1 cn Pork steaks
Green onions; chopped
2 tb Water chestnuts; chopped
3 tb Butter, oil or fat
3 tb A-P flour
5 tb Pineapple chunks; fresh or
- canned
1 sm Can pineapple pulce; fresh
- or canned
1/2 cn Orange juice
2 tb Lemon juice
1 ts Tabasco pepper sauce
1 tb Soy sauce; up to 2 tb
If any candled ginger or fresh ginger root is available, a few slices
may be added.
Melt the butter or oil or fat and saute the onions and chestnuts for
about five minutes. Add the flour and stir until smooth. Add the
pineapple juice, the lemon juice, the orange juice end continue
cooking until the sauce is smooth.
Add the pineapple chunks and other ingredients and, if available,
the candied ginger or ginger root. Continue cooking until sauce is
very smooth.
Now separate the pork steaks and add to this mixture, along with the
juices from the can. Continue cooking until well heated and bubbling.
This may be served over boiled noodles or crumbled crackers.
