Ingredients
8 slices bacon
1/2 c. packed brown sugar
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
12 c. shredded red or green cabbage (1 large head)
1 c. water
1/2 c. vinegar
1 medium onion, sliced
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
Sour fruit paste — pad thai, curries, agua fresca
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Fry bacon in 12-inch skillet until crisp. Remove bacon, crumble and reserve. Pour off all but 2 tablespoons bacon fat. Stir brown sugar, flour, salt and pepper into bacon fat until smooth. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and refrigerate no longer than 48 hours. Heat over medium heat, stirring occasionally until hot, about 15 minutes.