White Distilled Vinegar

Barbecued Beef

4 Lb. Boneless beef chuck

3 to 4 Cups Water

2 Tbsp. Butter or margarine

1/2 Cup Onion, finely chopped

2 Tbsp. Brown sugar

1/2 Tsp. Salt

1/2 Tsp. Dry mustard

1 Cup Ketchup

2 Tbsp. Cider or distilled white vinegar

2 Tbsp. Worcestershire sauce



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 Casserole

1 7-Oz. Can Solid-pack tuna, drained

2 10-Oz. Pkg. Frozen French-cut green beans, cooked

1 Cup Sliced onions

2 Cans Pimentos, cut into strips

6 Slices Bacon, coarsely diced

1/3 Cup Sugar

2/3 Cup White distilled vinegar

Salt and pepper to taste



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

2 Tsp. Cornstarch

1/3 Cup White distilled vinegar

4 Cups Cooked beets

3 Tbsp. Butter

1/4 Tbsp. Salt

1/8 Tsp. Pepper



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 Slaw

1-1/2 Lb. Green cabbage, finely shredded (5 cups)

1 Medium Onion, chopped fine

1 Medium Green pepper, chopped fine

1/2 Cup Sugar

1/2 Cup Cider or white distilled vinegar

1/2 Cup Salad oil

1 Tsp. Salt

1/2 Tsp. Ground black pepper

1/2 Tsp. Celery seed



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 Salad

1 Can (16 Oz.) Green beans

1 Can (16 Oz.) Wax beans

1 Can (16 Oz.) Garbanzo or lima beans

1 Can (16 Oz.) Kidney beans

1 Can (16 Oz.) Peas

1/2 Cup Chopped cauliflower

1/2 Cup Chopped celery

1/2 Cup Chopped onion

1/2 Cup Chopped green pepper

1/4 Cup Chopped pimento

1-1/2 Cup Sugar

1/2 Tsp. Paprika

1 Cup Cider or white distilled vinegar

1/2 Cup Salad oil



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 Dollars

2 Lb. Carrots

1 Large Onion

1 Large Green pepper

1 Cup Sugar

1 Can Condensed tomato soup

3/4 Cup Cider or white distilled vinegar

1/2 Cup Salad oil

1 Tsp. Worcestershire sauce

1 Tsp. Prepared mustard

Salt and pepper to taste



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 Dressing

1/2 Cup Mayonnaise

1/2 Cup Commercial sour cream

2 Tbsp. Milk

1 Tbsp. White distilled vinegar

1 Clove Garlic, minced

1/2 Tsp. Dried whole oregano

1/2 Tsp. Dried whole basil

1/2 Tsp. Honey

1/4 Tsp. Salt

1/8 Tsp. Pepper



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

12 Onions

1 Quart White distilled vinegar

2 Cups Sugar

2 Tsp. Mustard seed

2 Tsp. Turmeric

2 Tsp. Celery seed



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

2 Cups Water

1/2 Cup Packed brown sugar

2 Tbsp. Cornstarch

1/2 Tsp. Cinnamon

1/4 Tsp. Salt

1 Tbsp. White distilled vinegar

1 Tbsp. Butter or margarine

Pastry for double 9-inch crust



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 Pie

4 Eggs

1-1/2 Cups Sugar

1/4 Cup Butter or margarine, melted

1-1/2 Tbsp. Cider or white distilled vinegar

1 Tsp. Vanilla extract

9-inch Frozen pie shell, defrosted



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

1 Cup Shortening

1/2 Tsp. Salt

1 Egg

5 Tbsp. Cold water

1 Tbsp. White distilled vinegar



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 Vinegar

Bruschetta

1 Crusty loaf of bread

2/3 Cup Olive oil

4 Cloves Garlic, minced

1 Tbsp. Balsamic vinegar

2 Tbsp. Chopped parsley

8 Oz. Mozzarella cheese, grated

4 Firm tomatoes



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 Glaze

5 Lb. Whole salmon, center bone removed

1 Tbsp. Lemon rind, grated

2 Cloves Garlic, finely chopped

2 Tbsp. Fresh thyme, chopped

3 Tbsp. Olive oil

1/2 Cup Balsamic vinegar

1 Tsp. Granulated sugar

1/4 Cup Butter

1/2 Cup Red wine



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 Balsamico

Place 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 Vinegar

Broiled Chicken with Malt Vinegar

4 Chicken legs or thighs

3/4 Cup Malt vinegar

1/2 Cup Dry white wine

2 Large Shallots, thinly sliced

2 Tbsp. Fresh basil leaves or 2 Tsp. dried

1/4 Tsp. Salt

Fresh ground pepper to taste



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 Pickles

1 Jar (46 Oz.) Dill pickles

2 Cups Sugar

2 Tbsp. Malt vinegar

1/4 Tsp. Garlic powder



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 Vinegar

Sauerbraten with Potato Dumplings

1 4-Lb. Chuck roast

2 Cups Cider or wine vinegar

2 Cups Water

2 Tsp. Salt

1/4 Tsp. Black pepper

3 Tbsp. Onion powder

3 Bay leaves

6 Whole cloves

2 Tbsp. Celery flakes

1/4 Tsp. Thyme leaves

1 Tsp. Mustard seed

1/2 Cup Sugar

18 Dark old-fashion gingersnaps, crushed

1/4 Cup Seedless raisins



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 Dumplings

2 Cups Riced potatoes (3 medium-sized potatoes)

1 Egg, beaten

1/2 Cup Dry breadcrumbs

1/8 Tsp. Onion salt

1/4 Tsp. White pepper

1/2 Tsp. Salt

All purpose flour



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 Beef

4 Lb. Boneless beef chuck

3 to 4 Cups Water

2 Tbsp. Butter or margarine

1/2 Cup Onion, finely chopped

2 Tbsp. Brown sugar

1/2 Tsp. Salt

1/2 Tsp. Dry mustard

1 Cup Ketchup

2 Tbsp. Cider or white distilled vinegar

2 Tbsp. Worcestershire sauce



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 Pie

4 Eggs

1-1/2 Cups Sugar

1/4 Cup Butter or margarine, melted

1-1/2 Tbsp. Cider or white distilled vinegar

1 Tsp. Vanilla extract

9-inch Frozen pie shell, defrosted



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 Slaw

1-1/2 Lb. Green cabbage, finely shredded (5 cups)

1 Medium Onion, chopped fine

1 Medium Green pepper, chopped fine

1/2 Cup Sugar

1/2 Cup Cider or white distilled vinegar

1/2 Cup Salad oil

1 Tsp. Salt

1/2 Tsp. Ground black pepper

1/2 Tsp. Celery seed



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 Salad

1 Can (16 Oz.) Green beans

1 Can (16 Oz.) Wax beans

1 Can (16 Oz.) Garbanzo or lima beans

1 Can (16 Oz.) Kidney beans

1 Can (16 Oz.) Peas

1/2 Cup Chopped cauliflower

1/2 Cup Chopped celery

1/2 Cup Chopped onion

1/2 Cup Chopped green pepper

1/4 Cup Chopped pimento

1-1/2 Cup Sugar

1/2 Tsp. Paprika

1 Cup Cider or white distilled vinegar

1/2 Cup Salad oil



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 Dollars

2 Lb. Carrots

1 Large Onion

1 Large Green pepper

1 Cup Sugar

1 Can Condensed tomato soup

3/4 Cup Cider or white distilled vinegar

1/2 Cup Salad oil

1 Tsp. Worcestershire sauce

1 Tsp. Prepared mustard

Salt and pepper to taste



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 Pickles

4 Firm medium-sized cucumbers (3 Lb.)

1-3/4 Tsp. Salt

2-1/2 Cups Cider vinegar

2 Cups Sugar

2 Tsp. Mustard seed

1 Tsp. Celery seed

1 Tsp. Ground ginger

1 Tsp. Turmeric



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 Vinegar

Sauerbraten with Potato Dumplings

1 4-Lb. Chuck roast

2 Cups Cider or wine vinegar

2 Cups Water

2 Tsp. Salt

1/4 Tsp. Black pepper

3 Tbsp. Onion powder

5 Bay leaves

7 Whole cloves

2 Tbsp. Celery flakes

1/4 Tsp. Thyme leaves

1 Tsp. Mustard seed

1/2 Cup Sugar

19 Dark old-fashion gingersnaps, crushed

1/4 Cup Seedless raisins



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 Dumplings

2 Cups Riced potatoes (3 medium-sized potatoes)

2 Egg, beaten

1/2 Cup Dry breadcrumbs

1/8 Tsp. Onion salt

1/4 Tsp. White pepper

1/2 Tsp. Salt

All purpose flour



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 Vinaigrette

1/4 Cup Wine vinegar

2 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:



Add 1 Tsp. Dijon mustard, 1 Tbsp. red wine vinegar or malt vinegar,

1/4 Cup dry vermouth, 1/2 Cup olive oil and few Tsp. of chopped

shallots. Salt and pepper to taste.

Add 1 to 2 Tbsp. crumbled Roquefort cheese to 1/2 to 1 Cup

vinaigrette.

1 Tbsp. lemon juice, 1 Tbsp. red wine vinegar, 2 to 3 Tsp. Dijon

mustard and 7 Tbsp. olive, safflower or canola oil.

Dutch Spinach Salad

6 Cups Fresh spinach, torn into bite-sized pieces

1/4 Cup Chopped onion

4 Slices Bacon, diced

1/4 Cup Wine vinegar

1 Tbsp. Sugar

1 Tsp. Salt

1/4 Tsp. Ground black pepper



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 Dressing

1/2 Cup Mayonnaise

1/2 Cup Commercial sour cream

2 Tbsp. Milk

1 Tbsp. Wine Vinegar

1 Clove Garlic, minced

1/2 Tsp. Dried whole oregano

1/2 Tsp. Dried whole basil

1/2 Tsp. Honey

1/4 Tsp. Salt

1/8 Tsp. Pepper



Combine all ingredients, stirring well with a wire whisk. Cover and

chill at least 2 hours before serving.



Yield: 1 cup



Chiffonade Salad Dressing

1/3 to 1/2 Cup Wine vinegar

1 Cup Salad oil

1/2 Tsp. Salt

1/4 Tsp. Ground black pepper

1 Finely chopped hard-cooked egg

1 Tsp. Minced onion

1 Tsp. Chopped green pepper



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 Baste

1 Cup California Rosé

1/4 Cup Honey

3 Tbsp. Wine vinegar

1/4 Cup Ketchup

1/4 Cup Oil

1/2 Tsp. Powdered ginger

1/2 Tsp. Garlic salt

1/8 Tsp. Pepper



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 Baste

1/2 Cup California Sauterne or other white dinner wine

1/2 Cup Chicken broth

1/3 Cup Soy sauce

1/8 Tsp. Garlic powder

3 Tbsp. Wine vinegar

2 Tbsp. Honey



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 Vinegar

The Ultimate Asparagus

Trim 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 Sauce

1 Tsp. Shallots, finely chopped

1 Tbsp. White wine vinegar

1/3 Cup Light sour cream

2 Tbsp. Butter



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 cup

Melon Sorbet

3 Ripe sweet melons, halved and de-seeded

4 Oz. Icing sugar, sifted

6 Tbsp. White wine vinegar

2 Large Egg whites



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 Dressing

5-1/2 Cups White wine vinegar

2-1/2 Tbsp. Sugar

1 Cup Olive oil

1/2 Cup Dijon mustard

1/3 Cup Fresh dill



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 Dressing

1/2 Cup California Sauterne or other white dinner wine

1 Tsp. Cornstarch

1-1/2 Tsp. White wine vinegar

1 Tbsp. Chopped parsley

¾ Tsp. Seasoned salt

1 Tsp. Poppy seed



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 Vinaigrette

1-1/3 Cups Olive oil

2/3 Cup White wine vinegar

1/4 Cup Fresh basil, finely chopped

2 Green onions, finely chopped

1 Tsp. Salt

1/2 Tsp. Pepper



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 Dressing

1 Tbsp. Butter

3 Tbsp. Sesame seeds

1/4 Cup Sunflower oil

1/3 Cup White wine vinegar

1 Tsp. Sugar

Salt and pepper



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

Barbeque Sauce

1 Jar (12 Oz.) Apricot preserves

1/4 Cup Red wine vinegar

1 Tsp. Salt

1 Medium Garlic clove, crushed

1/4 Cup Brown sugar

2 Tbsp. Dijon mustard

In blender, blend all ingredients until smooth. Great for basting

chicken and spareribs.



Spicy Marinade

1/2 Cup Each Red wine vinegar, steak sauce and minced fresh onion

1 Cup Ketchup

2 Tbsp. Each Brown sugar, firmly packed, and prepared mustard

1 Tsp. Chili powder

1/4 Cup Water

1-1/2 Lb. London broil



Combine all ingredients. Place London broil in shallow baking dish.

Pour marinade over London broil. Turn to coat both sides.

Refrigerate, covered for several hours or overnight. Broil or grill

London broil until cooked as desired.



Other Wine Vinegars

Warm Chicken Salad with Raspberry Vinegar

2 Filets Skinless chicken breasts

12 Baby spinach leaves

3 Tbsp. Olive oil

3 Tbsp. Pine nuts

1-1/2 Tbsp. Raspberry red wine vinegar

1/2 Tbsp. White wine vinegar

1 Cup Small lettuce leaves, torn

Pepper



Cut chicken into fine strips. Wash and dry spinach leaves, discarding

any hard stalks. Heat 2 Tbsp. of olive oil in a skillet. Stir-fry

chicken for several minutes. Add spinach and cook for about 1 minute,

or until barely wilted. Add pine nuts and cook for 1 more minute.

Spoon the contents of the pan onto serving plates. Pour the vinegars

into the pan with the remaining 1 Tbsp. of oil. Season with pepper

and stir until mixed. Lightly toss with the torn lettuce leaves. Pour

over the mixture on the plates and serve immediately.

-----

Potato Salad

4 Medium Potatoes, unpeeled

2 Tbsp. Raspberry red wine vinegar

2 Tbsp. Peanut oil

1 Tbsp. Lemon juice

1 Clove Garlic, crushed

1/3 Cup Fresh parsley, finely chopped

3 Spring onions, chopped

1 Tbsp. Fresh dill, chopped

2 Tbsp. Fresh mint, finely chopped

Pepper to taste

Paprika



Cook the potatoes for about 20 minutes, until tender. Drain, but do

not peel. Dice as soon as cool enough to handle and place in glass or

ceramic bowl. Add the vinegar, oil, lemon juice and garlic. Mix

lightly and allow to cool. When cool, toss in the parsley, onions,

dill, mint and pepper. Serve at room temperature, sprinkled with a

little paprika.

------

Raspberry and Sesame Dressing

2-1/2 Oz. Raspberry red wine vinegar

2 Tbsp. Clear honey

1 Tsp. Sesame seeds

Salt and pepper

2-1/2 Oz. Grape seed oil (or other salad oil)

1 Tsp. German mustard



Mix all ingredients together until well blended. Serve immediately

over your favorite salad.

-------

Seasoned Vinegars from your Kitchen

Parsley, Sage, Rosemary and Thyme Vinegar

4 Cups Red wine vinegar

12 Sprigs Fresh parsley

2 Tsp. Thyme leaves

1 Tsp. Rosemary leaves

1 Tsp. Sage leaves



Start with clean, dry or thoroughly washed fresh herbs. In a medium

saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to

a boil. Reduce heat and simmer, covered, for 5 minutes. Pour mixture

into a 1-quart jar; cover and set aside for 2 weeks, shaking

occasionally. Strain out herbs. Pour vinegar into bottles with tight

fitting covers, adding a sprig of parsley, if desired. Use in salad

dressings, marinades for beef or sprinkle over vegetables.



Yield: 1 quart

------

Strawberry Vinegar

2 Pints Fresh strawberries

1 Quart Cider vinegar

1 Cup Sugar



Remove stems from strawberries; halve strawberries; set 1/4 cup

aside. Place remaining strawberries into a large bowl. Pour vinegar

over strawberries. Cover and set aside 1 hour. Transfer vinegar and

strawberries to a large saucepot. Add sugar and bring to a boil.

Reduce heat and simmer, covered, for 10 minutes. Strain out

strawberry mixture, pressing out as much liquid as possible. Pour

vinegar into a 1-1/2 quart jar. Add reserved strawberries. Cover

tightly. A tablespoonful in a glass filled with 8 oz. of club soda

and ice makes a delightfully cooling drink. Also, a creatively

different basting sauce for chicken, duck or pork.



Yield: 1-1/2 quarts

------

Orange Vinegar

1 Quart White vinegar

1 Cup Sugar

Orange peel from 1 medium orange (orange portion only)



In a large saucepot, place vinegar, sugar and orange peel; bring to a

boil. Reduce heat and simmer, covered, for 20 minutes. Transfer

vinegar and orange peel to a 1-quart jar. Cover tightly.



Yield: 1 quart