Food Recipes

Method
Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger, garlic powder #2, hot sauce, cilantro and lime juice). Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches between 155-160 degrees.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes.
Remove pork from the grill and let set for 10 minutes before slicing. Serve with reserved glaze.

Method
Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain.

Preheat oven to 325 degrees F.

Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often.

Method
Score meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer on each side. Ten minutes is for medium rare.

To serve, cut diagonally across the grain into very thin slices.

Method
Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.

Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.

Method
To prepare this Rizzoletti Recipe, first blanch the rice in cold water, add the stock (that made from bones and giblets of fowl is good for this purpose) and the salt and let cook until the grains are tender but whole. Cook the slice of onion in the butter, add the flour and salt and let cook until frothy, then add the liquid and let boil. Remove the onion and stir one-third a cup of the chicken into one-third a cup of sauce. Into the rest of the sauce stir about a cup of the rice. The dish is at its best when each kernel of rice is surrounded with sauce. Turn both mixtures on to plates to cool. When cold form the rice into balls, make a depression in each ball and put in a little of the chicken mixture, cover with the rice mixture. Roll the balls in soft, sifted bread crumbs, then cover with beaten egg, and then roll in crumbs. Fry in deep fat.

Method
Preheat oven to 350 degrees F.

Heat lard in a cast iron Dutch oven. Cut through the fatty round on the steak and brown it on both sides. Add remaining ingredients and water. Cover the Dutch oven and bake for about 1 1/2 hours.

To garnish, cut fresh jalape?os in half, scoop out the seeds, rinse and pat dry, then fill with cream cheese sprinkled with paprika or chile powder.