| 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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