| 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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