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TIPS FROM OUR TEST KITCHEN: Ask your butcher to cut the pork loin and tenderize it for you. This can also be done with a meat mallet. The slices will resemble cube steak when tenderized. For a stronger sherry flavor, add 2 to 3 additional tablespoons.

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Spareribs Polynesian

Francine McGinty, Spokane, Washington

Serves 8

“These are addictive and a crowd-pleaser. I serve them anytime family or friends get together, and they are always a hit.”

1 tablespoon all-purpose flour

1 large oven-browning bag

4 to 5 pounds country-style spareribs, cut into serving-size pieces

1 medium onion, sliced and separated into rings

½ cup soy sauce

½ cup cider vinegar

½ cup pineapple juice

½ cup sugar

2 tablespoons oyster sauce

1 garlic clove, minced

¼ teaspoon ground ginger or 1 teaspoon grated fresh ginger

¼ teaspoon ground cloves

Cooked rice

Broccoli

1. Preheat the oven to 350°F.

2. Place the flour in the oven-browning bag, close the bag, and shake to coat the inside thoroughly. Add the ribs and secure the bag.

3. Bake for 1½ hours, following the manufacturer’s directions for using the bag.

4. Combine the onion, soy sauce, vinegar, pineapple juice, sugar, oyster sauce, garlic, ginger, and cloves in a medium saucepan. Bring just to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.

5. At the end of the cooking time for the spareribs, open the bag and drain the fat. Carefully pour the sauce over the ribs and secure the bag. Bake for 30 minutes to 1 hour longer, until the ribs are tender. Serve with rice and broccoli.

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TIPS FROM OUR TEST KITCHEN: To remove grease from the ribs, pour the liquid into a degreasing pitcher or pour the liquid into a quart-size zip-top plastic bag. Seal the bag and let stand for 3 to 5 minutes to allow the grease to rise to the top. Holding the bag over a bowl, snip one corner to release the liquid. Stop the flow when the grease comes near the opening. Discard the grease and add the liquid back to the oven bag.

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Crabmeat au Gratin

Lillie Duhon, Port Neches, Texas

Serves 6

“This dish is an all-time favorite of my husband, sons, and other family members. The first time I made it was Thanksgiving at my home—I should have doubled the recipe!”

½ cup (1 stick) butter

1 large onion, finely chopped

1 medium celery stalk, finely chopped

½ cup all-purpose flour

3 cups heavy cream or two 12-ounce cans evaporated milk

2 egg yolks

1 teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon black pepper

1 pound fresh crabmeat, picked over for shells and cartilage

2 cups shredded Cheddar

1. Preheat the oven to 375°F. Grease a 12 × 8-inch baking dish.

2. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until the onion is translucent, about 6 minutes, stirring frequently.

3. Add the flour and stir until well blended. Gradually add the cream, stirring constantly. Stir in the egg yolks, salt, cayenne, and black pepper and cook for 5 minutes, or until thickened.

4. Place the crabmeat in a medium bowl. Add the sauce and mix gently but thoroughly to blend. Spoon into the prepared pan. Sprinkle with the Cheddar.

5. Bake, uncovered, for 25 minutes, or until the cheese melts and begins to lightly brown.

Seafood Gumbo

Jaime Welch, Tilghman, Maryland

Serves 15 to 20

“I have prepared this Seafood Gumbo for a neighborhood Mardi Gras party.”

1 large onion, chopped

1 large green bell pepper, chopped

6 green onions, chopped (white and green parts)

3 garlic cloves, minced

2 tablespoons minced parsley

¾ cup vegetable oil

¾ cup all-purpose flour

One 28-ounce can diced tomatoes, undrained

1 pound kielbasa, cut into ½-inch chunks, then chunks quartered

1 pound frozen cut okra, thawed

2 tablespoons Creole seasoning, such as Tony Chachère’s Original Creole Seasoning, or to taste

2 quarts beef broth or 2 quarts water and 3 tablespoons beef bouillon granules

1 pound raw medium shrimp, peeled