Rosy Pear Compote (Better Homes & Gardens September 1970)

Rosy Pear Compote 
(Better Homes & Gardens September 1970)

This dessert was the top prize winner in the "Fast" category of pear desserts - Better Homes and Gardens magazine, September 1970

1 16-oz can whole cranberry sauce
1/3 cup sugar
1 tablespoon lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
6 fresh pears, pared, cored and quartered
2 medium oranges, peeled, sliced and halved

In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger, bring mixture to boiling. Place pear quarters and orange slices in 1 1/2 quart casserole or baking dish. Pour cranberry mixture over pears and oranges. Cover and bake at 350 degrees for 40 minutes or until pears are tender. Spoon fruit mixture into sherbets or compotes.  Serve warm.

Makes 6 servings.

Chinese Spareribs (Wokcraft Cookbook, 1972)

Chinese Spareribs
Source: Wokcraft Cookbook, 1972

Trim fat and chop a side of spareribs into 1 inch portions.

Make a sauce with

2 tablespoons brown bean sauce
1 clove minced garlic
1 piece minced fresh ginger

Stir fry sauce in 3 tablespoons oil in wok. Add spareribs and continue frying for one minute.

Add 3/4 cup water and 1 tablespoon sugar and bring to boil. Reduce heat and simmer 20-25 minutes. Glaze with paste of 2 teaspoons corn starch in 1 tablespoon cold water. Garnish spareribs with minced green onion and Chinese parsley.