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Recipes
White Distilled VinegarBarbecued Beef4 Lb. Boneless beef chuck Place meat and water in a large heavy saucepot. Simmer, covered, until tender, about 3 hours. Remove meat and reserve 1 cup of the beef broth. Cool and shred meat; set aside. In the same saucepot in which the meat was cooked, melt butter. Add onion; sauté until tender. Stir in brown sugar, salt, mustard, ketchup, vinegar, Worcestershire sauce and the reserved 1 cup beef broth. Add shredded beef; mix gently. Simmer, covered, for 30 minutes. Yield: 12 portions Sweet-Sour Tuna Casserole1 7-Oz. Can Solid-pack tuna, drained Break tuna into pieces with a fork. Arrange tuna, onion and pimentos over cooked green beans in a greased 2-quart casserole. Cook bacon over medium heat until crisp and browned. Remove bacon and add to tuna casserole; reserve drippings. Add sugar and vinegar to bacon drippings. Bring to a boil over medium heat and boil for 5 minutes. Season with salt and pepper. Pour vinegar dressing over ingredients in casserole. Cover and bake in 350ºF oven for 30 minutes. Yield: 4 to 6 servings Harvard Beets 3/4 Cup Sugar Combine sugar and cornstarch. Add vinegar and water and boil for 5 minutes. Add beets and simmer 1/2 hour. Add butter and season with salt and pepper. Yield: 6 to 8 servings German Cole Slaw1-1/2 Lb. Green cabbage, finely shredded (5 cups) In a large bowl, place cabbage, onion and green pepper. In a small saucepan, combine sugar, vinegar and oil; bring to boil. Immediately pour over vegetables. Add salt, black pepper and celery seed; mix well. Cover and refrigerate for 12 hours or longer. Yield: 4 cups Five Bean Salad1 Can (16 Oz.) Green beans Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate for 12 hours or longer. Yield: 2-1/2 quarts Copper Dollars2 Lb. Carrots Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water, covered, until tender, 10 to 15 minutes. Drain and cool. Slice and separate onion into rings. Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well. Cover and refrigerate for 12 hours or longer. Keeps for several days in the refrigerator. Yield: 8 cups Sour Cream Italian Dressing1/2 Cup Mayonnaise Combine all ingredients, stirring well with a wire whisk. Cover and chill at least 2 hours before serving. Yield: 1 cup Bread and Butter Pickles 25 Cucumbers, 3-5 inches in length Wash and drain vegetables. Slice cucumbers and onions. Soak in salt solution (2 quarts ice water and 1/2 cup salt) for 3 hours. Mix vinegar, sugar and spices. Bring to a boil. Add cucumbers and onions just to heat through. Pack hot cucumbers into jars, leaving 1/2-inch head space. Cover with boiling hot liquid. Adjust lids. Process in boiling-water-bath for 15 minutes. Old-Fashioned Raisin Pie 2 Cups Raisins Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter. Cool slightly. Turn into pastry-lined pan. Cover with top pastry or lattice strips. Bake at 425ºF about 30 minutes or until golden brown. Yield: 1 9-inch pie Vinegar Pie4 Eggs Preheat over to 350ºF. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with nuts or whipped cream, if desired. Vinegar Pastry 3 Cups Flour Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas. Beat egg with fork. Add cold water and vinegar. Combine liquid with flour and shortening mixture until thoroughly mixed. Divide dough into three balls of equal size. Each ball makes one single 9-inch pastry. Roll dough out and bake at 425ºF until lightly browned. (If wrapped well in plastic wrap, dough may be stored in refrigerator for approximately two weeks. Also freezes well. Remove from refrigerator several hours before rolling out.) Yield: 3 single 9-inch pie shells Balsamic VinegarBruschetta1 Crusty loaf of bread Slice bread thickly. Mix garlic with olive oil, keeping 1 oz. aside to brush tomatoes. Grate cheese. Slice tomatoes, brush with the remaining olive oil and grill lightly. Grill bread on both sides and brush with oil/garlic mixture. Roughly chop tomatoes and place on toast. Drizzle with vinegar, sprinkle chopped parsley, then cheese and return to upper racks of grill until cheese melts. Roast Salmon with Balsamic Glaze5 Lb. Whole salmon, center bone removed Preheat oven to 350ºF. Place salmon in baking dish. Chop together lemon rind, garlic and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over salmon. (Prepare up to 24 hours ahead of time.) Roast 40 minutes or until white juices appear on top. Meanwhile, combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce. Serves 8 to 10 Stawberries BalsamicoPlace whole or sectioned large, washed strawberries in a bowl. Season with 2 or 3 tablespoons balsamic vinegar. Allow to stand for 15 minutes. Add sugar to taste. Mix well and serve. Malt VinegarBroiled Chicken with Malt Vinegar4 Chicken legs or thighs Marinade: Combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove chicken from marinade and arrange in a foil-lined broiler pan. Broil 3-1/2” below heat source for about 8 minutes or until cooked, brushing with marinade. Malt Vinegar Pickles1 Jar (46 Oz.) Dill pickles Drain liquid from pickles and discard. Cut pickles into chunks and put back into jar. Add sugar, malt vinegar and garlic powder. Put lid on and shake frequently until sugar dissolves. Refrigerate for 3 days before serving. Cider VinegarSauerbraten with Potato Dumplings1 4-Lb. Chuck roast Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours. Add sugar. Simmer over low heat 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick. Serve with potato dumplings. Serves 4 to 6 Potato Dumplings2 Cups Riced potatoes (3 medium-sized potatoes) After potatoes are boiled, peel and put through potato ricer or coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the consistency is that of dough, but not too sticky. Roll into 1-1/2 inch balls. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy. Barbecued Beef4 Lb. Boneless beef chuck Place meat and water in a large heavy saucepot. Simmer, covered, until tender, about 3 hours. Remove meat and reserve 1 cup of the beef broth. Cool and shred meat; set aside. In the same saucepot in which the meat was cooked, melt butter. Add onion; sauté until tender. Stir in sugar, salt, mustard, ketchup, vinegar, Worcestershire sauce and the reserved 1 cup beef broth. Add shredded beef; mix gently. Simmer, covered, for 30 minutes. Yield: 12 portions Vinegar Pie4 Eggs Preheat oven to 350ºF. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with nuts or whipped cream, if desired. German Cole Slaw1-1/2 Lb. Green cabbage, finely shredded (5 cups) In a large bowl, place cabbage, onion and green pepper. In a small saucepan, combine sugar, vinegar and oil; bring to the boiling point. Immediately pour over vegetables. Add salt, black pepper and celery seed; mix well. Cover and refrigerate for 12 hours or longer. Yield: 4 cups Five Bean Salad1 Can (16 Oz.) Green beans Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate for 12 hours or longer. Yield: 2-1/2 quarts Copper Dollars2 Lb. Carrots Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water, covered, until tender, 10 to 15 minutes. Drain and cool. Slice and separate onion into rings. Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well. Cover and refrigerate for 12 hours or longer. Keeps for several days in the refrigerator. Yield: 8 cups Overnight Cucumber Pickles4 Firm medium-sized cucumbers (3 Lb.) Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl. Sprinkle with salt and mix well. Let stand for 1 hour. Drain well. In a large saucepot, combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes. Pour into a container with a tight fitting lid. Refrigerate overnight before serving. Wine VinegarSauerbraten with Potato Dumplings1 4-Lb. Chuck roast Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours. Add sugar. Simmer over low heat 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick. Serve with potato dumplings. Serves 4 to 6 Potato Dumplings2 Cups Riced potatoes (3 medium-sized potatoes) After potatoes are boiled, peel and put through potato ricer or coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the consistency is that of dough, but not too sticky. Roll into 1-1/2 inch balls. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy. Basic Vinaigrette1/4 Cup Wine vinegar2 Tbsp. Dijon mustard Salt and freshly ground pepper to taste 3/4 Cup Salad oil (canola, safflower or olive oil) Using a small bowl, whisk together the vinegar, mustard, salt and pepper until salt is dissolved. Add the oil by droplets, whisking until emulsified. If the emulsion breaks, re-whisk before using. The vinaigrette can be held indefinitely in the refrigerator. Create your own with fresh/dried herbs, minced fresh garlic, honey, freshly grated Parmesan cheese, crumbled Roquefort cheese, olive oil, horseradish or whole grain mustards. Here are a few suggestions:
Dutch Spinach Salad6 Cups Fresh spinach, torn into bite-sized pieces Place spinach and onion in a large serving bowl; set aside. In a skillet, sauté bacon until crisp; remove from heat. Stir in vinegar, sugar, salt and black pepper. Bring to a boil. Slowly pour hot dressing over spinach and onion; toss and serve at once. Yield: 4 to 6 portions Sour Cream Italian Dressing1/2 Cup Mayonnaise Combine all ingredients, stirring well with a wire whisk. Cover and chill at least 2 hours before serving. Yield: 1 cup Chiffonade Salad Dressing1/3 to 1/2 Cup Wine vinegar Combine ingredients in a bowl or covered container; mix until well blended. Set aside to blend seasonings. Shake each time before using. Refrigerate unused portion. Yield: About 1-1/3 cups Ginger-Wine Baste1 Cup California Rosé Measure all ingredients into a pint jar. Cover tightly and shake until thoroughly blended. Use to baste lamb, chicken or other meat or poultry during grilling or roasting. Yield: 1-2/3 cups Teriyaki Marinade and Baste1/2 Cup California Sauterne or other white dinner wine Add all ingredients together in a covered jar and shake. Reserve some of the sauce for basting. Marinate steak strips in remaining sauce for several hours. Baste meat with reserved sauce while cooking. This makes enough marinade for about 2 Lb. of steak strips. Yield: 1-1/2 cups White Wine VinegarThe Ultimate AsparagusTrim 2 Lb. asparagus by bending tough ends until they snap off. Rinse well to remove any dirt. Cook asparagus in a large wide saucepan in gently boiling water for 5 to 8 minutes or until tender, but not limp. Or tie bundles of about 8 spears together and stand, tips up, in a tall pot with an inch or so of boiling water; steam, covered, for about 10 minutes. Serve hot with Light White Butter Sauce or rinse under cold water and serve cold with a vinaigrette. Serves 4 to 6 Light White Butter Sauce1 Tsp. Shallots, finely chopped In a small saucepan over medium heat, cook shallots and wine vinegar until vinegar has evaporated. Reduce heat to low; stir in sour cream until blended. Remove from heat. Gradually stir in small pieces of butter. Serve warm. Can be refrigerated up to 1 day. Reheat gently. Yield: 1/2 cupMelon Sorbet3 Ripe sweet melons, halved and de-seeded Scoop flesh from melons and place in a food processor with sugar and vinegar. Blend to a purée. Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with mushy sorbet. Freeze until solid. Let stand at room temperature for 10-15 minutes before serving. Dill Mustard Dressing5-1/2 Cups White wine vinegar Mix the vinegar and sugar in a food processor until the sugar has dissolved. Gradually add the olive oil until well incorporated, then add the mustard and dill (the quantity of dill does not have to be exact, so you can simply chop off the coarse stems and put the whole sprays into the processor). Pour into a jar, cover and store in the refrigerator. This dressing, which has the consistency of mayonnaise, is the perfect accompaniment to char-grilled tuna or smoked salmon. Dieter’s Salad Dressing1/2 Cup California Sauterne or other white dinner wine Combine wine and cornstarch in small saucepan and cook, stirring constantly until mixture boils and clears. Remove from heat and stir in remaining ingredients. Cool before using. Celery hearts, sliced mushrooms and raw zucchini slices are especially good with this dressing. Basil Vinaigrette1-1/3 Cups Olive oil Combine all ingredients in a jar. Cover tightly and shake vigorously; chill. Just before serving, shake well and toss dressing with torn romaine, Bibb and red leaf lettuces. Yield: 1-1/2 cups Sesame Seed Dressing1 Tbsp. Butter In a skillet, melt butter and sauté sesame seeds until golden. Let stand to cool. Add other ingredients and mix well. Yield: 1/4 cup Red Wine Vinegar
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Chicken Fricassee with Garlic and Red Wine Vinegar