Grandmas Sweet Sour Veggies Recipes

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SWEET AND SOUR VEGGIES

This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.

Provided by annabell

Categories     Salad     Vegetable Salad Recipes

Time 12m

Yield 6

Number Of Ingredients 9



Sweet and Sour Veggies image

Steps:

  • In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
  • In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g

½ cup water
1 cup white sugar
½ cup red wine vinegar
1 tablespoon celery seed
1 small red onion, thinly sliced
2 large cucumbers, chopped
6 roma (plum) tomatoes, sliced
1 green bell pepper, diced
1 red bell pepper, diced

GRANDMA'S SWEET AND SOUR BEETS

These can also be called Harvard Beets. My Welch-Irish Grandma loved root vegetables, including beets. This recipe is tasty and simple.

Provided by Kathie Carr

Categories     Vegetables

Time 20m

Number Of Ingredients 7



Grandma's Sweet and Sour Beets image

Steps:

  • 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.

1/2 c sugar
1 Tbsp cornstarch
1/2 tsp salt
1/2 c apple cider vinegar
2 Tbsp butter
6 medium beets, cooked and sliced in 1/4 inch thick rounds
you can substitute 2 (16 ounce each) cans of beets, drained, for the fresh beets in this recipe

SWEET AND SOUR PORK III

My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.

Provided by PAM_1

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h

Yield 4

Number Of Ingredients 23



Sweet and Sour Pork III image

Steps:

  • Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
  • Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
  • Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
  • Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
  • In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
¼ teaspoon salt
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
¼ cup water

GRANDMA'S SWEET AND TANGY BEAN SALAD

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13



Grandma's Sweet and Tangy Bean Salad image

Steps:

  • Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  • Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  • Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

GRANDMA'S VEGETABLE SOUP

I used to love it when I went to visit my Grandma and Grandpa in Georgia. They made almost everything from scratch. This was one of my favorite dishes. Cooking time is approximate.

Provided by Icancook2

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Grandma's Vegetable Soup image

Steps:

  • Brown ground beef.
  • Add all but rice and macaroni, do not drain.
  • let cook until potatoes are medium soft.
  • add rice and cook 10 minutes.
  • add macaroni and let cook until tender.

1 lb ground beef
14 ounces tomatoes
1 potato, cubed
1 small onion, finely chopped
14 ounces stewed tomatoes
1/2 cup rice
1/2 cup macaroni
24 ounces Veg-All

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