Yield: 6 Servings
|2 pounds||Boneless pork shoulder; cut in 1/2-inch cubes|
|1 tablespoon||Oil or bacon drippings|
|2 tablespoons||Soy sauce|
|1 pack||Dry onion soup mix|
|1 cup||Sliced mushrooms|
|1 can||(8-oz) water chestnuts; sliced|
|1 pack||(9-oz) frozen Italian green beans|
Brown pork in oil in large skillet. Combine 1-½ cups water, soy sauce and soup mix; stir into pork. Cover and simmer 30 minutes or until pork is tender. Blend cornstarch and ¼ cup water until smooth. Add to meat; cook until thickened, stirring constantly. Stir in mushrooms, chestnuts and beans. Cover and cook 7 minutes. Serves 6-8.
MRS B.P. JACKSON (GEORGIA ETTA) HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .