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Name: Turkey (Or Pork) Snap
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 5
Cuisine: American
Ingredients: 1 tb Sugar; 2 tb Butter or margarine; 1 ts Salt; 1 1/2 c Boiling water; 1 Bay leaf; 1/2 c Raisins; 1 lg Onion; cut up; 1/3 c Vinegar; 10 Gingersnap cookies; 2 c Cooked turkey or chicken;; 1/2 c Pineapple tidbits; drained; 3 Cloves

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INGREDIENTS

1 tb Sugar
2 tb Butter or margarine
1 ts Salt
1 1/2 c Boiling water
1 Bay leaf
1/2 c Raisins
1 lg Onion; cut up
1/3 c Vinegar
10 Gingersnap cookies
2 c Cooked turkey or chicken;
1/2 c Pineapple tidbits; drained
3 Cloves

INSTRUCTIONS

Combine vinegar, water, sugar, salt, bay leaf, cloves and raisins. Let stand for 1/2 hour. In covered blender jar, blend gingersnaps (in 2 runs) at low speed until crumbled; set aside. Blend onion (in 2 runs) at high speed until chopped. Saute onion in butter until lightly browned. Add gingersnap crumbs and liquid from raisin mixture; cook, stirring now and then until thick and smooth. Add raisins (discard bay leaf and cloves), pineapple, and turkey. Simmer for 10 minutes. Serve over rice. Makes 4 to 6 servings. Pork Snap Variation: Substitute pork for the turkey. Add 1 to 2 tsp prepared mustard to the sauce. Formatted by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi on Mar 11, 1998

NOTES

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Turkey (Or Pork) Snap

1 tb Sugar
2 tb Butter or margarine
1 ts Salt
1 1/2 c Boiling water
1 Bay leaf
1/2 c Raisins
1 lg Onion; cut up
1/3 c Vinegar
10 Gingersnap cookies
2 c Cooked turkey or chicken;
1/2 c Pineapple tidbits; drained
3 Cloves

Combine vinegar, water, sugar, salt, bay leaf, cloves and raisins. Let  stand for 1/2 hour. In covered blender jar, blend gingersnaps (in 2 runs)  at low speed until crumbled; set aside. Blend onion (in 2 runs) at high  speed until chopped. Saute onion in butter until lightly browned. Add  gingersnap crumbs and liquid from raisin mixture; cook, stirring now and  then until thick and smooth. Add raisins (discard bay leaf and cloves),  pineapple, and turkey. Simmer for 10 minutes. Serve over rice. Makes 4 to 6  servings.    Pork Snap Variation: Substitute pork for the turkey. Add 1 to 2 tsp  prepared mustard to the sauce.    Formatted by Mardi Desjardins March 10, 1998    Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971    Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 11,  1998

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 5 Servings

Calories: 381
Calories from Fat: 124 (33%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.9g
Cholesterol 9.9mg		3 %
Sodium 262.8mg		9 %
Potassium 443.1mg		12 %
Total Carbohydrate 65.8g		19 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 62g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 381

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