| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bird, Turkey, Meat, Pork or ham | 5 | Servings | |
INGREDIENTS
| 1/3 | c | Vinegar |
| 1 1/2 | c | Boiling water |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | Bay leaf | |
| 3 | Whole cloves | |
| 1/2 | c | Raisins |
| 10 | Gingersnap cookies | |
| 1 | lg | Onion; cut up |
| 2 | tb | Butter or margarine |
| 1/2 | c | Pineapple tidbits; drained |
| 2 | c | Cooked turkey or chicken; diced |
INSTRUCTIONS
Combine vinegar, water, sugar, salt, bay leaf, cloves and raisins. Let stand for 1/2 hour. In covered blender jar, blend gingersnaps (in 2 runs) at low speed until crumbled; set aside. Blend onion (in 2 runs) at high speed until chopped. Saute onion in butter until lightly browned. Add gingersnap crumbs and liquid from raisin mixture; cook, stirring now and then until thick and smooth. Add raisins (discard bay leaf and cloves), pineapple, and turkey. Simmer for 10 minutes. Serve over rice. Makes 4 to 6 servings. Pork Snap Variation: Substitute pork for the turkey. Add 1 to 2 tsp prepared mustard to the sauce. Formatted by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 11, 1998
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