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