By Request

Sweet & Sour Ribs
From Bon Appetite Magazine many years ago

3.5 pounds lean spareribs, cut into 2" squares
1/3 cup brown sugar, packed
2 large onions, sliced
1/2 cup vinegar
1 tablespoon soy sauce
2/3 cup canned pineapple juice
1/3 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
Hot Fluffy Rice

*Note: I usually double the ingredients (except meat)
and omit the water for a stronger flavor. I also don't cut
the ribs into 2" pieces but rather sections with 1 or 2 bones.

Preheat broiler. Place spareribs close together in a broiler pan
and sprinkle with salt & pepper. Broil, turning once, until deep
brown on both sides. Place onions in dutch oven with 2 table-
spoons of pork fat from the broiler pan. Saute 2 minutes then
add brown sugar, vinegar, soy sauce, pineapple juice, 1/3 cup
water, salt, pepper & ribs. Cover & simmer over low heat for 2
hours. Remove ribs & thicken the sauce in the dutch oven with
the cornstarch dissolved in 1 tablespoon of water. Replace ribs
in sauce & serve at once over hot fluffy rice. 6 Servings

Baked Coconut Shrimp with Curried Apricot Sauce
Better Homes & Gardens 12th Edition Cookbook; pg. 294

I like this version because it is not fried!

24 Fresh or frozen jumbo shrimp in shells
1 Cup mayonnaise or Miracle Whip
3 Tablespoons apricot preserves
1 Teaspoon curry powder
2 Tablespoons cooking oil
1.5 Cups shredded unsweetened cocoanut, toasted*
1/4 Cup cornstarch
1 Tablespoon sugar
1/2 Teaspoon salt
3 Slightly beaten egg whites

* To toast, spread the coconut in a thin layer in a shallow baking pan.
Bake at 350 degrees for 5 to 10 minutes or until light golden brown,
watching carefully and stirring once or twice so it doesn't burn.

Thaw shrimp, peel & devein leaving tails intact. Rinse shrimp &
pat dry with paper towels & set aside.
For Sauce: In a small bowl, mix together mayo, apricot preserves
and curry powder. Cover & chill until ready to serve.
Spread the oil on the bottom of a 15 X 10 X 1" baking pan. Set pan
aside. In a large shallow dish, combine the coconut, cornstarch,
sugar and salt. In another small shallow dish, place the egg whites.
Dip shrimp into egg whites then coat with coconut mixture. Pressing
the mixture firmly onto the shrimp. Arrange shrimp in prepared pan.
Bake in a 400 degree oven about 10 minutes or until shrimp are opaque
and coconut is golden brown, turning once. Serve with sauce.