Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Put tomatoes, onions and peppers through coarse grinder; add salt and let drain real dry.
Put tomatoes, vinegar, sugar and spices in pot.
Add red pepper and bring to a good boil. Simmer for 10 minutes, stirring well.
Pour into jars and process in the recommended manner.
Makes 4 1/2 quarts.
Heat sugar and vinegar until well dissolved, but don't cook. Add celery seed, mustard, salt, paprika and ketchup to sugar mixture.
Add dehydrated onion.
Beat on high speed and add oil; mix well.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl.
Set aside.
Dip pork in flour; brown in small amount of oil.
Add salt, pepper and water.
Cook until tender.
Add soy sauce, vinegar, green beans, carrot and cabbage.
Cook for 5 minutes, adding more water if needed.
Add the noodles; stir constantly until heated through.
Serve, garnished with kalamansi or lemon wedges to be squeezed on top, if desired.
In a large bowl, mix salt, pepper, dry mustard and egg yolk. Add oil and vinegar and whip.
Add chopped scallions, if desired. Keep refrigerated.
Cover whole cucumbers with boiling water; let stand overnight. Drain.
Repeat 3 more mornings.
On the fifth day, drain and slice in 1/4-inch pieces.
Combine sugar and spices, salt and vinegar; bring to a boil and pour over cucumbers.
Let stand 2 days.
On the third day, bring to a boil and seal in sterilized jars.
Combine eggs, sugar, vinegar, mustard and butter in saucepan. Bring to a good boil, stirring constantly.
Set aside and let cool. Add mayonnaise to cooled mixture.
Good for any type of pasta or potato salad.
Combine all ingredients in a large salad bowl.
Mix well.
May add more garlic and herbs to taste.
Serves 4.
Double recipe to serve large groups.
In food processor or with grater,chop the onion so fine it is almost liquefied.
Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
Add to your favorite cole slaw recipe.
Peel, boil and then slice potatoes.
Dice and fry bacon.
Add flour to bacon and mix.
Add vinegar, sugar and water to the flour and bacon.
Bring to a boil and add to the potatoes which have been mixed with the onion and celery.
Add salt and pepper.
Garnish with parsley.
Mix and marinate pork chops for 2 to 4 hours.
Stir often. Cook on grill until done.
Very tender.
n pita that cover 1/4 of the loaf.
Add
Heat water, 1 tablespoon vinegar and 1 teaspoon salt to boiling.
Add beets.
Cover and heat to boiling; cook 30 minutes or until tender.
Drain.
Cut beets into slices.
Mix olive oil, 1/4 cup vinegar, sugar, 1/2 teaspoon salt, cloves and onions.
Pour over beets and marinate overnight.
nd serve.
Serves 4 The original recipe read like this \"Fry
Remove outside leaves and wash cabbage.
Shred to measure 5 cups.
In saucepan, heat 1/2-inch salted water and 2 tablespoons vinegar to boiling.
Add cabbage.
Cover and heat to boiling; cook about 5 minutes.
Drain.
Fry bacon; drain.
Pour off all but 1 tablespoon drippings.
Stir brown sugar and flour into drippings in skillet.
Add water, 1/4 cup vinegar, salt, pepper and onion. Cook, stirring frequently, until thick, about 5 minutes.
Add bacon and sauce to cabbage and heat through.
Makes 6 servings.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
minute. Add 1/4 cup vinegar and next 3 ingredients; cook
Bring to boil the vinegar and sugar.
Set aside to cool. Grate cabbage, chop celery and onion.
Add salt, oil and barbecue sauce.
Mix well.
Pour vinegar and sugar over mixture.
Keeps well in refrigerator.
Wash, peel and core pears.
Cut into quarters. Place at once in 1-quart water and 1 tablespoon vinegar added.
Combine sugar, 1 1/4 cup vinegar and 1 cup water.
Bring to a boil.
Add spices tied in clean, thin white cloth.
Cover and boil 5 minutes. Remove spices.
Add pears and simmer 2 minutes.
Pack pears in hot pint jars.
Add syrup to within 1/2-inch from top of jar.
Adjust lids.
Process in boiling water bath 20 minutes. Makes 3 to 4 pints.