Ingredients
6 red potatoes, cut into chunks
3/4 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon dried dill weed
1 teaspoon celery salt
salt and pepper to taste
Directions
Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.
Ingredients
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
Directions
In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Ingredients
1 1/2 cups uncooked long-grain white rice
3 cups water
1 cup chopped red onion
1 cup chopped celery
1 cup chopped cucumber
4 ounces feta cheese
1 tablespoon olive oil
2 tablespoons red wine vinegar
Directions
Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
Toss vegetable and feta with oil and vinegar, and serve.
Ingredients
1 (2 pound) fully cooked ham steak (about 1 inch thick)
1 tablespoon butter or margarine
1 (8 ounce) can unsweetened sliced pineapple
1/3 cup orange juice
3 tablespoons brown sugar
2 teaspoons cornstarch
1 teaspoon cider or white wine vinegar
dash ground ginger
Directions
In a skillet, brown ham in butter. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drain pineapple, reserving juice; set juice aside. Place pineapple over ham; set aside. In a saucepan, combine orange juice, brown sugar, cornstarch, vinegar, ginger and reserved pineapple juice; mix well. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Pour over ham and pineapple. Bake, uncovered, at 350 degrees F for 25-30 minutes or until ham is heated through.
