| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Indian |
Pork &, Ham |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Flour |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
MSG |
| 2 |
tb |
Water |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
White vinegar |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Pineapple juice |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
sl |
Pineapple; 1" squares |
| 2 |
|
Green pepper; 1" squares |
| 2 |
|
Tomatoes; cut in 1/8s |
| 2 |
tb |
Corn starch |
| 1/4 |
c |
Cold water |
| 1 |
tb |
Onion greens; chopped |
INSTRUCTIONS
Mix dry ingredients, add egg, dip meat into batter and brown in peanut oil.
Drain on paper towels and keep warm in oven. Heat vinegar, sugar, juice and
seasonings in enamel or steel pan. Add pineapple, green pepper and tomatoes
and boil. Simmer for 5'. Stir cornstarch into cold water till it thickens;
add to pan along with meat. Boil then simmer 2'. Serve topped with onion
greens.
NOTES : May also use shrimp. Shared by Jack Dickson, Granbury, Texas
Recipe by: Ann and Rich Richards '74 Indian Creek
Posted to Bakery-Shoppe Digest V1 #474 by jaclyn@itexas.net (Jack Dickson)
on Dec 28, 1997
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