Sauce for Steve"s Ribs

1  10 oz. can tomatoe paste

2 tbs dry mustard
1/2 tsp liquid smoke
1 jar peach preserves
1/4 cup dark mollases
1/4 cup lemon juice
3 tbs worchter sauce
2 cup yellow onion, diced
6 cloves minced garlic
2 tbs lemon pepper
1 tbs white pepper
1/2 tbs or more red pepper
3 bottles chris an pitts hickoryu BBQ Sauce
1 cup chicken boquet 
4 tbs olive oil
3 tbs parsley, choppped

Saute the onion in olive oil in a deep 15 quart thich bottom pan. add all other ingredients. bring to a biol while stirring. Heat on low for two hours. color will deeped as the mixture cooks. set aside for tommorow.

Stephanie's Holly Cookies

 

Stephanie's Holly Cookies

(From Stephanie’s Kindergarten Class Recipe Cookbook)

1 Stick butter

1 teaspoon Cook’s Bourbon vanilla

3 cups large marshmallows

2 teaspoon green food coloring

4 1/2 cups Corn Flakes

Red hot candies

Melt butter and marshmallows in saucepan. Add vanilla and food coloring. Mix well. Add corn

flakes and coat well. Drop by spoonfuls on was paper. Add candies for holly berries.

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Moo Sho Pork Woks of Life

 

Make moo shu pancakes with a hot water dough—flour mixed with boiling water. This breaks down the gluten in the flour, making for a very pliable dough that you can roll extremely thinly. Once cooked, it has both a chewy and tender texture. 

The secret to getting them so thin is to roll them two at a time (which also makes the process go doubly fast!). You cook them very quickly in a dry wok (only 1-2 minutes per pancake) and then pull apart the thin pancakes once they’re out of the wok. This way, you have a slightly bubbly, slightly crisp side, as well as the tender smooth side of the pancake. 

If making these ahead, remember to reheat the pancakes in a steamer (preferably a bamboo steamer to prevent condensation on the pancakes) right before serving!

The filling

In a bowl, add the pork along with

 ¼ teaspoon salt, 

1 teaspoon shaoxing wine, 

1/8 teaspoon ground black pepper,

2 teaspoons cornstarch, and 1 teaspoon vegetable oil. 

Let marinate for 15 minutes.

In a separate bowl, make the stir-fry sauce by combining 

1/4 cup water, 

2½ tablespoons