Recipes provided by KHON Fox 2

BROADCAST DATE:   11/26/00

                          LIZZIE'S "SOME ONO TURKEY"

From the Kitchen of: Charlie Maxwell, Sr. 

• 1 12-15 lb. turkey
• 12 cloves of garlic, mashed
• 1/2 Tbs. black pepper
• 2 Tbs. Hawaiian salt
• 1 bottle Chinese brown bean sauce (Koon Chun)
• 1 large brown grocery bag
• 1 c. Crisco

Wash turkey, then dry thoroughly. Remove neck and giblets to make stuffing and gravy.

Mix salt, pepper and mashed garlic with Chinese bean sauce in a small mixing bowl. Spread half of the mixture into the inside of the turkey cavity. Massage the remaining mixture on the outside of the turkey, making sure the entire bird is covered with the mixture. Take the paper bag and rub Crisco inside of the bag making sure every inch is covered. Place turkey in the package, neck first, breast up. Place in roasting pan and tuck opening of package under tail. Place in 350 degree oven for 4 hours (depending on side of bird). On 3rd hour, check if turkey leg is loose, if not return to oven another hour. When done, remove from oven and take turkey out of paper bag. Turkey should "fall apart". Kaka (shred) turkey, removing major bones to make Chuk (Chinese soup). Spread turkey in serving pan and cover.

GRAVY

• 2 Tbs. round onions, minced
• 2 Tbs. celery
• 2 Tbs. giblets
• 1/4 c. drippings
• Flour to thicken
• salt & pepper to taste

Sauté onions, celery and giblets (quickly). Add drippings. Thicken with flour.

GIBLET STUFFING

• giblets and neck of turkey
• salt & pepper to taste
• 1 large Maui onion, diced
• 1/2 c. turkey drippings
• 3 bundles green onions, chopped
• 2 bunches parsley, chopped
• 1/2 tsp. cinnamon
• 1/4 tsp. curry powder
• 1 egg
• 3 loafs old bread, broken into small pieces, moistened with water

On medium, heat 1 Tbs. of oil in large pot. Add giblets and salt & pepper. Stir, then add round onions, celery, cinnamon, curry, parsley and green onions. Cook for 5 minutes, add bread and mix. Add 1 raw egg and turkey drippings, mix well. Add salt & pepper to taste. Total cooking time 10 minutes.

                      UNCLE CHARLIE'S BABY BACK RIBS

From the Kitchen of: Charlie Maxwell, Sr.

• 5 lbs. baby back pork ribs
• 6 cloves garlic
• 3 finger ginger (3 large pieces)
• barbecue sauce of your choice
• salt & pepper

Cut ribs in sections. Add salt & pepper. Crush garlic and slice ginger root in half (slightly crush ginger). Place ribs in medium size pot with ginger and garlic. Cook for 40-45 minutes or until tender. Poke chopstick in meat to check if tender or when the meat starts to separate from the bone. empty water from pot and drain. Put sauce on cooked ribs, making sure ribs are covered. Soak for several hours. 15 minutes before serving, place on broiler rack until brown and sauce is caramelized. After placing all the ribs on the broiler, take remaining sauce and heat over saucepan until it reduces. Just before serving, pour sauce over cooked ribs.