Turkey (or pork) snap

5 Servings

Ingredients

Quantity Ingredient
⅓ cup Vinegar
1½ cup Boiling water
1 tablespoon Sugar
1 teaspoon Salt
1 Bay leaf
3 Whole cloves
½ cup Raisins
10 Gingersnap cookies
1 large Onion; cut up
2 tablespoons Butter or margarine
½ cup Pineapple tidbits; drained
2 cups Cooked turkey or chicken; diced

Directions

Combine vinegar, water, sugar, salt, bay leaf, cloves and raisins. Let stand for ½ 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@...> on Mar 11, 1998

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