Sour (Pickled) Bean Sprouts (Dua Gia)

3 scallions, both green & white parts, cut crosswise into 5 pieces

1 carrot, peeled and sliced lengthwise with peeler

1 lb mung bean sprouts, rinsed and picked through

3 C water

1 T salt

1/2 tsp sugar

1 T white vinegar

**ALTERNATIVE INGREDIENT LIST**

3 C mung bean sprouts, rinsed and picked through

3 C water

1 T salt

1 tsp sugar

1/4 C white vinegar

Boil the water, together with the salt, sugar, and vinegar, until dissolved and combined.  Cool to room temperature.

Put vegetables in a large jar or bowl and cover with cooled water.  

Allow to stand unrefrigerated for three days, then transfer to the refrigerator, where the mixture will keep for 3 weeks or longer.

**First ingredient list is from Recipe Hound.  Second ingredient list is from Vietnamese Face.**

I made this recipe using the first set of ingredients several months ago.  It was so good.  I actually didn't make it all three days of the sprouts sitting on the counter before I started eating them.  The kids liked them too.

I'm making the second set tonight.  I found this one because I didn't have any scallions or carrots.  I will let you know how it turns out.

Peanut Butter Bars

1 C melted butter

1-1/2 C finely crushed graham crackers

2-1/2 C powdered sugar

18-oz. jar crunchy peanut butter

2 C semi-sweet chocolate chips

Preheat oven to 350*.

Mix first four ingredients in a large bowl until well combined.  You will be able to do this with a wooden spoon.  Spoon into a 9x13 pan and smooth.  

Put chocolate chips on top.  Put into oven for 5 minutes.  Spread melted chips evenly over top.

Refrigerate until set.

**From Jason's Aunt Dora**

These are so good!  They taste really similar to Reese's Peanut Butter Cups.  Try them!!!