Turkey (Or Pork) Snap

Recipe Ingredients

1/3 cup	78ml	Vinegar
1 1/2 cups	355ml	Boiling water
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1		Bay leaf
3		Whole cloves
1/2 cup	80g / 2.8oz	Raisins
10		Gingersnap cookies
1		Onion - cut up (large)
2 tablespoons	30ml	Butter or margarine
1/2 cup	118ml	Pineapple tidbits - drained
2 cups	125g / 4.4oz	Cooked turkey or chicken - diced

Recipe 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.

Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

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