Delectable Dishes from the Kitchen of Lettie Giannoni Foster
Updated by Her Daughter Raylene Thompson
by
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Teriyaki Chuck Roast 4-5 lb chuck roast salt and pepper 2 T oil 1 medium onion, chopped 1/4 c soy sauce 1/4 c sherry wine 1 T brown sugar 1/2 t powdered ginger or 2 T fresh ginger root, crushed 1/4 c canned brown gravy sauce 6 carrots, cut in half 1 small can water chestnuts Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or Dutch oven add onions and saute while browning meat, combine soy sauce, sherry, brown sugar, ginger and brown gravy sauce; pour over meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts. Yields: 6 servings
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About the Book
As a teen, Raylene Thompson had a less than stellar reputation in the kitchen. In fact, her younger sisters would burst into tears at the mere thought of having to eat any one of her tasteless and unpleasant dinners. As her life progressed and took her to Asia to live for forty years, Raylene learned to rely on live-in housekeepers to prepare delicious meals for her, never learning to cook herself until she returned home to America to care for her aging parents. In a collection of family recipes that highlight cuisines from around the world, Raylene shares a multitude of her late mother’s tasty and easy-to-prepare dishes that combine great tastes from international kitchens and utilize crisp, fresh ingredients from local family farms and markets. Her delectable recipes include hot clam dip, melted brie in a crust, apricot nut bread, Flemish beer stew, teriyaki chuck roast, chicken satay and peanut sauce, English toffee ice box pudding, and soft and chewy peanut butter cookies. In this delightful cookbook, a daughter serves tribute to her late mother by sharing simple yet delicious recipes that teach home cooks around the world that preparing a wonderful meal is one of the best ways to show love.
About the Author
Raylene Thompson is a retired American businesswoman who traveled internationally and lived in Asia for over forty years. While she enjoyed fine food over her lifetime, she did not learn to cook until she was over sixty years old. Raylene currently resides in Napa, California. This is her first book.