Swedish 1 2 3 Vinegar Food

SLAMMIN' SWEDISH MEATBALLS

Steps:

• Preheat the oven to 325 degrees F.
• In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
• In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve.

SWEDISH 1-2-3 VINEGAR

Steps:

• Combine all the ingredients in a saucepan and bring to boil over medium heat.
• Stir until all the sugar is completely dissolved.
• Remove from heat and let cool.
• Pour the cooled vinegar into a jar, seal and refrigerate.
• Allow to marinate six hours, or overnight.

3-2-1-1 VINAIGRETTE

Steps:

• In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water.

SWEDISH COLESLAW

Steps:

• Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
• In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
• Cover and place in the refrigerator. This will keep for several days.