Dill-Glazed Mushrooms
Ingredients:
1 jar (4.5 ounces) whole mushrooms, drained
2 tablespoons Heinz® Red Wine Vinegar
2 teaspoons honey
1 teaspoon dried dill weed or 2 teaspoons fresh dill
Instructions:
Combine ingredients in skillet over medium-high heat. Bring to a simmer, stirring often. Simmer until liquid evaporates and mushrooms are glazed. Serve at room temperature. Makes 4 appetizer servings.
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Quick 'N' Easy Garden Pickles
Ingredients:
8 cups sliced unpeeled cucumbers
2 cups sliced onions
1 cup julienne red bell pepper
1 tablespoon salt
2 cups granulated sugar
1 1/2 cups Heinz® White Vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
Instructions:
In a large bowl, combine cucumbers, onions and red pepper. Sprinkle with salt and mix well. Let stand one hour. Drain. In a medium bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved. Place cucumber mixture in nonmetallic container. Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups. Note: pickles will keep in refrigerator up to six weeks. Chilling enhances the flavor and texture.
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Sweet and Sour Meatballs
Ingredients:
1 can (8 to 8 1/4 ounces) crushed pineapples
1/2 cup Heinz® Apple Cider Vinegar
1/4 cup firmly packed brown sugar
2 tablespoons soy sauce
1 teaspoon ginger
1 1/2 pounds lean ground beef
3/4 cup dry bread crumbs
1/4 cup milk 1 egg, slightly beaten
1/2 teaspoon salt
Dash pepper
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon water
Instructions:
Drain pineapple, reserving liquid; set pineapple aside. Add water to reserved liquid to measure 3/4 cup. Add vinegar and next 3 ingredients; set aside. Combine beef and next 5 ingredients lightly but well. Form into 30 meatballs, using a rounded tablespoon for each. Brown meatballs in oil in large skillet; drain excess fat. Add pineapple liquid mixture. Cover; simmer 15 to 20 minutes or until meatballs are cooked, stirring occasionally. Stir in reserved pineapple. Combine cornstarch and water; stir into skillet. Cook until sauce is thickened, stirring constantly. Makes 6 servings.
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Zesty Coleslaw
Ingredients:
1 (16-ounce) package coleslaw salad blend or 8 cups shredded cabbage
2/3 cup mayonnaise or salad dressing
2 tablespoons Heinz® Malt Vinegar
2 teaspoons sugar
2 teaspoons yellow mustard
Instructions:
Place coleslaw blend in large bowl. In small bowl, combine remaining ingredients; mix well. Pour over coleslaw blend; mix lightly.
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