| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crushed pineapple |
| 2 |
tb |
Margarine or butter |
| 1 1/2 |
tb |
Cornstarch |
| 1/2 |
c |
Pineapple juice |
| 2 |
c |
Meat stock |
| 2 |
c |
Cooked, cubed Elk or Deer |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Slivered toasted almonds |
| 1 |
ts |
Salt |
INSTRUCTIONS
Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch
with pineapple juice. Add mixture and meat stock to the browned pineapple.
Cook over low heat, stirring constantly, until thickened. Boil 2 minutes,
then add meat, celery, almonds and salt. Allow to heat through and serve
with rice or chow mein noodles.
Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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