The American Veterans Cookbook is a collection of recipes from American Veterans and their family members.
This collection offers many unusual recipes for desserts, salads, soups and main entres.
Fifty percent of all author royalties will be donated directly to the Armed Forces Veterans Homes Foundation, located in Suitland, MD. While the authors believe this organization is worthy of our support, we are not associated with it in any way whatsoever. This Foundation is a non-profit, non governmental organization that operates exclusively for charitable purposes and solely for the public welfare. The organization solicits, receives, manages and disburses financial resources by means of grants and awards to agencies nation wide that serve the needs of elderly and infirm veterans of America's armed forces.
The Foundation’s primary objectives as stated on their website (vethomesfoundation.org) include the following: 1) to provide philanthropic support for and enhance the lives of elderly and infirm veterans requiring long term care, 2) to provide funding and services for both resident and operational needs at State Veterans Homes and National Retirement Homes, 3) to plan and execute a five-year, $30 million campaign for the Homes, and 4) to establish a permanent national endowment fund for the benefit of all Veterans Homes.
If sales of this recipe collection go well, we plan to produce new editions in the future to continue our fund raising efforts for programs and projects that benefit American Veterans and their families. We appreciate very much your contribution to this worthy goal on behalf of our nation’s veterans who have sacrificed so much to ensure our American way of life. Some have sacrificed life or limb(s), others their professional careers and schooling; still others have sacrificed their physical and/or mental health. We as a nation have an obligation to this special segment of our population that absolutely must be expressed in heartfelt ways and actions. Please join us in doing just that.
Dr. Rudy’s Spare Ribs
5 to 6 lb. of pork spare ribs 2 cloves of garlic, crushed
2 onions, sliced 2 tbsp. of olive oil
2 bay leaves 2 tbsp. of soy sauce
2 tbsp. of vinegar 14 oz. of ketchup
12 oz. of peach preserves
Trim the fat off the ribs and boil them in a pot of water, adding the sliced onions, 1 clove of crushed garlic, and the bay leaves. Boil the ribs for 30 to 45 minutes until tender. Drain the water from the ribs.
Brown 1 of the garlic cloves in olive oil in a saucepan or pot on low heat. Add the soy sauce, vinegar, ketchup and peach preserves. Stir and let boil for about 10 minutes.
Place the ribs in a baking pan and brush with half of the sauce. Bake uncovered in the oven preheated to 350 degrees for 30 minutes. Baste the ribs with the remaining sauce and turn them so both sides get browned. Bake for another 30 minutes.
Contributed by Dr. Rudy Abiera
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