Post by tom on Sept 24, 2002 7:19:07 GMT -6
1 lb. pork shoulder, cut in 1-inch cubes
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil
1 c. sliced celery
1 sm. onion, sliced
13 1/2 oz. pineapple tidbits, undrained
3/4 c. catsup
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
4 c. cooked rice
1 green pepper, cut thin slices
Roll pork cubes in flour with salt and pepper. Brown in large skillet on all sides. Combine rest of ingredients and let simmer approximately 1 hour, stirring occasionally (low heat). Serve over rice.
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil
1 c. sliced celery
1 sm. onion, sliced
13 1/2 oz. pineapple tidbits, undrained
3/4 c. catsup
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
4 c. cooked rice
1 green pepper, cut thin slices
Roll pork cubes in flour with salt and pepper. Brown in large skillet on all sides. Combine rest of ingredients and let simmer approximately 1 hour, stirring occasionally (low heat). Serve over rice.