Joy of Pickling has a pickled red cabbage. I haven't tried it but the batch is small enough you could give it a shot without much risk. Lots of spices in this, but of course they could be reduced or eliminated if you want something plainer. 2 1/4 lbs. trimmed red cabbage, shredded 1 T. pickling salt 1/2 tsp. whole cloves 1/2 tsp. blade mace (preferred) or small pieces nutmeg 1/2 tsp. whole allspice 1/2 tsp. black peppercorns 1/2 ts. celery seeds One 1-inch cinnamon stick 1 1/3 c. red wine vinegar 1/4 c. brown sugar 4 tsp. mustard seeds (yellow) Toss cabbage with salt. Cover and let stand in a cool place 8-12 hours. Combine vinegar, sugar and mustard seeds in a nonreactive pan. Tie other spices in a spice bag and add them. Bring to boil and simmer 5 minutes. Let cool. Drain cabbage thoroughly then pack into two pint jars. Pour cooled liquid over cabbage. Divide evenly between the two jars and if there isn't enough to cover the cabbage, top off with vinegar. Close jars and process BWB 20 minutes. Store at least 3 weeks before eating. I hope you do try this, Marcia, and let us know the results. Sounds interesting. Carol

Sherry Sour Cream Chicken Allrecipes.com "An easy and delicious way to prepare chicken breasts. Works best with skinless AND boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste." INGREDIENTS  4 skinless, boneless chicken breasts  1 cup sour cream  1/4 cup sherry (I would use HarveyÂs Bristol Cream)  4 tablespoons butter  1 tablespoon chopped fresh rosemary  2 tablespoons chopped fresh thyme  salt and pepper to taste  (I would also be adding onions and mushrooms to this dish, for more depth of flavour) DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish. (This is where I would then sauté up the onions and mushrooms.) 3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.

This is the only recipe I use when I make S&S meatballs. It is the basic recipe from my Betty Crocker cookbook from the 80's. I may add more of an ingredient(more soy sauce or pineapple chunks) to get the taste I want, but this is the starting point. We use this recipe when we cater and for family gatherings. Never any leftovers. Sweet and Sour Meatballs 25 small meatballs (1"-1 1/2") 1/2 cup packed brown sugar 1 TBSP cornstarch 1 13.5 oz can pineapple chunks w/juice 1/3 cup vinegar 1 TBSP soy sauce 1 green pepper chopped Cook meatballs in a large skillet, remove. Drain fat if there is any. Stir brown sugar and cornstarch in hot skillet. Stir in pineapple chunks w/juice, vinegar, and soy sauce. Heat to boiling, stirring constantly. Reduce heat. Add meatballs back into skillet and stir making sure all are coated with the sauce. Cover and simmer stirring occasionally for 10 minutes or so. Add the green pepper, cover and simmer for 5 minutes. You can serve them over rice, as a grinder, or just by themselves kept warm in a crockpot. Enjoy! NancyLouise

Compumom, we have fresh cider cause we are in apple country. Dishes - get out! You've never had a pork chop? That just amazes me :) I served cubed butternut squash roasted with rosemary and just a plain baked potato and of course you know that Ken had his salad (and so did I). I'm sure you could just make the sauce by itself and use it over a pork tenderloin, if you'd like. But, I'm a pork chop lover here and its hard for me to think that somebody has never had one! Just FYI - I buy the center cut, loin chops (with a bone). You can also buy boneless but they can get to be very tough if you're not careful. I think this recipe would do well with a boneless chop, but boneless chops just needs a short cooking time - maybe 3-4 minutes a side, otherwise you'll get little hockey pucks.