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SWEET SOUR BEEF AND VEGETABLES
2 lb. round or chuck steak, cut into 1" cubes
2 tbsp. vegetable oil
2 cans (8 oz. each) tomato sauce
2 tsp. chili powder
2 tsp. paprika
1/4 c. sugar
1 tsp. salt
1/2 c. vinegar
1/2 c. light molasses
2 c. carrots, sliced 1/4" thick
2 c. sm. white onions, peeled
1 lg. green pepper, cut into 1"squares
Brown meat in hot oil in skillet; transfer to cooker. Add all remaining
ingredients; mix well. Cook 6-7 hours on low setting or 4 hours on high
setting. Serve with shell macaroni sprinkled with fresh or freeze dried
chives. Serves 6.
SWEET AND
SOUR BEEF STEW
1-1/2 lb. beef stew meat, cut in 1-inch cubes
2 tbsp. cooking oil
1 c. chopped carrots
1 c. sliced onions
1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
Hot, cooked noodles
Salt
Cornstarch
Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon
salt. Cover and cook over low heat until meat is tender, about 2 hours.
Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and
stir until thickened and bubbly. Serve over noodles.
SWEET AND
SOUR PORK
1 1/2 lb. pork, fat trimmed and thinly
sliced
1 tsp. salt
2 tsp. (each) soy sauce, cornstarch
Dash of pepper
Mix together and marinate meat for 20 minutes.
SWEET AND
SOUR SAUCE
1/2 c. water
1/3 c. (each) sugar, vinegar
1 tbsp. (each) cornstarch, soy sauce
Combine and cook over high heat, stirring constantly, until clear and thick;
set aside. 1 sm. green pepper, cubed
8 oz. pineapple chunks, drained
1/2 c. carrots, thinly sliced
1 onion, cut up in large pieces
2 tbsp. (each) water, oil
Heat wok first; add oil, then stir-fry meat until white; add carrots and
water; cover and cook 2 minutes. Move everything up on holders in wok; add
pineapple and sauce; bring to a boil; add onions and green pepper; cook 1
minute. Serve with hot rice.
SWEET AND
SOUR GROUND BEEF
1 lb. ground beef
16 oz. frozen broccoli and carrots
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
8 oz. can pineapple tidbits in its own juice, drained (reserve liquid)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
2 tbsp. water
Hot cooked rice
In large skillet, brown ground beef; drain. Stir in vegetables, brown sugar,
ginger, garlic powder, pepper, reserved pineapple liquid, soy sauce and
vinegar. Blend well. Bring to a boil; reduce heat. Cover, simmer for 4-8
minutes or until vegetables are crisp-tender. Stir in pineapple. In small
bowl, combine cornstarch and water; blend until smooth. Gradually stir into
hot mix in skillet. Cook, stirring constantly, until thickened. Serve over
hot cooked rice.
SWEET AND
SOUR PORK CHOPS
6 pork loin chops, 3/4 to 1 inch thick
2 tbsp. shortening
1 tsp. salt
1/4 tsp. pepper
1/2 c. real lemon juice
1/4 c. Sue Bee clover honey
1/4 c. onion, chopped
1 tbsp. soy sauce
1 tsp. beef flavor instant bouillon
1 (20 oz.) can pineapple chunks in heavy syrup, drained (reserve syrup)
3 tbsp. cornstarch
1 c. carrots, thinly sliced
6 green pepper rings
In large skillet, brown chops in shortening. Remove chops to baking dish.
Season with salt and pepper. Add carrots. In saucepan, combine lemon juice,
honey, onion, soy sauce, bouillon, and half the pineapple syrup. In small
bowl, mix remaining pineapple syrup and cornstarch until smooth. Stir into
lemon mixture. Cook, stirring until thickened; pour over chops. Cover and
bake at 350 degrees for 50 to 60 minutes. Add pineapple chunks. Top each
chop with pepper ring. Bake, uncovered, 10 minutes more.
SWEET AND
SOUR CHICKEN WITH RICE
2 lbs. chicken, skinned, boned & cut into pieces (cubes)
Garlic salt to taste
2 c. canned pineapple chunks, no sugar added, drained, reserve juice
1/4 c. vinegar
1/4 c. catsup
1/2 tsp. salt
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp.c cornstarch
1/4 tsp. ground ginger
1 med. green pepper, cut into 1/4" strips
1 med. tomato, cut into wedges
2 c. cooked rice
In preheated non stick skillet or wok, brown chicken and season with garlic
salt. Remove chicken and set aside. In same skillet combine reserved juice,
vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook
over low heat until thicken, 10 to 15 minutes. Add chicken, pepper, tomato
and pineapple chunks. Continue to cook until vegetables are tender crisp and
heated through. Serve over hot rice. 4 servings.
SWEET AND
SOUR HAM OVER RICE
1 (16 oz.) can apricot halves
1 1/2 lb. fully cooked ham cut in strips (3 c.)
2 green peppers cut in 1 inch pieces
1 c. chicken broth
1/3 c. sugar
1/4 c. vinegar
3 tbsp. butter or margarine
3 tbsp. soy sauce
4 tbsp. corn starch
Drain apricots; reserve syrup. In large saucepan combine apricot syrup, ham,
green pepper, 3/4 cups of the chicken broth, sugar, vinegar and margarine
and soy sauce. Bring to boil and cover and simmer for 10 minutes. Blend
cornstarch in remaining 1/4 cup cold chicken broth. Add to ham mixture cook
and stir until boiling. Boil 2 minutes more. Add apricots and remove from
heat. Spoon over serving of hot cooked rice. 6 servings.
SWEET AND
SOUR SAUERKRAUT CASSEROLE
1 can sauerkraut, drained
1 sm. onion, chopped
4 slices bacon
2 cans tomatoes, drained
1 c. brown sugar
Saute bacon and onion, add kraut and tomatoes and sugar. Stir well and bake
in greased baking dish for 1 hour at 350 degrees.
SWEET AND
SOUR CHICKEN
1 c. ketchup
1 c. Coca-Cola
3 split chicken breasts
2 tbsp. butter
2 tbsp. oil
Melt butter and oil in frying pan over medium heat. Brown the chicken
breasts on both sides. Add the ketchup and Coca-Cola. Reduce heat to low.
Cover and simmer 5 minutes. Adjust the lid to leave a small section open.
Continue to simmer 35 to 40 minutes until done. Pierce chicken with fork to
see if it is done. Juices from chicken should be clear.
SWEET AND
SOUR CROCK POT CHICKEN
1 c. white sugar
1 c. red vinegar
1 c. ketchup
2 tbsp. soy sauce
1 tbsp. salt
Mix in pan on stove. Add 1 chicken bouillon cube and stir until dissolved.
Add 1 (4 ounce) can of cubed pineapple. Put in crock pot; add chicken wings
and cook at medium for 4 hours or more.
SWEET AND
SOUR CAULIFLOWER
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine
Place cauliflower, water and salt in saucepan. Cook over medium heat
covered. Cook for 10 minutes or until just barely tender. Drain. Combine
brown sugar replacement, lemon juice and margarine. Combine in custard cup
over hot water. When blended, pour over cauliflower.
SWEET AND
SOUR SALAD DRESSING
1 tbsp. oil
1 c. sugar
2/3 c. vinegar
Garlic salt (as if salting)
Put ingredients into saucepan on stove and bring to a rolling boil. Pour up
into a covered container. Refrigerate. Use on tossed salad.
SPINACH
SALAD WITH SWEET AND SOUR DRESSING
1 lb. fresh spinach
1 sm. can sliced water chestnuts
1 can bean sprouts
1/2 lb. crisp crumbled bacon
4 sliced hard boiled eggs
DRESSING
1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
1/3 c. ketchup
2 tsp. salt
1 tbsp. Worcestershire sauce
1 med. onion, grated
Toss salad ingredients. Mix dressing ingredients in a blender until smooth,
adding oil last. Refrigerate for several hours so flavors blend.
VARIATION
Add sliced mushrooms, Spanish onions and omit bean sprouts and water
chestnuts. Assemble salad as above leaving egg and bacon for garnish on top.
HOT SWEET
AND SOUR SPINACH DRESSING
1 c. water
1/3 c. granulated sugar
1/3 c. cider vinegar
2 tbsp. bacon drippings
2 tbsp. cooked bacon bits
1/3 tsp. salt
Combine all ingredients in saucepan. Bring to a boil. Thicken with 1
tablespoon cornstarch and water. Serve hot. This is delicious on fresh
spinach or lettuce salads.
SWEET AND
SOUR CARROTS
2 lb. carrots
1 lg. onion, chopped
1 lg. green pepper, chopped
1 can tomato soup
3/4 c. vinegar
1/2 c. sugar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
Salt and pepper to taste
Slice or dice carrots. Cook soup, oil, vinegar, sugar, Worcestershire, salt
and pepper. Put carrots in large bowl with onions and peppers. Pour hot
liquid over them. This will last long time in refrigerator. Let set 3 days
before serving.
SWEET AND
SOUR BROCCOLI SALAD
1 lg. bunch broccoli
1 c. dry roasted sunflower seeds
12 slices crisp bacon, crumbled
1/2 pt. basket of cherry tomatoes, halved
1/2 c. golden raisins (opt.)
1/2 red onion, chopped
DRESSING:
1 c. mayonnaise
1/3 c. sugar
2 tbsp. red wine vinegar
Cut broccoli into flowerettes. Using flowerettes only, combine with
sunflower seeds, bacon, tomatoes, raisins and onions. Toss with dressing.
Combine dressing ingredients. Once salad ingredients and dressing are tossed
together, refrigerate salad 3 to 4 hours or overnight to blend flavors.
Serves 4 to 6
SWEET AND SOUR VEGGIE SALAD
1 can LeSueur peas, drain
1 can Shoe-Peg corn, drain
1 can French cut beans, drain
1 sm. green pepper, diced finely
3 stalks celery, diced finely
3/4 c. sugar
1/2 c. white vinegar
1/2 c. salad oil
Mix together the day before and let stand. Drain before serving.
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