| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flaked coconut |
| 1 |
lb |
Ground beef |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Corn starch |
| 1 |
cn |
(8-oz) pineapple chunks; drained, reserving liquid |
| 1 |
cn |
(16-oz) mandarin orange segments; drained, reserving liquid |
|
|
Hot cooked egg noodles |
| 1/3 |
c |
Cashews |
INSTRUCTIONS
In large skillet, lightly stir coconut over medium heat until golden brown
and crisp; set aside. In same skillet, brown ground beef; drain. Stir in
garlic powder, salt, nutmeg, lemon juice and soy sauce. In small bowl,
combine cornstarch and reserved pineapple and orange liquids; blend well.
Stir cornstarch mixture into meat mixture. Cook over medium-high heat,
stirring occasionally, for 5 minutes or until mixture is clear and
thickened. Stir in pineapple chunks and mandarin orange segments; continue
to cook over medium heat about 3 minutes or until thoroughly heated. Serve
over hot cooked noodles. Sprinkle with toasted coconut and cashews. 6
servings.
Both of these recipes are from the book "Carefree Cooking" by Pillsbury.
Posted to recipelu-digest by "Sarah Navarro" <sarahn@lightspeed.net> on Feb
16, 1998
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