| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shanghai | Meat | 4 | Servings |
INGREDIENTS
| 2 | lb | Venison; in 1-inch cubes |
| 1/4 | c | Flour |
| 1/4 | c | Butter |
| 1/2 | c | Boiling water |
| 1 | ts | Salt |
| 2 | Green peppers; cut in strips | |
| 1/2 | c | Pineapple chunks |
| 1 | ts | Lemon pepper |
| 1 | c | Apricot sauce |
| 2 | ts | Soy sauce |
INSTRUCTIONS
Dredge meat in flour and brown in butter. Add water and salt; simmer until tender. Add green pepper, pineapple and sprinkle on lemon pepper. Add apricot sauce and soy sauce. Simmer 10 minutes. Serve over hot rice or Chinese noodles. Serves 4-6 depending on how hungry they are! MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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