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YOU’VA FRIEND IN THE KITCHEN: Take your tastebuds around the globe with these tasty recipes


This week, I am answering reader requests for international recipes. Some of these even sound edible.


4 cups shredded cabbage

1/4 cup sliced onion

4 ounces sliced water chestnuts

3 ounces ramen noodle soup, chicken flavor

3 tablespoons apple cider vinegar

2 tablespoons sugar

2 tablespoons salad oil

1/2 teaspoon pepper

1/4 teaspoon salt

Crush noodles to separate; place in colander. Pour 2 cups boiling water evenly over noodles to soften a little, let drain.

To make dressing, combine remaining ingredients and mix well. Pour over cabbage. Toss to combine well.

Chill a few hours before serving.


1/2 cup brown sugar, firmly packed

2 teaspoons powdered ginger

1/3 cup catsup

1/3 cup vinegar

2 cloves garlic, peeled and minced

2 4-ounce cans each apricot and and apple baby food

2 tablespoons soy or Worcestershire sauce

6 to 8 pounds meaty spare ribs

1 teaspoon salt

Dash of pepper

Combine sugar with ginger; mix with baby food, catsup, vinegar, soy and garlic.

Rub ribs with salt and pepper. Place ribs, meat side up, on rack in shallow pan. Bake at 450 degrees for 15 minutes, pour off fat and reduce temperature to 350 degrees.

Continue to bake for 1 1/2 hours, basting often with sauce.


2 eggs

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup peeled and finely chopped apples

1/2 cup chopped walnuts or pecans

Beat egg until light; gradually add sugar, beating until fluffy.

Sift dry ingredients together, add to eggs with apples and nuts. Mix well.

Bake in 8x8 greased pan at 325 for 40 minutes.

Note: There is no shortening in this recipe.


1 can cheddar cheese soup

1 can cream of onion soup

1 16-ounce can tomatoes, drained and chopped

1 pound ground beef

1 package taco seasoning

8-ounce package shredded cheddar cheese

11-ounce package Doritos, crushed

1 onion, chopped

1 16-ounce can corn, drained

1 4-ounce can chopped green chilis

Brown meat and onion; drain. Add corn and seasonings. In a separate bowl, mix tomatoes, soups and chilis.

Cover bottom of an oblong baking dish with crushed Doritos. Scatter meat/onion mix evenly over chips. Pour soup mix evenly over meat.

Bake in oven preheated to 325 degrees for 25 minutes.

If desired, garnish with sour cream and chopped black olives.

If you’d like to share a good recipe with You’vah, you can write her at 320 S. Harlin, West Plains, MO 65775 or via email at yschafer@yahoo.com. Although she does not take recipes over the phone, she invites your suggestions, questions and conversations at 417-293-5333.