he watermelon wedge.
Reata Sweet & Sour Mix.
Makes 4 cups.
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
Coat pork cubes with flour, salt and pepper; mix.
Stir-fry with peanut oil for 4 to 5 minutes until brown.
Add carrots; stir-fry 1 to 2 minutes.
Cover for 1 minute.
Add green pepper; stir-fry 1 minute.
Cover for 1 minute.
Add pineapple chunks and sweet-sour sauce.
Cover and simmer on low until sauce is heated. Serve over white rice.
Mix sweet & sour sauce and bell peppers together in slow cooker.
Pour thawed meatballs in slow cooker.
Stir to coat meatballs with sauce and simmer on low heat for about 3 hours, stirring occasionally.
Combine ice, rum, brandy, sweet-sour mix and orange juice in a blender container and blend. Serve in a 14-ounce old-fashioned glass. Serves 1.
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
In 1 3/4-quart casserole, combine sweet-sour sauce, 1/4 cup catsup, green pepper and peaches.
Set mixture aside.
In medium mixing bowl, combine egg, bread crumbs, 1 tablespoon catsup, soy sauce, ginger, garlic powder and pepper.
Add turkey and mix well. Shape into 4 loaves.
Arrange loaves in casserole.
Cook 8 to 10 minutes on High power, covered, until done.
Turn casserole 1/2 turn once.
Cut bread in cubes.
Soak in a little cold water until soft. Squeeze out water.
Combine with remaining ingredients except Sweet-Sour Sauce.
Shape in balls the size of walnuts.
Place in jelly roll pan (or brown in skillet containing a little hot fat.) Bake in a very hot oven (450\u00b0) for 15 to 18 minutes.
Place balls in Sweet-Sour Sauce and simmer 10 minutes.
If balls are made ahead, add sauce to them and heat in the oven.
Makes about 36 meat balls, 8 to 9 servings.
Marinade the fish in the egg white, cornstarch and salt for about 15 minutes (mix well; best using fingers).
Deep-fry until golden brown, then drain on paper towels.
Fry ginger in 2 tbsp oil for 30 seconds. Then add the onions, green pepper, chilli and pineapple cubes. Saute well. Add tomatoes and saute for 40 seconds.
Add the sauce mix (all the ingredients mixed together) and pour inches Boil and then add cornstarch and water mix. Let it boil and thicken a bit.
Take off the heat and toss fish in, coating it well.
ngredients in a large bowl. Mix well with a fork. Reserve
Combine first 5 ingredients.
Mix lightly but thoroughly. Shape meat mixture into 30 balls.
Roll in flour and brown in shortening.
Drain excess fat.
Prepare Sweet-Sour Sauce.
Pour over meat balls and simmer, covered, for 15 minutes.
Mix together and bake at 350\u00b0 while beginning to make Sweet-Sour Sauce.
Mix all ingredients in a tall glass -- in order given. Add Cranberry Juice last and fill with Sweet & Sour Mix.
Sweet and Sour Mix: Dissolve 8 ounce fresh squeezed lemon juice and sugar. Refrigerate.
Place lettuce and romaine in plastic bag; add celery and onions.
Pour Sweet-Sour Dressing into bag; add orange segments. Close bag tightly and shake until all of the contents are coated. Add almonds and shake.
Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.
Brown walnuts and noodles in 325 degrees for 10 minutes for crunchy.
Cool on paper towels.
Combine noodles and walnuts with broccoli, romaine and onions.
Pour Sweet & Sour Dressing over and toss to coat well.
Serves 10-12.
s oj).
pour in sweet and sour mix (same amt as oj
Combine meat, salt, pepper, Accent, chopped onion and eggs in a bowl and mix well.
Freeze for about 1 hour.
Form the mixture into balls about 3/4-inch in diameter.
Roll them lightly in flour and deep fry.
In a saucepan, saute garlic, quartered onion and bell pepper.
Add sweet and sour mix; stir and simmer for 5 to 8 minutes or until the sauce thickens.
Pour sauce over meatballs and serve.
Pour sweet and sour mix and lemon-lime beverage separately into empty ice cube trays and freeze until solid, about 6 hours.
Remove frozen cubes from trays.
Combine cubes, amaretto, and cherries in blender; blend on high until smooth.
Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass. Fill with ice.