1 #2 can pineapple chunks
2 Tbs butter
2/3c pineapple juice
1c green pepper
1 chicken bouillon cube
1c boiling water
2T cornstarch
2t soy sauce
2t vinegar
1/3c sugar
cooked chicken or turkey
1/2 t salt
dash pepper
cooked carrots and celery on the diagonal
Rice or chow mein noodles
Cook carrots & celery. Drain pineapple and save the juice. Cook pineapple in butter for 3 min. Add1/3c pineapple juice and green pepper. Cover and simmer 10 min. Dissolve bouillon cube in boiling water. Add to pineapple cubes. Mix cornstarch with remaining 1/3 cup pineapple juice. Stir into mixture. Add soy sauce, vinegar, and sugar. Cook stirring till thick. Add chicken, carrots, and celery till heated through. Serve on top of noodles or rice.
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4 comments:
I can't ever remember: how many ounces are in a #2 can?
Pineapple slices (that's all I have in my cupboard right now but it is the right size of can) come in a 20 oz weight can (same as #2 size). Does that help?
Thanks Mom. I only know #10 by heart. I guess I need a refresher course on can sizes. :P
Mom - Can you tell us where you originally got this recipe? I remember eating it as a kid. Was it part of your menu you compiled when you were first married?
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