Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Pheasant-diced |
| 2½ cup | Bread cubes-toasted |
| 2 cups | Bean sprouts |
| ½ cup | Mushrooms-sliced |
| ⅔ cup | Water chestnuts-sliced |
| ⅔ cup | Pineapple juice |
| 1 teaspoon | Salt |
| ¼ cup | Sugar |
| 2 tablespoons | Corn starch |
| ¼ cup | Soy sauce |
| 2 tablespoons | Vinegar |
| ¼ cup | Almonds |
Combine bread cubes, sprouts, chestnuts, mushrooms, salt and pheasant, set aside.
In a small pan add the sugar, corn starch, juice and soy sauce, bring to a boil, stir until thick, remove from heat and add the vinegar.
Place the pheasant mixture in a casserole dish and pour sauce on top.
Bake at 350 for thirty minutes. Sprinkle almonds on top and serve.
Keywords: Pheasants Forever, Pineapple, SJK, Soy sauce, Water chestnuts From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:28) (159) Fido: Cooking