ZESTO - RECIPE OF THE MONTH

SEAFOOD SALAD

STEP ONE

4 oz. canned shrimp
5 oz. canned crab, drained
5 oz. canned lobster, drained
7 oz. canned white tuna, drained
7¾ oz. canned salmon, drained

Mix in a medium bowl drained

STEP TWO

½ cup celery, very finely chopped
½ cup onion, very finely chopped
1 tbsp. lemon juice (bottled is fine)
1 tbsp. worcestershire sauce
¼ tsp. marjoram
¼ tsp. Lemon Zesto
½ cup mayonnaise

Add and mix. Cover and chill. Serve on a bed of lettuce.

SWEET AND SOUR PORK CHOPS OR SPARERIBS

STEP ONE

4 lbs. pork chops or spareribs

Cut into serving pieces. Salt and brush with oil. Place in a shallow roasting pan. Broil both sides about 20 min. per side, 6” from the element.

STEP TWO

2 tbsp. margarine
½ cup onion, chopped
¼ cup celery, chopped
¼ cup green pepper, chopped
1 clove garlic, minced

Sauté in a medium saucepan for 5 min.

STEP THREE

2 tbsp. cornstarch
¼ cup cold water

Mix in a cup. Add to vegetables and stir.

STEP FOUR

1½ cups orange juice
¼ cup vinegar
¼ cup brown sugar
¼ tsp. Orange Zesto
2 tbsp. soya sauce

Add to vegetables and stir. Pour over spareribs. Cover and bake at 350ºF (175ºC) for 1 hour or until meat is tender. Baste occasionally. Serve with rice.