Grandmas Sweet Sour Veggies Recipes

GRANDMA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees.

SWEET AND SOUR VEGGIES

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.

GRANDMA'S SWEET-SOUR VEGGIES

Steps:

• In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired.

GRANDMA'S SWEET AND SOUR BEETS

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.

GRANDMA'S SWEET AND TANGY BEAN SALAD

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.

GRANDMA'S SWEET-SOUR VEGGIES RECIPE

Steps:

• In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired.
• Yield: 12-14 servings.
• Originally published as Grandma's Sweet-Sour Veggies in Country
• April/May 1999, p51
• Nutritional Facts
• One 3/4-cup serving (prepared without salt and sunflower kernels) equals 60 calories, 17 mg sodium, 0 cholesterol, 10 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 vegetables, 1/2 fat.
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