Tag Archives: sweet and sour

Sweet and Sour Meatloaf

25 Apr

Who doesn’t like a good meatloaf? It’s one of the world’s great comfort foods. Kids will like this one too, because of the tomato-y sweet and sour flavor.

Ingredients:

2 Tbs. brown sugar
2 Tbs. cider vinegar
1½ tsp. prepared mustard
8 oz. can tomato sauce
1 lb. ground chuck
1 small onion, finely minced
½ tsp. garlic powder or 1 clove garlic, finely minced
1 egg
½ cup bread crumbs or corn flake crumbs
Salt & pepper to taste

Directions:

Preheat oven to 375 degrees.

Make a sauce with the brown sugar, vinegar, mustard and half the can of tomato sauce.

Mix the ground beef with the onion, garlic, egg and bread or corn flake crumbs, salt and pepper. Form into a loaf shape and place in a greased baking pan. Pour the sauce over the top.

Bake about one hour.

Serves 4 to 6

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Sweet and Sour Halibut

28 Jan

Sweet & Sour FishI’ve had this recipe in my collection for almost 40 years, and finally — finally! — had a the time to make it and all the ingredients on hand, sort of.

I didn’t have halibut, so I used mahi-mahi, which worked fine. I didn’t have apricot nectar so I used pineapple juice. In fact, you will get about the right amount of juice by draining a can of pineapple chunks.

My dad is the one who gave me this recipe. In the late 1960s and early 1970s, he made several business trips abroad. On one United Airlines flight, maybe to Japan, he was served this dish, and they distributed the recipe to the passengers, printed on a sheet of nice, heavy paper. Those sure were the good old days of air travel – I bet he wasn’t even in Business Class!

The dish is kind of a bother to make, so I waited until I had company — my daughter, son-in-law and granddaughter were visiting. (Of course my granddaughter’s immediate 3-year-old reaction, before even tasting it, was “I don’t like it!”) The dish was a hit! My daughter said it tasted like the sweet-and-sour fish we used to order in Chinese restaurants when she was a child.

A couple of hints: This recipe makes an enormous amount of sauce. You can easily halve it, or make it and save half the sauce to use another time, which is what I did. And I don’t have a deep-fryer, so I used a wok to cook the fish. I fried it in small batches, drained the fried cubes on paper towel and kept them warm till I was ready to serve.

Ingredients:

1 cup white vinegar
1 cup apricot nectar or pineapple juice
1 cup brown sugar
1 tsp. Worcestershire sauce
½ cup ketchup
2 tsp. cornstarch mixed with 2 tsp. water
2 cups pineapple chunks (1 can), drained
1 cup green or red pepper, cut in 1-inch pieces
2 medium tomatoes, peeled and cut into eighths
1½ lb. halibut (or other firm, white fish), cut into ¾-inch cubes
3 Tbs. cornstarch
3 Tbs. water
1 Tbs. soy sauce
Salt and pepper
Oil for frying

Directions:

Prepare the sauce by combining the vinegar, apricot nectar, brown sugar, Worcestershire sauce and ketchup in a medium saucepan. Simmer 30 minutes. Thicken with 2 tsp. cornstarch blended with 1 tsp. water. Add the pineapple, pepper and tomatoes. Keep warm.

Mix 3 Tbs. cornstarch, 3 Tbs. water and the soy sauce to a paste. Dip the halibut cubes into this batter to coat lightly and deep fry in a wok or saucepan. Drain and place in a serving dish. Pour the sauce over.

Serve with rice.

Serves 6

World’s Easiest Meatballs

14 Jan

Sweet & Sour MeatballsMy granddaughter is coming for a visit — hooray! So I’m whipping up a batch of these sweet-and-sour meatballs. It has got to be one of the world’s easiest recipes, and it’s yummy. My kids loved it when they were little, and I’m hoping the next generation will too.

Ingredients:

1½ lb. lean ground beef
½ tsp. garlic powder
1 egg
1 bottle chili sauce
1 can whole cranberry sauce

Directions:

Combine the chili sauce and the cranberry sauce in a large saucepan and heat on a medium flame until the mixture simmers. While it is heating, mix the ground beef, garlic powder and egg. When the sauce is hot, make meatballs the size of walnuts and drop them into the simmering sauce. Stir gently so that all the meatballs are covered with sauce. Cover, reduce heat to low, and cook for about 45 minutes. Serve over rice or noodles.

Serves 6

A Tuesday two-fer: Two sweet-and-sour salad recipes

28 May Carolina Coleslaw
Carolina Coleslaw

Carolina Coleslaw

Today’s blog is a two-fer because if you don’t like cabbage, or you don’t have a cabbage, or you’re sick of cabbage, you can substitute cucumbers and follow the exact same recipe. Use three large cucumbers, peeled and sliced thin, or two English cucumbers, which you can peel or not .

I’ve been making this recipe for years. I adapted it from a recipe I clipped from a magazine. It’s attributed to “Mrs. McCollum.”  I use about half the dressing originally called for, and it’s ample. You can adjust the amounts and use even less if you use less cabbage. You can substitute Splenda for the sugar with no ill effect (unless, like my kids, you think using Splenda in the first place is an ill effect).

This salad will keep for two weeks or more in the refrigerator.

Carolina Coleslaw

Ingredients:

1 large cabbage, about 3 lb., quartered, cored and shredded finely (or cheat and use a bag of coleslaw mix)
1 bell pepper, any color, sliced thinly or diced
1 medium sweet onion, sliced thin
½ cup sugar
½ tsp. salt
½ tsp. dry mustard
½ tsp. celery seeds
½ cup vinegar
⅓ cup vegetable or olive oil

Sweet Sweet & Sour Cucumber Salad

Sweet & Sour Cucumber Salad

Directions:

Combine cabbage, pepper and onion in a large bowl. Mix sugar, salt, mustard and celery seeds in a small saucepan. Add vinegar and oil and bring to a boil. Continue to cook a few minutes over low heat until sugar dissolves. (Alternatively, put everything into a large measuring cup and heat to boiling in the microwave. Stir well to make sure the sugar is dissolved.)

Pour the hot dressing over the cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve. Plan to let it sit at least three hours before you serve it.

Serves about 12