| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 2 | lb | Lean pork, chicken or shrimp |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 481.4mg
Potassium: 76.7mg
Carbohydrates: 19.2g
Fiber: <1g
Sugar: 17.5g
Protein: <1g