Ham Balls with Orange Sauce

Ingredients
2 Eggs
7 onces ground boiled or baked Ham (about 1-1/2 cups)
12 ounces ground Pork
1 medium size Yellow Onion, finely chopped
1/2 cup soft Bread Crumbs (1 slice)
1 tsp grated Orange Rind
2 Tbs Vegetable oil
1 cup Orange Juice
1/2 cup red wine Vinegar
2 Tbs Apple Jelly or Orange Marmalade
4 tsp Cornstarch
2 tsp Worcestershire Sauce
1 tsp Dry Mustard
Orange slices for garnish (optional)

Directions
Beat the eggs in a large mixing bowl. Add the ham, pork, onion, bread crumbs, and orange rind, mix with your hands until well combined. shape the mixture into 1 inch balls. Heat the oil in a heavy 12 inch skillet over moderately high heat. Cook the meatballs in several batches, turning occasionally, until all sides are well browned - 5 to 8 minutes per batch. Transfer the meatballs to a platter lined with paper toweling.

Meanwhile, in a small bowl, mix the orange juice, vinegar, apple jelly, cornstarch, Worcestershire sauce, and mustard. Stir until the cornstarch has completely dissolved.

Return all of the meatballs to the skillet and pour the sauce over them. Bring to a boil over moderate heat; reduce the heat to low and simmer, covered, for 5 to 10 minutes. Transfer the meatballs and the sauce to a heated serving dish, and garnish with the orange slices, if desired. Serve with steamed carrots and coleslaw with pineapple. Serves 6.

Ingredients
4 pounds Pork Spareribs, cut into ribs
6 Tbs Lime juice
6 Tbs Orange juice
1/4 cup Orange Marmalade
1/4 cup Peanut or Corn oil
2 Tbs plus 1 tsp oon Soy Sauce
1/2 tsp hot Red Pepper Sauce

Directions
Place the ribs in a large saucepan or flameproof casserole and add water to cover. Bring to a boil over high heat, then reduce the heat to moderate and simmer for 10 minutes. Drain the ribs and set aside. Whisk the lime juice, orange juice, marmalade, oil, soy sauce, garlic, ginger, and hot red pepper sauce in a medium size bowl.

When the ribs have cool to room temperature, transfer them to a 1 gallon freezer bag or a large, glass or ceramic bowl. Coat the ribs with the marinade and seal the bag, or tightly cover the bowl. Refrigerate for at least 12 and up to 24 hours., turning the ribs occasionally.

Remove the ribs from the container, reserving the marinade. To barbecue, arrange the ribs on an oiled grill 3 to 4 inches from hot coals. Grill until crisp and cooked through about 10 minutes on each side brushing them periodically with the marinade.

To bake the ribs, preheat the over to 400° F. Arrange the ribs, one layer deep, in a large, greased baking or roasting pan. Bake, brushing occasionally with the reserved marinade, for 20 minutes. Turn them over and bake another 20 minutes. Baked sweet potatoes and a cucumber salad with Yogurt Dressing make good accompaniments. Serves 6.

Ingredients
4 Pork Loin Chops (about 6 ounces each)
1 Tbs Flour
1/2 tsp Salt
1/4 tsp each Black Pepper and Dried Sage, crumbled
1 jar (4-1/2 ounces) strained Plums with Tapioca or Rice
1/2 cup Port or Beef Stock or canned Beef Broth
1 tsp grated Lemon rind
1/2 tsp ground Cinnamon"
1/4 tsp ground Cloves

Directions
Trim the excess fat from the pork chops; cut the fat into cubes and reserve. Combine the flour, salt, pepper, and sage on wax paper. Coat both sides of the pork chops with the mixture, shaking off any excess. Heat the reserved pork fat in a 12 inch skillet over moderate heat until slightly rendered - 3 to 5 minutes. Discard the browned pieces of fat. Brown the chops until golden, turning them over once - about 10 minutes.

Preheat the over to 325° F. Meanwhile, in a shallow, 2 quart baking dish, combine the plums, Port, lemon rind, cinnamon, and cloves. Put the chops in the dish and coat both sides with the sauce.

Bake, uncovered, for 50 to 65 minutes or until for tender. If the sauce starts to dry out, add a little water. Serve with buttered boiled potatoes or dumplings, green peas with pearl onions, and a radicchio and curly endive salad. Serves 4.

Ingredients
MARINADE: 1 cup Sherry
1/2 cup Soy Sauce
1/2 cup Honey
1/2 inch piece fresh Ginger Root, peeled and diced

1 Port Tenderloin (about 2 pounds)
Peanut Oil, as needed

1/2 cup Brown Sugar
1 Tbs Monosodium Glutamate
4 tsp Cornstarch
1/2 inch piece fresh Ginger Root, peeled and diced
1/2 cup Vinegar
1 cup Chicken Broth
1 Tbs Soy Sauce
1 Green Pepper, cut into chunks
1/4 pound fresh peapods (snow peas), sliced diagonally twice 
1 cup Pineapple Chunks

Directions
Combine marinade ingredients. Add pork and let stand at least 3 hours, turning occasionally. Remove pork and brush with oil. Roast on rack at 350° for 1 hour. Baste with marinade and turn once to brown underside. Cool and slice. Mix sugar, monosodium glutamate, cornstarch and ginger root. Stir in vinegar, 1/2 cup broth and soy sauce. Stir over medium heat until thick. Cover bottom of skillet with oil. Quickly fry green pepper and peapods. Add sliced pork, pineapple and juice and rest of broth. Cover and simmer 10 minutes. Add cornstarch mixture and simmer a few minutes more. Serve over rice. Makes 6 servings.

Ingredients
4 small Zucchini, cut into 3/4 inch cubes (about 1 pound)
1 tsp Salt
3 Tbs Vegetable oil
1 pound lean, boneless Pork shoulder, trimmed of fat and cut into 3/8 inch cubes
1 small Yellow Onion, thinly sliced
2 cloves Garlic, minced
1 medium size Tomato, peeled and diced
1 large fresh chile Poblano, roasted, peeled, seeded, and diced, or 2 pickled Jalapeno Peppers, rinsed, seeded, and diced
1 cup fresh Corn Kernels (1 large ear) or 1 cup frozen Corn Kernels, thawed
1/2 tsp dried Oregano, crumbled
1/4 tsp each dried Thyme and Marjoram, crumbled
2 Bay Leaves
1-1/2 cups Water
3 ounces Mexican queso fresco or mild fresh Goat or Farmer's Cheese, cut into 1/2 inch cubes
12 warm Taco Shells or Tortillas

Directions
Place the zucchini in a colander and sprinkle with the salt. Toss several times and let drain for 30 minutes. Heat 2 tablespoons of the oil in a heavy 12 inch skillet over moderately high heat. Add the pork in a single layer and brown well on all sides about 7 minutes. With a slotted spoon, transfer to a small bowl.

Add the remaining tablespoon of oil to the skillet., if needed, and reduce the heat to moderate. Add the onion, and saute, stirring frequently until lightly browned about 7 minutes. Stir in the garlic and tomato. Continue cooking, stirring occasionally, for 5 minutes. Rinse the zucchini and dry on paper toweling. Add them to the tomato mixture, along with the pork, chili, corn, herbs, and water. Reduce the heat to moderately low and simmer, uncovered, for 30 to 40 minutes or until the meat is tender and the juices have been absorbed into the sauce.

Spoon into the taco shells and top with the cheese. Accompany with a salad of mixed greens. Serves 4.