| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
|
|
– – – – – MEAT – – – – – – |
| 6 |
|
Pieces Boneless Pork- |
|
|
Sirloins (approx. 1 1/2 lb.) – – – – BREADING – – – – – |
| 1 |
c |
Bisquick |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic Powder |
|
|
Celery Salt (a few shakes) |
| 1/2 |
c |
Oil – SWEET & SOUR SAUCE – – |
| 1 |
tb |
Oil |
| 1 |
c |
Pineapple Juice* |
| 3 |
tb |
Corn Starch |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Soy Sauce |
| 3 |
tb |
White Vinegar |
| 1/2 |
|
Green Pepper |
| 1 |
|
Can thin sliced Pineapple Chunks* |
INSTRUCTIONS
FROM GEORGE FASSETT
CYBEREALM BBS 313-786-1120
* 20 0z. can of pineapple slices, drain off juice, approx. 1 cup, and cut
into chunks. PREPARATION: Preheat oven at 350° Meat: Shake breading
ingredients together in plastic bag, add meat and shake until coated. Heat
1/2 cup oil in large frying pan to hot and brown meat to golden brown
color, approx. 5-6 minutes, turning occasionally. Arrange in large baking
dish.
Sweet and Sour sauce: Heat 1 tbsp. oil and 1 cup pineapple juice on low in
saucepan. Whisk together cornstarch, sugar, soy sauce and vinegar until
smooth. Add to oil/juice slowly, stirring in well with spoon. Stir until
thickened and smooth. Add pepper strips and pineapple chunks. Pour over
meat in baking dish.
Bake at 350° for 1 hour.
SERVING: Remove pork sirloins, arrange on platter. Put sweet/sour sauce in
dish to pass. Serve over rice or noodles, or just to top meat with. (Bake
potatoes or yams with it, if you prefer.) Typed for you by Lois Flack,
CYBEREALM BBS, Watertown, NY.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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