"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Pork Egg Roll Sauce (Sweet & Sour Sauce), by Carol Sherrill, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup sugar 2 T cornstarch 1 tsp seasoned salt 1/2 cup white vinegar 1/2 cup water 1 T maraschino cherry juice 1 tsp Worcestershire sauce
Combine sugar, cornstarch & season salt in sauce pan, gradually add the remaining ingredients. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with egg rolls. Also good with chicken strips or nuggets.
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