| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean pork; chicken or shrimp |
| 1 |
cn |
Crushed or chunk pineapple; drained; reserve juice |
|
|
Garlic salt & pepper to taste |
| 1/4 |
c |
Vinegar |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Diced green bell pepper |
| 1/2 |
c |
Diced celery |
| 1/3 |
c |
Soy sauce |
INSTRUCTIONS
Cut pork or chicken in 1-inch squares, leave shrimp whole. Dust in
cornstarch & brown. Cover & simmer for 20 minutes until cooked. Drain meat
& place in a bowl. Remove all fat from pan & add the drained pineapple, 1
cup of the pineapple juice, garlic salt & pepper to taste, vinegar & sugar.
Simmer for 15 minutes. Add green pepper, celery & soy sauce. Simmer until
vegetables are just tender. Add a few maraschino cherries & almonds if
desired. Serve over steamed rice. (If liquid is absorbed too quickly, add a
small amount of chicken boullion).
MRS D.H. (JOAN) SOUSER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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