil 
             (just a couple of tablespoons for a 1-lb bag of dried beans)
1-2 tablespoons of chili powder

In a large pot, boil them and boil them some more. Cooking time depends on whether you pre-soaked them or not.  If you didn't pre-soak, you'll have to add extra water because the bean will absorb a lot of it.

When they start getting soft, I usually take a potato masher and mash up some of them to make a thicker, more stew-like pot liquor.

Once they're soft enough to chew, they're done.

Garnish with your favorite toppings.


The following information, including how to cook pinto beans, came from The World's Healthiest Foods web site.

Health Benefits of Pinto Beans

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.

(for more information on the health benefits of pinto beans, go to

Tips for Preparing Pinto Beans

Before washing pinto beans, spread them on a light-colored plate or cooking surface to check for small stones, debris or damaged beans. Then, place the beans in a strainer, rinsing them thoroughly under cool running water.

To shorten cooking time and make them easier to digest, pinto beans should be presoaked (presoaking has been found to reduce the raffinose-type oligosaccharides, sugars associated with causing flatulence.) There are two basic methods for presoaking. For each, start by placing the beans in a saucepan with two to three cups of water per cup of beans.

The first method is to boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours. The second method is to simply soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so beans will not ferment. Before cooking, regardless of method, drain the soaking liquid and rinse the beans with clean water.

The Healthiest Way of Cooking Pinto Beans

To cook the beans, you can either cook them on the stovetop or use a pressure cooker. For the stovetop method, add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil, then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process. Pinto beans generally take about one to one and one-half hours to become tender using this method.

They can also be cooked in a pressure cooker where they take about one-half hour to prepare. Regardless of cooking method, do not add any seasonings that are salty or acidic until after beans have been cooked; adding them earlier will make the beans tough and greatly increase the cooking time.

A Few Quick Serving Ideas

- Use pinto beans in chili recipes in place of kidney beans.  [Or in Tortilla Soup]
- Blend together pinto beans with sage, oregano, garlic and black pepper for a delicious spread that can be used as a crudité dip or sandwich filling.
- Layer cooked pinto beans, chopped tomatoes and onions and shredded cheese on a tortilla. Broil in the oven until hot and cheese melts. Top with chopped avocado and cilantro.
- Add pinto beans to vegetable soups.
- Heat pinto beans together with cooked rice. Add cooked chopped vegetables such as carrots, zucchini and tomatoes. Season to taste and enjoy this simple-to-prepare one pot meal.

Monday, June 24, 2013

Nellie: Homemade Chicken/Turkey Soup Stock


1 chicken or turkey carcass (or use the bones from chicken pieces, left over from dinner)
turkey or chicken broth left over from roasting (if you have it)
1 large onion, coarsely chopped
2-3 carrots, chopped
2-3 stalks of celery, chopped
1-2 heads of garlic 
(separated into individual cloves; there is no need to remove the skins) 
(use only if you like garlic)
salt and pepper

Wash and coarsely chop all the vegetable. There is no need to discard the ends or tops; use them as well.

Place the carcass in a large oven proof dish (or use the pan that the chicken/turkey was roasted in). Add all the vegetables and the garlic around the carcass.

Bake the carcass on low heat (250-300 degrees) for several hours, 3-4 hours. The vegetables and carcass will become quite brown; this is what gives the stock a nice brown color and a wonderful rich taste.

Allow everything to cool enough that it can be handled easily.

Place every thing (including any grease and crispy bits from the bottom of the pan) into a large stock pot along with some salt and pepper, and cover with water. Add any left over broth from roasting. Boil for several hours, until the broth has a nice brown color. Add water as needed to keep the bones and vegetables covered with water.

Strain out all the bones and vegetables and place the remaining water back on the stove and cook down until the broth is a rich brown.

Allow the pot to cool enough that you can place it in the refrigerator.

Refrigerate over night.

Next day, skim all the fat from the top, and then store in the freezer until you are ready to make soup.


This stock can be used in any number of recipes. It is especially good when making rich brown soups or gravies. If you want more of a clear soup, do not bake the bones and vegetables before they're boiled.

Nellie: Tortilla Soup

This is a good soup for cold winter days, and it's healthy (well, if you go easy on the cheese and sour cream).  


- two chicken breast
- a big container of chicken stock (those boxes of stock work well, and they’re organic)
- one zucchini or yellow squash
- one onion
- garlic (one heaping spoonful of the chopped garlic in the jar)
- one stalk of celery
- one can of pinto beans or black beans (or grabanzo beans)
- half a bag of frozen whole kernel corn
- 1/4 bag of frozen cut green beans
- a large jar of Pace medium picante sauce (instead of tomato sauce)
- one package of soft corn tortillas


shredded cheese, lime, avocado, cilantro, sour cream (for the faint hearted)


Cook (boiled or roasted works) the chicken separately and then rinse and shred or chop in bite size pieces.

Chop up all the veggies.

Then throw everything into a large pot and cook for a couple of hours.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

About 30 minutes before serving time:

Pre-heat the oven to 350.

Take a stack of the soft corn tortillas and cut them into strips. Coat an oven pan with Pam (or something like that) and toss the strips in the pan; they’ll look like noodles. Bake in the oven until crisp, stirring occasionally to allow all the strips to get crisp.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Dish up the soup and top with the tortilla strips (and cheese if desired).


Sour cream (or any dairy product) will blunt the chili heat.

This can be a clean-out-the-pantry soup. Add whatever vegetables are available.

Nellie: Potato Soup

I can't really make this soup much anymore due to cholesterol issues.  But it's really, really good on a cold winter evening with some crusty French bread and a nice glass of red wine.


1/2 pound of lean bacon (or substitute 1 large can of chicken or vegetable broth)
1 large onion, coarsely chopped
1 carrot, diced
1 roasted red bell pepper, chopped (optional)
4-5 fresh mushrooms, chopped
2-3 cloves of garlic, chopped (or one heaping teaspoon of chopped gralic in jar)
6 medium potatoes, diced (peeling is optional)
1/2 cup each of any other vegetable you like (optional)
1/2 teaspoon of rosemary
salt and pepper to taste
1 quart of half & half (milk or heavy cream can be substituted)
(Using milk to replace the half & half will make the final product considerably thinner; flour or cornstarch can be used to thicken the soup if milk is used.)
chopped scallions for garnish


Fry the bacon until crisp, and set aside. The bacon can be used as a garnish on the soup when served or as a sandwich fixin’ to be served with the soup.

In a large dutch oven or soup pot, use several tablespoons of the bacon drippings (or olive oil if you are not using bacon) to saute the onions, carrots, mushrooms, peppers, and garlic.

Add the potatoes to the soup pot, and cover with water.  (If you are using chicken or vegetable stock instead of bacon drippings for flavoring, use the stock instead of water here.)

Add the rosemary to the pot.

Cook the potatoes at a boil until they are tender, until a fork can easily break the potato pieces. Be careful not to over cook the potatoes, or they will turn into mush. Add the salt and pepper at this stage. Allow the water to cook down in the pot.

Once the potates are tender, add the half & half. Do not boil; gently simmer from this stage on or the milk will tend to separate.

Serve garnished with cheese, crumbled bacon, and chopped scallions or serve with BLTs.


Worries go down better with soup. ~Jewish Proverb

Nellie: Harvest Pasta

This pasta is good any time of year.  Just use what's fresh at that time of year from your market.


1 1-pound bag of your favorite pasta 
                 (mostaccioli / penne pastas work great, spagetti not so great)
1 large onion, finely chopped
6-8 mushrooms, sliced
3-4 cloves of garlic, separated into individal cloves, chopped
                (or one heaping tablespoon of chopped garlic in jar)
4-5 leaves of fresh basil, chopped
1/2 cup of pine nuts
olive oil  (or substitute bacon grease)
salt and pepper
parmesan cheese

1/2 cup each of any (or all) of the following vegetables, chopped:

red bell pepper, yellow squash, zucchini, black olives, artichoke hearts, carrots, spinach, asparagus, fresh tomatoes, sun dried tomatoes (or anything else you like)


Bacon (of course)


Heat a large pot of water to boiling.

In a large skillet, in olive oil (or bacon grease) saute the onions, garlic, basil, pine nuts, and mushrooms, until the onions are translucent.

After the onions are well cooked, add all the other vegetables. (Reserve vegetables that cook quickly, like spinach and tomatoes, until all the other vegetables are nearly cooked.)

Cook the pasta until it is al dente and then strain out all the water.

Toss the hot vegetables with the hot pasta, and serve in a large, festive pasta bowl.

Salt and pepper to taste.  Top with lots of parmesan cheese. Serve with crusty bread and a nice red wine.


Ask not what you can do for your country. Ask what's for lunch. --Orson Welles

Nellie: Cornbread Dressing

In the South, stuffing isn't put in the bird.  It's served as a side dish and typically made with corn bread. This is my mother's recipe, with a few embellishments from me.


one 9“x9” pan of previously baked cornbread
1 can of cream of mushroom soup
1-2 can of chicken stock
1 small onion, chopped finely
2 stalks of celery, chopped finely
2 cups of pecans, chopped
1 lb of sausage, preferably hot/spicy
2 tablespoons of dried sage or poultry seasoning
salt and pepper

fresh mushrooms, chopped finely
red bell pepper, chopped finely
chili seeds/flakes


Crumble the cornbread into a large bowl and add the non-liquid ingredients. Toss until evenly mixed. Add the mushroom soup and stir. It will be thick and difficult to stir, but try to get it distributed evenly. Add chicken stock until the mixture is moist throughout. If it is dry before it goes into the oven, it will be even drier (and unpalatable) when it comes out of the oven.

Cover with foil and bake at 400° for 30 minutes. Remove the foil and bake for 15 more minutes or until brown on top.

Nellie: Southern Baked Beans

I tend not to measure ingredients because I was taught to just eye-ball it [maybe why I can't bake], but I'm going to try to provide a good estimate.  You can always add a little more of this or that to change the flavor.


3 (regular) cans of pork & beans
             (doesn't matter who makes them)
1/2 pound of bacon, chopped into bite size pieces
             (my mother used to put strips of bacon across the top instead, either way works great)
1 small onion, chopped up
2/3 of one of the p&b cans full of maple syrup
             (more if you like 'em sweet)
1 of the p&b cans full of ketchup
1 teaspoon of mustard
2 heaping tablespoons of chili powder
1/2 teaspoon of garlic powder
1 chopped jalapeno or a tablespoon of red chili flakes (can be omitted)


Preheat oven to 400 degrees.

Throw everything in the baking dish and stir it around till it mostly mixed  up -- or you can mess up an additional bowl if you're worried, but by the time this bakes, and you've stirred it a couple of times during the process, things should be evenly distributed.

Bake uncovered.

The baking time depends on how thick you like your baked beans.  I would check them every 15 minutes.  The ones I make usually take about an hour to bake.


Saturday, June 22, 2013

Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish

Wednesday, June 12, 2013

Mochiko Chicken

Mochiko Batter
4 Tablespoon mochiko flour
4 Tablespoon cornstarch
4 Tablespoon sugar
4 Tablespoon shoyu
2 Clove garlic minced
1⁄2 Teaspoon grated ginger
1 Tablespoon sesame seeds
1⁄4 Cup thinly sliced green onions
1⁄2 Teaspoon Salt
2 each eggs beaten

Chicken Preparation
2 Pound deboned chicken thighs
each oil for frying

Cut chicken into bite-size pieces (or slightly larger).
In a bowl, mix together mochiko batter ingredients.
Marinate chicken for 5 hours or overnight in refrigerator.
Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides.

Serve hot or cold.

Saturday, June 8, 2013

Ahi Poke Oyster Sauce

8 oz. tuna sashimi block, cubed
⅛ tsp. kukui nut oil (optional)
1 Tbs. sesame oil
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. green onion, chopped
1 Tbs. onion, chopped
1 tsp. garlic, chopped
⅛ tsp. Hawaiian salt
Pinch chili flakes
Season Ahi with Hawaiian salt, mix well. Combine all ingredients in stainless steel bowl, chill well. Best when served immediately.

Kimchee Bacon Fried Rice (kimchi bokkeum bap)

1/4 head cabbage Kimchee, chopped, about 1 1/2C
4-6 bacon strips
2 C cooked rice heated
1-2T Kimchee juice
1t sesame oil
1t sesame seeds
dash black pepper
2 eggs
Some spring onion chopped for garnish, optional

Dice the bacon strips into small pieces, set aside.
Discard stuffing from the cabbage Kimchee and chop them into small pieces.
Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside.
Using a paper towel remove half of bacon fat from the pan. Add the chopped Kimchee into the pan and saute them well until nice and tender, about 5 minutes.
Add rice and combine them well with Kimchee mixture over the medium heat. Add the reserved Kimchee juice to moisten the fried rice. Continue to stir until heated through.
Turn off the heat.Add sesame oil, sesame seeds, and the bacon pieces. Mix well.
Fry eggs into sunny side up and place on top of the fried rice.
Serve immediately.

Heavenly Oreo Dessert

1 (15.5 oz.) package of Oreo cookies
1/2 c. butter, melted
2 pkg. (3.9 oz each) Chocolate Instant Pudding
3 1/4 c. cold milk
2 containers (8 oz. each) Cool Whip
8 oz. cream cheese, softened
1 c. powdered sugar

Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin. That's what I did. I don't have a food processor and a blender definitely does not work for this job. Nope, it sure doesn't. Save 1/2 c. of the crumbs for the topping.
Pour the remaining crumbs into a 9x13 dish and add the melted butter.
Stir and press into the bottom of the dish to make a crust. 
In a bowl, whisk together the pudding mix and milk.
Set in the fridge for now.
Blend cream cheese until smooth.
Add powdered sugar.
Mix and fold in one container of Cool Whip.
Spread over the crust.
Add pudding and spread over the cream cheese mixture.
Top with the other Cool Whip.
Sprinkle the 1/2 c. Oreo crumbs over top.
Keep refrigerated until ready to serve. Refrigerate leftovers.

Shortbread Cookies

2 cups flour
Pinch salt
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Combine flour and salt. Set aside.

Cream the butter and icing sugar together until light and fluffy. Stir flour mixture in butter mixture, just until incorporated, do not over work. Cover and let rest in fridge, for 1 hour.

Roll dough into 1-inch balls. Transfer to baking sheets, leaving a 2-inch space between cookies. Using the tines of a fork, press into cookie to make a decorative pattern.

Bake cookies until top is firm when lightly pressed and lightly golden on the bottom, about 12 to 15 minutes.

Yield: About 2 dozen cookies.

Butter Mochi

1 pound Mochiko (Glutinous Rice FLour)
1 teaspoon Baking Powder
2-½ cups White Sugar
3 cups Whole Milk
5 Eggs
1 teaspoon Vanilla Extract
½ cups Butter, Melted
1 cup Sweetened, Flaked Coconut

Preparation Instructions
Preheat your oven to 350 and grease a 9×13 inch baking dish.

In a medium bowl combine Mochiko, baking powder, and sugar. In another bowl whisk together your milk, eggs, and vanilla extract.

Combine your dry and wet ingredients into one bowl and stir until blended. Add in the melted butter and coconut flakes, again stirring until combined.

Pour the batter into the greased baking dish and bake in the oven for one hour until the top looks golden brown.

Allow to cool completely before you cut into squares and serve!

Chocolate Brownie Cookies

1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips

In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.

In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.

Sunday, May 26, 2013

Millionaire Shortbread Mini Pies

For the shortbread crust:

150g all purpose flour / 1.5 cups
100g brown sugar / 0.5cup
125g butter, melted / 1 stick plus 1 Tb

Mix the flour, sugar and melted butter. Spoon (or use your fingertips) the mixture into the bottom of the mini muffin tins. Bake for 10 minutes at 350 F. Remove from the oven and set aside while you prepare the filling.

Caramel Filling:

130 gr. golden syrup / 1.5 cups (I used grade B maple syrup)
125 gr butter / 1 stick plus 1 Tb.
1 can sweetened condensed milk (14 0z)

Combine the golden syrup, butter and condensed milkin a large saucepan and cook over low heat for about 10 minutes, or until it thickens and takes on a golden color. Remove from the heat, let cool for a minute and divide among the tart shells. Bake for 20 minutes. Remove from the oven and let cool completely.

Chocolate Ganache:

185 gr dark chocolate / 6.5 oz
1 Tb. vegetable oil

Melt the chocolate in the microwave or on top of a double boiler. Add the oil and mix well to combine. Spoon some over each tart shells and allow to set in the fridge.

Saturday, May 25, 2013

Mango Bread with Sour Cream

Preheat oven to 350 degrees.
2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1 1/4 c white sugar
2 medium eggs
1/2 c vegetable oil

2 1/2 c mangoes, peeled, seeded and chopped to desired mini chunks
1 tsp lemon juice
1/2 c sour cream

Sift together all dry ingredients in large mixing bowl.

In a smaller mixing bowl, beat together the eggs and vegetable oil until combined, then add to the dry until combined, do not over mix.

Fold in 1 tsp lemon juice and 2 1/2 c mangoes (again, do not over mix). Finally, gently fold in the sour cream last.

Pour into 4 mini loaf pans 3/4 full. Bake at 350 degrees for 35-40 minutes until the toothpick comes out clean.

Squid Luau

• 2 lbs luau leaves
• 2 cup water
• 2 cup coconut milk
• 1 teaspoon salt
• 1-1/2 lb cooked squid

Wash the luau leaves thoroughly. Remove stems and fibrous parts of veins. Place wash leaves in large saucepan and add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Cut 1-1/2 lb. cooked squid or octopus into thin crosswise slices.Drain luau thoroughly then stir in coconut milk, salt and chicken or squid. Heat but do not boil.Serves 6 people.

Hanamaulu Chicken

1 piece Garlic
1 piece Ginger
1/2 tsp Salt
4 Tbsp Sugar
4 Tbsp Shoyu
1/2 tsp Vinegar
1/2 tsp Brandy (liquor)
1 tsp Sesame oil
1/2 tsp. Oyster sauce

1 lb Chicken Flour Mixture:
1/2 cup flour
1/2 tsp salt

Cooking Instructions
Mix ingredients together and soak chicken for at least
half a day. The longer it soaks the better.
Roll chicken in flour mixture, then fry in oil till done.
Note: triple recipe for 5 lbs of chicken. This recipe taste so much like the real thing u have to try it!

Chinese Almond Cookies

1/2 cup Crisco shortening
1 cup vegetable oil
1 1/2 cup sugar
1 egg
1 Tbsp almond extract
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

1. Preheat oven to 350 F (180 C).
2. Sift flour, salt and baking soda
3. Combine all the ingredients and mix till it forms a dough.
4. Roll the dough into balls about the size of large marbles
5. Place them on cookie sheets about one and a half inches apart.
6. Indent the center of the cookie using the back of a chopstick that has been dipped into red food coloring. Press down about halfway through the thickness of the cookie. Alternately, you can put a half slice of almond in the center in place of the red food coloring.

Chinese Almond Cookies ready to bake
7. Bake 10-15 minutes till the cookies are just lightly golden brown around the edges.
8. Transfer to wire rack and cool.

Thursday, May 23, 2013

Custard Pie

1 9” pie crust, poke tiny holes in the crust with a fork
4 large eggs
½ cup sugar
¼ tsp. salt
1 tsp. vanilla extract
1 12 oz. can evaporated milk
1 cup milk
sprinkle nutmeg

Preheat oven to 475 degrees.
*YOU NEED TO THINK AHEAD WHEN MAKING THIS PIE. The hot custard needs to be ready when the crust comes out of the oven.

Pour both milks into a small sauce pan and scald the milk (don’t boil)

In a med size bowl mix eggs, sugar, salt and vanilla; whisk well to blend.

Slowly add the hot milk to the egg mixture a little at a time to temper the eggs and mix with each addition. Don’t add all the milk at once or the eggs will cook into a scrambled mess.

Bake empty pie crust for 5 minutes.

Remove the crust from the oven, pour the custard into the crust and sprinkle with nutmeg.

Return pie back to the oven and bake for another 5 minutes at 475 degrees then drop the temperature down to 425 degrees and continue baking for another 10 – 15 minutes. You’ll know it’s done when you insert a knife into the center and it comes out clean. The middle will still be wobbly but it will continue cooking after it comes out of the oven. Don’t over bake or it will become rubbery.

Wednesday, May 22, 2013

Lomi Salmon

When I make salted salmon for lomi lomi I usually make a whole pound and toss half of it in the freezer for the next lau lau feast.

If you can’t get sweet onions, just soak them in cold water for 10 minutes. This step will mellow the onions and take away some of its bite.

SALMON (prepare at least a day ahead)
½ pound fresh salmon, cut into small cubes
1 ½ tsp. kosher salt

Dice up the salmon into small cubes and toss with salt. Cover and hold in the refrigerator overnight and up to 2 days.

ADD IN’S (it’s time to make the lomi)
3 large tomatoes, diced small
¼ cup sweet onions, chopped small
½ cup green onions, sliced small
1 - 2 cups ice

After the salmon has been salted and left to sit overnight. Mix together with the rest of the ingredients and hold in the fridge until ready to serve. As the ice melts the flavor will even out nicely.

Tuesday, May 21, 2013

Hawaiian Style Beef Stew

3 pounds boneless beef chuck, cut into 1” cubes
1/3 cup flour
1 tsp. seasoned salt
1 large onion, diced small
2 stalks celery, diced small
1 14oz. can Italian stewed tomatoes
1 8oz. can tomato sauce
22 oz. water, use the cans to measure
1 ½ tsp. salt
1 tsp. sugar
¼ tsp. pepper
¼ tsp. granulated garlic or 1- 2 cloves, minced
4 carrots, chunked into bite size pieces
4 red potatoes, chunked into bite size pieces

Trim fat from the chuck and cut into 1” cubes. Place in a large mixing bowl and sprinkle with the seasoned salt and flour. Mix the flour in to the meat well until it is all absorbed.

Place the stewed tomatoes into a large pot and crush them with your hands to break up into smaller pieces. Then add the tomato sauce, water, salt, pepper, sugar and garlic.

Heat a nonstick pan or wok on med-high heat and add 2 Tbsp. oil. Add ½ the meat to the pan and spread out but don’t stir. Let cook for a couple of minutes to brown. Then turn meat to brown evenly. Remove browned meat with a tong or slotted spoon so the oil will stay in the pan. Place the meat in the pot with the tomatoes. Cook the other half of the meat the same way.

In the same pan saute the onions and celery until soft. Add to the pot.
Bring to a boil, lower heat and simmer covered for 1 hour or until meat is tender.
Add potatoes and carrots and cook for another 15 minutes or until potatoes and carrots are cooked.

Pork Adobo

3 pounds pork butt, cut into bite size pieces
½ cup white vinegar
¼ cup soy sauce, Kikkoman
3 cloves garlic, minced
¼ tsp. kosher salt
¼ tsp. coarse black pepper
1 whole bay leaf

*I use Kikkoman soy sauce which is a lot stronger than Aloha. If you use Aloha shoyu use equal parts of shoyu to vinegar.

Cut pork into bite size pieces. Mix all the ingredients together and marinate the meat overnight.
Place the meat in a pot and bring to a boil (no browning needed); lower heat and simmer covered for 30 – 45 minutes or until meat is very tender but not falling apart.

Remove lid and turn the heat back up to high and let cook at a boil while stirring for 10 - 15 minutes to let the sauce reduce until most of the sauce has evaporated.

Pork Guisantes (Filipino Pork with Peas)

2 pounds pork butt, sliced
2 cloves garlic, minced
1 med onion, chopped
1 8oz. can tomato sauce
1 8oz. can water
1 bay leaf
1 Tbs. patis (fish sauce)
1 tsp. kosher salt
¼ tsp. black pepper
1 ½ cups frozen peas
4 oz. jar pimentos, sliced

1. Heat about 2 Tbsp. oil in a large skillet over med-high heat. Add onions then garlic and sauté for 1 – 2 min. Then add pork until browned.
2. Add tomato sauce, water, bay leaf, patis, salt and pepper; bring to a boil; lower heat and cover. Cook for about 30 minutes or until meat is tender; stir occasionally.
3. Add peas and pimentos; cover and cook for about 2 minutes, just to heat the peas.
4. Serve with rice.


½ pound pork, sliced thin
½ cup water
3 Tbsp. patis, fish sauce
2 cloves garlic
½ large onion
1 bunch Long beans, cut into 2-3” lengths
1 long Chinese egg plant, cut into 1” pieces
1 med squash, diced
2 large tomatoes, diced

Heat a stew pot over med-high with about 1-2 Tbsp. oil and brown pork.
Add onions and garlic and cook just until they are fragrant.
Add the vegetables in layers, starting with the tomatoes.
Then the squash and eggplant ending with the green beans.
Pour over the water and fish sauce and bring to a boil. Cover and cook undisturbed for 15 - 20 minutes or until vegetables are tender. Stir and serve over rice.

Biko (Filipino Sweet Sticky Rice)

3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream

Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.

When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.

Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

Wednesday, May 15, 2013

Custard Cake with Caramelized Pineapple

3 1/2 cups mochiko (rice flour)
2 cups sugar
3 teaspoons baking powder
5 eggs
2 cups milk
1 (16-ounce) can coconut milk
1 teaspoon vanilla extract
1 stick (1/2 cup) butter, melted
Caramelized Pineapples

Preheat oven to 350 degrees F.
In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with
Caramelized Pineapple:
1/2 cup butter
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 1/2 cups fresh pineapple, diced

In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

Tuesday, May 14, 2013

Sweet & Sour Spareribs

3 pounds Pork spare ribs
1/3 cup flour
1/3 cup soy sauce
3/4 cup vinegar
1 cup water
1/2 cup brown sugar, packed
1 teaspoon salt
1 clove garlic
1 inch ginger root
dash of five spices (chinese five spice)

Cooking Process:
Cut spare ribs into 2" x 2" pieces. Marinate in flour and soy sauce for 30 minutes. Brown in cooking oil. Add the rest of ingredients and simmer for 45 minutes or until tender. May be served with chunks of fresh or canned pineapple.

Korean Extra Crispy Fried Chicken W Sweet Spicy Glaze

24 chicken wings, cut into 3 pieces and tips discarded
canola oil, for frying (peanut oil if available)
2 cloves garlic (or garlic powder)
1 cup soy sauce
3, 4 Thai chili peppers, deseeded and finely minced
2 tbsp ketchup
1, 2 tbsp rice vinegar (or cider vinegar)
3 tbsp brown sugar
1 tsp sesame oil
1 tbsp honey
2 cups cornstarch (1 cup coating, 1 cup for batter)
1 cup water
1/2 tsp salt and pepper
sesame seeds (garnish)

How to make it
1. Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches. Heat over medium-high for about 15 minutes or until ready for frying.

2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.

3. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.

4. In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.

5. Flavor the wings with a brush or by tossing them all together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!

Monday, May 13, 2013

Meat Jun

¾ to 1 lb (rib eye; cross rib, etc; very thinly sliced)
1 cup soy sauce
1 tablespoon sesame oil
1 clove garlic; minced
1 cup sugar

Flour meat, dip in beaten eggs, sprinkle garlic powder (to your taste) and fry in oil (about ½ to 1 inch deep).
You can use any type of meat really... I usually go to the Korean market and buy whatever thinly sliced meat I can find and it’s usually barely a pound cause it’s so thin (the only thing is its really fragile and harder to handle since it’s almost paper thin).

Combine all ingredients in a bowl. Refrigerate for about 1-2 hours.
I also noticed the more oil you use the fluffier the batter layer is.
The best dipping sauce is the PARK’S hot sauce (avail in Hawaii) It's really good and it’s not even spicy hot. However for those of you in the continental US, this is a recipe for the dipping sauce

Meat Jun Dipping Sauce
1/2 cup shoyu or low sodium soy sauce
4 tablespoons vinegar
3 tablespoons hoisin sauce
2 stalks green onion, finely chopped
2 cloves garlic, minced
Dash of Sriracha Hot Sauce (optional)
Sesame seeds, roasted & crushed (optional)

Garlic Chicken

3 pounds chicken (boneless, bite-sized, or wings & drummettes)
2 cups flour (see note)
Oil for frying

Garlic sauce- (this is the secret!)
2 cups shoyu
2 cups sugar
1 cup chopped garlic (for real, 1 cup!)
½ cup chopped green onion
2 Tbs. sesame oil
1 tsp. Chile flakes
Salt & pepper to taste

Combine sauce ingredients. Bring to a boil, (sugar will caramelize slightly) and set aside. Dredge chicken in flour & deep fry. Dip in sauce and serve. Serves 12. 

NOTES- Have tested the recipe; very similar to Mitsu-Ken’s. You may want to use 1 cup cornstarch and 1 cup flour for a crispier frying. Also, suggest straining the sauce before using to eliminate the minced garlic sticking to the chicken pieces! Excellent!

Sunday, May 12, 2013

Toffee Shortbread

3/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup brown sugar
1 14-ounce can sweetened condensed milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 6-ounce bag of chocolate chips

Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.

Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.

Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.

Monday, May 6, 2013

Hawaiian Style Chow Fun

1 TABLESPOON vegetable oil
1/2 pound pork or char siu, sliced in thin strips
1 T. chopped ginger
2 T. oyster sauce
2 T. soy sauce
2 cups bean sprouts
1 stalk celery (sliced thinly)
2 carrots julienne
2 green onions finely sliced
Chow Fun (or hefen) noodles, cooked and drained

Heat oil in skillet until very hot, fry either pork or char siu for 1 minute. Add ginger, oyster sauce and soy sauce, sauté 1 minute, add vegetables and stir fry for a couples of minutes. Add noodles and heat for 2 minutes, stir occasionally.
Serve on large platter.

Friday, May 3, 2013

Jello Cream Cheese Squares

1 1/2 sticks of butter
1/2 cup brown sugar, packed
1 1/2 cup flour
1 cup chopped nuts (walnuts and macadamia nuts are best)

1 small package of lemon Jello
1 cup hot water
3/4 cup sugar
1 (8 oz.) package cream cheese
2 cups of heavy cream (1 pint)

1 large package of cherry (or strawberry) Jello
3 cup hot water

Preheat oven to 375 degrees. Cream together butter and brown sugar; add flour and nuts. Press dough into buttered 9 x 13 inch pan. Bake for 10 minutes or until crust is brown.

Dissolve small package of lemon Jello with 1 cup of hot water. Let cool. Cream together sugar and cream cheese. Whip up 1 small whipping cream, and add to cheese mixture. Add cooled Jello into cheese mixture. Pour on cooled crust and then chill.

For topping mix large cherry Jello and 3 cups of hot water. Let cool. Pour on top of cheese mixture and chill completely.

Thursday, May 2, 2013


1 (18 oz) package yellow cake mix
2 packages Fleischmann's active dry yeast
2 1/2 cups warm water (105-110 degrees F)
1/2 teaspoon salt
5 cups unbleached all-purpose flour
4 Tablespoons melted butter (for tops)

Combine cake mix and yeast. Next, combine water and salt. Add cake mixture to water and salt mixture. Add flour last. Mix well and knead lightly. Let rise 1 hour.

Knead lightly again, pat out and cut for rolls. Place on greased baking sheet or in greased cake pans. Let rise until double.

Bake at 375 degrees F. When brown, brush with melted butter and bake a little longer.

Makes 24 Rolls

Wednesday, May 1, 2013


• 1 large taro root, grated
• 3 coconuts, grated
• 1 cup water
• 2 cups coconut water
• 2 teaspoon brown sugar

Mix taro with coconut meat. Add water, coconut water, and brown sugar. Put in baking pan. Top with butter. Bake 1 hour in moderate oven (350 degrees for most). Do not overcook.


Coconut Milk, 2 each 16 oz cans
Water, 3 cups
Cornstarch, 16 oz
Sugar, 1 cup

1. Mix 2 cups water with cornstarch. Set aside.
2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
3. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
4. When mixture is smooth and thick pour into a clean baking tray.
5. Cool to room temperature, then chill until cold.
6. Cut into 1-inch squares.

Tuesday, April 30, 2013

Local Kine Potato & Macaroni Salad

5 lbs. large potatoes
16 oz. elbow macaroni
1 dozen eggs
2 large carrots (grated)
3-4 cans tuna (drained)
Salt & pepper (to taste)
Garlic powder (magic dust for taste)
BEST FOODS Mayonnaise (add to taste)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place the eggs into a large pot in a single layer and fill with water to cover the eggs completely. Bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Let it rest for awhile and refrigerate.

Follow cooking instructions for macaroni. Cook, drain and cool. Refrigerate.

Cube potatoes. Mash eggs. Grate carrots. Shred tuna.

Mix in ALL ingredients with Best Foods mayonnaise. Make it to your taste. Not too dry, not too runny but just right. Don't forget the seasonings and the magic dust. Chill for an hour or so. It's best to make this one day before.

Leonard's Malasada's

Leonard's Malasada's OR it claims to be? This recipe was found in an article about Leonard's Malasada's and it's history with a recipe to follow. Could it be? We'll that's up to your taste buds. It's pretty close!

1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar

Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

Local Style Baked Pork & Beans

2 pkgs. Redondo Hot Dog (or your preference)
1 round onion
6 cans Campbell's Pork & Beans (or your preference)
1 pkg. bacon (your preference)
1 cup brown sugar (or to taste)
2 lbs. chuck steak (the magic touch)
1 can tomato paste (or ketchup)
Salt & pepper to taste

Chop hot dog in 2" pieces, dice onion, cut bacon in 3" lengths and chop chuck steak in tiny bits. Cook bacon and chuck steak in a pan before combining it with the rest of the ingredients. Use a medium size deep foil pan and add in ALL ingredients. Mix thoroughly. Flatten evenly and place in the oven at 325 degrees for 30 minutes. Check periodically. When done turn off oven, cover with foil and let stand in the oven for another 10 minutes. Serve with hot rice and mac salad! Broke da mouth!

Rainbow Jello

2 small boxes Green Jello
2 small boxes Red Jello
2 small boxes Orange Jello
1 envelope (1 Oz. Envelope) Knox Unflavored Gelatin
1 small box Yellow Jello Or 1 Additional 1 0z. Envelope Of Knox Unflavored Gelatin
1 cup Sour Cream
7 cups Water

Preparation Instructions
1. Grease a 9×13 pan with nonstick spray. Wipe off the excess with a paper towel.
2. Mix green jello with 2 cups boiling water. Place in the 9×13 pan and let set for 30-45 minutes in the refrigerator.
3. While the green jello is setting, make the white layer by mixing 1 cup of boiling water with both Knox gelatin envelopes or 1 Knox and 1 lemon gelatin package. Mix well and add in 1 cup sour cream.
4. Carefully pour 1/2 of white layer on top of the green jello and place back in the refrigerator.
5. Begin mixing 2 cups boiling water with the orange jello. As soon as the white mixture sets up, pour the orange jello on top, refrigerate and let set for another 30-45 minutes.
6. Most likely you will need to reheat your white mixture before you can pour the last layer of white over the orange. If it’s at all lumpy and not pourable, pop it in the microwave for 20 seconds and stir. You do not want this to be too hot before you pour it on the orange layer
7. Start mixing your last layer of red jello with 2 cups of boiling water and once the white layer sets, pour the red jello on top of it.
8. Refrigerate and let set up completely.

It’s important to let each layer set up before adding the next layer. As long as you can touch it and it seems to just be a little sticky, you should be able to place the next layer on top.
You can use any flavor combinations of jello.

Chocolate Dobash Cake

3 large eggs, separated
1 1/2 c. white sugar
1 1/2 c. all purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
3/8 c. unsweetened cocoa
3/8 c. vegetable oil
1 c. milk

Preheat oven to 350 degrees. Generously grease 2 - 8" round pans.
Gradually beat egg whites until frothy. Add 1/2 c. of sugar. Continue beating until stiff.
In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites.
Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers.
Note: Optional to bake in a 9x13-inch baking pan. Frost with Dobash frosting.

1 1/2 c. water
1 c. sugar
1/4 tsp. salt
1/4 c. butter
1/2 c. unsweetened cocoa
3/8 c. cornstarch
1/2 c. water
1 tsp. vanilla extract

Frosting: In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla. Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.

Portuguese Bean Soup

2 pound Portuguese sausage, cut into 1/4-ince pieces
1 pound ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid
2 cups elbow macaroni (optional; follow cooking instructions on the package.)

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in macaroni, beans, including liquid, and cook a few more minutes, adding more water if necessary. Serves 12


3 lbs Pork Spareribs (preferably boneless)

1/2 Cup Soy Sauce
1/2 Cup Vinegar
1 Cup Sugar
5 Garlic Cloves
1 Can Dole Pineapple Chunks (juices drained)
Corn starch to thicken

Combine all ingredients in a crock-pot and cook on low for 8 hours or high for 4 hours. Serve over white rice.