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
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.
Hungry yet?
