This recipe was passed on to Darcy Dick by Diane (MacNaughton) Dick, who found it on a hobo afer beating him up for smokes in 1971.
Ingredients:
Bread (any bread is fine, but I recommend white or whole wheat
Butter or margarine
1 can Campbell’s Cream of Mushroom Soup
Directions:
North, south, east, and west
Instructions:
Oven Method:
1. Preheat oven to broil.
2. Butter one side of each slice of bread
3. Lay out bread in piles of two on a cookie sheet, buttered
side down.
4. Dab 1 1/2 to 2 tablespoons of soup (do not add water)
onto bottom slice. Use spoon to even it out.
5. Place top slice onto sammich, buttered side up.
6. Put the sammiches in the oven and watch them closely!
7. Once, after a few minutes, they are golden brown, turn the
sammiches over. You might want to take them out of the
oven first, unless you like singed knuckles. Check out the
back of Mom’s hands some day.
8. Take them out when golden brown.
9. Put in second tray of sammiches because damn! I’m hungry
Frying Pan Method:
1. Just fry the suckers.
Best served with Mom’s sweet pickles. By the way, I’m out of pickles, Mom.
Darcy Dick - May 5, 2007
Thursday, July 3, 2008
Scalloped Cabbage and Cheese
(Marilyn Hermer nee: Corbin)
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1/4 tsp paprika
1/4 tsp dry mustard
2 cups water
1 1/2 cups skim milk powder
1 cup grated old cheese (grated fine)
6 cups grated cabbage (grated fine)
3 tsp butter or margarine
3/4 cup bread crumbs
Heat oven to 350 degrees. Butter a 2 quart casserole dish. Melt 1/4 cup of butter in saucepan. Sprinkle in flour and seasonings and stir to blend. Remove from heat and stir in water and powdered milk. Return to heat until smooth and thickened. Add cheese, stir until melted, then set aside. Cook cabbage in small amount (just cover) of boiling salted water (covered) about 5 minutes. Drain, mix with cheese mixture and put in casserole dish.
Melt the 3 tbsp butter in small saucepan and add bread crumbs. Sprinkle over cagge mixture. Bake untiop top is brown and suce bubbles - about 30 minutes. Serves 6
This casserole tastes even better the next day.
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1/4 tsp paprika
1/4 tsp dry mustard
2 cups water
1 1/2 cups skim milk powder
1 cup grated old cheese (grated fine)
6 cups grated cabbage (grated fine)
3 tsp butter or margarine
3/4 cup bread crumbs
Heat oven to 350 degrees. Butter a 2 quart casserole dish. Melt 1/4 cup of butter in saucepan. Sprinkle in flour and seasonings and stir to blend. Remove from heat and stir in water and powdered milk. Return to heat until smooth and thickened. Add cheese, stir until melted, then set aside. Cook cabbage in small amount (just cover) of boiling salted water (covered) about 5 minutes. Drain, mix with cheese mixture and put in casserole dish.
Melt the 3 tbsp butter in small saucepan and add bread crumbs. Sprinkle over cagge mixture. Bake untiop top is brown and suce bubbles - about 30 minutes. Serves 6
This casserole tastes even better the next day.
Quiche
(Marilyn Hermer nee: Corbin)
9 eggs well beaten
2 lbs old cheddar
1/2 lb mild cheese (I usually use mozzerella)
1/2 lb bacon pieces
1/2 lb ham chunks
1 med. onion
3 9” pie crusts
parsley
1/2 lb fresh mushrooms
salt and pepper
2 cups milk
Brown onion and bacon in frying pan. Lightly brown ham and mushrooms. Drain off fat. Beat eggs well. Add finely grated cheese and milk, salt and pepper, parsley. Mix ingredients well in pan and pour into pie shells.
Bake at 400 degress for 40 minutes. These freeze well and are a real hit at our boxing day get together.
9 eggs well beaten
2 lbs old cheddar
1/2 lb mild cheese (I usually use mozzerella)
1/2 lb bacon pieces
1/2 lb ham chunks
1 med. onion
3 9” pie crusts
parsley
1/2 lb fresh mushrooms
salt and pepper
2 cups milk
Brown onion and bacon in frying pan. Lightly brown ham and mushrooms. Drain off fat. Beat eggs well. Add finely grated cheese and milk, salt and pepper, parsley. Mix ingredients well in pan and pour into pie shells.
Bake at 400 degress for 40 minutes. These freeze well and are a real hit at our boxing day get together.
Pepperoni Stromboli
Robyn Thompson
2 loaves (1 lb each) frozen bread dough (thawed)
2 eggs, beaten
1/3 cup olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard and oregano
1 lb hamburg, cooked, drained
1 pk (3 1/2oz) sliced pepperoni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped
Place each bread loaf in greased bowl, turn to coat tops. Cover and let rise until double in size. Punch down. Roll each out onto 15” x 12” rectangle.
Next, combine eggs, oil and seasonings, brush over dough, within 1/2” of sides. Set remaining egg mixture aside.
Roll up lengthwise jelly roll style. Seal edges well. Place seam side down on greased baking sheets. Brush remaining egg mixture over top of sides. Bake at 375 for 30-35 minutes or until golden brown. Let stand 5-10 miutes
Yields about 16 servings)
I like to add extra cheese and salsa sauce to moisten this up. Its like a large pizza wrap this way.
2 loaves (1 lb each) frozen bread dough (thawed)
2 eggs, beaten
1/3 cup olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard and oregano
1 lb hamburg, cooked, drained
1 pk (3 1/2oz) sliced pepperoni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped
Place each bread loaf in greased bowl, turn to coat tops. Cover and let rise until double in size. Punch down. Roll each out onto 15” x 12” rectangle.
Next, combine eggs, oil and seasonings, brush over dough, within 1/2” of sides. Set remaining egg mixture aside.
Roll up lengthwise jelly roll style. Seal edges well. Place seam side down on greased baking sheets. Brush remaining egg mixture over top of sides. Bake at 375 for 30-35 minutes or until golden brown. Let stand 5-10 miutes
Yields about 16 servings)
I like to add extra cheese and salsa sauce to moisten this up. Its like a large pizza wrap this way.
Kentucky Fried Chicken
(Pam and Dennis Miller)
5 cups flour
1/2 cup salt
1/2 tbsp white pepper
1 1/2 tbsp black pepper
1/2 cup accent
1/2 tbsp paprika
1/2 tsp garlic salt
1/2 tsp thyme
1/2 tsp cayenne pepper
1 1/2 tbsp oregano
3/4 tbsp cumin
Need large container and can keep in fridge for months.
Dip for batter, beat 1 egg with 1 1/2 cups milk
Boil chicken prior to battering.
Cook until light brown.
5 cups flour
1/2 cup salt
1/2 tbsp white pepper
1 1/2 tbsp black pepper
1/2 cup accent
1/2 tbsp paprika
1/2 tsp garlic salt
1/2 tsp thyme
1/2 tsp cayenne pepper
1 1/2 tbsp oregano
3/4 tbsp cumin
Need large container and can keep in fridge for months.
Dip for batter, beat 1 egg with 1 1/2 cups milk
Boil chicken prior to battering.
Cook until light brown.
Meat Ball and Spare Rib Sauce
Simmer ribs ahead. Glaze just before serving. Cut 1 1/2 lb of fresh spareribs into 2” pieces. Place in pot.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon
3/4 cup boiling water
2 tbsp corn starch
1/4 cup cider vinegar
2 tbsp soya sauce
3/4 cup brown sugar
1/2 tsp ginger, garlic powder,curry powder
1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed wtih vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until flazed and heated thoroughly or ribs may be glased by bake in in 375 oven for about 1/2 hour.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon
3/4 cup boiling water
2 tbsp corn starch
1/4 cup cider vinegar
2 tbsp soya sauce
3/4 cup brown sugar
1/2 tsp ginger, garlic powder,curry powder
1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed wtih vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until flazed and heated thoroughly or ribs may be glased by bake in in 375 oven for about 1/2 hour.
Best Big Batch Tomato Sauce
1/4 cup salad oil
3 med. onions, thinly sliced
3 large carrots, thinly sliced
2 med green peppers, diced
2 med garlic cloves, minced
12 lbs tomatoes, peeled and diced
1 12 oz can tomato paste
1/4 cup packed brown sugar
2 tbsp salt
2 tsp oregano leaves
1 1/2 tsp basil
1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezerproof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
3 med. onions, thinly sliced
3 large carrots, thinly sliced
2 med green peppers, diced
2 med garlic cloves, minced
12 lbs tomatoes, peeled and diced
1 12 oz can tomato paste
1/4 cup packed brown sugar
2 tbsp salt
2 tsp oregano leaves
1 1/2 tsp basil
1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezerproof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
Sweet "N Sour Meat Loaf
(Becky Miller)
1 lb hamburg
1 large or 2 medium onions
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tsp garlic powder
1/4 tsp Keens hot mustard
1 tsp onion powder
1 tsp ground black pepper
Sauce:
1 cup ketchup
1 or 2 tsp vinegar (taste in between tsp to check)
3/4 cup brown sugar
Dice onions, add with other ingredients to the hamburg, top with sweet and sour sauce. Bake in the oven at 400 degrees for 45 minutes to an hour. Tastes great cold on a sandwich
1 lb hamburg
1 large or 2 medium onions
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tsp garlic powder
1/4 tsp Keens hot mustard
1 tsp onion powder
1 tsp ground black pepper
Sauce:
1 cup ketchup
1 or 2 tsp vinegar (taste in between tsp to check)
3/4 cup brown sugar
Dice onions, add with other ingredients to the hamburg, top with sweet and sour sauce. Bake in the oven at 400 degrees for 45 minutes to an hour. Tastes great cold on a sandwich
Creton
(Nan Ross via Nat Ross)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
Yorkshire Pudding
(Sharon Heal)
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
Mom's Jelly Balls
(Carol Ritchie nee: Corbin)
1 lb lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 tbsp chopped parsley
1/2 cup chopped onion
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
Sauce:
1 12 oz. bottle chili sauce
1 10 oz jar of grape jelly
1 tsp lemon juice
2 tbsp brown sugar
1 tbsp soya sauce
Mix ground beef with egg, bread crumbs, parsley onion, salt, Worcestershire sauce and pepper. Roll into 1 inch balls. Heat chili sauce, jelly, lemon juice, brown sugar and soya sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve hot in a chafing dish. (Freezes well).
Yield: Approx. forty meatballs
1 lb lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 tbsp chopped parsley
1/2 cup chopped onion
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
Sauce:
1 12 oz. bottle chili sauce
1 10 oz jar of grape jelly
1 tsp lemon juice
2 tbsp brown sugar
1 tbsp soya sauce
Mix ground beef with egg, bread crumbs, parsley onion, salt, Worcestershire sauce and pepper. Roll into 1 inch balls. Heat chili sauce, jelly, lemon juice, brown sugar and soya sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve hot in a chafing dish. (Freezes well).
Yield: Approx. forty meatballs
Pizza Noodle Casserole
(Barry Dummitt)
1 pkg egg noodles
2 cans Cheddar Cheese soup
1 lb. ground beef
1 can spaghetti sauce
1 cup grated mozzarella or cheddar cheese
1 small chopped onion
1 can mushroom slices
1/2 cup chopped green pepper
1 tsp italian seasoning
1 tsp celery seed
Cook noodles in salted boiling water until tender, drain. Stir in 2 cans undiluted soup and spices and set aside. Brown beef in a small quantity of cooking oil. Add chopped onions while cooking.
In a 13 x 9” baking pan using half of the ingredients, spread a layer of noodles then hamburg and onions. Sprinkle half the green peppers and sliced mushrooms on top. Sprinkle with 1/2 of the grated cheese. Repeat with a second layer with the rest of the noodles, hamburg and onions, then chopped green peppers and mushroom slices. Top the whole thing with spaghetti sauce. Top with the remaining grated cheese.
Bake the casserole in a 350 degree oven for 35 to 40 minutes. Let sit about 5 minutes before eating as this is hot
1 pkg egg noodles
2 cans Cheddar Cheese soup
1 lb. ground beef
1 can spaghetti sauce
1 cup grated mozzarella or cheddar cheese
1 small chopped onion
1 can mushroom slices
1/2 cup chopped green pepper
1 tsp italian seasoning
1 tsp celery seed
Cook noodles in salted boiling water until tender, drain. Stir in 2 cans undiluted soup and spices and set aside. Brown beef in a small quantity of cooking oil. Add chopped onions while cooking.
In a 13 x 9” baking pan using half of the ingredients, spread a layer of noodles then hamburg and onions. Sprinkle half the green peppers and sliced mushrooms on top. Sprinkle with 1/2 of the grated cheese. Repeat with a second layer with the rest of the noodles, hamburg and onions, then chopped green peppers and mushroom slices. Top the whole thing with spaghetti sauce. Top with the remaining grated cheese.
Bake the casserole in a 350 degree oven for 35 to 40 minutes. Let sit about 5 minutes before eating as this is hot
Maritime Clam Chowder
(Scott Dummitt - the real type they eat in Maritime provinces and on HMCS ships, not that pansy Manhattan stuff)
2 cans clams
2 med. potatoes
2 small onions
6 strips bacon
2 tbsp flour
4 cups milk (or cream)
4 tbs[ butter
1 tsp salt
1/4 tsp pepper
1 stalk celery
Peel potatoes and cut into 1/2 inch cubes. You can cook with 2 tbsp of water in a microwave for 5 minutes to get things started or you can cook them in a large saucepan in salted water. Cook until just tender. Fry diced bacon until crisp and drain. Finally dice the onions and saute until just tender. Put potatoes, celery, onions, pepper and bacon in saucepan with the claims. Make a white sauce wiht the butter, flour and milk (cream). Thicken over medium heat and add to clam mixture. Serve with a roll.
2 cans clams
2 med. potatoes
2 small onions
6 strips bacon
2 tbsp flour
4 cups milk (or cream)
4 tbs[ butter
1 tsp salt
1/4 tsp pepper
1 stalk celery
Peel potatoes and cut into 1/2 inch cubes. You can cook with 2 tbsp of water in a microwave for 5 minutes to get things started or you can cook them in a large saucepan in salted water. Cook until just tender. Fry diced bacon until crisp and drain. Finally dice the onions and saute until just tender. Put potatoes, celery, onions, pepper and bacon in saucepan with the claims. Make a white sauce wiht the butter, flour and milk (cream). Thicken over medium heat and add to clam mixture. Serve with a roll.
Chicken and Rice
(Tina Miller - My Family Favourite)
1 1/2 cups Uncle Ben’s converted rice
1 can Golden Mushroom soup
1 can Cream of Chicken soup
1 can Onion soup
4 chicken breasts
In large baking dish mix rice and all 3 soups. (Do not dilute soup). Place chicken breasts n top. Cover and bake at 350 for appoximately 1 hour.
1 1/2 cups Uncle Ben’s converted rice
1 can Golden Mushroom soup
1 can Cream of Chicken soup
1 can Onion soup
4 chicken breasts
In large baking dish mix rice and all 3 soups. (Do not dilute soup). Place chicken breasts n top. Cover and bake at 350 for appoximately 1 hour.
Sweet and Sour Pork Hocks
(Muriel)
3 lb pork hocks
1 clove garlic chopped
1 tbsp oil
Sauce:
1/3 cup soya sauce
1/2 cup water
3 tbsp brown sugar
1/2 tsp salt
1 cup boiling water
In large pan saute garlic until limp then remove from pan.
Cut pork hocks in half (I remove the skin) and brown hocks on all sides turning frequently. Once browned add the garlic and the sauce and turn until covered. Add 1 cup boiling water and simmer until tender. I then remove the meat and serve with noodles or rice.
3 lb pork hocks
1 clove garlic chopped
1 tbsp oil
Sauce:
1/3 cup soya sauce
1/2 cup water
3 tbsp brown sugar
1/2 tsp salt
1 cup boiling water
In large pan saute garlic until limp then remove from pan.
Cut pork hocks in half (I remove the skin) and brown hocks on all sides turning frequently. Once browned add the garlic and the sauce and turn until covered. Add 1 cup boiling water and simmer until tender. I then remove the meat and serve with noodles or rice.
Venison, Moose or Elk
(Muriel)
Brown 1 roast.
Add:
1 can consome
1 bottle Canadian wine
Spices - no salt
Trim off fat and any meat left cut up and brown. Wrap roast in foil to keep warm. Add cut up meat to juice in pan. Serve roast sliced in a heated bun with red currant jelly.
Brown 1 roast.
Add:
1 can consome
1 bottle Canadian wine
Spices - no salt
Trim off fat and any meat left cut up and brown. Wrap roast in foil to keep warm. Add cut up meat to juice in pan. Serve roast sliced in a heated bun with red currant jelly.
Wednesday, July 2, 2008
Stove Top Barbecued Ribs
Muriel
2 lb braising or short ribs cut into serving pieces
2 tbsp oil
Sauce:
1 1 1/2 oz pk Onion soup mix
1/4 cup vinegar
2 tbsp brown sugar
1 cup ketchup
1 tbsp prepared mustard
1/2 cup diced celery
1 tbsp salt
1 cup boiling water
Brown ribs in dutch oven or heavy pan with lid. In a small bowl combine all sauce ingredients well. Pour over ribs, cover and simmer 1 3/4 hours stirring occasional to make sure all meat is well covered with sauce.
2 lb braising or short ribs cut into serving pieces
2 tbsp oil
Sauce:
1 1 1/2 oz pk Onion soup mix
1/4 cup vinegar
2 tbsp brown sugar
1 cup ketchup
1 tbsp prepared mustard
1/2 cup diced celery
1 tbsp salt
1 cup boiling water
Brown ribs in dutch oven or heavy pan with lid. In a small bowl combine all sauce ingredients well. Pour over ribs, cover and simmer 1 3/4 hours stirring occasional to make sure all meat is well covered with sauce.
Chinese Beef Casserole
(Aunt Bren via Marilyn)
Mix in frying pan:
3 tbsp margarine
1 cup dice celery
1 med. onion
1 1/2 lbs ground beef
Remove from heat.
Add:
3/4 cup cooked rice
1 can pecans (drained - save liquid)
Add:
1 tbsp soya sauce
1 can chicken noodle soup
1 can chicken with rice soup
1 can mushroom soup
liquid from peas.
Place in 3 quart casserole,greased. Bake at 350 for 35 minutes. Remove from oven.
Sprinkle:
1 can (3 oz) chow mein noodles
1/2 cup chopped cashews over top
Bake for 10 minutes.
Mix in frying pan:
3 tbsp margarine
1 cup dice celery
1 med. onion
1 1/2 lbs ground beef
Remove from heat.
Add:
3/4 cup cooked rice
1 can pecans (drained - save liquid)
Add:
1 tbsp soya sauce
1 can chicken noodle soup
1 can chicken with rice soup
1 can mushroom soup
liquid from peas.
Place in 3 quart casserole,greased. Bake at 350 for 35 minutes. Remove from oven.
Sprinkle:
1 can (3 oz) chow mein noodles
1/2 cup chopped cashews over top
Bake for 10 minutes.
French Onion Soup
(Diane Dick)
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 10 oz cans consomme
1 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 10 oz cans consomme
1 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
Hawaiian Pork
(Diane Dick via Aunt Girlie)
3 lbs lean pork (cubed 1 inch)
1/4 cup margarine
3/4 cup thinly sliced onion
1/2 cup chopped green pepper
1/2 cup water
4 tsp salt
2 tbsp soya sauce
1/2 cup brown sugar
1 20 oz can pineapple tidbits with juice
Method:
Lightly brown cubed pork. Saute margarine, onion, and green pepper. Add pineapple. Combine water, salt, cornstarch, soya sauce, brown sugar and pineapple juice to thicken sauce.
Simmer and serve over rice.
3 lbs lean pork (cubed 1 inch)
1/4 cup margarine
3/4 cup thinly sliced onion
1/2 cup chopped green pepper
1/2 cup water
4 tsp salt
2 tbsp soya sauce
1/2 cup brown sugar
1 20 oz can pineapple tidbits with juice
Method:
Lightly brown cubed pork. Saute margarine, onion, and green pepper. Add pineapple. Combine water, salt, cornstarch, soya sauce, brown sugar and pineapple juice to thicken sauce.
Simmer and serve over rice.
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