Recipes

PORK ADOBO

Makes 4 servings

1 packet Good Seasons Italian or Roasted Garlic salad dressing mix
½ cup plus 1 tbsp apple cider vinegar
3 tbsp soy sauce
4 boneless, center-cut port chops (½ - ¾ inch thick)
1 tbsp cornstarch

1. Mix dressing mix, vinegar & soy sauce together.
2. Heat 1 tbsp of dressing mixture in large nonstick skillet on medium heat. Add chops and cook 3 minutes on each side or until browned.
3. Add remaining dressing mixture to skillet. Cook chops 5 minutes or until cooked through, turning once. Remove chops and place on serving platter.
4. Dissolve cornstarch in 1 tbsp vinegar. Add to skillet. Cook, stirring constantly until the sauce thickens, about 1 minute. Pour over meat and service.

SAUERKRAUT SALAD

1 large can sauerkraut, drained
1 small jar chopped pimento, drained (optional)
1 cup celery, finely chopped
1 cup bell pepper, finely chopped
4 packets sweetener (or more if you'd like; it should equal 1 cup sugar)
½ cup cider vinegar

1. Drain the sauerkraut and pimentos.
2. Mix all ingredients into the sauerkraut and place in the refrigerator in a glass container with a tight lid.
3. Refrigerate for at least 1 day.

SWEET & SOUR RED CABBAGE

Makes 5 cups

1½ tbsp unsalted butter
1½ cups chopped onion
1 (2 lb) head of red cabbage, cored & shredded (¼" thick or 8 cups)
1 Granny Smith apple, peeled, quartered, cored & thinly sliced
1 cup water
3 tbsp red wine vinegar
2 tbsp sugar
1½ tsp salt
½ tsp caraway seeds
½ tsp pepper

1. In Dutch oven, melt butter. Add onion and saute 5 minutes.
2. Add cabbage and apple. Saute 5 minutes or until the cabbage starts to wilt.
3. In a bowl, combine the water, 1½ tbsp vinegar and remaining ingredients. Add to cabbage mixture.
4. Cover & simmer 1½ hours, stirring occasionally until the cabbage is very tender. Remove from heat.
5. Add remaining 1½ tbsp vinegar.