'Good Housekeeping' recipes

Simmering Pork Shoulder

• 1/4 cup packed brown sugar
• 1/4 cup dry sherry
• 1/4 cup seasoned rice vinegar
• 1/4 cup plus 1 tablespoon reduced-sodium soy sauce
• 1 medium onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and thinly sliced into rounds
• 2 garlic cloves, crushed with garlic press
• 2 strips (3" by 3/4" each) orange peel
• 1 cinnamon stick (3 inches)
• 1 whole star anise
• 1 pound peeled baby carrots
• 4 pounds well-trimmed boneless pork shoulder, cut into 11/2-inch pieces (see Tip)
• 2 bags (10 ounces each) frozen broccoli florets, thawed

1. In 6- to 61/2-quart slow-cooker bowl, combine brown sugar, sherry, vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker and cook on Low for 8 hours.
2. When pork has cooked 8 hours, uncover and stir in broccoli. Cover and cook until broccoli is heated through, about 10 minutes.
3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.

Ginger-Jalapeno Slaw

• 1/3 cup(s) seasoned rice vinegar
• 2 tablespoon(s) olive oil
• 2 teaspoon(s) grated, peeled fresh ginger
• 1/2 teaspoon(s) salt
• 2 jalapeño chiles, seeded and minced
• 1 pound(s) (about 6 cups) green cabbage, thinly sliced
• 1/2 pound(s) (about 3 cups) red cabbage, thinly sliced
• 3 medium (about 1 1/2 cups) carrots, finely shredded
• 2 green onions, thinly sliced
• 1 cup(s) thinly sliced kale

1. In large bowl, whisk vinegar, oil, ginger, salt, and jalapeños until blended. Add green cabbage, red cabbage, carrots, green onions, and kale; toss well to coat with dressing.
2. Cover and refrigerate coleslaw 1 hour before serving to allow flavors to blend.

Fresh Lemon Bars

• 1 1/2 cup(s) all-purpose flour, (see step 2)
• 3 tablespoon(s) all-purpose flour, (see step 4)
• 1/2 cup(s) confectioners' sugar, (see step 2)
• 1 tablespoon(s) confectioners' sugar, (see step 5)
• 3/4 cup(s) (1 1/2 sticks) margarine or butter, cut into small pieces
• 2 large lemons
• 3 large eggs
• 1 cup(s) granulated sugar
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt

1. Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with foil; lightly grease foil.
2. In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners' sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
3. Sprinkle crumb mixture evenly in pan. With floured hands, firmly pat crumbs onto bottom of pan to form a crust. Bake crust 15 to 17 minutes until lightly browned.
4. Meanwhile, grate peel from lemons to equal 1 teaspoon and squeeze juice to equal 1/3 cup. In large bowl, with mixer at high speed, beat eggs until thick and lemon-colored, about 3 minutes. Reduce speed to low; add lemon juice, lemon peel, granulated sugar, baking powder, salt, and remaining 3 tablespoons flour, and beat until blended, occasionally scraping bowl.
5. Pour lemon filling over warm crust. Bake 15 minutes or until filling is just set and golden around edges. Remove pan to wire rack. Place remaining 1 tablespoon confectioners' sugar in sieve and use to sprinkle over warm filling. Cool completely in pan on wire rack.
6. When cool, cut lengthwise into 3 strips, then cut each strip crosswise into 12 bars. To store, cover pan and refrigerate.