Sweet and Sour Chicken over Rice
Makes 4 servings

1 lb. boneless chicken, cut in strips

1 tablespoon cooking oil

1 tablespoon cornstarch

1 can (8 oz.) pineapple chunks in juice

¼ cup light brown sugar

1 tablespoon soy sauce

½ cup tomato sauce

1 green pepper, cut in strips (or use 1 cup tri-color peppers)

¼ cup White House White Distilled Vinegar

BROWN chicken in oil in large skillet. Remove meat and set aside.

MIX cornstarch with juice from pineapple. Add to skillet. Add vinegar, brown sugar and soy sauce. Stir over low heat until sauce thickens.

ADD pineapple chunks and chicken. Bring to a boil; simmer for 5 minutes. Add tomato sauce and green peppers; cook several minutes to heat through.

SERVE over hot rice.

1 ½ cups sugar

½ cup unsalted butter, melted

3 large eggs

2 tablespoons White House White Distilled Vinegar or Apple Cider

1 teaspoon vanilla extract

1 (9-inch) unbaked pie shell

BLEND sugar and melted butter in medium bowl. Whisk in eggs, vinegar and vanilla extract until thoroughly combined.

POUR mixture into crust and bake in preheated 325 o F oven for 50 minutes or until filling is golden brown and a sharp knife inserted in center of filling comes out mostly clean.

GARNISH with whipped cream or fresh berries.

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Marinated Beef Medallions
Makes 4 servings

1 lb. beef tenderloin (or your favorite cut of meat)

For marinade:

½ cup Merlot

½ cup chicken broth

1/8 cup soy sauce

1/8 teaspoon garlic powder

3 tablespoons White House Apple Cider Vinegar

2 tablespoons honey

COMBINE all marinade ingredients together.

PLACE meat in a large shallow dish; pour marinade over tenderloin. Cover and marinate in refrigerator for several hours or overnight, turning occasionally.

TO COOK, transfer meat to roasting pan and place in a 425 o degree oven for approx. 30-35 min. or until a meat thermometer registers 140 degrees (rare) 150 degrees (medium rare) 160 degrees (medium) or 170 (well done). Once cooked, slice meat and serve.

SERVE leftover marinade on the side.

*White House Tip: The natural acid in vinegar helps to tenderize meat, so try adding vinegar to your next marinade to keep your meat tender.

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Asparagus with Tangy Sour Cream Drizzle
Makes 4 servings

1 cup low fat sour cream

2 tablespoons White House Apple Cider Vinegar

2 tablespoons brown sugar

¼ teaspoon salt

½ teaspoon mustard

1 lb. asparagus

WASH and trim asparagus spears.

HEAT sour cream with brown sugar, vinegar, salt and mustard.

STEAM asparagus

POUR over hot asparagus; serve.