| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Tuna |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(9 oz) pineapple tidbits |
| 1/2 |
c |
Vinegar |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 4 |
|
Green onions; sliced diagonally |
| 1 |
|
Green pepper; sliced thin |
| 2 |
|
Tomatoes; peeled, seeded, cut in eights |
| 2 |
cn |
Tuna in oil |
|
|
Hot cooked rice or fried Chinese noodles |
INSTRUCTIONS
Drain syrup from pineapple and combine it with vinegar and sugar. Mix soy
sauce with cornstarch, and add. Cook, stirring until clear and thickened.
Add onion, green pepper, tomatoes and pineapple and simmer 4 minutes. (I
SAID SIMMER). Add tuna, broken into large flakes and heat. This whole dish
needs to be heated on low slow heat. No Hurry. Serve with the rice or
noodles.
Tootie Notes: Most different and delicious taste.
Recipe by: Woman's Day Collector's CookBook 1960 Posted to TNT - Prodigy's
Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 3
Au, g 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”